hat long grey lull between the holidays and springtime seems to stretch on forever. Though all that low-lying snow melted in an instant early this week, we long for the sun’s warmth.
To usher us through the final dull days of winter, it’s finally time for INLANDER
WEEK. A great meal or two at a local restaurant is definitely a worthwhile distraction, wouldn’t you say?
This year’s event, for which you’ll find the official guide inside this week’s issue, boasts more than 120 eateries around Spokane and Coeur d’Alene, each offering up delectable three-course meals for $25, $35 or $45 per person. In addition to menus for each of those restaurants, you’ll find interviews with some of this year’s participating restaurant owners and chefs, tons of menu highlights to help you narrow down your picks, information on this year’s charity partner, Big Table, plus so much more. Hungry yet?
— CHEY SCOTT, Editor
are finally here!
March 4 You're in Luck,
March 11
March 20
March 5-8
March 14
March 27
March 16
March 28-31
COMMENT
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WHAT’S YOUR FAVORITE CUISINE TO EAT WHEN YOU GO OUT?
BETHANY REED
I like to go to Tomato Street because it has really good food, and it’s also very family friendly. So I can bring my kids there and not worry about if they’re making any noise because it’s a louder restaurant. So it’s just a fun environment.
BILL LENZ
Recently we’ve been going to Tavolata a lot. They have one of the best happy hour menus in the city, I think. Really delicious food at an affordable price, great atmosphere.
CHERICE WILLIS
Yeah, it’s just usually like sushi or something because I don’t feel as guilty when I eat it.
Do you have a favorite sushi restaurant? I like QQ, it’s probably my favorite on the North Side.
TYLER TULLIS
We live on the South Hill so our tried-andtrue is probably a mix, but honestly I eat at Cochinito a fair amount when I just go out for a sort of quick lunch.
JERI RATHBUN
I like different kinds of ethnic cuisines. I love Queen of Sheba, it’s Ethiopian. I love Thai food. We’ve got really good Vietnamese food, Korean food, and then Feast World Kitchen is always a great option because they’ve got different chefs from all over the world.
INTERVIEWS BY DORA SCOTT RIVER PARK SQUARE, 2/20/2025
Life After 5 pm
Nurturing late-night culture has been a challenge post-COVID; restaurants, cafes and bars will need your help to bring it back
BY ANTHONY GILL
We’ve all been there. It’s maybe 7:30, perhaps on a Thursday or Friday night, and you’re looking for a place to grab a bite or maybe catch a coffee and get some work done. You browse option after option — closes at 8, closes at 6, too loud, stops serving food at 9, too much of a bar. You find yourself stuck. It’s too late for the vibe you’re looking for, but it feels too early to stay in.
I’m not the only one to notice this. Across the country, late-night options have dwindled in the aftermath of the COVID-19 pandemic and the staffing shortages that followed. Even cities like
Portland, San Francisco and Chicago, which had developed reputations for excellent evening café and dining culture, haven’t rebounded to their peak. There are entire Reddit threads lamenting the loss of these non-bar “third places,” which helped foster social connection and create community.
Lunarium is a fantastic example of a spot trying to bring this environment back. Located on North Monroe, the casual spot offers an expansive tea menu, coffee and scones until midnight Wednesday through Saturday, with hangout-style events and meetups open to all. Elsewhere, I’ve heard people discuss Bijou this way, and I’ve personally appreciated Pacific Pizza in Browne’s Addition, which seems to be willing to let you hang out for a while, perhaps with a book or a board game.
But rebuilding a late-night food and beverage culture is going to take a lot more than just
Open until midnight Wednesday through Saturday, Lunarium offers a place to hang out after most places are closed. Here Meghan Jones and Allen Duffy take part in a open art night. YOUNG KWAK PHOTOS
a place here and there — it’s going to take some creativity from policymakers and entrepreneurs. Small-business owners are going to need to take some risks — and those who say they want these types of spaces are going to have to support them.
Small cafés in neighborhoods (some of which already exist!) might be one place to start. With clear guidelines, through zoning we could allow existing venues to stay open a bit later, and allow new venues more integrated with residential spaces — “accessory commercial units.” These small commercial spaces would allow a resident to operate a little coffee shop or even a taproom more directly as a part of their home, significantly reducing costs. Small retail pockets like what you see at Pacific and Cannon in Browne’s Addition could also be allowed across more of the city, and would be perfect candidates for a quiet, casual, “for the neighbors” sort of late-night experience.
It’s tough to ask business owners to do more in a challenging cost environment, but restaurants and bars should experiment from time to time with their pricing, hours and “vibes” dials. Maybe a well-promoted late-night happy hour could help provide another turn of tables during the brighter spring and summer months. Maybe sacrificing Mondays altogether would allow later hours on weekends. Maybe something simple — like turning down the music and keeping the lights bright — would change perceptions about what type of environment is on offer.
until 10 pm on Friday and Saturday.
Would-be late-night patrons can help, too. In some cases, it’s as simple as proving to the small business that there’s enough demand to stay open for another couple hours. So get a group together. Organize a book club, a board game group, an urbanism meetup — hell, just bring together some friends for drinks. Find a café/restaurant/bar/coffee shop you like, and ask if they could stay open after 8 pm for a group of 10 people, as long as everyone made a purchase. Make sure your meetup recurs weekly, and you may be surprised at how many small businesses would give it a try.
Reviving Spokane’s late-night casual dining — and especially nonalcoholic beverage scene — will take time, and it requires experimentation. But bringing people together, creating more places for people to gather outside the home, and fostering social bonds and connection is a worthy cause, and one I think we’ve too often neglected. I can’t think of many better ways to start. n
Anthony Gill is an economic development professional and writer of Spokane Rising, an urbanist blog about ways to make our city a better place to live. Find him on Bluesky at @spokanerising.com
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‘We Don’t Want to Be Forgotten’
Rural revitalization is happening across Eastern Washington. Will federal funding freezes kill the momentum?
BY ELIZA BILLINGHAM
Rural America covers nearly three-quarters of the country. More than 96% of the land in Washington is rural, and it’s home to about 16% of the state’s population, according to the 2020 census.
“Urban communities are dependent on rural communities,” says Amy Hause, deputy director of Rural Development Initiatives, a regional nonprofit. “Everyone’s dependent on rural communities — for food, for natural resources, for caring for the resource of the land.”
It’s critical, she says, for the people living in rural areas to thrive — for economic vitality, environmental health and national security. But all across Eastern Washington, small towns are at risk of disappearing.
“There’s somehow this assumption that we invest in urban, but there’s not the same assumption that we invest in rural,” Hause says. “But there are assets there, and to not invest in them and sustain them and improve them is a waste. It’s a throwaway mindset.”
A few towns in southeastern Washington, long abandoned by now-defunct 20th century railroads, are finding new ways to give their communities staying power — both for themselves and for tourists who might otherwise pass them by.
The towns of LaCrosse, Colfax and Palouse are investing in new sewer systems, aesthetic apartments and Airbnbs. They’re hoping to capitalize on the slow but steady migration from urban to rural areas since the start of the COVID-19 pandemic.
Net migration increased the population of nonmetro areas across the country at a rate of 0.51% from 2022 to 2023, which offset the 0.27% loss from more deaths than births in the same areas.
The communities’ early efforts are scrappy, slow, and
often paid for by state or nonprofit partners. That means the current limbo of federal grants isn’t completely stalling early rural revitalization efforts in Eastern Washington. But as communities get ready to tackle bigger, more permanent projects, the uncertainty of federal funding could quell the momentum.
“It’s important to keep [us] on the map,” says Sarah Kane, executive director of the nonprofit LaCrosse Community Pride. “We don’t want to be forgotten.”
‘HAYWIRE AND DUCT TAPE’
LaCrosse used to have a housing crisis.
In the early 20th century, trains brought cars full of laborers to help plow acres of new wheat across the basaltriddled fields of Whitman County.
The town took the rocks tossed aside by the farmers and built bunkhouses for those farmhands near the railroad tracks.
But soon, machines started replacing manpower. By the end of the 1960s, the bunkhouses weren’t necessary anymore. Then, LaCrosse families started encouraging their kids to leave home.
and a quieter retirement, Kane says. The town’s population is probably made up of about half longtime residents and half more-recent arrivals, she estimates.
Kane and LaCrosse Community Pride are spearheading efforts to revitalize the town so it can be a viable home for young people, too. To get going, she says, it’s critical to get residents spending money in their own town.
“Your businesses are the ones that support the other facets in the community,” Kane says. “It’s our businesses that are supporting the Parks and Rec [department] and buying uniforms. It’s our businesses that are supporting the 4-H kids and FFA kids.”
“I’m a really firm believer that rural people are real innovators.”
To keep LaCrosse dollars in LaCrosse, the nonprofit renovated and owns a 1914 mercantile building that’s now a grocery store, library and community center. The grocery store can’t provide all the fresh produce that the town needs, and its profits don’t cover its rent, but keeping it open is more of a community service, Kane says — it gets people in the habit of thinking locally first.
“You always want your children to do better than yourself,” Kane says. “So there was a real push for kids to get off the farm … which unfortunately has led to a downturn in our population.”
LaCrosse’s population has hovered around 300 people for at least the last decade. The town, roughly an hour-anda-half southwest of Spokane, has a lot of senior residents, many of whom moved from the west side for cheaper land
There is one way, though, that other cities can help LaCrosse become self-sufficient. In 2023, LaCrosse became the state’s smallest Washington Main Street community through the Washington Trust for Historic Preservation.
Businesses across the state can donate their business and occupation tax or public utility tax to Main Street communities. The donating businesses can get a federal tax credit for the charitable contribution, and struggling communities get funds to kickstart projects like renovat-
Colfax Downtown Association Executive Director Whitney Bond, left, and Executive Assistant Allie Cofer are working to inspire new ventures in Colfax. YOUNG KWAK PHOTO
“‘WE DON’T WANT TO BE FORGOTTEN’,” CONTINUED...
ing buildings, installing new infrastructure or even fixing a broken pool motor in the heat of summer.
“Being so small, it’s really, really hard to generate that kind of support,” Kane says. “Being a Main Street community, that opened the doors.”
But there’s still plenty of work to do. LaCrosse Community Pride renovated a warehouse five years ago that brought a manufacturing company to town, but that company recently gave up its lease. LaCrosse now has an up-todate, empty building that could be great for manufacturing or even a small brewery, Kane says, but it’s been difficult to attract potential businesses.
There used to be a cafe, too, that displayed art from an Endicott artist and supported a mobile food bank. But the kitchen needs a new hood — a major setback for any restaurant.
“Finding $100,000 is a little bit tough,” Kane says. It’s hard to break the downward spiral of fewer people, fewer dollars and fewer opportunities. Kane moved to LaCrosse with her family 10 years ago from Palouse. She hopes a few more families will move to the town, especially now that more people have the opportunity to work remotely after the pandemic. The town has great internet speeds, she says, but so far, that hasn’t done enough to draw a younger crowd.
But there might still be a way to reverse the spiral. The bunkhouses that were formerly used by a thriving population could be a recycled solution. LaCrosse Community Pride renovated two basalt bunkhouses and listed them on Airbnb in early 2023.
“There’s WSU parents that come and stay. We have a group of hunters that come and stay because they hunt in the area,” Kane says. “I want to show off our community, and it’s a unique experience that plays into our history.”
By preserving the past, LaCrosse may be paving the way for the future. Get the cafe going and maybe a local brewery, and slowly, LaCrosse could become a road trip must-see instead of a bypassed town.
“I’m a really firm believer that rural people are real innovators, and they can do a lot with a little bit of haywire and duct tape,” Kane says.
UPSTAIRS DOWNTOWN
“We just got our first booking!” Whitney Bond says to Allie Cofer in a loft above Colfax’s Main Street.
The loft has a tiled kitchen with brand new white stone countertops and gilded accents throughout. Bond and Cofer renovated the upstairs of the century-old building themselves, then listed it on Airbnb a few days ago. Now, it’s already booked for the first weekend in May.
“There has been apathy here for decades,” Cofer says. “But rural communities are not this podunk little thing.”
Bond and Cofer run the Colfax Downtown Association, a nonprofit dedicated to the beautification and revitalization of downtown Colfax, a town of almost 3,000. What started with installing sidewalk flower pots in the summer has blossomed into the early stages of what Bond and Cofer are calling “Upstairs Downtown,” a way to turn the upper floors of vintage downtown buildings into apartments that the city needs to attract the population growth it wants.
“I feel like we need to utilize what we already have,” Bond says.
New housing needs new infrastructure, which adds even more expense to new development projects, she says. Plus, Colfax is nestled in a valley, so even moderate growth is hemmed in by the hills.
But most of the buildings downtown have empty second and third floors, Bond says. Colfax is also a Main Street community through the state historic trust, and to enliven their main corridor, the association wants to
empower business owners to convert their upstairs into short- or long-term rentals.
New apartment dwellers would complement the businesses supported by Colfax’s small business incubator, a collaboration between the Colfax Downtown Association and the Washington state Department of Commerce.
The incubator provides rent subsidies, budgeting help and professional development to participating early entrepreneurs. Colfax doesn’t lack good business ideas — it lacks healthy opportunities, Bond says.
Through the incubator, Annie Ruth, a candle and skin care company, shares a building with The Cellar, a swanky new wine bar.
Kylie Pietila started Annie Ruth in 2019 under a different business name and moved the business to 201 N. Main St. in 2022. The new location gives her a larger space to host bridal showers, baby showers and birthday parties, sometimes collaborating with the wine bar next door.
“I’m a ’90s kid, and I crave that vibe of putting your phone down and doing things,” she says.
Revitalizing a small town builds community, encourages people to stay longer in rural areas and inspires people who are sitting on their ideas, Pietila adds.
Trevor Miller had an idea of starting a food truck in Colfax. But thanks to the small business incubator, he was able to start a brick and mortar restaurant in a converted bank building instead. In August 2024, his Wild Ember Kitchen opened to both locals and tourists. Cougar fans have started to notice it on their way to football and basketball games, Miller says.
“There was a longtime fear that [Colfax] would be a drive-through town,” Miller says. “I don’t think we’re out of the woods yet.”
But Miller says he thinks the town is in an upswing.
Beautifying Colfax not only instills pride in residents, Bond says, but hopefully will attract the admiration of some of the passers-by in the 10,000 cars that drive through the town on any given day — all by “taking care of the foundation that’s already built,” she says.
‘CRAZY TALK’
Kane, Bond and Cofer all mentioned Palouse as a revitalization inspiration. Not the Palouse region, but the town of Palouse, a 1,000-person community 15 miles north of Pullman.
Palouse received national recognition for cleaning up contaminated land, called a brownfield, and redeveloping it into a thriving veterinary clinic and a brewery.
On its main drag, the town also currently has a local handmade goods store, a popular consignment store and a newspaper museum.
“It’s really important to develop relationships with partners who can help you,” says Mayor Tim Sievers.
Palouse isn’t done. After nurturing great relationships at the state level, it’s also building new partnerships with larger funding partners, including the federal government, for even more expensive projects.
Case in point: Palouse needs a new sewer system. Eastern Washington’s previous congressional representative, Cathy McMorris Rodgers, secured a federal appropriation for Palouse’s new sewer before she retired.
“It’s a little more than a million dollars,” Sievers says. “It’s through the Environmental Protection Agency, and I think that we’re going to get that one.”
Sievers isn’t certain though, because most federal funding is currently in limbo as the new Trump administration aggressively reconsiders all government spending. National uncertainty is affecting Washington state’s budget, too.
“[The state budget] hasn’t been passed, but there’s another million dollars for Palouse in there,” Sievers says. “I feel much less confident that it will be there, given the uncertainty.”
LaCrosse, too, is feeling the uncertainty. Kane was hoping for a $50,000 grant from the United States Department of Agriculture, which would make up about a quarter of her goal budget. But now she’s not expecting it to come through.
It’s not clear whether the federal guidance that prompted past projects will be impacted, too, Sievers says.
“This may be just crazy talk, but it’s like, will the Environmental Protection Agency even be here in a year?” he says. “Are they going to totally change all the regulations so that the project that we’ve been working on for 15 years to meet their standards, all of a sudden becomes irrelevant? I have no idea. We’re just going to have to roll with the punches as we learn and see how things unfold. We’re not in control of any of that. But what we can do is advocate with the people who represent us and who are going to influence some of those decisions.” n
elizab@inlander.com
Trevor Miller, right, and his partner Amanda Packer own Wild Ember Kitchen in Colfax.
YOUNG KWAK PHOTO
‘Together Spokane’
Spokane Public Schools teams up with city parks to pitch funding requests. Plus, Spokane City Council considers traffic calming measures, and NIC gets one more year to fix issues
BY INLANDER STAFF
Last week, officials with Spokane Public Schools and Spokane’s city Parks & Recreation department announced a joint plan to fund renovations, replacements and future planning for the city’s schools and parks. The proposal, titled “Together Spokane,” would add funding for more than 200 projects throughout the city — that is, if voters see fit. In November, Spokane voters will likely see a 20-year $200 million construction bond from the school district and a 20-year $240 million levy from Parks & Recreation on their ballots. Both proposed ballot measures still need approval from the Spokane School Board and City Council, respectively. “This plan will benefit not only all of our students in one way or another, but really it impacts every neighborhood. All 29 neighborhoods get a project in this, no one is left out, and all our parks will see improvements. That’s all 90 parks,” Mayor Lisa Brown said at last week’s announcement. Read more at Inlander.com. (COLTON RASANEN)
ROAD ARMADILLOS
The city of Spokane uses revenue from traffic cameras to fund traffic calming measures, and since 2022, it has asked Spokane’s 29 neighborhoods which types of measures they want most. On March 3, the Spokane City Council will vote on whether to fund the next slate of traffic calming and adaptive design projects for 2025 and 2026 with more than $2 million. In a resolution crafted by Council members Zack Zappone, Paul Dillon and Michael Cathcart, there are 17 proposed projects — five in District 1, seven in District 2 and five in District 3. The proposed projects include things like speed humps, curb bumpouts, sidewalk improvements and flashing beacons at crosswalks. The resolution also includes $150,000 for new bicycle infrastructure enhancements this year. These bicycle enhancements are not predetermined, but the suggestions include different ways to physically separate bike lanes from car lanes, such as flex posts, curbs, planters or “armadillos” — small, manmade humps between lanes that resemble lines of armored armadillos lying on the road. The resolution needs four of seven votes to pass. (ELIZA BILLINGHAM)
ONE-YEAR RESPITE
After two years of uncertainty, North Idaho College learned this week that it has made enough progress to maintain its accreditation — for now. On Feb. 24, a month after NIC made its case to the Northwest Commission on Colleges and Universities, the college learned that it had made enough progress to move from a “show cause” sanction (the final warning before a school loses its accreditation) to probation. “Through the evidence provided by the institution during the evaluation process, the Commission notes the significant progress in the past seven months as demonstrated by fulfilling six recommendations and moving two additional recommendations out of non-compliance,” a Feb. 24 report from the commission states. Now, NIC has one year to rectify its final three areas of noncompliance. These include resolving all issues that led to votes of “No Confidence” from faculty, staff and students; adhering to institutional and NIC Board of Trustees policies specifically relating to professional conduct and ethics; and committing to “an environment respectful of meaningful discourse.” (CR) n
Back to 1985…
On February 15, 1985, the iconic 80’s film “Vision Quest” was released. This film follows the story of Louden Swain (played by Matthew Modine), a high school wrestler from Spokane, Washington, who sets out to achieve seemingly impossible goals during his senior year—with a little romance mixed in.
Filming took place entirely in Spokane during the fall of 1983 and now offers a historical view of Spokane. Modine running over the city’s bridges with the background of abandoned land that has since become Kendall Yards. Rogers High School served as “Thompson High School” in the film. Interior cafeteria scenes were shot at Ferris High School, locker room scenes were filmed at Shadle Park High School, and gym scenes in North Central High School and Spokane Falls Community College for the big match. Madonna made her first major motion picture appearance in the film, performing “Crazy for You” and “Gambler” at The Bigfoot Tavern on North Division. Other locations include The Onion downtown, Ridpath Hotel downtown, and Ferguson’s Cafe on Garland Avenue.
For many Spokane residents, “Vision Quest” was their moment of fame as the local casting call included many locals as extras. Local Coach Cash Stone,
the former longtime Mead wrestling coach, served as a technical adviser and played the referee in the final match.
In celebration of the film’s 40th anniversary, Matthew Modine is returning to Spokane for a special showing of “Vision Quest” at the Fox Theater on March 9th. This event, hosted by the Spokane International Film Festival, will feature a screening of the film followed by an audience Q&A with Modine and Coach Cash Stone, moderated by Spokane native and New York Times bestselling author Jess Walter. Tickets can be purchased at foxtheaterspokane.org
Madison Elementary could get a new fieldhouse in partnership with Spokane Parks. RENDERING COURTESY SPS
Matthew Modine
Downtown Spokane
Matthew Modine
Madonna
School Dilemma
Physicians warn Idaho’s doctor shortage could worsen if state lawmakers sever ties with UW’s medical school
BY SAMANTHA WOHLFEIL
For more than half a century, medical students from much of the northwestern United States have been able to attend institutions in their home state in partnership with the University of Washington School of Medicine through a program known as WWAMI.
The program is open to students in Washington, Wyoming, Alaska, Montana and Idaho, who spend the first two years of medical school at nearby universities. During the final two years through the University of Washington, the students participate in clinical clerkships, which may be located in their home state or other states in the program. Most of the clinical training is conducted in rural communities, as one of the major goals of the program is to produce family physicians that rural areas desperately need.
Idaho has participated in WWAMI since 1972, with students starting their training at the University of Idaho. While the initial cohort had just six Idaho medical students, that expanded over time to 20 Idaho students, and since 2016 each Idaho class has had 40 students.
But the relationship with WWAMI could soon be ended if Idaho lawmakers pass House Bill 176, which has been sent to the House floor with a 9-5 “do pass” recommendation from the House Education Committee. As of early Feb. 25, the bill was waiting to be read on the floor.
While lawmakers say they are concerned about drawing more doctors to the state, which ranks 50th in the nation in physicians per capita, the bill would phase out the WWAMI program over the next four years, with no WWAMI seats reserved for Idaho students after the 2026-27 academic year. Any students enrolled before the cutoff would be allowed to finish their education through the program.
On Feb. 14, bill sponsor Rep. Dustin Manwaring, R-Pocatello, told the House Education Committee that the goal of the bill is to ultimately see Idaho open its own institution.
“Idaho does not have its own state-run medical school,” he said. “I think this is a big part of how we can move that conversation forward.”
In the meantime, the bill provides for the state to contract with two medical schools in Idaho and/or neighboring Mountain time zone states.
Manwaring suggested that the University of Utah School of Medicine, which currently trains 10 Idaho medical students per
Doctors from around Idaho gathered in Boise last week to support WWAMI. PHOTO COURTESY IDAHO ACADEMY OF FAMILY PHYSICIANS
year, could serve as one of those two institutions. Dr. Benjamin Chan, the associate dean of Idaho affairs for Utah’s medical school, testified that the school could accept more Idaho students.
However, physicians and faculty who help train new doctors through WWAMI are extremely concerned about the proposal to sever ties with UW, and note that the bill does not explicitly include an agreement with University of Utah.
Dr. Mary Barinaga, the assistant dean for Idaho WWAMI and a family physician, helps recruit the physicians or “preceptors” who host clinical clerkships for students. She says there are about 650 such UW faculty throughout Idaho.
“Preceptors have reached out to me and said, ‘Hey, if this partnership with UW dissolves, we still want to be a teaching site for the University of Washington. If it’s not possible to take Idaho students, we’ll take the Alaska and Montana and Washington and Wyoming students,’” Barinaga tells the Inlander. “This bill just assumes that all these sites will flip over, and one day they’re teaching University of Washington students and the next they’ll be teaching University of Utah students. It’s magical thinking to think that will work.”
In the statement of purpose for the bill, Rep. Manwaring, along with Rep. Mike Moyle, R-Star, and Sen. Dave Lent, R-Idaho Falls, pointed to two other major matters that prompted the legislation. First, WWAMI has not accommodated the Idaho Legislature’s 2022 request (made by resolution) to add 10 more seats for Idaho students. Secondly, the University of Washington “also elected not to sign an amendment to the contract with Idaho, restricting the use of Idaho state funds for abortion.”
The University of Washington has informed the lawmakers (including through testimony at the Feb. 14 public hearing) that no Idaho state money is used for abortion education or abortion.
As for the seats, the Idaho Legislature did not allocate any more money for them, nor did the Idaho State Board of Education direct WWAMI to expand, Barinaga says. Furthermore, adding more seats requires more clinical sites, which take time to add.
She says it’s been challenging to find more sites in Idaho, particularly since there’s more competition now — the Idaho College of Osteopathic Medicine, a for-profit medical school, opened in Meridian in 2018, bringing in classes of more than 160 students per year, just after WWAMI doubled its number of Idaho students in 2016. Plus, the pandemic resulted in the loss of several teaching sites, as some physicians stretched thin could no longer take on students, she says.
“Finding people who are interested and willing to make a sacrifice to spend time with the students is hard,” Barinaga says. “There are many medical schools expanding and opening up. The clinical rotation problem is a national problem.”
The Idaho College of Osteopathic Medicine trains students to get a Doctor of Osteopathic Medicine, or DO, not a Doctor of Medicine, or MD. Multiple physicians who testified during the Feb. 14 hearing emphasized that if the state drops WWAMI, the strong preference would be to replace that partnership with a program that trains MDs.
Dr. Bryn Parker, a family physician who also practices surgical obstetrics in Moscow, says that being able to attend WWAMI at in-state tuition rates was critical for her. As someone who grew up in Elk City, Idaho, at the time a town of about 400, being able to train in all five WWAMI states helped immensely in preparing her for residencies after medical school, and ultimately to better serve her patients.
“[WWAMI] has demonstrated for years that it returns Idaho residents home to be Idaho physicians,” says Parker, who is now a site director training students through Idaho WWAMI’s longitudinal rural program.
The Idaho Academy of Family Physicians reports that 51% of the 747 Idaho WWAMI graduates have returned to the state to practice, and the return on investment since 1972 is actually 73% when you include students from other states who ended up practicing in Idaho.
“It is such a rich experience for students, and it is so shortsighted to try to force this through without a functioning plan,” Parker says. “From a fiscal perspective … we have no idea how much this would cost to rebuild something within our state.” n samanthaw@inlander.com
RARE OPPORTUNITY!
Keep Your Options Open
The Idaho Legislature approved a “school choice” tax credit to refund private school costs with public money
BY VICTOR CORRAL MARTINEZ
Last week, Idaho lawmakers passed House Bill 93, providing $50 million annually in tax credits to refund families for some of the cost of sending their children to private schools.
Pitched as a school choice program, HB 93 would allow families that send their kids to “nonpublic school” to receive a $5,000 refundable tax credit per student or $7,500 for students with learning disabilities.
A non-public school is defined in the bill as a private school, microschool or learning pod with academic instruction in person, online or a combination of both. Microschools are formed by small groups of families who want parental control over curriculum, while learning pods are virtual microschools that became popular during the pandemic, according to the public policy think tank Manhattan Institute.
In a long discussion and debate on the Senate floor before the vote, some lawmakers raised concerns about transparency, funding demands and accountability for the public money that will be spent.
The bill is now on the desk of Gov. Brad Little, who proposed the Legislature create the school choice program with a maximum $50 million annual price tag.
While the bill has been touted as a way to provide all families in Idaho with more educational options, some are concerned that wealthy families whose students are already in private school will benefit the most. Others are concerned that the language in the bill doesn’t provide accountability through academic standards.
Idaho educators and some lawmakers expressed their concerns about how other states have seen the cost of their school choice programs balloon. They worry there’s the potential for fraud, plus they warn that the impact on public schools could be costly because Idaho distributes state funds based on enrollment.
Quinn Perry, deputy director of the nonprofit Idaho School Boards Association, is also concerned that private schools might discriminate
against those with learning disabilities and people of different faiths and ethnicities.
“I have scoured hundreds of private school policy admissions manuals that are very open about not admitting students of differing faiths, students with disabilities, special learning needs, or any need that might exceed the capacity of the private school,” Perry says.
ACCOUNTABILITY
Many public school educators and organizations are against the school choice program, and point out that the Idaho grant programs Empowering Parents and Advanced Opportunities already provide for some educational expenses for private school students.
Advanced Opportunities provides nonpublic school students in seventh to 12th grade up to $2,500 for dual college/high school credit courses, postsecondary exams and career-technical certifications. Empowering Students provides grants of $1,000 for eligible student expenses like laptops, tutoring, textbooks, and speech and behavioral therapy.
Perry says that if the school choice program is signed into law, parents could bundle all three school expense programs to collect public money for private school education.
The Idaho School Boards Association doesn’t support taxpayer subsidies for private school costs. Perry says she is concerned that without regulations, Idaho could experience massive fraud, as seen in school choice programs in Ohio, Indiana and Arizona.
Ohio’s largest virtual school from 2012 to 2018, Electronic Classroom of Tomorrow, was forced to repay $80 million after audits found a lack of accountability in school attendance reporting.
Charter school operators in Indiana were indicted in 2024 for inflating student enrollment at their virtual schools.
Arizona’s $800 million school choice program utilizes educational savings accounts. In December, an Arizona grand jury indicted two Colorado
Students Aelyn Clark (front) and Aliana LoBue (middle) use individualized cognitive training programs at Wired2Learn in Post Falls. ERICK DOXEY PHOTO
residents for multiple felony charges of fraud, conspiracy and forgery for opening educational savings accounts for 50 students, including for 43 children that don’t exist. Arizona estimates the indicted individuals collected about $110,000.
“We strongly believe that they should match the accountability and transparency requirements guaranteed to students and families in public school systems,” Perry says. “[The Legislature] should ensure that taxpayers are receiving the accountability and transparency that comes with any other government expenditure in the state.”
Perry says she’s never seen a government expenditure bill in Idaho come with so few strings attached as HB 93. State Sen. Ali Rabe, D-Boise, shares the same concerns, adding that educational requirements in the bill are vague.
“Under this bill, the only requirement for instruction is that private schools have some English, math, science or social studies at some point,” Rabe says. “There’s no amount of education that it requires, no standards, no reporting, so folks could be claiming a voucher for various situations where kids are not getting an education.”
Rabe says she would rather see taxpayer money help rural school districts so they wouldn’t need to rely on levies. She doesn’t believe HB 93 will address the educational needs of lowincome families who will continue to be priced out of for-profit private schools.
“I do suspect that many private schools will increase tuition, and it is going to be too high for them to afford,” Rabe says, “because most of these low-income families can barely afford to pay their rent.”
THERAPEUTIC SCHOOLS
One element of HB 93 that got somewhat lost in the debate over school choice is how the program could help with the high cost of support services for families whose students have learning disabilities.
Alyssa Pukkila is the director of Wired2Learn Treatment and Learning Center, a full-time private therapeutic school in Post Falls for kids with learning disabilities, high-functioning autism and ADHD.
Pukkila says it’s challenging for students working through a learning disability to meet the education level for their grade. Schools like Wired2Learn can help, she says. For instance, she highlights the Orton-Gillingham approach, a multisensory, structured, hands-on method to teach literacy when reading and writing aren’t learned easily due to a learning disability like dyslexia.
“That remediation should be done one-on-one with a student, and our public schools don’t do one-on-one remediation,” Pukkila says. “Parents would have to pay for that out of pocket.”
Wired2Learn has a sliding scale tuition ranging from $22,000 to $35,000 annually. Along with scholarships and fundraisers, the $7,500 from the state could make all the difference in whether families could afford to send their student there.
Some students may only need the school’s help for a year or two. Pukkila says she worked with a sixth grader who attended a Kootenai County public school but fell behind and failed every subject. The student was diagnosed with dyslexia and was on the autism spectrum, which impacted her self-esteem.
The girl’s parents were apprehensive about the school at first, but decided to enroll her at Wired2Learn because they feared their daughter might lose hope because of her learning disability. The girl’s uncle, who had dyslexia, died by suicide.
Reading remediation, emotional coaching and working with school staff helped the student catch up to her reading level in about two years, and she excelled in math and science.
By ninth grade she was able to reintegrate into the public school system and has been on the honor roll ever since, Pukkila says.
Though she understands concerns that the state’s school choice program could potentially expand beyond the $50 million cap, Pukkila suggests the state could start by exclusively addressing the needs of students who need the additional help.
“Maybe they offer this program only to kids with special needs, to those kids whose needs are not being met by our public education system,” Pukkila says. “Maybe we start there.” n victorc@inlander.com
Tears of Laughter, Tears of Heartbreak
Theater on the Verge debuts with Every Brilliant Thing, a dark comedy about the darkest depths of depression
BY E.J. IANNELLI
As one of the region’s most well-known and consistent directors of everything from extravagant Broadway musicals to high-concept sociopolitical plays, Troy Nickerson has worked with theaters large and small for over two decades.
Now, along with his creative partner Chris Jensen, he’s left the theater behind.
The finer points of that claim bear teasing out. The duo’s new joint venture, Theater on the Verge, is still fully devoted to theater as a performing art — perhaps more strongly than ever.
But the discrete brick-and-mortar institutions that identify as theaters? Those not so much.
“For me personally, it was more just kind of about having the ability to have the artistic control over what we do,” Nickerson says of their floating community theater company.
“And I think sometimes, especially with the bigger theaters, they can’t do some of the things that a smaller company could do because they rely so much on the sales and the season and everything. Whereas we can pick and be as risky as we want.”
“The key term for us is independent,” Jensen adds. “It means we have limited resources, but it also means that we can be pretty nimble in terms of how we approach things. And we can just sort of make snap decisions and say, ‘Oh, this feels good. Let’s go with that.’”
In keeping with that philosophy, Theater on the Verge chose Every Brilliant Thing for its debut production. Written by the English playwright Duncan Macmillan and first produced in 2013, the single-actor dark comedy takes its title from a list of positives that a young boy creates to cheer up his depressed mother. Some of the humor comes from the fact that the list is clearly skewed toward a 7-yearold’s priorities.
“The list is just all the things that make him joyful and want to live,” Nickerson says. “For all of us right now, I think we have to look for the joy in the world.”
The show’s six-performance run opens this week at Hamilton Studio, a venue that up to now has been building its reputation on live music gigs. Nicker-
son describes Hamilton Studio as the “right space” for the play precisely because it lacks a conventional stage, putting the actor on equal footing with the audience.
“I could probably almost perform this in a friend’s living room and give them the sense of the show,” says actor Doug Dawson. He plays the nameless narrator, who’s now the adult version of the young boy at the heart of the story.
“He says in the script that he’s an introverted person. He says, ‘I was very shy at college. I mostly sat in my room and listened to records.’ It’s almost as if the story is going on in his head. As an actor, it’s a challenge. And it’s very fun.”
Like many monologue-style plays, Every Brilliant Thing sees Dawson shifting between acting out scenes and more straightforward storytelling. One unique aspect is that it breaks the fourth wall in ways that both Jensen and Nickerson are reluctant to describe in detail, lest it spoil how the play creates a rapport between the actor and the audience.
That humanizing connection is something that Jensen says is special about this play, and it captures an important angle of suicidal depression. The time Jensen spent as a volunteer crisis counselor on the 988 Suicide Lifeline opened his own eyes to the “more nuanced understanding” that’s required to talk to someone who’s in the midst of suicidal ideation.
Actor Doug Dawson works on a scene from Every Brilliant Thing. YOUNG KWAK PHOTOS
“That’s part of the reason why [this play] resonated so much with me. It’s a human experience where everybody’s in this story room together. When you first hear the premise, you think maybe it’s about toxic positivity: Just tell people how great everything is and they’re going to be fine. It’s a lot more complicated than that,” he says.
“But that doesn’t take away from the value of trying to find beauty in things. It goes to this idea of, you think you’re helping someone else, but in the end, you’re ultimately helping yourself. That’s what being on the suicide line did for me. It saved me in a lot of ways.”
Dawson says that Theater on the Verge’s marketing of Every Brilliant Thing as “the funniest show you’ll ever see about depression” is spot-on, though the humor largely serves to enhance its poignancy.
“It doesn’t make light of suicide by any stretch of the imagination. It takes it very seriously. I’m getting choked up just saying this, but if we do this right, and I think we will, nobody is going to not cry. No one is not going to laugh till they’re in tears, and no one’s not going to be in tears from heartbreak.”
Leaning on the directorial skills that have made him such a mainstay of the local theater scene, Nickerson is looking to capitalize on those emotional dynamics.
“I love that explosion of laughter that can happen, and then the next moment you’re just like, ‘Stab ’em in the heart!’” he says, laughing.
And while Theater on the Verge already has a good fix on its follow-up production, Nickerson hasn’t said goodbye to the stages where he forged long-standing friendships with people like Dawson and Jensen years ago. In May, for example, he’s directing the hit musical Waitress at the Spokane Civic Theatre.
But the lure of productions that are intimate and personal — qualities so fundamental to Every Brilliant Thing — is proving harder and harder for him to shake.
“The older I get, the more I feel like I want to have those oneon-one connections with actors. I really have been craving smaller, impactful pieces, whether they be comedy or drama, that feel relevant to us, like they have something to say right now.” n
Every Brilliant Thing • Feb. 27-28 and March 6, 8, 14-15 at 7:30 pm • $37.50 • Hamilton Studio • 1427 W. Dean Ave. • theaterontheverge.com • 509-327-9501
(From left): Hamilton Studio owner Don Hamilton with the Theater on the Verge crew: Nicole Deitrick, Troy Nickerson, Doug Dawson, Chris Jensen and Kim Roberts.
FThe Making of Sandy
Animal trainer Charlotte Woertler teaches rescue dogs to play the beloved Sandy in the touring production of Annie
BY COLTON RASANEN
or the last half century, countless acting casts have performed their own renditions of the original Broadway musical Annie, each time retelling the story of the optimistic orphan singing through the Great Depression. The production, which shows at the First Interstate Center for the Arts in Spokane this weekend, is filled with hope for a better tomorrow, something that remains especially relevant today.
In each show Annie is joined by her four-legged friend Sandy, the scraggly stray dog who follows her around. He finds Annie when she runs away from the orphanage, one of her lowest points in the show, and chooses her to be his person.
This heartwarming relationship between the pair is perhaps one of the strongest manifestations of hope in the first act, proving you can find family and friends anywhere if you’re open to them. It’s also a relationship that audiences have come to deeply enjoy.
“Sandy is always a fan favorite. As soon as he hits the stage with Annie, he gets the biggest reaction from the audience,” says Charlotte Woertler, the show’s dog trainer. “He’s definitely a star up there.”
FROM STRAY TO STAGE
In honor of Sandy’s origins, it’s tradition that each dog “hired” to play the role in the North American touring production of Annie is rescued
from a shelter.
Kevin, a 7-year-old tan labradoodle, began performing as Sandy last season. At this point in his career, Woertler says he’s a consummate professional who craves the limelight.
“He really looks forward to going on to the stage like, ‘Oh my gosh, I’ve done this before. I’m going to get to go out there and hang out with my best friend Annie, and the crowd’s gonna clap,’” she says, laughing about Kevin’s love for fame. “Anywhere we are now, if people start clapping, Kevin just lights up because he thinks it’s for him.”
His understudy, a 3-year-old mixed-breed rescue named Cooper, joined the show this year and is still training with Woertler before he’s ready for his debut. It may seem like a daunting task to turn a rescue dog into a canine celebrity, but she believes as long as they have the best disposition for the role they can be taught.
“I am a firm believer that every animal is trainable, but not every animal is necessarily the right fit for the job,” she explains. “We want to make sure that we’re selecting animals that are going to thrive in the environments that we’re working in, and we want them to love it.”
Once she’s sure an animal feels comfortable in the stage environment, Woertler starts the training process from the beginning, like any new dog owner.
“The art of communication, which is a big part of training, is go-
Hazel Vogel as Annie and Kevin as Sandy in the 2024-25 national tour of Annie MATTHEW MURPHY PHOTO
“I am a firm believer that every animal is trainable, but not every animal is necessarily the right fit for the job. We want to make sure that we’re selecting animals that are going to thrive in the environments that we’re working in and we want them to love it.”
ing to vary depending on what project you’re working on, but we’re always going to start with our sort of textbook basic behaviors, you know, your ‘sit’ and ‘lie down’ commands,” she says. “On the stage, just like actors have to learn how to hit a mark, so do our animal stars. That’s one of the first things we teach them.”
Unlike most pet parents, Woertler is also tasked with ensuring her dogs can do these tasks under stressful circumstances.
“If we’re going to be working on a set, there might be a lot of big moving pieces and lights or microphones overhead,” she says. “Acclimating them to all those kinds of things and really building the dog’s confidence in new environments is the key.”
‘THE MOST AMAZING JOB’
Woertler knew from an early age that she wanted to work with animals as her profession. As a child living in sunny Southern California, she grew up going to live animal shows at the zoos and theme parks abundant in the region.
At these shows she was transfixed, not just with the captivating creatures, but the trainers standing beside them. So one day after an animal show at Universal Studios Hollywood, she gathered the courage to approach the trainer to ask how he got his job.
World Premiere of Recollection
Friday March 7, 7pm (Myrtle Woldson PAC, Gonzaga U.)
In a world where technology can remove painful memories, a glitch restores Kate’s memories, uncovering a dark truth about her past. Made in the PNW! $25/$10 students
Short animations from around the world, featuring cut-out, computer, drawn, and stop-motion animation. Program contains flickering imagery. Ages 13+ $12
Fish War
(Sat Mar 8, 11:15am, Magic Lantern)
When the state of Washington started arresting Indigenous tribal fishers, it was a declaration of war. $12
Preceded by The Deer Divide
Pre-SpIFF Event
The Big Lebowski (35mm)
(Fri Feb 28, 6 & 8:30pm, Garland Theater)
After being attacked in the most peculiar way by thugs collecting a debt for a wife that Jeffrey Lebowski does not have, all The Dude wanted was his rug back. Both light and heavy, absurd and profound, The Big Lebowski is instantly memorable and endlessly quotable!
Rated R. $10. 8:30 show is 21+
PNW Makers* (Sat Mar 8, 1:30pm, Magic Lantern)
A showcase of short films from the Pacific Northwest, with documentary, horror, comedy, and science fiction. Ages 13+ $15
La Estrella que Perdí
(Sat Mar 8, 1:45pm, Magic Lantern)
Throughout her life, the great actress Norma Reyes (76) accepted to play all kinds of roles, except the one of being the perfect mother. In Spanish with English subtitles. $15
The Birds Who Fear Death
(Sat Mar 8, 3:45pm, Magic Lantern)
Two brothers, disinherited and desperate for cash, journey into the Canadian wilds to find themselves, their people and their fortune. $15
World Shorts I
(Sat Mar 8, 4:00pm, Magic Lantern)
Short films from Chile, United Arab Emirates, the United Kingdom and the United States. With English subtitles. Ages 13+ $15
The Best of the Northwest* (Sat Mar 8, 6:00pm, Garland Theater)
A showcase of short films from the Pacific Northwest, with animation, comedy, documentary, and drama. Ages 13+ $10 Followed by SpIFF Closing Party & Awards
Tim Travers and the Time Traveler’s Paradox*
(Sat Mar 8, 8:30pm, Garland Theater)
You saw the short at SpIFF 2022! A scientist creates a Time Machine and kills his younger self. But now a man who should not exist somehow does. That is the Paradox, and Paradoxes are impossible. Tim Travers takes on the mercenary gang whose stolen plutonium powers his machine, challenges a conspiracy-peddling podcaster to a battle of wits, creates a black hole, meets the one woman alive crazier than he is, clones himself, destroys the universe, makes a new one, and maybe—just maybe—learns to love himself at last. Made in Spokane! Ages 16+ $10
A Good Wolf
(Sun Mar 9, 11:00am, Magic Lantern)
A 40-year conflict over a single tract of land adjacent to Denali National Park— a volatile struggle between competing human interests on public lands. $12
World Shorts II
(Sun Mar 9, 11:15am, Magic Lantern)
Shorts about growing up from China, Egypt, Poland, South Korea, and the UK. With English subtitles. Ages 13+ $15
Through Indigenous Eyes*
(Sun Mar 9, 1:30pm, Magic Lantern)
A showcase of Indigenous and Native American short films. Tribes include Lakota Sioux, Nez Perce, Salish, and Ute. All Ages. $15
Battersea*
(Sun Mar 9, 3:45pm, Magic Lantern)
Estranged siblings reconvene at their childhood home, where they spend a precarious weekend uncovering the secrets that have shaped their lives. Ages 13+ $15
Preceded by My Last Martini
Queer Shorts
(Sun Mar 9, 3:45pm, Magic Lantern)
A showcase of Queer films from Belgium, India, South Korea, and the United States. With English subtitles. Ages 13+ $15
Ultimate Citizens*
(Sun Mar 9, 4:00pm, Magic Lantern)
As a guidance counselor, Jamshid’s best work takes place on a playing field with “his kids," the children of refugees and immigrants. Ages 13+ $15
Preceded by Jan Beauboeuf and 22
Presenting Sponsors:
Vision Quest
40th Anniversary*
(Sun Mar 9, 6pm; Martin Woldson Theater) High school wrestler Louden Swain has trouble focusing on his training regimen when a beautiful young drifter takes up residence at his home. Is this the birth of Spokane cinema? Rated R. Join star Matthew Modine (Stranger Things), coach Cash Stone, and host Jess Walter. Fox Event ticket.
Titles subject to change.
* Filmmaker scheduled to attend.
Venue Partners: Student tickets $7 at Magic Lantern
“THE MAKING OF SANDY,” CONTINUED...
In response, he handed her a brochure for an animal training program at Moorpark College outside Los Angeles.
“I just remember thinking, ‘That’s the most amazing job in the world, I want to do that,’” Woertler says. “Twelve years later, I got into that school, got a degree in animal training and started volunteering at that same show.”
After that Woertler spent two decades training animals for those same live shows she attended and a handful of movies, including Disney’s Treasure Buddies and the 2023 Netflix original Dog Gone
In 2024 she joined the crew of the North American tour of Annie, marking her first time training an animal for a live musical. Sure, she’s orchestrated live shows to cheering audiences at theme parks, but the job feels different when she’s prepping her pups for auditoriums across the country.
“One of the biggest things we have with live theater is that there is no take two, everything is happening live in that moment,” she explains. “No two shows are the same.”
COMMUNITY PAW -TNERSHIP
STCU Best of Broadway is partnering with the Spokane Humane Society to offer $15-off tickets to Annie’s Friday and Sunday shows. To purchase these tickets and donate directly to the Humane Society, visit broadwayspokane.evenue.net/ promotions/RESCUE.
As one could imagine, the prospect of training a dog to make it to its place on stage as Annie belts “Tomorrow” at the right time for each and every show can be nerve-racking. However, for Woertler the reward of a good paw-formance far outweighs the risk of any missteps.
“I know a lot of people think individuals get into the animal field because they don’t like working with people, but I love connecting with people,” Woertler says. “So getting to see people have an emotional reaction and really enjoy the performance is very rewarding.” n
Annie • Feb. 28-March 2; Fri-Sat at 7:30 pm, Sat at 2 pm, Sun at 1 pm • $50-$90 • First Interstate Center for the Arts • 334 W. Spokane Falls Blvd. • broadwayspokane.com
Julia Nicole Hunter as Grace Farrell, Christopher Swan as Oliver Warbucks and Hazel Vogel as Annie, plus the adorable Kevin as Sandy. MATTHEW MURPHY PHOTO
Friends and Mentors
BachFest’s Zuill Bailey reunites with Kurt Nikkanen and Maria Asteriadou for two concerts underscoring the value of friendship
BY E.J. IANNELLI
Whenever he’s prompted to describe what makes Northwest BachFest concerts special, Zuill Bailey is fond of recounting an anecdote about his mentor, the violinist Paul Rosenthal.
“I just asked him one time who his favorite performers in history were. And he said, ‘It’s very easy. My friends.’”
“I love that answer,” the cellist continues, “but then I asked him why he said that. He said it’s because you trust your friends. You believe your friends. You’re ‘you’ with your friends.”
As the artistic director of the longrunning regional concert series, a mantle he inherited from the legendary Gunther Schuller in 2013, Bailey has routinely made a point of performing alongside musicians with whom his relationships are as personal as they are professional.
That continues with this weekend’s BachFest chamber concerts at Barrister Winery, which will reunite him with fellow Juilliard alums — not to mention husbandand-wife duo — Kurt Nikkanen and Maria Asteriadou.
“Kurt is one of the greatest violinists I’ve ever heard. I have had the great luxury to work with him for almost three decades, and with all different sources, from concertos to
Sonata, published in 1915. Gabriel Fauré, a mutual elder acquaintance of both men, will also be showcased through his Violin Sonata No. 1 in A major, Op. 13. The work lent new momentum to Fauré’s early career when it debuted in 1877.
On Sunday, the program departs France for 19th-century Germany and Russia. Beethoven’s famously technically demanding Violin Sonata No. 9 in A major, Op. 47, nicknamed “Kreutzer” for its dedicatee, violinist Rodolphe Kreutzer, is complemented by Tchaikovsky’s Trio in A minor, Op. 50.
Tchaikovsky had begun work on the piano trio in 1881, the year that his close friend and mentor Nikolai Rubinstein died. It bears the subtitle “À la mémoire d’un grand artiste” (“In memory of a great artist”).
“The Kreutzer sonata by Beethoven is a show-stopper in its own right, but we’re pairing that with the biggest, boldest, most impacting piano trio ever written. When you walk out of there after experiencing the Tchaikovsky, you’re not just whistling or humming a melody. The flavor and life of Tchaikovsky is in your bones,” Bailey says.
“So that is an epic afternoon. To hear it up close like that, it’s IMAX. You hear the first one, and you go, ‘Oh, my God.’ Then you hear the next one, and you go, ‘Oh, my God.’ And there’s nothing more to experience after that.”
One other quality of BachFest concerts that Bailey likes to refer to is the “story” of the music that he and his peers perform. That doesn’t just mean describing how a particular work fits into a certain historical period or artistic movement. It also has to do with the dynamics of that work and the emotions it evokes in the listener.
chamber music. He is a marvel at what he does. And Maria, his wife, is a marvelous Greek virtuoso soloist. I’ve worked with her over the past 15 years,” he says.
“What I like about that connection is that it produces music differently. In chamber music, I am the outsider in that group. So, as a trio, when we’re playing and we’re talking, I know full well that it’s two against one. But at the same time, there’s such a tremendous respect and, you know, life that has happened between us all.”
TFriendship, in his eyes, is key to telling that story.
“If there’s a very significant story to be told, it’s a priority to have that story told by a trusted source.”
To foster that vital sense of trust between BachFest’s musicians and concertgoers, he says, “We’ve really taken down that
“When
people come into our concerts, the greetings aren’t waves. They’re hugs.”
he high praise Bailey has for his friends as well as his mentor fits with these two homagerich concerts. Saturday’s program includes Maurice Ravel’s Sonata for Violin and Cello, dedicated to the composer’s late friend and occasional critic Claude Debussy, who had died four years before its 1922 premiere.
“The Ravel duo is one of the great masterpieces for, oddly, violin and cello,” Bailey says. “And I say ‘oddly’ not only because there are few pieces even written for this duo, but there are only maybe two that are at this height of artistic excellence.”
Asteriadou and Bailey follow the Ravel with a performance of Debussy’s Cello
wall, that boundary between the performers and the audience.
“When people come into our concerts, the greetings aren’t waves. They’re hugs. People literally come up and hug their performers, welcoming them back. And then, of course, the music becomes even more real, and the story becomes personal.” n Northwest BachFest March Concerts • Sat, March 1 at 7 pm and Sun, March 2 at 3 pm • $10-$45 • Barrister Winery • 1213 W. Railroad Ave. • nwbachfest.com • 509-326-4942
Pull down then out YES a resource you keep and share with friends.
Musicians Maria Asteriadou and Kurt Nikkanen. COURTESY PHOTO
Smoked Strawberry Ube Cheesecake Garden Party
DIVERSE FOOD & DRINK SCENE
THE TASTIEST TEN
The sun is setting a few minutes later each day, signaling the awaited end of another cold, dreary Inland Northwest winter. Before we can all gleefully celebrate the start of patio season, there are still plenty more cold days and nights to get through. For at least 10 of them, though, there’s something else to look forward to: the 13th annual Inlander Restaurant Week!
Since 2013, this week-and-a-half long culinary celebration has showcased the region’s favorite restaurants, talented chefs, creative food and beverage producers, along with the many others working behind the scenes to support the hospitality industry’s success.
Restaurant Week’s timing in this dull, final stretch of winter has intention, too, by encouraging diners to get out of the house (as cold as it may be) during an often slow period for eateries and explore a recently opened spot, or make a return visit to a neighborhood favorite. In the decade-plus since the very first Restaurant Week, the event has earned a reputation as the tastiest time of year, one that many of us save up for and strategically plan in order to visit as many places as possible while connecting with friends and family over delicious food and drink.
Now that the 2025 event guide is here, all that planning can commence! Along with the menus for more than 100 participating eateries, you’ll find features on four local chefs and/ or restaurant owners who’ve been working hard behind the scenes for weeks now in preparation, along with suggestions for fun activities to enjoy before or after a meal.
Also learn more about our returning charity partners, Big Table and CDAIDE, which support hospitality workers in times of great need. And meet the team behind Maryhill Winery, this year’s returning Drink Local partner.
Happy dining!
HOW IT WORKS 4
OFFICIAL CHARITY: BIG TABLE 6
DRINK LOCAL: MARYHILL WINERY 8
NEWCOMERS TO NOSH WITH 10, 12
MEET YOUR CHEF/OWNER: JASON REX 14
MUST-TRIES: COZY COMFORTS 16
EVENTS: FOURTH COURSE OF FUN 18
INDEXES: FIND YOUR FAVORITES 20
MEET YOUR CHEF/OWNER: KADRA EVANS 28
MUST-TRIES: SWEET TOOTH SATISFACTION 34
MEET THE OWNER: KORRI M c ELFRESH 40
MUST-TRIES: A TASTY TRIP 46
MEET THE OWNER: TIM O’DOHERTY 52
MUST-TRIES: VEGGIE FRENZY 58
MUST-TRIES: IT’S GRUB TIME 70
Zabuton Steak Spencer’s for Steaks and Chops
HOW IT WORKS
READY
See which menus call to you! All of the three-course menus are included in this guide. You can also search for restaurants by price, neighborhood and cuisine at InlanderRestaurantWeek.com.
SET
Each restaurant’s three-course menu is priced at either $25, $35 or $45. Some restaurants may offer add-ons or upgrades on their menu for a clearly marked price.
Check the menu to see if the restaurant you’ve chosen takes reservations. If they do, make one. Reservations can fill up quickly during Restaurant Week.
GIVE BACK
GO
You already know the price of your meal, but tax and tip aren’t included in that set price. Don’t forget to tip!
DRINK UP
Local just tastes better! So look for the local wine, beer, cider, spirits, seltzer and coffee highlighted on every single menu.
MAKING SENSE OF THE MENUS
DF/GF/GFA/V/V+
There are more vegan, vegetarian and gluten-free options on the menus this year than ever before. Here’s how to read the menus: DF means the dish is dairy-free. GF means the dish is gluten-free. GFA means substitutions are available to make it gluten-free. V stands for vegetarian, while V+ means the item is vegan and entirely plant-based.
RESERVATIONS
We’ve made it easy to support Big Table and CDAIDE when you eat out during Inlander Restaurant Week. Look for the QR codes on every three-course menu. Big Table and CDAIDE provide care for hospitality workers in crisis, assisting with everything from medical and dental care to energy bills.
DOUBLE YOUR DONATION
Donations made to Big Table and CDAIDE during Inlander Restaurant Week will be matched by the STCU Here For Good Foundation. Donations will be matched dollar for dollar up to $10,000.
Not all restaurants take reservations, but if they do, you’ll see “reservations recommended” in red at the bottom of the restaurant’s menu. If you don’t see reservations recommended, then assume this restaurant seats guests on a first come, first served basis.
HOURS
While Inlander Restaurant Week is primarily a dinner event, some restaurants are offering their menus at lunch, too. The hours listed on the menus in this guide outline when the restaurants are serving the three-course menu. You’ll also find a list of all the menus serving their Restaurant Week menu at lunch on InlanderRestaurantWeek.com.
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!
MENU AVAILABILITY
Most participating restaurants will be offering their full menu alongside their Restaurant Week offerings, and others will be limiting availability. Listings for restaurants that are only offering their three-course Restaurant Week menu will be marked “3-Course Only.”
Bulgogi Fajitas Borracho Tacos & Tequileria
SERVING HOPE
BIG TABLE CONTINUES TO HELP THOSE IN THE LOCAL RESTAURANT AND HOSPITALITY INDUSTRY
When Kevin Finch, the founder of local nonprofit Big Table, dined out recently with a friend they received subpar service from their server. He was given a beer instead of the Arnold Palmer he ordered, and there was a lack of attentiveness despite being the only guests in the restaurant.
Instead of responding in anger and blaming the waitress, Finch asked her if she was OK. Stunned, she fled to the back of the house, but later returned to finally answer his question. The next day she was expected to find out if she’d have to return to prison and lose custody of her child.
The hidden harsh realities facing many workers in the hospitality industry are what inspired Finch to found Big Table back in 2009. A former pastor and local food critic, Finch recognized the disproportionate issues facing many working behind the scenes at our favorite bars and restaurants.
the community,” he says.
In Spokane, nearly 24,000 people are employed in the restaurant and hospitality industry. Half of these employees fall below the poverty line and struggle to make ends meet or even keep a roof over their heads.
SUPPORT BIG TABLE & CDAIDE
During Inlander Restaurant Week, diners can scan a QR code on participating restaurants’ menus to be directed to a donation portal for Big Table, as well as CDAIDE in North Idaho, which also supports hospitality industry workers. Additionally, STCU’s Here For Good Foundation is matching all donations made to these nonprofits during Restaurant Week, up to $10,000. It’s easy to dine out and do good!
“I realized that everyone had a smile on their face — they all had jobs — but behind those smiles was a more concentrated need than I saw anywhere else in
In fact, more than 50% of the referrals Big Table received in 2024 were due to housing instability or homelessness.
Danielle Gonzales teaches culinary classes to local high school students and received Big Table’s help in 2024 when she was working as a sous chef. Gonzales struggled to find housing for herself and her child after breaking up with her long-term partner.
“I was in crisis, and I didn’t know what Big Table did. I knew about their dinners, but I didn’t know about what they actually did for the community out there,” she says. “I was about to become homeless and I let my boss know, and he referred me there, and I’ve had a great connection with them ever since.”
Gonzales’ care coordinator, Miranda Clott, connected her with Village Cohousing Works to secure Gonzales her own brand-new manufactured home.
Big Table also presented Gonzales with various gift cards to help her furnish her home.
Chris Deitz, Spokane’s city director at Big Table, reiterates that about half of its direct care dollars go toward alleviating housing insecurity.
“I got involved with Big Table 10 years ago, coming from [a few] restaurants I cooked at” in the area, he says. “So, for me, it’s been personal to get to support folks that work in the restaurant and hospitality industry.”
True to its name, Big Table started around a table. For the first of many quarterly dinners, Finch invited chefs and others in the restaurant and hospitality industry to be “wined and dined.”
“I just handed out those three-by-five cards and said, ‘If you know someone that’s hurting, put their name down and put your name down so we can call you first and find out more details, and then we’ll do something about it,’” Finch says.
It was in this way that Finch organically created Big Table’s care referral model.
“Somebody cannot come and plead their case to us, but rather it’s that coworker, it’s that manager, it’s that friend that sees the need and reaches out on their behalf,” Deitz says. “Because we have found those most in need aren’t the ones actually asking for help.”
In 2024, Big Table received 592 new referrals and supported 1,167 recipients. This includes Big Table’s expanded reach across the U.S., with outposts in San Diego, Colorado Springs, and Nashville, Tennessee.
“The need is everywhere. The need is not unique to Spokane in the restaurant hospitality industry, if you look at the U.S. as a whole,” Deitz says. “And so we could be anywhere that has somewhat of a significant restaurant and hotel scene.”
While issues facing hospitality workers are similar across the nation, the generosity of Spokane donors stands out.
“Our experience here in Washington was that Spokane is an incredibly generous town in a way that when we had a team in Seattle for six years, we didn’t see the same level of generosity in Seattle even though there’s more money over there,” Finch says.
While donations are kindly appreciated, there are also other ways to be part of the lasting change Big Table envisions for the restaurant and hospitality industry. Among those suggestions are simple acts like leaving a kind note on your receipt to “adopting” a local restaurant with friends and providing intentional care.
Whose day will you brighten during this Restaurant Week?
From left: Big Table’s Chris Dietz, Jill Lemon and Kevin Finch
$25 PER PERSON THREE-COURSE MEAL
$25 PER PERSON THREE-COURSE MEAL
$35 PER PERSON THREE-COURSE MEAL
$45 PER PERSON THREE-COURSE MEAL
DRINK LOCAL PARTNER
per week. There’s also a 4,000-seat bowl at the Goldendale estate, which has hosted national touring acts like Santana, Counting Crows, Train, and Earth, Wind & Fire through the years.
“Wine is one thing,” Leuthold says. “Music is something else. Combining them creates a whole new genre of an experience.”
Today, the Leutholds spend a good chunk of time each year in Spokane.
MARYHILL WINERY
LEARN MORE ABOUT THE CULTURE THAT INFORMS
MARYHILL WINERY’S INVOLVEMENT WITH THE SPOKANE COMMUNITY
Craig and Vicki Leuthold’s wine journey began back in 1985.
It was then the young couple first visited California’s Napa Valley where, Craig says, “We lost our taste for lambrusco.” The sweet rendition that Italian wineries shipped to the United States at the time was popular, in part, due to its low price point.
As the Leutholds pursued their careers, their interest in wine did not wane. Just the opposite. Later they spent time as members of the North Idaho Enological Society, which helped them expand and refine their palates. And in 1999, they pooled their resources to found Maryhill Winery in Goldendale, Washington, opening to the public on Memorial Day weekend of 2001.
While that initial Napa trip included visits to celebrated estates like Grgich Hills, it was a stop at V. Sattui Winery that “planted the seed for doing something ourselves,” Craig Leuthold recalls. “They had a big selfservice deli and a huge outdoor lawn with lots of picnic tables. Their license was grandfathered, so it was the only place in the valley where you could buy a bottle of wine and consume it on the grounds. And they had so many different types of wine. When we decided to go forward, Vicki reached out to Daryl Sattui (grandson of the estate’s namesake) to pick his brain.”
What emerged was a vision to create a destination winery, something rare then in Washington state and nonexistent in far southern Washington.
“The first growth spurt of wineries in Washington took place around Walla Walla and Yakima,” Leuthold
says. “We wanted to build our winery in a place where people could access it from a major metro area and make a day trip out of it. Goldendale seemed perfect because of its proximity to Portland,” about 90 minutes west. “We thought it would be nice to give the people some alternatives to pinot noir,” the variety most widely planted in Oregon.
Maryhill Winery started small with a handful of releases and expanded gradually as the Leutholds developed relationships with grape growers. The winery certainly doesn’t make every type of wine possible, but it does offer 60 distinct bottlings, a mix of blends and 100% varietal wines, including a number rarely seen in Washington.
When the Leutholds decided to open satellite tasting rooms in urban areas — including Spokane in November of 2017 — they knew that simply pouring samples of their wines would not suffice.
“A carefully curated food-and-wine experience is necessary, especially with the younger generations,” Leuthold explains. “That’s why each tasting room [Spokane, Vancouver and Woodinville] has a full-service kitchen. We have about 25 selections on the menu. About 12 are core items at all the tasting rooms, and the rest are up to the culinary teams to decide what’s appropriate for their market. On the menu, we always suggest a wine pairing for each item.”
Music is another staple at Maryhill, with each tasting room hosting live performances two or three times
“I first came to Spokane after graduating from Washington State,” Leuthold says. “It’s where I fell in love with the four seasons and fell in love with my wife.” It’s also where their love of animals has prompted them more recently to help fund the Spokane Humane Society’s animal transport van. Proceeds from the sale of two private-label wines, Rescue Red and Rescue White, go toward Humane Society pursuits.
Supporting Inlander Restaurant Week as the event’s Drink Local sponsor is another way the Leutholds give back to the Spokane community. Watch for Maryhill offerings on menus throughout this Guide.
“This place is important to us,” Leuthold says. “We have roots and memories here. That’s why we want to help create memories for everyone who visits our tasting room. We want to create close relationships.” Not to mention help others move on from lambrusco.
THE WINEMAKER’S FAVORITES
Maryhill Winery makes 60 distinct bottlings each year. Here are three of winemaker Richard Batchelor’s current favorites:
z 2021 PROPRIETOR’S RESERVE CHENIN BLANC, ROZA HILLS. “This full-bodied white is a versatile favorite, with vibrant fruit flavors,” Batchelor says. “It’s great on its own or with food (scallops, trout, salmon). It is really the perfect wine for any occasion.” ($34)
z 2020 CARMÉNÈRE, ELEPHANT MOUNTAIN. “Carménère delivers a twist with its silky, round tannins and plenty of rich, ripe fruit. A wine that stands out.” (Club exclusive)
z 2019 CABERNET SAUVIGNON, ELEPHANT MOUNTAIN. “Bold, this cabernet sauvignon is perfect for the colder months. With robust tannins and a hearty profile, it carries well with many dishes.” ($57)
Maryhill Winemaker Richard Batchelor
Craig and Vicki Leuthold
FOOD THEN FOX
FEBRUARY 27
Stavros Halkias
Grab some dinner, then head over to The Fox for a show !
MARCH 1 - 2
Spokane Symphony with Violinist Gabrielle Després
MARCH 5
Black Jacket Symphony: The Beatles’ “Abbey Road”
MARCH 7
Bored Teachers: The Struggle is Real!!
MARCH 8
Justin Willman: Illusionati Tour
NEWCOMERS TO NOSH WITH
INLANDER RESTAURANT WEEK 2025 FEATURES 20+ BRAND-NEW AND FIRST-TIME PARTICIPANTS FOR DINERS TO DISCOVER
One of diners’ favorite things about Inlander Restaurant Week is that it offers a great chance to get out and try new places. For those looking to check out the region’s newest eateries, as well as some that are participating in the event for the first time (or returning after a hiatus), there are lots of options.
Several newly opened restaurants since last year’s event are diving in head first, ranging from pizzerias to craft breweries to fine dining. To make the most of the experience, consider going with a group to sample a variety of dishes from among the participating eateries’ fixed-price, three-course menus. The hardest part, now, is up to you. Which will you choose?
FOR THE LOVE OF GOD BREWING & PIZZA
Located in Northwest Spokane’s charming Audubon neighborhood, For the Love of God Brewing & Pizza has been bringing IPAs, lagers and a wide selection of sours to the Inland Northwest since opening in 2019. The family friendly brewery’s $35 menu is available for lunch and dinner, and features small plates like breadsticks, artichoke dip and Caesar salad to whet palates for the main course, a crispy-crusted Neopolitan-style pizza. For Restaurant Week, choose from traditional Margherita, sausage mushroom or the creative butternut squash. End your meal with housemade gelato, and maybe another pint of beer like the Guava Guava sour, brewed with pink guava, vanilla beans and milk sugar.
EMRYS BEER & MEAD WORKS
Opening last June in Liberty Lake’s NoLL (short for North Liberty Lake) hub of the city’s River District, Emrys is bringing mead to the forefront of the Inland Northwest’s beverage scene. The meadery resurrects the historically crafted honeybased alcohol, but pairs it with ooey-gooey smashburgers and other handhelds. As you enjoy the “nectar of the gods,” munch on Emrys’ $25 gastropub menu. Available for lunch and dinner, start off with their loaded fries, house pretzels or rotating soups. The second course brings smashburgers and more. Then get your sugar kick from a soda float, bread pudding or chocolate pie. Don’t forget to taste history with a pint of their housemade mead or beer.
CENTENNIAL RESTAURANT
Inside the Centennial Hotel on the North Bank of the Spokane River, the Centennial Restaurant offers an upscale dining experience paired with great riverside views. Its $35 dinner menu (available daily from 4-10 pm) starts with your choice of caprese salad, sunchoke soup or bacon wrapped shrimp stuffed with brie. The main course is going more of a handheld route, with banh mi or Cajun chicken sandwiches, as well as a rib plate. For the cherry on top, revel in the Centennial sundae, bread pudding or beignets, a deep-fried French pastry.
INDICANA
Bringing Mexican-Indian fusion food to Spokane’s South Perry District, Indicana was opened in October 2024 by chef Noreen Hiskey and her business partner (and former Spiceology CEO) Chip Overstreet. Indicana brings out the best of both cuisine’s flavors with creative combinations. To sample its $45 Restaurant Week menu, it’s best to make a dinner reservation (4-9 pm) to ensure your seat. For starters, options include the curry “rip and dip,” crispy cauliflower and choripán, a crusty bread filled with manchego cheese and topped with chorizo. The main course highlights Indicana’s mango enchiladas, tamarind glazed pork ribs and popular banana-leaf-wrapped salmon. Satisfy your sweet tooth with chai tres leches or mango lassi panna cotta for dessert.
MORTY’S TAP & GRILLE
The perfect place to bring your family or watch the game, Morty’s Tap & Grille has been an upper South Hill staple since 2007. While beloved for its casual pub food fare served across all three meals of the day, Morty’s $25 Restaurant Week menu takes things up a notch with appetizers like crostini topped with whipped brie and a housemade Jack Daniel’s candied bacon jam, blue cheese steak medallions, or roasted Brussels sprouts. Dig into their balsamic steak sandwich, crispy pork chop, or fish and chips for your entree. Dessert offers childhood favorites like a waffle crisp sundae, mason jar mud pie and root beer float.
PURE NORTHWEST
Taking over the former home of the Red Lion Pub in downtown Spokane, Pure Northwest was started by four friends who’ve long worked together in the local restaurant industry. They redesigned the wood-paneled pub into a more sophisticated atmosphere, where beautiful cocktails and tasty trendy bites — all inspired by the Pacific Northwest — are now served. Pure Northwest’s $35 Restaurant Week menu is available for dinner, between 6 and 9 pm. On the menu is a popular old Red Lion appetizer of fried bread, along with soups, salads and pasta to leave guests feeling full and happy.
Butternut Squash Pizza with Pepperoni and Ricotta For the Love of God Brewing & Pizza
NEWCOMERS TO NOSH WITH
THE BOARD ROOM AT SWING LOUNGE DOWNTOWN
NEW IN 2025
• Arrowhead Pizza
• Backyard Public House
TORRA TEA
Tea and whiskey lovers alike are in for a treat with this new Scottish-inspired high tea shop and craft cocktail bar in Spokane Valley. Torra Tea’s $45 menu transports diners to the Highlands with sausage rolls, savory pies and more. For dessert, enjoy cranachan, a Scottish cream dessert with raspberries, mini cakes and tarts. Sip on craft cocktails like an Earl Gray martini using the local Revival Tea Company’s blend for a tipsy tea time.
SAUCED!
Serving hot and thick Detroit-style pizzas, Sauced! was opened inside YaYa Brewing Co.’s Spokane Valley taproom last summer by the ownership team behind downtown’s Heritage Bar & Kitchen. True to its name, Sauced! is bringing all the sauces for your dipping pleasure. Its $25 Restaurant Week menu includes plenty of deep-fried goodness like onion rings and crispy chicken wings. The main course showcases Sauced!’s garlic parmesan sauce pizza with beef and other toppings, and a red sauce pie with crispy fried chicken. There’s also a meatball submarine sandwich. If you’re a carb lover (who’s not?), go for the fried bread dessert with cinnamon and sugar and either a berry reduction or a chocolate drizzle on top.
Enrolling K-10
now through March 17
Work up an appetite with screen golf at the Swing Lounge Downtown and then head to the Board Room to dive into a three-course menu ($35) of pub-grub favorites like chicken wings, pulled pork sliders, smashburgers, pork tacos and quesadillas. For the final course, pick either cheesecake with blackberry lemon compote and chocolate drizzle, or, if you’re 21 or over, maybe the “Skrew & Brew” night cap, a combo of Screwball peanut butter whiskey and cold brew coffee. Golfing is not required to dine, but if you think the odds are in your favor — or maybe your stomach is just stuffed to the brim — enter into Swing’s golf contest for your third course instead and get three swing attempts to win $300+ in prizes.
TONY’S ON THE LAKE
Nestled on the east side of Lake Coeur d’Alene, Tony’s on the Lake offers diners scenic views while noshing on Italian-inspired cuisine and sipping on wine from its extensive offerings. Tony’s $45 Restaurant Week menu includes appetizers like housemade meatballs, salad and arancini. For the second course, dig into gnocchi Bolognese, halibut or baseball sirloin. Coffee lovers can delight in their traditional tiramisu for dessert; there’s also panna cotta with a strawberry basil compote. When life gives Tony’s lemons, they make limoncello cheesecake — the final dessert offering on their Restaurant Week menu.
• The Board Room at Swing Lounge Downtown
• Borracho Tacos & Tequileria
• Centennial Restaurant
• The Dam Restaurant & Bar
• Emrys Beer & Mead Works
• Flatstick Pub
• For the Love of God Brewing & Pizza
• Garden Party
• Hang 10 Hawaiian BBQ Press Public House
• Hula Pot
• Indicana
• Morty’s Tap & Grille
• North Hill on Garland
• Ponderosa Bar & Grill
• Pure Northwest
• Saranac Public House
• Sauced!
• Tony’s on the Lake
• Torra Tea
• Vaqueros Mexican Restaurant and Taqueria
Tart Trio
Torra Tea
MEET YOUR CHEF/OWNER
JASON REX
THE CULINARY FORCE BEHIND COEUR D’ALENE’S COLLECTIVE KITCHEN GETS CREATIVE WITH BISTRO CLASSICS
Jason Rex has been a player in the Inland Northwest’s culinary scene for nearly two decades. In 2007, he opened Scratch restaurant in downtown Spokane with his business partner, the late Connie Naccarato. He then opened a second Scratch location in Coeur d’Alene, which he rebranded as Collective Kitchen back in 2016 with a focus on bistro-style fare.
RESTAURANT WEEK: When and why did you choose to become a chef?
REX: Just been a cook my whole life. My grandma was a chef, and I just kind of followed in her footsteps and just kind of loved serving the public and creating new dishes and kind of having the freedom of creativity.
Did the menu change much when you changed Scratch to Collective Kitchen?
Yeah, I changed it from Scratch to Collective Kitchen to kind of be more of a bistro feel. So we went from a lunch menu and a dinner menu to basically like a bistro menu. It’s kind of like all day — you get burgers all day — like more cost-effective food.
What is your culinary philosophy?
It has definitely changed throughout the years, especially from being a chef to a chef/owner. But,
really, it’s always been to give the public what they want and as fresh and local as possible.
What is special or unique about the region’s culinary scene right now?
I think everything was kind of stagnant for a while over the last two to three years, and I think we’re just kind of coming out of it and definitely seeing more creative, trendy [food] whether it’s like a bar bistro or like high-end.
What are some of the biggest challenges the restaurant industry is currently facing, and how are you responding?
I think it really comes down to cost of products and goods and trying to figure out how to not price yourself out of business. You know, in Coeur d’Alene it’s really difficult because in the summertime we’re so busy every seat is full from open to close. In winter it’s just slow.
Who are some of your culinary heroes or biggest influences, and why?
I mean, it’s cliche, but I just like old-school Anthony Bourdain. But, other than that, just like friends and buddies and other chefs. Even the chef in the back, Randy, I feel like I’ve learned something from everybody.
PARTICIPATING RESTAURANTS IN NORTH IDAHO
• 315 Cuisine
• Anthony’s at Coeur d’Alene
• Arrowhead Pizza
• Bardenay Restaurant
+ Distillery
• Beverly’s Restaurant
• The Burger Dock
• The Cedars Floating Restaurant
• Chinook Steak, Seafood, and Pasta
• Cochinito Taqueria
• Collective Kitchen
• The DAM Restaurant & Bar
• De Leon’s Tex-Mex Grill
• Dockside Restaurant
• Flame and Cork Woodfired Restaurant
• Honey Eatery and Social Club
• Hula Pot
• Iron, Wood & Ice Urban Kitchen & Bar
• India House
• Little Dragon Eatery
• MacKenzie River Pizza, Grill & Pub
• The Mango Tree
• Red Tail Bar & Grill
• Republic Kitchen & Taphouse
• Satay Bistro
• Seasons of Coeur d’Alene
• Stylus Wine and Vinyl Bar
• Sweet Lou’s Restaurant + Tap House
• Terraza Waterfront by De Leon’s
• Thai Bamboo Coeur d’Alene
• Tito’s Italian Grill & Wine Shop
• Tony’s on the Lake
• Vicino Pizza
• Vine & Olive Eatery and Wine Bar
What are you most looking forward to during this year’s Inlander Restaurant Week? It’s kind of the kickoff to spring, so we go through Restaurant Week, and then like a week later our patios are open. That’s what I really look forward to because it’s a sign of the sun coming up, that’s kind of how I look at it. Like the dark, gloomy days of winter transitioning into spring and summer.
“I really look forward to [Restaurant Week] because it’s a sign of the sun coming up.”
Is Restaurant Week a good time to test demand for certain menu items?
Absolutely. It’s always a good opportunity to be able to create and try new items because you know they are going to sell, and then you’re also going to get enormous feedback because you have every realm of person coming into the restaurant. People that have never been here before or people that have been here 200 times, and it’s always really nice to get that feedback.
The caption goes here. |FULL NAME PHOTO
MAR 4
MAR 11
MAR 14
We recommend pairing the classic and complex sound of STYX with a robust dark chocolate cake and the aged Scotch of your choice.
There’s nothing like a HEART ballad to cry along with. It’s even better when paired with a hot fudge sundae and a Black Russian.
KELSEA BALLERINI'S pop-country sound shines when enjoyed with a crisp sangria and a sweet, berry cobbler.
MAY 21 You’re going to love DIANA KRALL’S smoky, sultry croon along with a dessert classic—creme brulé and a snifter of brandy
MENU MUST-TRIES
COZY COMFORTS
NOSTALGIC NOSHINGS THAT WE CAN’T GET ENOUGH OF
Whether it’s food that satisfies your inner child or serves as a go-to cure for whatever ails you, there are plenty of hearty comfort foods on this year’s Inlander Restaurant Week menus. There’s nothing like cheese to get a dopamine fix. THE MELTING POT takes the holy grail of comfort food, mac and cheese, and turns it into a fondue that has a five-cheese blend with macaroni noodles, bacon and shallots. If you enjoy cheese in all forms, be sure to also try the garlic cheese curds at PONDEROSA BAR & GRILL. The Wisconsin white cheese curds are breaded in garlic and come with Ponderosa’s boomboom dipping sauce.
Nothing is quite as comforting as a homemade meal. Indulge yourself in MAMMA MIA’S homemade pasta, like the chicken ravioli Florentine; add meatballs or Italian sausage if you want a protein boost. Their arancini — deep-fried risotto balls filled with mozzarella cheese — is also a cozy appetizer.
hand pie of juicy, tender beef baked in pastry dough also doesn’t disappoint.
CHOWDERHEAD touts one of the comfiest menus around with its stroganoff baked potato and, of course, the clam chowder made New England-style with fresh herbs and oyster crackers.
Creamy Donegal Bay clam chowder from SHAWN O’DONNELL’S AMERICAN & IRISH PUB also hits the spot. Not feeling something soupy? The Irish eatery’s chicken pot pie gives the best of both worlds with its tender, shredded chicken and veggies in gravy, all topped with a flaky puff pastry. Or maybe the restaurant’s signature corned beef and cabbage will ring true. You can’t go wrong with tender beef, braised cabbage and potatoes.
New to the food scene, TORRA TEA’S menu is packed with rich, carby items like their ham and gouda galette and Scottish sausage roll. NORTH HILL
ON GARLAND’S beef Wellington
Mac & Cheese Fondue
The Melting Pot
Chicken Pot Pie
Shawn O’Donnell’s
SPOKANE IS ALL ABOUT
WOMEN IN SPORTS
Spokane is stepping up to celebrate the power of women in sports, and you're invited! From game-changing tournaments to inspiring conversations, here's what's happening:
MARCH 5-8
2025 WIAA Hardwood Classic: Girls State 1B/2B Basketball Championships
Local talent takes center court.
MARCH 8-9
2025 Washington State Middle School Girls Basketball Championship
Watch Washington's top high school basketball talent battle it out for the title!
MARCH 22-24 & MARCH 28-30
Pacific Northwest Qualifiers
One of the nation’s premier volleyball tournaments where teams compete for a chance to go to the Girls National Championships.
Beyond the Baseline Women’s Panel Join thought leaders sharing their stories and impact.
MARCH 28-31
NCAA Women’s Sweet 16 & Elite 8
Watch the country’s top teams punch their ticket to the Final Four. Be part of the action!
Block Party
Celebrate with food, fun, and community vibes.
APRIL 4-6
USA Women’s Wrestling
Watch the best in the country leave it all on the mat at the National Championships & World Team Trials.
Don’t miss a minute of the action! Scan for tickets and event details or visit championwomensports.com
spokanesports.org
@spokanesports
FOURTH COURSE OF FUN
NEED SOMETHING TO DO BEFORE OR AFTER YOUR THREE-COURSE MEAL? CHECK OUT THESE EVENTS
SAMURAI, SUNRISE, SUNSET
The Northwest Museum of Arts & Culture is bringing the fascinating world of samurai warriors to Spokane with its new spring exhibition, “Samurai, Sunrise, Sunset.” Exploring the powerful military class that ruled Japan for over 700 years, the show features personal items, armor and weaponry which tell unique stories via intricate craftsmanship and details. Complementing the exhibit is also “The Evolution of the Japanese Sword,” which focuses on the centuries-old technique of Japan’s master metalsmiths and features about a dozen swords, including one dating back to the 11th century. Open Tue-Sun from 10 am-5 pm through June 1, $9-$15, Northwest Museum of Arts & Culture, 2316 W. First Ave. northwestmuseum.org (509-456-3931)
Annie at the First Interstate Center for the Arts, Feb. 28-March 2
EVERY BRILLIANT THING
There’s something so classic about dinner and a show. Make your Inlander Restaurant Week even more special by seeing this production of Every Brilliant Thing put on by a budding local theater company, Theater on the Verge. The debut production tells the story of a young boy who creates a list of everyday things that bring him joy in a desperate attempt to lift the spirits of his depressed mother. Over the years, the list grows and so does he as he confronts life head-on. Feb. 27-March 15, Thu-Sat at 7:30 pm, $35, Hamilton Studio, 1427 W. Dean Ave. theaterontheverge.com
ANNIE
The classic tale of little orphan Annie has reminded generations of people that hope and determination will take a person farther in life than many of us can imagine. This Best of Broadway show’s run at the First Interstate Center for the Arts features classic songs like “It’s A Hard Knock Life,” “Tomorrow,” “You’re Never Fully Dressed Without a Smile” and the ever-hilarious “Little Girls.” Channel Annie’s relentless optimism for a night you won’t forget any time soon. Feb. 28-March 2, Fri-Sat at 7:30 pm, Sat at 2 pm and Sun at 1 pm, $50-$90, First Interstate Center for the Arts, 334 W. Spokane Falls Blvd. broadwayspokane.com
SPOKANE CHIEFS VS. SEATTLE THUNDERBIRDS
Hockey is one of the most exciting sports to watch live. Sure, watching from the comfort of your warm living room on TV is all fine and dandy, but the energy in the Spokane Arena during a Spokane Chiefs game is unmatched. Cheer on your local team as they face the Seattle Thunderbirds on the ice and say hi to the team’s mascot, Boomer, as he riles up the crowd. Promotions during this game include the Numerica Hockey Skate Bank Giveaway. Sat, March. 1 at 6:05 pm, $12-$40, Spokane Arena, 720 W. Mallon Ave. spokanechiefs.com (509-279-7000)
BLACK JACKET SYMPHONY: THE BEATLES’ ABBEY ROAD
Ask anyone, The Beatles’ album Abbey Road is one of the most iconic pieces of sonic mastery created in the last century. It’s also an album that you absolutely have to listen to in order. None of that shuffling business! The Black Jacket Symphony is performing the classic album live in its entirety — note for note — plus a smattering of The Beatles’ greatest hits. From “Come Together” to “Her Majesty,” this is a can’t-miss experience for any Beatles fan craving a taste of Beatlemania. Wed, March 5 at 8 pm, $42-$48, Fox Theater, 1001 W. Sprague Ave. foxtheaterspokane.org (509-624-1200)
FIRST FRIDAY
Get a taste of what Spokane’s art world has to offer at multiple First Friday events across the downtown core and beyond before getting a taste of what the culinary scene has in store at your Restaurant Week reservation. This citywide event features art from some of the most talented creatives in the area. Pop into businesses and art galleries to discover new artists and familiar names alike. Check the Inlander’s online events page (Inlander. com/events) for a list of shows and locations. Fri, March 7, most receptions from 5-8 pm, Free. Locations vary; event map at firstfridayspokane.org.
SCENIC HOT COCOA CRUISES
Couldn’t resist a trip out to Coeur d’Alene for a participating restaurant’s delicious menu? Congrats, you’ve found yourself at one of the region’s most breathtaking lakes. Enjoy the scenic views of Lake Coeur d’Alene while sipping rich hot chocolate from the comfort of one of six Coeur d’Alene cruise ships. For 90 minutes, kids can enjoy a hot chocolate bar bursting with tempting topping options while adults can indulge in a selection of spiked drinks. Every Fri-Sun in February and March at 12:30 and 2:30 pm, $12.50-$17.50; kids 5 and under free, Coeur d’Alene Resort, cdacruises.com
GREGORY DILLON
If you’re into live music, make sure to stop by Spokane’s newest music venue, The Chameleon, before or after your Restaurant Week reservation for a slice of sonic goodness from Gregory Dillon. The singer-songwriter has been serving up ’80s-inspired synthpop tunes since his 2018 debut single “Alone With You.” The intimate venue is the perfect spot for Dillon to belt his anthemic discography and a great place to experience music while supporting the local scene at the same time. Sun, March 2 at 7 pm, $15-$18, 21+, The Chameleon, 1801 W. Sunset Blvd. chameleonspokane.com
DELICIOUS is downtown
Experience dining in downtown Spokane with a diverse selection of restaurants, offering distinctive flavors and exceptional service found only in the heart of the city.
because spokane is
explore downtown at downtownspokane.org
Spokane Chiefs at Spokane Arena, March 1
DIRECTORY BY AREA
Airway
Coeur
DIRECTORY BY CUISINE
1898 PUBLIC HOUSE
Next-level upscale dining using locally sourced ingredients NORTH SPOKANE AMERICAN $ 45
FIRST COURSE
Ahi-Poke Tostada Stack Marinated ahi-poke, pickled cucumbers, avocado, wonton tostada crisps, togarashi aioli, tobiko, herb oil and chili oil
Smoked Chicken Croquette Smoked chicken, white cheddar, smoked gouda, garlic mashed potato filling, crispy and golden fried with harissa cream sauce, parmesan cheese, herb oil
Kale & Brussels Sprouts Salad Chopped kale, shredded Brussels sprouts, grated white cheddar, toasted almonds, crispy pancetta, lemon-shallot vinaigrette GF
Apple Glazed Pork Belly Apple cider glazed pork belly served with garlic smashed potatoes, jicama, curtido slaw, pickled mustard seeds, apple butter, feta cheese GF
THIRD COURSE
Mountain Berry Sorbet A perfect blend of berries puréed into a smooth sorbet GF V
Molten Chocolate Cake Classic molten lava cake served with vanilla ice cream
Pineapple Upside Down Cake Pineapple cake seved with coconut rum semifreddo
DRINK LOCAL
Mountain Mist Martini Dry Fly Huckleberry Vodka, fresh lime juice, fresh lemon juice, huckleberry cordial, garnished with lime wheel $15
3-COURSE ONLY • RESERVATIONS RECOMMENDED
24 TAPS BURGERS & BREWS
Featuring gourmet burgers and local craft brews
DOWNTOWN SPOKANE AMERICAN $25
FIRST COURSE
House or Caesar Salad House: romaine, shredded cheese, tomatoes, croutons and choice of ranch, blue cheese, honey mustard, or 1000 Island dressing. Caesar: romaine, parmesan cheese, croutons, Caesar dressing V – Add grilled chicken $4.75
Chips and Salsa Homemade tortilla chips served with homemade salsa V – Add guacamole $2
SECOND COURSE
The Infusion Burger Burger patty infused with shredded cheese, sour cream, ranch seasoning, and bacon bits, topped with cheddar cheese and onion straws. Served with hand-cut fries – Sub sweet potato fries, tots, or side salad $1
Southwest Pretzel Dog Polish sausage, beer cheese, bell pepper relish, and sour cream on a pretzel bun. Served with hand-cut fries – Sub sweet potato fries, tots, or side salad $1
Veggie Burger Black bean patty, lettuce, homemade garlic mayo topped with cheddar cheese, tomatoes, and red onions. Served with hand-cut fries V – Sub sweet potato fries, tots, or side salad $1
THIRD COURSE
Huckleberry Cheesecake Homemade huckleberry compote drizzled over a slice of vanilla cheesecake V
Cinnamon Sugar Doughnuts A deep-fried doughnut tossed in cinnamon sugar, served with caramel V
Espresso on the Rocks Blue Spirits espresso vodka, Kahlua coffee liquor, homemade simple, cold brew V
DRINK LOCAL
Local Craft Brews Try one of our 12 local craft brews on tap $7.50
825 W. Riverside Ave. (509) 309-3103
Menu served Sun-Thu, 11 am-9 pm; Fri-Sat 11 am-10 pm
AMBROSIA BISTRO &
FIRST COURSE
Roasted Beet Salad Roasted beets, arugula, orange, shallot and pistachio over honey whipped ricotta GF V DFA
Red Pepper Toast Grilled sourdough topped with sweet pepper sauce, feta, Italian sausage, marinated peppers, and basil
Butternut
Sole Pan-seared sole with parsley velouté over black lentils and roasted carrots
Pork Marsala Grilled pork medallions with creamy marsala mushroom sauce over smashed new potatoes and roasted carrot
THIRD COURSE
Salted Chocolate Torte Dark chocolate and coconut milk ganache, cookie crust, coconut caramel and sea salt GF V+ DF
Orange Creamsicle Dome White chocolate dome filled with orange curd and vanilla mousse with graham crust GFA
Bread Pudding Flash-fried bread pudding rolled in cinnamon and sugar, with bourbon ice cream and caramel
DRINK LOCAL
Ambrosia Bistro Red Created specially for Ambrosia Bistro by Arbor Crest $10
ANTHONY’S AT SPOKANE FALLS & ANTHONY’S AT COEUR D’ALENE
Superior service and exceptional seafood with waterfront views SEAFOOD $ 45
FIRST COURSE
Two Fresh Oysters Chef’s choice oysters GF DF Classic Caesar Salad Crisp romaine, homemade dressing and croutons finished with parmesan GFA
Anthony’s Clam Chowder A cup of our creamy New Englandstyle clam chowder with red potatoes and bacon
SECOND COURSE
Cedar Planked Sockeye Salmon Sockeye salmon served in a smoked red pepper beurre blanc with champ potatoes and vegetables GFA
Sautéed Shrimp Bucatini Pasta Sautéed shrimp bucatini pasta with mushrooms, zucchini and prawns, served in a lobster cream sauce GFA
Petite Top Sirloin & Coconut Prawns Petite top sirloin and two coconut prawns served with oven roasted yellow potato wedges, vegetables and a side of ginger plum sauce GFA THIRD COURSE
Anthony’s Burnt Cream Creamy, rich custard dessert with a perfectly caramelized sugar crust GF
Bailey’s Irish Cream Chocolate Mousse Smooth, velvety chocolate mousse combined with Bailey’s Irish Cream and topped with homemade whipped cream and chocolate shavings GFA
Olympic Mountain Ice Cream One scoop of seasonal Olympic Mountain ice cream
DRINK LOCAL
NW Old Fashioned Claimed by some to be the first classic cocktail from the 1800s, ours is crafted with Spokane’s Dry Fly bourbon $15/glass
FIRST COURSE
Deviled Eggs Stuffed with tahini egg yolk and topped with pomegranate molasses, dukkah seeds and chile-crunch oil GF V
African Peanut Stew Slow-cooked sweet potatoes, ginger, peppers, tomato and greens in a spiced stew GF V
Potato Latkes Crispy fried potato cakes, spicy tzatziki, preserved lemon puree, torn herbs V
SECOND COURSE
Baharat Chicken Warm spice-rubbed chicken, slow-cooked then finished in a brick oven. Served with grilled bread, potatoes, cilantro mayo with chilies, toum and radish salad
Shakshuka Slow-cooked peppers and tomatoes with spices, baked in the hearth oven with eggs, chermoula sauce and finished with fresh herbs. Served with grilled bread – Add braised lamb or kofta $8; smoked chicken $6 V
Turkish Mac and Cheese Shell pasta, baked feta sauce, dukkah breadcrumb topping, served with fermented chilies and herbs – Add smoked chicken $6, braised lamb or kofta $8 V
THIRD COURSE
Honey Walnut Baklava With brown sugar cinnamon ice cream, honey, cinnamon, and flaky salt V
Turkish Pot de Creme Slow-cooked custard with cardamon and coffee, topped with sesame tuile and whipped cream GF V
Seasonal Sorbet Made in house. Ask your server what our flavor of the day is! GF V V+ DF
DRINK LOCAL
Laughing Dog Beer Brewed in the PNW! $7/pint
LOCATIONS
DOWNTOWN SPOKANE
510 N. Lincoln St. (509) 328-9009
Menu served daily, 3 pm-8 pm
COEUR D’ALENE
1926 W. Riverstone Dr. (208) 664-4665 Menu served daily, 3 pm-8 pm
MASTER THE MENUS
DF - Dairy-Free
GF - Gluten-Free
GFA - Gluten-Free Available
V - Vegetarian
V+ - Vegan
Hours Available
Hours listed are the times the three-course Inlander Restaurant Week menu is served.
Some menus are available at dinner and lunch! KEY
1242 W. Summit Pkwy. (509) 443-4410
Menu served daily, 3 pm-close
ARROWHEAD PIZZA
Serving up personal-sized, fire-stone baked pizzas
WORLEY PIZZA $25
FIRST COURSE
Garlic Cheesy Bread Garlic herb oil and whole-roasted garlic cloves on a three-cheese bread
Oven Roasted Veggies Medley of roasted veggies drizzled with pistachio pesto and balsamic reduction
SECOND COURSE
BYOP (Build Your Own Pizza) Your choice of toppings on a fire-stone pizza
Dream Catcher Zesty red sauce, chicken, onion, cilantro, apricot marmalade, red peppers and mozzarella, drizzled with tikka marsala sauce and habanero hot honey
Figs on a Blanket Figs, bacon lardon, goat cheese and pomegranate balsamic glaze on a herb-brushed crust
THIRD COURSE
Arrowhead Cake House-made chocolate cake with marshmallow filling and chocolate glaze
Dessert Pizza Rotating dessert pizza of the month
Root Beer Float Draft root beer with vanilla ice cream for the win
DRINK LOCAL
Rotating draft $5/Glass
37914 S. Nukwalqw St. (800) 523-2464 Menu served daily, 11 am-8 pm
BACKYARD PUBLIC HOUSE
A neighborhood destination renowned for its inviting casual atmosphere
and amazing Thai restaurants
KENDALL YARDS AMERICAN $35
FIRST COURSE
Crispy Brussel Sprouts Deep fried Brussel sprouts topped with blue cheese crumbles, bacon bits and balsamic vinaigrette
Bruschetta Fried bread topped with garlic, parmesan, olive oil, tomato and basil V
Bacon Wrapped Jalapeno Popper Full sized jalapenos stuffed within cream cheese and cheddar, wrapped in bacon
SECOND COURSE
Mushroom Bacon Burger 6-oz. all-beef blackened patty topped with mushrooms, swiss and bacon
Buffalo Mac and Cheese Crispy chicken tossed in buffalo sauce topped with jalapenos, blue cheese crumbles and cheese sauce
Ham and Pineapple Grilled Cheese with Spicy Tomato Soup Ham, pineapple, and cheddar cheese sandwiched between parmesan crusted bread
FIRST COURSE
Chicken Satay Chicken breast strips marinated in a mixture of Thai spices and coconut milk. Served with peanut sauce and cucumber salad
Fresh Rolls Green leaf, carrot, bean sprouts, basil, shrimp, and rice noodles wrapped in soft rice paper. Served with peanut sauce GF Crab in the Blanket Imitation crab mixed with cream cheese, celery, and carrot wrapped in wonton wrapper, deep-fried to perfection. Served with plum sauce
SECOND COURSE
Pineapple Chicken Chicken breaded and sautéed to perfection, with pineapple chunks, onion, cashew nuts, and bell pepper in our chef’s special sauces. Served in a half pineapple shell
Pad Thai Chicken and Prawn Stir-fried chicken and prawn, rice noodles, egg, bean sprouts, green onion, and our house special pad Thai sauce. Topped with ground peanuts
THIRD COURSE
Fruit Skewers and Honey Yogurt Dip Strawberry, banana, and oranges on a stick paired with a cinnamon honey yogurt V
Chocolate Chip Ice Cream Pizza An eight-inch chocolate chip cookie topped with vanilla ice cream and chocolate drizzle V Cinnamon Sugar Pretzel Bites Housemade pretzels tossed in cinnamon sugar with a side of huckleberry cream cheese V DRINK LOCAL
Panang Salmon Our delicious panang curry with salmon, bell peppers, and fresh basil, topped with coconut cream, shredded lime leaves and asparagus GF
THIRD COURSE
Sweet Sticky Rice with Fresh Mango Thai sweet sticky rice with fresh mango slices and topped with sweet coconut milk –Add ice cream $2
Black Sticky Rice Thai black sweet sticky rice with sweet coconut milk on top – Add ice cream $2
Traditional Thai Style Fried Banana with Ice Cream Thai style fried banana served with ice cream
DRINK LOCAL
Latah Creek Huckleberry d’Latah A Riesling blend with bold berry aromas and a crisp acidity $9.50/Glass $35/Bottle
1811 Broadway Ave (509) 822-7338 Menu served daily, 11 am-9:30 pm
FIRST COURSE
Corn Panna Cotta Savory roasted corn custard, cornbread, popcorn, avocado crema, tajin, cotija, and chives V
Steak & Potato Canapés Charbroiled beef tenderloin, Boursin cheese spread, arugula, pickled red onion, and balsamic glaze on roasted Yukon gold potato medallions GF
Smoked Trout Dip Local Idaho red trout cream cheese spread, beet-marinated deviled eggs, capers, candied bacon, lemon zest, and everything bagel crisps
SECOND COURSE
Massaman Curry Lamb Shank Braised spiced lamb shank, carrots, and potatoes in a coconut milk curry over saffron basmati rice GF DF
Miso Red Snapper Charbroiled Atlantic red snapper fillet, sweet miso-tamari glaze, chilled soba noodle salad with edamame, water chestnuts, peppers, onions, and sesame seeds DF
LIBERTY LAKE
1312 N. Whitman Lane (509) 505-4108
Menu served daily, 11 am-8 pm
SOUTH SPOKANE
1325 S. Grand Blvd. (509) 838-8424 Menu served daily, 11 am-8 pm
DOWNTOWN SPOKANE
1003 E. Trent Ave. (509) 325-8370
Menu served daily, 11 am-8 pm
SPOKANE VALLEY
101 N. Argonne Rd. (509) 315-9943
Menu served daily, 11 am-8 pm
Mushroom Spanakopita Wild mushroom medley, spinach, fresh herbs, and feta baked in puff pastry with roasted carrot and chickpea Greek salad and tzatziki V
THIRD COURSE
Wasabi Mojito Cheesecake Minty-lime cheesecake with a hint of wasabi, Bardenay rum mojito sauce, whipped cream, and frosted lime zest GF
Elvis Cake Peanut butter mousse in a cookie crust with brûléed banana, caramel, candied bacon, whipped cream, and shaved chocolate GF
Root Beer Float Not Your Father’s Root Beer over house-spun espresso-cinnamon ice cream. Must be 21 to order
Find a great meal and a furever friend. Dine. Drink. Do Good. DOWNTOWN SPOKANE GASTROPUB $25
FIRST COURSE
Korean Spam Dog Two spam and mozzarella-stuffed Korean dogs served with a side of kimchi slaw and sriracha aioli
Crispy Brussels Crispy Brussels sprouts with parmesan and lemon basil dipping sauce GF V
Thai Mozzarella Egg Rolls Mozzarella and Thai peanut sauce egg rolls served with a sriracha dipping sauce
SECOND COURSE
Garlic Steak Bites Garlic parmesan steak bites on top of a potato mash and served with a chimichurri sauce GF Tamale with Rojo Pork Green chili and cheese tamale topped with rojo braised pork GF
Tofu Schnitzel Sandwich Ultra-crispy tofu schnitzel sandwich with garlic, mayo, arugula, tomato and a fried egg on a brioche bun V
THIRD COURSE
Oreo Icebox Cake Oreo Icebox Cake V+
Apple Compote Hand Pie Apple Compote Hand Pie
Roasted Pineapple Angel Food Cake Angel food cake with brown sugar roasted pineapple and a buttercream glaze
DRINK LOCAL
Risk it for the Hibiscuit Browne Family gin, hibiscus syrup (made using Spiceology Hibiscus), ginger liqueur, lime juice $11
BEVERLY’S RESTAURANT
Innovative
NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED
905 N. Washington St. (509) 418-2551
Menu served Sun-Sat, 4 pm-close
egg fried rice and choice of broccoli, onions, and beef or chicken, bell peppers, and snap peas
Whiskey Pepper Sirloin Seasoned and grilled sirloin steak served with grilled broccolini, white cheddar mashed potatoes, garlic bread and a whiskey pepper sauce
THIRD COURSE
Rustic Apple Tart Granny Smith apple slices coated in brown sugar and cinnamon, baked in a rustic pastry shell, and finished with caramel sauce
Chocolate Lava Cake Rich chocolate bundt cake filled with a warm chocolate ganache and finished with chocolate drizzle
Hazelnut Crunch Square A creamy cocoa and hazelnut meringue with chopped hazelnuts, finished with a caramel and chocolate drizzle
You got lucky! Each course dinner purchased will receive (2) $5 match plays good for one month
A golf lounge downtown with a full bar and restaurant and six golf suites
DOWNTOWN SPOKANE AMERICAN $35
FIRST COURSE
Boardroom Chicken Wings Three bone-in chicken wings. with your choice of sauce or rub GF
Pulled Pork Slider Tender pork slider tossed in blackberry BBQ sauce topped with a housemade coleslaw on brioche bun Side Caesar Salad A classic Caesar with romaine lettuce, parmesan cheese and croutons. Tossed with a creamy Caesar dressing GFA V – Add blackened chicken $5
SECOND COURSE
Classic Double Smashburger Two Angus patties layered with two slices of melted cheddar, plus lettuce, tomato, onion, pickles, fry sauce and mustard. Served with fries – Upgrade to garlic parm fries $2
Kahlua Pork Tacos Three tender pulled pork tacos in sweet, tangy sauce topped with a housemade pineapple coleslaw and cilantro in warm flour tortillas served with black beans
Chicken Bacon Ranch Quesadilla Tortilla with fire grilled chicken thigh, bacon, lots of melty mozzarella, topped with a ranch drizzle, cilantro and green onion. Served with ranch
THIRD COURSE
Not Your Mom’s Cheesecake A slice of our creamy cheesecake with a blackberry lemon compote and a rich chocolate drizzle
Skrew & Brew Night Cap Screwball Peanut Butter Whiskey, freshly brewed cold brew coffee and a splash of half-and-half to make it extra creamy. Served over ice
Let’s Swing Enter our KP contest as your third course. You get three golf swing attempts to win $300+ in prizes!
DRINK LOCAL
Blackberry Bourbon Smash Dry Fly bourbon, muddled blackberries, simple syrup, served on the rocks $12 RESERVATIONS RECOMMENDED
601 W. Riverside Ave.
Menu served daily, 11 am-9 pm
Where passion plated and poured.
BORRACHO TACOS AND TEQUILERIA
Authentic food, unique cocktails and vibrant nightlife
DOWNTOWN SPOKANE MEXICAN $35
FIRST COURSE
Korean Elote Corn Dog Crispy rice flour batter and deep-fried, with mozzarella cheese inside, with corn dust, cotija cheese, Tajín, lime mayo and cilantro V
Chicken Al Pastor Empanada Blue corn empanadas filled with seasoned chicken breast, pineapple, onion, and jalapeño. Served with a trio of sauces GF
Thai Coconut Tortilla Soup Thai-infused coconut chicken and rice soup with crispy tortilla strips and cilantro GF DF
SECOND COURSE
Bulgogi Fajitas Korean beef (bulgogi) with onions and bell peppers, tortillas and pickled trio of kimchi, daikon and carrots, plus onion and cilantro
Pho-ritto “Bowl” of pho wrapped in a flour tortilla with beef, fresh herbs and veggies, drizzled with hoisin and sriracha and served with a side of dipping pho-broth
Calamari Tacos Two fried calamari tacos with cabbage slaw, green mojo sauce, fried jalapeño and cilantro, served with rice and black beans – Add third taco for $5
THIRD COURSE
Vanilla Guava Crepe Cake Delicate house-made crepes lightly frosted with vanilla whipped cream, stacked with guava syrup, and passion fruit sorbet
Lemon Tres Leches Cake Soaked in condensed milk with a lemon cream sauce and topped with a lemon-infused whipped cream and strawberry syrup
Banana Cake Whisky Local Browne bourbon with bananaforward sweetness.
DRINK LOCAL
Bath Tub Gin Browne gin served in a bath tub with elderflower, rose syrup, lemon and ginger beer. Keep the collectable duck! $10 NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED
211 N. Division St. (509) 822-7789 Menu served daily, 4 pm-8 pm
CASCADIA PUBLIC HOUSE
A locally owned and operated Northwest gastropub NORTH SPOKANE GASTROPUB
FIRST COURSE
Housemade Pretzel One of our unique pretzels made in-house daily, served with beer cheese and stone ground mustard. Make it vegan! Sub with vegan cashew queso – Add a pretzel $4 V DFA V+
Roasted Beet Hummus Housemade roasted beet hummus, fennel, micro cilantro, sweety drop peppers, za’atar, and toasted pita chips GFA V V+ DF
Bulgogi Beef Cups Marinated bulgogi beef, red bell pepper, cucumber, sauteed onion, crispy rice noodle, sriracha aioli, sesame seeds and cilantro served in a romaine lettuce cup – Add a cup $5 GF DF
SECOND COURSE
Chorizo Queso Nachos Housemade chips, chorizo queso, onion, tomato, pickled jalapeno, pinto beans, lime crema, and cilantro. Make it vegan! Sub with vegan cashew queso GFA VA DF
Teriyaki Chicken Rice Bowl Teriyaki glazed chicken, cucumber, radish, carrot, green onion, sesame seed, and a drizzle of house teriyaki over white rice. – Make it vegan! Sub tofu (Not GF) GF VA DF
Chimichurri Steak Sandwich Thinly sliced choice top sirloin cooked in chimichurri sauce, crispy onion straws, chimichurri slaw, and spicy garlic aioli served on a ciabatta bun with fries GFA DF
THIRD COURSE
Funnel Cake Fries Fried funnel cakes fries topped with whip cream, housemade strawberry puree and powdered sugar garnish V
Lemon Bar Housemade lemon bar with graham cracker crust, garnished with powdered sugar & lemon zest GFA V V+ DF
Dulce De Leche Bourbon Mousse Housemade dulce de leche bourbon mousse topped with dalgona coffee foam and garnished with shaved chocolate GF V
Handcrafted, locally sourced, made-to-order burgers in downtown CDA COEUR D’ALENE AMERICAN $25
FIRST COURSE
The Dock Salad Iceberg wedge, bleu cheese crumbles, diced tomatoes, Wood’s bacon bits, and toasted seeds with spicy house bleu cheese dressing
The Seasonal Salad Fresh arugula topped with bleu cheese crumbles, Wood’s bacon bits, tangy cranberries, pistachios, and diced apples served with house balsamic vinaigrette – Add avocado $2
The Gardener Salad Spring mix topped with quinoa, sliced almonds, avocado, shredded carrot and diced tomatoes with house balsamic vinaigrette GF
SECOND COURSE
The Old Tin Can House-pressed patty, cheese, fresh sliced tomato, iceberg lettuce, grilled onion and secret sauce. Served with fresh cut fries GFA – Add bacon $4
The Fun Guy House-pressed patty, Swiss cheese, sauteed mushrooms, grilled onion, fresh sliced tomato, spring mix, and garlic aioli. Served with fresh cut fries GFA – Add bacon $4
The Bee House-pressed patty, brie cheese, drizzle of local honey, arugula and honey aioli. Served with fresh cut fries GFA
Add bacon $4
COURSE
and Grand Teton
200 N. Fourth St. (208) 292-4147
Menu served Sun-Mon, 11 am-7 pm; Wed, 11 am-7pm; Thu-Sat 11 am-8 pm
KADRA EVANS
Kadra Evans has learned her way around the kitchen from some of the best in the local food industry, like Cochinito’s Travis Dickinson and Eat Good Group’s Adam Hegsted. In 2020, she launched Little Noodle in the Garland District, initially as a six-month seasonal pop-up. It became a permanent fixture of the neighborhood in late 2021. She followed it up with Garden Party in downtown Spokane in summer 2023, serving up craft cocktails and small plates in a nature-themed oasis. Diners can look forward to seeing both of Evans’ restaurants in Inlander Restaurant Week 2025.
RESTAURANT WEEK: When and why did you decide to become a chef, and then a restaurant owner?
EVANS: So chef happened because I was general manager of a little restaurant on the South Hill, and the chef never took any time off, and so I said, “Let me help out. I should know the kitchen-side of things, too, if I’m going to be helping you do the whole restaurant.” So he trained me, and I fell in love with cooking.
What led you to open the Garden Party?
Garden Party was because I was told I couldn’t have any more plants in the house. So my best friend and I — it was really her idea — she’s always wanted to open a cafe that was a plant shop. I said, “Well, I have this amazing space downtown that I know is vacant and basically ready to walk into, and all we have to do is add plants, better vibes, and get it going.”
What kinds of places do you look for when you dine out — in other words, what excites you?
I always want to try new things. I love atmosphere. I’m all about the vibes and stuff, so that’s huge. Mostly I would just want to try new things, so anybody that’s doing something out of the box. I love what Joseph O’Neal is doing down at Hogwash, watching how he’s making ramen and stuff. It’s some of the best ramen I’ve ever had, you know, and he’s making it over there. So like watching those kinds of chefs do something out of the box, too, that’s where I’m going to go because I don’t have a lot of time to go out to eat. So when I do go, it better be good. I want to be wowed and love the whole experience.
What are some of the biggest challenges the restaurant industry is currently facing, and how are you responding?
Staffing, as of late, like honestly, it’s really good, but for the last several months staffing has been really hard. Finding people that want to work hard and also love it as much as you’re going to love it is near to impossible. As an owner, you’re going to find one or two people that actually care as much as you care, so striving to always find those people is really hard. And I think a lot with the food cost, honestly, it’s the roughest time to be in a restaurant.
Who are some of your culinary heroes or biggest influences, and why?
100% I’ll always say Travis Dickinson with
Savor the delectable taste of the Northwest
WORLEY STEAKHOUSE $ 45
FIRST COURSE
Frito Misto Breaded calamari and beer-battered veggies served with lemon aioli
CHOWDERHEAD
A hole in the wall with some holes in the wall - and the comfiest food
DOWNTOWN SPOKANE AMERICAN $35
FIRST COURSE
Clam Chowder New England-style clam chowder with fresh herbs and oyster crackers GFA
1 lb. Manila Clams Steamed Manila clams, Italian sausage, white wine, apples and herbs
Stuffed Mushrooms Sausage and cream cheese stuffed mushrooms
SECOND COURSE
Bucatini Carbonara Creamy carbonara with bucatini pasta, Parmesan-Reggiano and house bacon
Smoked Salmon and Ouzo Orzo Wild salmon served with radish and white bean ouzo orzo and frizzled parsnip Coulotte Oscar Grilled coulotte cap served with Hollandaise and crab craw
THIRD COURSE
Smoked Onion Casear Caesar salad with smoked onion, browned butter croutons and parmesan reggiano GFA
Beet and Blackberry Tartine House sourdough, roasted beet, whipped chèvre, fresh blackberry, local honey and flaky salt V
SECOND COURSE
Stroganoff Baked Potato Braised short rib stroganoff, baked russet, creme fraiche, rosemary olive oil, black pepper GF Cheesesteak House bread, shaved steak, roasted peppers and onions, mushrooms, white American cheese, garlic mayo and fresh herbs blend. Served with fries.
Spam and Eggs Griddled spam over sticky rice with tonkatsu kewpie, furikake, runny egg, scallion and cilantro GF DF
THIRD COURSE
Ginger Cake with Pineapple Tropical flavors blend together in every bite
Orange Cream Cake Refreshing orange cake with a creamy filling and orange icing
Dutch Apple Pie With vanilla ice cream and Nilla Wafers crumble – Add American cheese lol $1
S’mores Pot de Creme Chocolate custard, torched marshmallow fluff and graham cracker gremolata
Chocolate Decadence Flourless chocolate cake served with raspberry sauce
Spokane’s original chef-made tacos and craft bar. MEXICAN $25
FIRST COURSE
Chips and Guacamole House fried corn tortilla chips and a side of hand-smashed guacamole GFA V DF V+
Elote Bowl Grilled corn, cumin and smoked paprika crema, scallion, jalapeno, padrón pepper, crispy pickled onions GFA V Prawn Ceviche Aji amarillo and yuzu aguachile, citrus and cucumber salsa, candied peanut, shellfish oil, chips GF DF
SECOND COURSE
Any 3 Tacos Choose any three tacos from our regular menu GFA
Two Taco Meal Choose any two tacos with a side of rice and your choice of vegetarian black beans or braised pork pinto beans GFA
Karina’s Bowl A large bowl of rice and your choice of beans topped with any taco meat, xni pec salsa, guacamole, crema, cotija and cilantro. Served with chips or tortillas GFA
THIRD COURSE
Churros House made cinnamon and sugar churros with your choice of cajeta caramel or chocolate dipping sauces V – Both sauces $0.50
Hibiscus Habanero Panna Cotta Creamy spiced hibiscus custard, whipped cream, pear compote, crumbled shortbread GF V Chocolate Atole Hot Spiced Mexican drinking chocolate topped with agave whipped cream GF V – Add a shot of Ancho Reyes Chile liquor $6
DRINK LOCAL
Emrys Rotating Draft A rotating beer or mead selection from Emrys in Liberty Lake $7
THE DAM BAR & RESTAURANT
Modern riverfront dining reimagined; refined cuisine led by a new chef POST FALLS ECLECTIC $ 45
FIRST
Birria Street Tacos Slow-braised richly marbled beef, melted Oaxaca cheese, fire-roasted poblano crema and umami packed consommé for dipping GF
Arancini Crispy wild porcini risotto bites stuffed with smokey provolone and served with San Marzano meat sauce, ricotta salata and a drizzle of white truffle oil
Rogue Creamery Wedge Salad Crisp iceberg wedge topped with Oregon Rogue blue cheese dressing, candied applewood smoked bacon, and blistered bruschetta GF V
SECOND COURSE
Sesame Crusted Ahi Tuna Seared sushi grade #1 ahi tuna with a sesame crust, served over fragrant basmati rice, finished with Taekyung Kewpie and tamari glaze GF
Filet Mignon Tender filet mignon atop wild porcini carnaroli risotto, paired with Moroccan-spiced carrots and a black truffle demi-glace GF
San Marzano Pappardelle Egg pappardelle noodles with rich San Marzano meat sauce, made with the finest tomatoes from sun-soaked Italian fields. Topped with ricotta salata cheese
THIRD COURSE
Milk & Honey Silky Tahitian vanilla panna cotta drizzled with Manuka honey and finished with bright passion fruit coulis and toasted macadamia nuts GF
Bananas Foster Brûléed banana, Caribbean spiced orange rum sauce with candied pecans for a nice, crunchy finish
S’mokey S’mores Decadent chocolate mousse “bar” with graham cracker crumble, topped with toasted meringue and finished with smoked sea salt for a playful twist on the classic
DRINK LOCAL
Dam Good Old Fashioned Bordeaux cherry, orange, Browne Madagascar vanilla bean bourbon, and chocolate bitters put a decadent spin on a classic $12
3-COURSE
DAS STEIN HAUS
HAYDEN
9426 N. Government Way
Menu served Tue-Sun, 11:30 am-9 pm
DOWNTOWN SPOKANE
(208) 518-1517
10 N. Post St., Suite 14 (509) 474-9618 Menu served Mon-Sat, 11:30 am-9 pm
FIRST COURSE
Bratwurst House-made smoked gouda stuffed brat served with stone-ground mustard on a bed of sauerkraut
Pretzel Fresh-baked pretzel served hot with sweet mustard and a creamy cheese sauce
German Specialty Salad Fresh mixed greens, beets, cucumber, balsamic dressing and house-made German potato salad
SECOND COURSE
Pork Cordon Bleu Pork tenderloin stuffed with prosciutto, ham and smoked gouda, then breaded and baked. Served with spaetzle, veal demi-glaze and red cabbage or sauerkraut – Add kaese $1.50
Rack of Pork Tender, juicy bone-in pork roast with green peppercorn sauce. Served with garlic mashed potatoes and red cabbage or sauerkraut – Add soup or salad $2.50
Rouladen Thinly sliced beef, rolled and stuffed with bacon, onion and pickle, then baked until tender. Served with mashed potatoes and red cabbage or sauerkraut – Add soup or salad $2.50
THIRD COURSE
Apfel Strudel Thin pastry baked with apples, walnuts and raisins. Served hot with whipped cream and cinnamon – Add ice cream $1
Black Forest Cake Layered chocolate, cream and cherry cake topped with whipped cream – Add ice cream $1
German Chocolate Cake Cocktail Dessert in a glass! Vodka, coconut rum and hazelnut liqueur in a chocolate and coconut rimmed glass
DRINK LOCAL
Big Juicy IPA Crafted by No-Li Brewhouse $7.50/Pint
De Leon
FIRST COURSE
Chicken Pozole Mexico’s famous stew but with chicken in red chile broth, hominy, cilantro and lime
Picadillo Empanadas Flaky pastry pockets filled with a flavorful Mexican picadillo made from ground beef, cheese, tomatoes and seasonings
Dip Trio Our delicious queso dip, bean dip, and guacamole. Served with tortilla chips
SECOND COURSE
Taco Trio A Holy taco, pollo adovado taco, and pork carnitas taco, served with rice and beans
Steak and Chicken Fajitas Steak and chicken sauteed with onions and peppers served on a sizzling skillet. Served with rice, beans and your choice of house-made flour or corn tortillas Camarones a la Diabla Shrimp sauteed in a spicy red sauce with garlic butter. Served on a bed of rice and sliced avocado
THIRD COURSE
Choco Flan Our authentic house recipe! We combine the creaminess of flan with the richness of chocolate cake for an all-in-one dessert
Oreo Overload Chunks of Oreos served with vanilla ice cream, topped with chocolate and strawberry syrup
Assorted Pan Dulce Made daily by our baker is an assortment of our most popular Mexican pasties
DRINK LOCAL
No-Li IPA No-Li made its name by crafting great beers with locally sourced ingredients in the hands-on, artisan tradition $5
NORTH SPOKANE
1801 N. Hamilton St (509) 863-9591 Menu served Mon-Sat, 11 am-9 pm;
NORTH SPOKANE
SOUTH SPOKANE
2718 E. 57th Ave. (509) 381-5540
Menu served Mon-Sat, 11 am-9 pm; Sun, 11 am-8 pm
COEUR D’ALENE
412 W. Haycraft Ave. (208) 292-4061
Menu served Mon-Sat, 11 am-9 pm; Sun, 11 am-8 pm
during Inlander Restaurant Week All donations up to $10,000 to Big Table and CDAIDE will be generously matched by STCU Here For Good Foundation
Roasted Cedar Plank Steelhead Hatch chili beurre blanc, roasted corn relish elote, smoked tomato chutney, chipotle polenta crouton, micro cilantro GF SF
THIRD COURSE
Chocolate Almond Pot de Creme Rich chocolate custard, topped with sea salt GF V SF
Rotating Sorbet Ask your server for today’s creation! GF V+ DF White Chocolate Espresso Bread Pudding Featuring local Indaba espresso, served with caramel and Tillamook vanilla bean ice cream V
DRINK LOCAL
Browne Black Manhattan Browne Family Spirits Bourbon, Amaro Montenegro, Angostura orange bitters, bordeaux cherry $13
DRY FLY DISTILLING
Fun, casual dining experience
DOWNTOWN SPOKANE NORTHWEST $35
FIRST COURSE
Huckleberry Lemon Drop Huckleberry vodka, Huckleberry simple syrup, lemon
House Old Fashioned Triticale whiskey, sugar, bitters, orange peel, Jack Rudy’s bourbon cherry
Taster Flight Your choice of any three spirits – 1/3 ounce pour of each
SECOND COURSE
Mushroom Pappadelle Garlic, portabella mushroom and shallots sauteed with bourbon butter and white wine tossed with pappardelle noodles. Garnished with fresh parmesan and parsley V
Oxtail and Polenta Wine braised oxtail and beef shoulder with slow roasted carrots, and onion formed into a stew poured over creamy polenta. Garnished with parsley and saffron oil
Pork & Mash Thick-cut pork chop braised in beer and saffron stock. Served over garlic mash potatoes, gravy and collard greens
THIRD COURSE
Pineapple Upside Down Cake This bunt cake is soft and buttery with a caramelized brown sugar pineapple and bourbon caramel
Bourbon Peach Cake This dense but soft pound cake is smothered in a peach cobbler topping and served with French vanilla ice cream
Ooey Gooey Butter Cake A rich, dense and sticky cake filled with cream cheese, sugar and butter topped with French vanilla ice cream and a bourbon caramel
DRINK LOCAL
Dry Fly Spirits Local spirits and Caymus wine averages between $9-$14
3-COURSE ONLY • RESERVATIONS AVAILABLE
1021 W. Riverside Ave. (509) 489-2112
Menu served Mon-Sat 4 pm-9 pm; Sun 3 pm-7 pm
PAN ASIAN CUISINE
Northern Quest’s contemporary take on classic dishes from across Asia
AIRWAY HEIGHTS ASIAN $ 45
FIRST COURSE
Thai Iced Tea Thai tea, evaporated milk, sugar Sapporo Premium Japanese lager, 22 oz.
Eiko Fuji “Dry Mountain” Honkara Light and silky, marshmallow sweetness, crisp finish SECOND COURSE
Beef Lumpia Cabbage, bean sprouts, garlic, sweet chili
Loaded Fries Thin cut french fries topped with shredded pork, house-made beer cheese, grilled onions, fresh jalapeños, fry sauce, bacon crumbles and chives
House Pretzels Two house-made pretzel sticks served with stone ground mustard and beer cheese V
Rotating Soup House-made soup served with a side of bread. Ask our staff for current offering
SECOND COURSE
Double Moonside Smaaaash All-beef double patty smash burger with moonsauce, onion-pickle marmalade and house American cheese GF – Add extra patty $3
Triple Pork Sandwich Shredded pork, bacon, sliced ham, yellow mustard, roasted red pepper aioli and dill pickles with house American cheese on a ciabatta roll GFA
Truffled Smaaaash All-beef single patty burger with a grilled onion smash patty, truffle aioli, balsamic glazed cremini mushrooms, havarti cheese and arugula GFA – Add patty $3
THIRD COURSE
Soda Float Your choice of specialty soda with two scoops of ice cream, whipped cream, sprinkles and a cherry V – Upgrade to house mead or beer $3
Bread Pudding Bread soaked and baked in a cinnamon egg custard. Deep fried and served with one scoop of ice cream and topped with whipped cream and cinnamon sugar V Chocolate Pie Chocolate pudding and cream cheese pie topped with vanilla whipped cream and chocolate chips in a graham cracker crust V
DRINK LOCAL
House Made Mead Honey fermented beverage $7.50/Pint RESERVATIONS
Restaurant Week!
MENU MUST-TRIES
SWEET TOOTH SATISFACTION
DON’T FORGET TO SAVE ROOM FOR DESSERT!
When dining out, most restaurant-goers plan to snag an entree and perhaps an appetizer if they’re peckish, but rarely do they entertain the idea of dessert. Inlander Restaurant Week’s three-course menu, however, means more diners can luxuriate in the decadent desserts the region’s restaurant scene has to offer. Here are some tasty thirdcourse options on offer.
It’s almost impossible to go wrong with cookies, especially when they’re paired with ice cream. At MACDADDY’S you can mash the two treats together in a vanilla ice cream cookie sundae topped with sugar cookies. At HONEY EATERY & SOCIAL CLUB, you’ll find a cast iron chocolate chip cookie topped with vanilla bean ice cream and a warm bourbon caramel.
SAFARI KITCHEN AT DAVENPORT TOWER, or at 315 CUISINE cleanse your palate with a smooth mountain berry sorbet.
If you’re not a fan of any of the above, you’ll probably be intrigued by one of the many cheesecake options around town — a big trend on this year’s menus. Find traditional Filipino flavors in LITTLE NOODLE’S ube cheesecake, or take a trip to Japan with BEVERLY’S Japanese cheesecake topped with white miso caramel. For fruitier flavors, try the lemon cheesecake at MAMMA MIA’S, or if you’re looking for something tropical, THAI BAMBOO has a creamy coconut cheesecake.
If you’re looking for something divinely rich, you can never go wrong with some chocolate pie or cake. Satisfy that sweet tooth with a chocolate bourbon pecan pie slice at PURGATORY CRAFT BEER & WHISKEY BAR or snag a moist chocolate leche caramel cake topped with crunchy toffee pieces at RED TAIL BAR & GRILL
Not all desserts need to be sugary sweet, sometimes they can be fruity, too. At TABLE 13 you can grab a huckleberry river cake, which combines a cream cheese mousse, lemon sponge cake, white chocolate, and tart huckleberry chambord sauce into one delicious experience. Choose between a strawberry or basil tart at
For an evening perk up, try TWIGS BISTRO & MARTINI BAR’S espresso cheesecake, and if you want to try something that’s boldly unique, BARDENAY RESTAURANT & DISTILLERY is serving a wasabi mojito cheesecake.
Fruity Treat Sammy Gilded Unicorn
Chocolate Bourbon Pecan Pie
Purgatory Craft Beer & Whiskey Bar
FIRST COURSE
Barbacoa Tacos by Chef Maria (Mexico) Aromatic barbacoa beef atop corn tortillas with onion, cilantro and a side of scratchmade salsa GF DF
Yum Yum Korean Fried Chicken Wings by Chef Claire (Korea) Yum Yum sauce features gochujang (sweet, savory, mildly spicy) balanced with a crushed peanut topping and cucumber kimchi – Contains wheat, soy, peanut Ashak Dumplings by Chef Nargis (Afghanistan) Popular dumplings feature leeks, coriander, turmeric, split peas, tomato sauce, yogurt, fresh herbs V – Vegan available upon request
SECOND COURSE
Khao Soi with Chicken by Chef Suwanee (Thailand) An aromatic Northern Thai dish featuring tender chicken, coconut milk, yakisoba noodles, onion, pickled greens, crispy noodles, turmeric, ginger, and cilantro GFA DF
Lasagna Bolognese by Chef Salvatore (Italy) Layers of pasta with rich, hearty beef bolognese sauce, béchamel, and parmesan cheese. Served with caprese salad and bread Mediterranean Lamb Chops by Chef Hakan (Turkey) Vibrantly seasoned lamb chops, elevated with a Turkish chimichurri. Served with whipped feta, mixed vegetables, creamy mashed potatoes, and pita chips GFA
THIRD COURSE
Malawi by Chef Manal (Morocco) Scratch-made flatbread stuffed with fig sauce, raisins, and fresh apples V+
Warbat by Chef Youssef (Syria) Phyllo dough filled with scratch-made cream and topped with pistachio V
Mango Mousse by Chef Janeth (Colombia) Smooth dessert made with fresh mangoes, yogurt, and sugar. Topped with mint leaf, blueberry, and strawberry GF V
DRINK LOCAL
Lilac by Wildland Cooperative A crisp, balanced white wine blend by our friends at Wildland Co-op, made with sauvignon blanc and pinot gris grapes $7.5 3-COURSE ONLY •
FIRST COURSE
Tomato Burrata Pepperoni Pizza Dip Tomatoes, garlic, and seasonings roasted in olive oil, topped with cream cheese, mozzarella, burrata cheese and pepperoni. Served with housemade baguette – Add gluten-free crackers $5 GFA
Wood-fired Portobello Mushrooms Portobello mushroom stuffed with housemade sausage, bread crumbs, gorgonzola and parmesan cheese. Finished with balsamic reduction
Italian Chopped Salad or Tomato Parmesan Soup Romaine lettuce, cherry tomatoes, cubed mozzarella, kalamata olives, roasted red peppers, chickpeas, parmesan and Italian dressing or tomato parmesan soup – Add grilled chicken to salad $6 GF V
SECOND COURSE
Meatball Stromboli with Marinara Housemade meatballs, mozzarella, red sauce, basil and garlic wrapped up in our dough and topped with garlic olive oil and parmesan cheese.
Sweet & Savory Wood-fired Pizza Wood-fired pizza with garlic olive oil, soppressata, rosemary, chili flakes, shaved parmesan, and a blend of three cheeses finished with honey – Add gluten free $4 GFA
White Pesto Lasagna Baked lasagna with housemade pesto, white sauce, ricotta cheese, fontina, gruyere, gouda, parmesan, mushrooms and spinach V
THIRD COURSE
Classic Tiramisu Espresso and cream cake topped with whipped cream and a dusting of chocolate V
Chocolate Chip Cookies with Sea Salt Two house made cookies with Ghirardelli chocolate chips and chocolate chunks, finished with sea salt and a scoop of locally made gelato V DF Cannolis with Chocolate Sauce and Whipped Cream Two cannoli shells filled with ricotta, powdered sugar and chocolate chips served with chocolate sauce and whipped cream V
DRINK LOCAL
Maryhill Winemaker’s Red Blend Bourdeaux-style red wine with ripe black currant and cherries on the palate and rich tannins. $7 glass / $28 bottle
8592 N. Government Way (208) 635-5836
1321 W. Third Ave. Book at feastworldkitchen.org Menu served Wed-Sun, 11 am-2 pm lunch, 4 pm-8 pm dinner
FLATSTICK PUB
FIRST COURSE
Wings Chicken wings tossed in choice of sauce: Buffalo, BBQ, sweet chili or mango habanero
Ralf’s Bavarian Pretzel Soft pretzel scratch-made at Ralf’s Bakery in Bellingham. Served with pimento cheese and stone ground mustard V
Menu served Tue-Sat, 4 pm-9 pm; Sun-Mon, Closed
THE FLYING GOAT
FIRST COURSE
“A” Street Chips Thin sliced potatoes deep fried with Flying Goat seasoning or salt and vinegar
– Add a side of creamy gorgonzola dressing $1.50 V Albi Italian Mixed greens, cucumber, red onion, croutons, pepperoncini and tomato, Italian vinaigrette GFA V+
Half Salad Choice of Caesar, Greenskeeper, or house salad GFA V
SECOND COURSE
Flatstick Dog Polish sausage on a stadium bun with ricotta, Mama Lil’s, banana peppers and hot honey. Served with fries – Sub half salad for fries $2
Personal Pizza 7-inch pizza; choose any from the full menu
“Chip Shot” Cap off your meal with a Mexican candy shot or espresso martini shot
DRINK LOCAL
Old Fashioned Our house old fashioned cocktail made with Browne Family bourbon $12
Eggplant and Curry Pizza Curry, roasted eggplant, cheese blend, sweet picante peppers, green onions (7” pizza). Ask your server about gluten-free and vegan options GFA V Alberta Pizza Red sauce, fresh mozzarella, pepperoni, red onion and roasted basil (7” pizza). Ask your server about glutenfree option GFA
Chocolate Cannoli Crunchy fried shells with a chocolaty ricotta filling V
Root Beer Float Root beer, vanilla ice cream GF V
Poached Pear Cheesecake Goat Head Red wine poached pears, whipped cream, pear sauce GF V
DRINK LOCAL
Uprise ‘Bitcrusher’ West Coast IPA with big notes of citrus and papaya $7/Pint
pm-close
BREWING AND PIZZERIA
A warm and inviting neighborhood brewery and pizzeria
SPOKANE PIZZA
FIRST COURSE
Breadsticks House parmesan breadsticks with house-made marinara sauce V
Serrano Artichoke Dip Served with house parmesan breadsticks V
Caesar Salad Romaine lettuce, parmesan, croutons, lemon wedge, Caesar dressing V
SECOND COURSE
Margherita with Prosciutto & Balsamic Napoletano-style pizza crust with house-made marinara, mozzarella, prosciutto, basil, and finished with balsamic glaze GFA
Butternut Squash Napoletano-style crust with house-made butternut squash puree, mozzarella, pepperoni, ricotta, and basil GFA
Guava Guava Sour ale brewed with pink guava, vanilla beans, and milk sugar
DRINK LOCAL
Guava Guava Sour ale brewed with pink guava, vanilla beans, and milk sugar $6.75/Glass
FIRST COURSE
Deviled Eggs Caviar service deviled eggs with creme fraiche, Sturgeon caviar, chives and crispy potato GF V
Country Paté Housemade paté topped with honey and sea salt, served with grain mustard, cornichons and walnuts
Lyonnaise Salad Frisee and gem lettuce in sherry-dijon vinaigrette with crispy pork belly, brioche croutons, fresh pepper, poached egg and fried shallots
SECOND COURSE
Steak Frites Grilled hanger steak sliced and topped with blue cheese-cognac butter, greens, chives and charred shallots. Served with aioli and fries GF
Poulet Rôti Truffle chicken with white wine mushroom cream sauce, fried red potatoes topped with frisee and herbs
Macaroni Gratin with Mushroom & Garlic Large pasta noodles baked with truffle cheese sauce and mushrooms, topped with comte cheese – Add ham or pork belly $5, duck confit $12 V
THIRD COURSE
Chocolate Pot de Creme Espresso crumble and cherry gelee V Beignets Fried pastry dough topped with powdered sugar & served with jam V
Housemade Sorbet Earl grey with honeycomb and a condensed milk syrup GF V
DRINK LOCAL
Laughing Dog Draft Brewed in the PNW! Ask your server for today’s selection $7/pint
2617 W. Northwest Blvd. (509)
GANDER AND RYEGRASS
Contemporary Italian, seasonal menus, everything made in-house
DOWNTOWN SPOKANE ITALIAN $35
FIRST COURSE
Smoked Nuts House smoked nuts: almonds, walnuts, pecans, cashews GF GFA V V+ DF
Marinated Olives Castleventrano and picholine olives marinated with garlic, herbs and chili. A great snack to start a meal! GF GFA V V+ DF
Stuzzichini Stuzzichini is the first course of our tasting menu comprised of 4-6 small bites. Here we offer a sampling of our seasonal offering.
SECOND COURSE
Poached Prawns A fun play on a prawn cocktail served as a full dish GF
Late Winter Salad Arugula, chicory, citrus vinaigrette, apple, shropshire, and seeded granola GF V – Add smoked steelhead $3
Grilled Broccolini Pomegranate, honey, parsley, and almond GF V DF – Add smoked chicken $4
THIRD COURSE
Casarecce Pasta House-made pasta, beef ragout, and parmesan
Campanelle Pasta House-made pasta, spring peas, lemon butter, and crispy pecorino V – Add smoked chicken $4
Spaghetti House-made pasta, classic red sauce, and pecorino V DFA – Add sausage $3
DRINK LOCAL
Whistlepunk Kölsch German style Kölsch brewed with a blend of pilsner malts and hopped with Tettnang. 4.9% ABV $8
928 S. Perry St. (509) 315-4153 Menu served daily, 3 pm-close
GARDEN PARTY
FIRST COURSE
Whipped Feta with Smoked Strawberries Light and fluffy feta cheese combined with fresh local strawberry chutney, accompanied by our house pita bread V
Smoked Oysters with a Marinated Egg Tin smoked oysters with a Greek marinated egg, olive oil with herbs, served with crackers lit on fire GF Pescatarian
Hummus & Babaganoush Housemade Greek hummus and eggplant babaganoush served with an herbed pita bread –Marinated Greek olives $3 V
SECOND COURSE
Moussaka (Eggplant & Potato Greek Lasagna) Goat milk Bechemal layered between eggplant and potatoes. Served with your choice of lamb sauce or vegan red pepper sauce GF V
Spanakopita Savory Greek pie with spinach and feta cheese wrapped in phyllo dough V
Salantournasi (Stuffed Onion) Traditional Greek onion stuffed with rice, herbs and garlic. Served with your choice of lamb sauce or vegan red pepper sauce GF V V+
THIRD COURSE
Ube Cheesecake V
Housemade Vanilla Ice Cream & Kumquat Chutney GF V
Traditional Greek Baklava V DF
Greek Honey Pie GF V
DRINK LOCAL
Smoked Strawberry Old Fashioned A smokey bourbon with orange bitters and house-smoked strawberries masserated and served over a gentleman’s cube $14/Glass
404 W. Main Ave. (509) 315-4613 Menu served daily, 5-9 pm
Clam Chow-Dude Homemade clam chowder with smoked pork belly and extra clams
Little Brie of Italy Puff pastry squares topped with dolce gorgonzola, apricot bacon jam, candied pecans, and scallions
Perfect Bites Crispy rice crackers topped with tahini crema, baked tofu, balsamic reduction, and crispy shallots GF V+
SECOND COURSE
Calico Scallop Jumbo scallops on a bed of hominy, sweet corn, bell peppers, pancetta and onion, drizzled with black garlic chipotle crema and topped with basil and feta cheese
Chunky Dunk Chocolate chip cookie dough dunked in our signature beer batter. Fried to golden perfection and served with Nutella – add Vanilla bean ice cream $4
I’m Baked Cheesecake No-bake cheesecake infused with caramel, paired with fresh apple slices and graham crackers for dipping
Fruity Treat Sammie Oat milk ice cream stuffed between two Fruity Pebble crispy treats and drizzled with dark chocolate.
(Contains vitamin D3 and processed sugar) GF V+
DRINK LOCAL
Maryhill Rose Sangiovese 2022 vintage $10/Glass RESERVATIONS RECOMMENDED
110 S. Monroe St.
(509) 309-3698
Menu served Sun-Thu 4 pm-11 pm, Fri-Sat 3 pm-12 pm
BAR & KITCHEN
FIRST COURSE
Berbere Wings Crispy wings dusted with a Berbere seasoning, served with a side of garlic parmesan sauce.
Mother In-Law Minestrone Soup Minestrone made with Italian sausage, carrots, celery, onion, kidney beans and elbow macaroni. A tasty recipe stolen from Diane!
Kyle Potato Salad A Japanese-inspired take on an American classic loaded with bacon, red pepper, cilantro and a variety of Asian flavors.
SECOND COURSE
Chorizo Chimichurri Burger Two smash patties topped with grilled onions, peppers, queso fresco, pepper jack, chorizo sausage and chimichurri. Served on a toasted brioche bun. – Add side of your choice $5
Chicken Parmesan Sandwich Crispy fried chicken topped with housemade marinara, parmesan and melty mozzarella. Served on a buttery garlic hoagie. – Add side of your choice $5
Heritage Beef Pie Tender chunks of slow cooked beef, carrots, onion and celery with a crispy cheesy potato topping with a zesty horseradish sauce and green onion. – Add side of your choice $5
THIRD COURSE
Pop Tart Pancakes Back by popular demand! Choose between strawberry, brown sugar or s’mores.
Housemade Candy Bar Chocolatey, salty and sweet. Our staff loves candy, so we thought it was time to make our own.
Choice of Local Tap Beer Drink your dessert!
– Add a shot of Pendleton $5
DRINK LOCAL
Winter Haze Earl Grey tea-infused Browne Family bourbon, a splash of Leroux amaretto and a lemon twist. Served on a gentlemen’s cube. $12
3-COURSE ONLY
HANG 10 HAWAIIAN BBQ | PRESS PUBLIC HOUSE
Traditional Hawaiian comfort food with a bold twist
SOUTH SPOKANE BARBECUE $25
FIRST COURSE
Spam Musubi A true Hawaiian staple. Rice and marinated Spam sprinkled with furikake and wrapped in nori. GF
Kimchi Potstickers Deep fried, golden and crispy kimchi potstickers served with a spicy sweet chili sauce
Hawaiian Meatballs Juicy and tender teriyaki meatballs served with pineapple chunks and a sweet teriyaki dipping sauce
SECOND COURSE
Signature Stir Fry Bowl Fresh, crisp veggies tossed with savory yakisoba noodles and your choice of grilled teriyaki chicken or crispy tofu GFA – Sub rice GF – Add traditional mac or pea salad $5
Kalua Pork Sandwich Juicy Kalua pork with katsu sauce, island slaw, and pickle chips all on a King’s toasted bun. Served with crinkle cut fries and a side of spicy Pele sauce – Add traditional mac or pea salad $5
Katsu Curry Bowl Hand-breaded golden crispy chicken katsu served over rice with Japanese golden curry, carrots, onion, and celery – Add traditional mac or pea salad $5
THIRD COURSE
Tropical Guava Cheesecake Rich, creamy New York cheesecake crowned with a tropical guava topping GF Cappuccino Mousse Pie Light cappuccino mousse topped with Hershey’s dark fudge topping GF
Horchata Cinnamon Bites Golden, deep-fried bites filled with a blend of cream cheese, cinnamon, and vanilla
DRINK LOCAL
Tropic Like It’s Hot Browne Family Distillery vodka, freshsqueezed OJ, passionfruit and guava purée topped with a splash of soda $12
3-COURSE
HOGWASH WHISKEY DEN
747-7737
A speakeasy offering Southern, Asian and PNW comfort foods
DOWNTOWN SPOKANE ECLECTIC $ 45
FIRST COURSE
PNW Tom Kha Soup Local mushrooms, coconut milk, lime leaf, galangal, lemon grass, Aleppo chili, basil GF V+
Okonomiyaki Tater Tots Hoisin, kewpie, furikake, toasted nori, sesame seeds, chives V DF
Chris’ Chicken Strips Nashville hot honey, house pickles, milk bread
SECOND COURSE
Miso Ramen Local mushrooms, black garlic broth, *soft egg, mala chili oil, truffled leafy greens, furikake, chives, house alkaline noodles V
Crawfish Gumbo Smoked pork belly, andouille sausage, chicken thigh, okra, local bone dashi, herbs, white rice
Hogwash Burger Smashed patties, caramelized onions, bacon, Hogwash sauce, *aioli, American cheese, butter lettuce, house brioche bun GFA V+A
THIRD COURSE
Ricotta Donuts Amaretto, jam, orange, mint V
Chocolate Cobbler Pecan praline, banana pudding, house vanilla wafer V
Local Beers Varying offerings from from YaYa, Lumberbeard and The Grain Shed $6/Pint
304 W. Pacific Ave.
(509) 464-6541
Menu served Mon-Thu, 4 pm-8:45 pm; Fri-Sat, 4 pm-10:45 pm
HONEY EATERY AND SOCIAL CLUB
Modern American classics
COEUR D’ALENE AMERICAN $35
FIRST COURSE
Truffled Deviled Eggs (2) Whipped egg yolk with black truffle, topped with crème fraiche, chives and crispy potatoes GF V
Devils on Horseback (3) Bacon-wrapped dates topped with almonds, chevre and maple drizzle GF
Maple Chile Brussel Sprouts Crispy fried Brussels sprouts tossed with a maple chile sauce and topped with candied bacon, aioli and green onions GF V
SECOND COURSE
Honey Butter Fried Chicken Sandwich Fried chicken thigh tossed in honey butter, on a toasted burger bun with butterleaf lettuce, garlic aioli, and pickled jalapeno slaw. Served with fries –Sub a side Caesar $5
Rigatoni alla Vodka Rigatoni pasta tossed with a slow cooked, creamy tomato and vodka sauce topped with fresh herbs, chilies and grated pecorino cheese – Add steelhead $8, grilled chicken $7, or 6 oz. sirloin $12 V
Mushroom Shortrib Tatertot Casserole Braised beef and roasted mushrooms tossed in sherry cream sauce. Topped with tots and aged cheddar, green onions, pickled jalapeños and caramelized onions
THIRD COURSE
Cast Iron Cookie Chocolate chip cookie with vanilla bean ice cream and warm bourbon caramel V
Acai Fruit Sorbet Acai sorbet topped with peanut butter powder and almond cookie GFA
Dirty Chai Martini (21+ only) Espresso vodka shaken with housemade chai, syrup and cream – Add a shot of Rumchata $4
DRINK LOCAL
Laughing Dog Draft Brewed in the PNW! Ask your server about our rotating selection $7/pint
NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED
317 Sherman Ave. (208) 930-1514
Menu served daily, 3 pm-close
INDICANA
Flavors of India x Mexico
SOUTH SPOKANE
FIRST COURSE
Curry Rip & Dip Paratha (flaky Indian flatbread) served with a South Indian spiced coconut curry dipping sauce V DF V+ Crispy Cauliflower Gluten-free battered cauliflower tossed in chili-garlic sauce with ginger, curry leaves, Indicana salsa verde, pickled onion and cilantro GF V V+ DF Choripán Crusty bread stuffed with manchego cheese, topped with housemade chorizo, grilled and drizzled with Indicana salsa verde, tamarind pico
SECOND COURSE
Mango Enchiladas Cheesy poblano (veg) -OR- chicken enchiladas with a housemade spicy mango sauce, cheese, crema, cotija and cilantro. Served with slaw & pulao rice GF V Tamarind Glazed Pork Ribs Slow-cooked pork ribs tossed in a house ginger-tamarind-chipotle sauce that’s sticky, sweet and spicy. Served with crispy batatas bravas and tangy apple slaw GF DF Kerala Shrimp & Esquite Grits Kerala spiced shrimp with curry leaves sauteed in ghee. Served over creamy saffron grits, Mexican street style esquites with crema, cotija, tajin and fennel oil
THIRD COURSE
Chai Tres Leches Light traditional sponge cake soaked in three types of milk, flavored with Indian masala chai (black tea and spices) and topped with light whipped cream
Mango Lassi Panna Cotta The classic Indian yogurt drink in elegant dessert form. Yogurt panna cotta with hints of cardamom topped with mango coulis, pistachio crumble and rose
Espresso Martini Vodka, Tia Maria, cold brew, chai spice cold foam (21+ only) V+ DF
DRINK LOCAL
Lumberbeard Brewing West Coast IPA $7/Glass
3-COURSE ONLY • NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED
1020
HULA POT
A vibrant dining destination where Hawaiian BBQ meets hot pot COEUR D’ALENE ASIAN $35
FIRST COURSE
Potstickers Deliciously deep fried dumplings filled with savory meats and vegetables, served with our house dipping sauce
Portuguese Bean Soup A hearty Hawaiian favorite with smoked sausage, tender beans, and vegetables in a rich tomatobased broth, blending Portuguese flavors with island-style comfort
Spam Musubi A Hawaiian classic: grilled Spam glazed with house sauce, layered on rice, and wrapped in nori for the perfect handheld bite
SECOND COURSE
Shoyu Chicken Hotpot Tender chicken simmered in a rich, savory shoyu broth with fresh vegetables, tofu, and noodles, perfect for a comforting hot pot experience GFA – Upgrade to ribeye for $3
Spicy Short Rib Hotpot Succulent short ribs simmered in a bold, spicy broth with fresh vegetables, tofu, and noodles for a flavorful hot pot feast GFA – Upgrade to ribeye for $3
Chicken Katsu Crispy, golden-breaded chicken cutlet served with a Hawaiian katsu sauce for a satisfying crunch in every bite GFA
THIRD COURSE
Li Hing Mui Slushy A tropical twist on a classic mocktail, featuring tangy li hing mui powder, fresh lime, and a perfectly balanced blend of citrus – Upgrade to alcoholic $2
Hawaiian Sun Juice Float A refreshing Hawaiian Sun juice topped with dole whip for a tropical and indulgent treat
Cream Pies Rich and velvety cream-filled pies with a buttery, flaky crust, available in a variety of decadent flavors
DRINK LOCAL
Paw Print Pilsner Beer brewed by Sandpoint’s Laughing Dog Brewery $6/Can
113 N. 4th St.
(208) 665-5758
Menu served Mon-Fri, 11 am-8:30 pm; Sat-Sun, Noon-8:30 pm
INLAND PACIFIC KITCHEN
FIRST COURSE
Shaved Fennel Arugula, pecorino, pickled red onion, toasted sunflower, blood orange vinaigrette GF V
Mushroom Risotto Wild mushroom, parmigiano Reggiano, truffle oil GF V
THIRD COURSE
Black Pepper Gelato Blueberry preserve, cornbread shortcake, honey V
Olive Oil Cake White chocolate ganache, lemon curd, orange V Almond Financier Fuji apple, matcha, meringue V DRINK LOCAL
Wakota - Liberty Cider Red grape and rose aromatics along with pomegranate, cranberry, cherry, red grape and oaky flavor notes. $16 Bottle
Restaurant Week Menu Served Feb 26-March 9!
1321 W 3rd Ave, Spokane
MEET THE OWNER
KORRI M C ELFRESH
Korri McElfresh is bringing New Orleans to you with Vieux Carré’s Inlander Restaurant Week menu. McElfresh has worked in the regional restaurant industry since she was 16 years old, later going on to work in management for chef Adam Hegsted’s Eat Good Group until she decided it was time to start a restaurant of her own in 2021.
From its location in a historic building on the border of West Central and Kendall Yards, Vieux Carré satisfies Southern cravings with dishes like hushpuppies, gumbo and other Cajun-inspired cuisine.
RESTAURANT WEEK: What was the inspiration behind Vieux Carré?
McELFRESH: I struggled with what style I wanted to do, and I was sitting down with a girlfriend of mine [Amber Park] — she actually owns Wanderlust Delicato — and we were having coffee, and she was like, “You’re describing what you want. You’re describing New Orleans. And every time you go out to eat, this is the kind of stuff that you eat.” She’s like, “This is what you love.” So I immediately booked a trip down
to New Orleans while we were sitting there, and I just explored and shopped and went to every historical thing I could go to just immerse myself in it.
Do you have a guiding philosophy for good service in this industry?
One is, you never know who you’re serving. You never know what their experience is that day. So you should always approach whoever you are serving, or whoever’s walking through your door, like you would a family member. You don’t know if they just had the worst day of their life or the best day of their life.
How do you try to stay creative with the food that you serve?
New Orleans is really a melting pot of all cultures, so it’s really fun. You could really go any direction with it. There’s a huge, obviously, Spanish and French [influence], there’s a huge Jamaican influence there. There’s a huge Italian influence there. There’s everything. So you can go whatever direction, you can play with a lot of different flavors and ingredients and make something beautiful out of it.
Vieux Carré’s Catfish and Cheesy Grits
What is special or unique about the region’s culinary scene right now?
I think that what is special is that we have so much room for growth. We’re not saturated yet, so there’s so much room for growth, there is so much room for whole new ideas. People just need to grab the reins and do it. And I’m so excited for these up and coming to come into the area because I think that Spokane needs more.
What are some of the biggest challenges the restaurant industry is currently facing, and how are you and your team responding?
The chain of supply is always — well, now ever since COVID — is kind of a challenge. We just have good relationships with our distributors, and so we try to figure out, if we are short on something, we try to figure out another avenue or we have to adapt our menu and that’s that. I think the rising cost in payroll is huge right now for restaurants. I guess to combat that would be to really stress the importance of efficiency and good quality work and wanting to be where you are to the employees.
What are you most looking forward to during this year’s Inlander Restaurant Week?
Honestly, I’m hoping that more restaurants think outside the box on their menus and do
some cool different things. And I don’t want to talk down on anybody’s choices, but when I look and I’m like, “Oh, there’s a Caesar salad.” I don’t want a Caesar salad there, I want to try something that they’re going out of their comfort zone and trying something new to see if that will work on their menu. That’s what I look forward to every year.
What’s something that diners can look forward to on your Restaurant Week menu?
We are trying out a new duck gumbo. We’ve had rabbit hand pies in the past, but we are doing a different version and seeing how well that goes. We have a Cajun custard tart that’s going to be delightful. It’s not Cajun spice, it’s a custard tart. I have a couple of phenomenal bakers
“We are just going to be trying out a couple different recipes and see what people like.”
in the back. So yeah, we are just going to be trying out a couple different recipes and see what people like.
What advice would you give to diners going out during IRW 2025?
Make reservations. And, you know, this is a crazy week for restaurants and a lot of the stuff is new, and so give patience because it’s not what the kitchen staff is doing on a normal basis. It takes a couple of days to get in the groove of things.
IRON GOAT BREWING
Local brewery and craft kitchen DOWNTOWN SPOKANE GASTROPUB $35
Pea Salad Green peas, sugar snap peas, lemon yogurt sauce, roasted cashews, clover sprouts, pickled red onions GF V Onion Lovers Dip Cashew cream base, caramelized onions, charred scallion oil, chives. Served with pickled red onions and grilled garlic baguette GFA V V+ DF
SECOND COURSE
Spaghetti and Meatballs Pork and beef meatballs, pomodoro sauce, sour cream sauce, parmesan herb mix GFA
American Taco and Rice Bowl Seasoned ground beef, jasmine rice, black bean and corn relish, shredded iceberg lettuce, sour cream sauce, red chile salsa, cilantro GF Black Bean Chili Black beans, roasted tomato, red chile, and IGB beer sauce, cashew crema, crushed corn tortilla chips, cilantro V V+ DF
IRON WOOD & ICE
Post Falls restaurant with daily specials, weekend breakfast and more! POST FALLS GASTROPUB $35
FIRST COURSE
Wedge Salad Iceberg wedge drizzled with housemade chive ranch, hickory smoked bacon, toasted hazelnuts, gorgonzola and garnished with parsley
Brussel Sprouts Flash-fried Brussels sprouts tossed in agave and lime juice with roasted red peppers. Topped with cotija cheese and pickled red onion
Korean Pork Ribs Boneless Korean pork ribs charbroiled and glazed in Korean BBQ sauce. Served on a bed of Asian slaw and topped with sesame seeds and green onion
SECOND COURSE
Cajun Shrimp Pasta Fettuccine noodles tossed in a creamy Cajun sauce with sauteed bell peppers, onions, and garlic. Topped with grilled shrimp VA
Flat Iron Steak 8oz flat iron steak cooked to your specification, topped with chimichurri. Served over a bed of cilantro lime rice and vegetable medley
THIRD COURSE
Chocolate Peanut Butter Pudding Dark chocolate and peanut butter pastry cream, candied peanuts GF Blackberry Ice Cream Pie Eclipse vanilla plant-based ice cream, plant-based graham cracker crust, blackberry compote, fresh blackberries V V+ DF
Lime Bars Fresh lime custard, graham cracker crust, toasted coconut whipped cream, fresh lime peel V
DRINK LOCAL
Buzzsaw McThunder Juicy IPA Pale in color with bold, dank aromas of grapefruit and pineapple with mango, papaya, and citrus pith flavors $7
Pork Belly Butter Curry Bowl Pickled carrot, radish and cabbage slaw, tomato and citrus chutney GFA – Add pulled pork, grilled chicken, or pork belly $8
Mellow Yellow Curry Bowl Yellow curry sauce, pickled carrot and radish, snap peas, red chili oil and cilantro GFA V – Choice of grilled or crispy chicken, tofu or pulled pork
THIRD COURSE
Chicken Piccata Two lightly floured chicken breasts sauteed in a lemon butter caper sauce and served over white cheddar mashed potatoes and seasonal vegetables
THIRD COURSE
Budino Layered pudding cup with a shortbread base, butterscotch pudding center, caramel sauce, and topped with whip cream and a cinnamon nutmeg powder
Carmel Apple Bread Pudding Apple pie filling tossed with custard and brioche bread before baking to perfection. Served with whip cream and caramel drizzle – Add scoop of vanilla ice cream $2
Beignet Lightly fried puff pastry coated in powdered sugar and served with a side of berry compote – Add scoop of vanilla ice cream $2
DRINK LOCAL
Huckleberry Drop Dry Fly huckleberry vodka, lemon juice, huckleberry puree, lemon sugared rim, shaken and garnished with lemon slice $14/Glass
3200
KISMET
FIRST COURSE
Tacos Whettos Beef cheek barbacoa, manchego cheese, housemade hot sauce, pico de gallo, corn tortillas GF VA
Braised Short Ribs Ancho braised short ribs, potato croquette, mole aioli, crispy onions, braisage – Contains Nuts Prawn Paella Saffron rice, chorizo, prawns, cod, saffron aioli GF DF VA
Chicken Enchiladas Corn tortillas layered with vegetables, chihuahua cheese, crispy chicken thigh, mojo verde, cotija, pickled chilies GF VA
THIRD COURSE
Canela Rice Pudding Coconut cream cinnamon rice pudding, marinated fruit GF V DF Tres Leches Soaked white cake, whipped cream V
Double Chocolate Brownie With vanilla ice cream, hazelnut ganache and salted peanuts
Root Beer Float With vanilla ice cream GF
Single Scoop Vanilla Sundae Choice of hazelnut ganache with chopped peanuts or huckleberry coulis GF
DRINK LOCAL
YaYa Fluffy Puffy Sunshine Hazy IPA $9
Mexican Chocolate Brownie Mexican chocolate brownie, dulce de leche V
DRINK LOCAL
Big Barn Mexican Lager Mexican-style lager brewed in Mead, Wash. $7
908 N. Howard St., #101
Sun-Sat, 11 am-9 pm
E. Queen Ave.
309-2944 Menu served daily, 3-8:30 pm
KARMA INDIAN CUISINE / INDIA HOUSE
Authentic Indian food, recipes, and homemade spices INDIAN $35
FIRST COURSE
Subudana Pakore Subudana (tapioca), potatoes, cumin, and finely chopped fresh herbs, fried as a pakore (fritter) GF V
Moong Dal Chaat Moong dal (green lentil) pakore (fritter), served chaat-style (street food snack) topped with sweetened yogurt and chutneys GF V
Singhara Aloo Tikki Water chestnut flour, potatoes, cilantro, green chiles, ginger, fresh herbs and spices. Crispy on the outside and deliciously soft inside GF V
SECOND COURSE
Chicken Methi Mali Chicken and fenugreek leaves cooked with Indian aromas. Freshly chopped ginger, garlic and fresh yogurt make a thick, creamy sauce. Served with rice and naan. GF –Vegan option available
Saag with Goat Goat marinated with yogurt, fresh herbs and Indian aromas. Cooked in creamy saag (spinach sauce), served with rice and naan. GF – Dairy free option available
Methi Matter Mali Methi (fenugreek) and green peas cooked with fragrant and creamy gravy with spices. Served with rice and naan. GF – Coconut milk option / vegetarian option
THIRD COURSE
Carrot Cake Halwa Fresh carrots roasted in butter, pistachios, cashews, golden raisins, and plenty of ground cardamom
Paan Ice Cream This refreshing paan (betel leaves) ice cream has all the flavors: rose petal jam, candied fennel, dates, and coconut. GF V+
Gulabjamun with Rabdi Indian donuts served with delicious, creamy, and rich rabdi (pistachio and cashew sauce) V DRINK LOCAL
Columbia Valley Cabernet A full-bodied red with ripe, dark fruit notes and a pleasing, jammy mouth feel. This fruit comes from the Columbia Valley, one of the premier growing regions in North America $7
MULTIPLE LOCATIONS
NORTH SPOKANE
2606 N. Monroe St. (509) 315-9371
Tue-Sun 11 am-9 pm, Mon Closed
SOUTH SPOKANE
4410 S. Regal St. (509) 443-4457
Tue-Sun 11 am-9 pm, Mon Closed
POST FALLS
740 N. Cecil Rd. (208) 981-0064
Tue-Sun 11 am-9 pm, Mon Closed
MASTER THE MENUS
Family-owned authentic Thai Cuisine NORTH SPOKANE THAI
FIRST COURSE
Curry Puffs Deep fried puff pastries filled with potatoes, onion, carrots and peas, alongside cucumber sauce V DF V+
Lemongrass Clam Chowder A creamy fusion that blends tender clams, coconut milk, lemon grass, galangal and potatoes GF DF
Kuni’s House Salad Organic greens, carrots, red onions, tomatoes, and grilled chicken or crispy tofu, served with peanut sauce or sesame ginger dressing – Substitute grilled shrimp for $2 GF DF –Vegetarian Option Available
SECOND COURSE
Wild Salmon or Tofu and Green Curry Pasta Green curry sauce atop pasta with asparagus, bell peppers, and carrots GFA – Vegetarian Option Available
Seafood Fried Rice Dungeness crab, shrimp and mussels with wok-fried rice blended with egg, onion, tomatoes, carrots, and green peas, served with cucumbers and tomatoes GF DF
Chiang Mai Noodles and Chicken Drumsticks or Tofu Chiang Mai style curry soup with egg noodles, two chicken drumsticks or organic tofu, served with cucumbers and tomatoes GFA DF – Vegetarian Option Available
THIRD COURSE
Thai Tea Crème Brûlée A decadent fusion blending French crème brûlée with Thai iced tea GF V
Oh My Mango Creamy coconut ice cream topped with mango chunks GF DFA
Thai Ice Cream Sandwich (Khanom Pang Ai Tiim) A Thai street food classic that combines creamy coconut ice cream and sweet sticky rice V
DRINK LOCAL
Latah Creek Riesling Fruit forward white wine with notes of honeycomb, lemon, ginger and more $6/glass $20/bottle
Brûlée Old Fashioned Browne Family Spirits bourbon, brown sugar simple, black walnut bitters $13/Glass
Hours Available
Hours listed are the times the three-course
Inlander Restaurant Week menu is served.
Some menus are available at dinner and lunch!
LEBANON RESTAURANT & CAFE
Authentic and homemade Mediterranean cuisine
SOUTH SPOKANE MEDITERRANEAN $35
FIRST COURSE
Hummus Dip with Pita Slow-cooked garbanzo beans blended with tahini, lemon and garlic, topped with extra virgin olive oil and served with pita GFA V V+ – Add beef shawarma meat $14
Tzatziki Dip with Pita Fresh Greek yogurt, cucumber, fresh dill, mint and garlic, served with pita GFA V – Add lamb kofta skewer $9
Spokane’s only premium cigar bar, located inside Northern Quest AIRWAY
NORTHWEST $ 45
FIRST COURSE
No-Li Porch Glow Amber Ale Crisp and refreshing with a hint of chocolate malt
Browne Family Heritage Cabernet Sauvignon Aromas of mocha and black plum lead to flavors of Bing cherry, anise, and toasted oak
Vegetarian Grape Leaves with Tzatziki Six handmade rolls stuffed with seasoned rice and vegetables, slow-cooked in tomato broth and olive oil, served with tzatziki sauce GF V V+ – Add gyro meat $12
Steak and Guinness Pie Celery, onion, carrot, garlic, mushroom, potato
in
Chicken Shish Kebab Platter Two skewers of marinated tenderloin chunks grilled on an open flame, served over saffron turmeric basmati rice with a side of Mediterranean salad and garlic sauce GF – Upgrade side to tabouleh $6
Falafel Dinner Platter Deep fried falafel patties served over saffron turmeric basmati rice with a side of Mediterranean salad and our tahini sauce GF V V+ – Upgrade side to lentil soup $8
Gyros Greek Platter Grilled beef and lamb strips served over saffron turmeric basmati rice with a side of Mediterranean salad and our tahini sauce DF – Upgrade side to Greek salad $6
THIRD COURSE
Lebanese Rice Pudding Creamy rice pudding flavored with orange blossom and rose water GF V – Add ice cream scoop $5
Namoura (Semolina Cake) Popular classic Middle Eastern dessert made with semolina flour and topped with a sweet sugar syrup – Add nuts and honey $5
Halva A Middle Eastern treat made from tahini GF V V+ – Add pita $2
DRINK LOCAL
No-Li Brewhouse Big Juicy IPA As you might guess, this one’s big, juicy and fruity, nicely balanced with just a touch of mellow bitterness $7
Pork Belly Pot Sticker Grilled pork belly, onions, ginger, garlic and mustard greens nested in a wrapper and served golden brown. Accompanied with an adobo dipping sauce
Dragon Wings Whole chicken wings braised in soy and spices. Deep fried and coated in our signature Dragon Dust. Served with life-changing fire sauce
Room101 Payback El Gran Papi Chulo Sumatra A decadent cigar reminiscent of chocolate-covered pretzel, with notes of red pepper and caramel
Alec Bradley Kintsugi Robusto Notes of tobacco, baker’s spice, raisin, and earth
Los Statos Deluxe Maduro Robusto Notes of coffee, tobacco, and black pepper
DRINK LOCAL
Browne Heritage Chardonnay Sweet vanilla and toasty oak aromatics lead to crisp apple and gooseberry flavors $10/Glass
100 N. Hayford Rd. (509) 481-2093
Menu served Wed-Sun, 4 pm-9 pm; Mon-Tue, Closed
Torched Tuna Nigiri AAA grade tuna served nigiri-style with wasabi, ponzu and caviar
SECOND COURSE
Vietnamese Caramelized Pork Ribs Lollipop pork ribs braised in coconut juice and spices. A caramelized sweet and savory sauce perfectly coats the ribs. Served with jasmine rice Orange Chicken Hand-breaded and fried chicken bites, tossed in bright and invigorating house-made orange sauce, served over
Beef Lo Mein Thinly sliced prime rib, water chestnut, green onion and lo mein noodles tossed in rich soy stir fry sauce
THIRD COURSE
Warm Donut Holes Fresh donut holes covered in sugar and served with spicy raspberry and honey sauce
Matcha and Pandan Milk Tea Matcha green tea, pandan leaf and sweetened milk for a perfect after-dinner night cap
Pineapple Upside Down Cupcake Classic dessert with pineapples and maraschino cherries finished with house huckleberry glaze
DRINK LOCAL
Dry Fly Huckleberry Lemonade $4/Can
SECOND
sauce. Garnished with furikake and fried garlic GFA V V+ DF – Add marinated egg $2; protein $5; wild mushrooms $3
Bulgogi Bao Buns Fluffy bao buns stuffed with choice of beef or smoked tofu. Served with sunomono, greens, and a sriracha aioli on the side V V+ DF – Add marinated egg $2; chili crisp $2; pickled veg $3
Pho House staple pho broth (choice of beef or vegan broth) served with rice noodles, onion, lemongrass oil, and cilantro GF V V+ DF – Add protein $5; wild mushrooms $3
THIRD COURSE
Ube Cheesecake Small dense ube cheesecake topped with a fruit sauce V
Matcha Chestnut Tiramisu Classic tiramisu made with local Pitotti’s coffee, roasted chestnuts and dusted with a light matcha powder V
Mango Coconut Sticky Rice A soft creamy coconut rice topped with a mango chutney and toasted coconut shavings GF V V+ DF
DRINK LOCAL
Pitotti’s Espresso Cream Martini A creamy espresso martini made with Bumbu cream and our Garland neighborhood roasters, Pitotti’s Coffee $13 NO SUBSTITUTIONS
LONGHORN BARBECUE
Tendin’ the Pits since ‘56. Spokane’s original Texas-style pit BBQ. BARBECUE $25
FIRST COURSE
German Sausage Bites Longhorn’s legendary German sausage served with our BBQ sauce trio GF DF Mac and Cheese Balls Crispy, golden balls filled with creamy mac and cheese, perfect for snacking V – Extra $3 each Chili Cheese Fries Steak fries, topped with Longhorn’s steak chili and smoked queso GF
SECOND COURSE
Longhorn’s Rib Platter Longhorn St. Louis ribs, zesty rib tips, and baby back ribs all on one platter. Comes with a corn muffin and your choice of potato salad or barbecue beans GF – Add side salad $5.95 or salad bar $13.95
Shredded Brisket Sandwich Slow-smoked brisket, shredded, tossed in Texas BOLD BBQ sauce, topped with our house-made smoked queso. Comes with a choice of sideboard – Add side salad $5.95 or salad bar $13.95
BBQ Half Chicken Dinner Longhorn’s BBQ half chicken, seasoned and glazed with our savory and sweet mop sauce. Comes with a corn muffin and your choice of potato salad or barbecue beans GF DF – Side salad for $5.95, salad bar for $13.95, 2 bones for $5
THIRD COURSE
Cheesecake Topped with caramel and chocolate V Carrot Cake Moist spiced cake with a rich cream cheese frosting V – Ice cream $3
Banana Pudding Creamy layers of banana pudding, fresh bananas, and vanilla wafers topped with whipped cream V
DRINK LOCAL
No-Li Rotating Tap Handle Spokane’s own No-Li Brewhouse $7
Browne Heritage Chardonnay Sweet vanilla and toasty oak aromatics lead to crisp apple and gooseberry flavors $10/Glass
4241 Cheney Spokane Rd. Spokane, WA
MENU MUST-TRIES
A TASTY TRIP
SPIN THE GLOBE WITH A WIDE RANGE OF INTERNATIONAL FLAVORS AND CULINARY FUSION
Traverse international borders without ever leaving the Inland Northwest this Inlander Restaurant Week! Local chefs are throwing lots of other cultures and cuisines into the mix for some fusion fun and homages to traditional dishes and techniques.
Combining Korean, Mexican and American street fare into one ultra creative dish, BORRACHO TACOS & TEQUILERIA is serving up a Korean eloté corn dog. The deep-fried goodness has rice-flour batter hiding mozzarella cheese and is sprinkled with corn dust, cotija cheese, tajin and mayo. Other fusion dishes on Borracho’s menu include bulgogi fajitas, Thai coconut tortilla soup and a pho-ritto.
For some more classic Mexican plates, try the nachos or carne asada at VAQUEROS MEXICAN RESTAURANT & TAQUERIA. There’s also a charboiled skirt steak with rice, refried beans, homemade guacamole and tortillas.
Head on over to Germany via DAS STEIN HAUS, which is serving up a variety of bratwurst, fresh-baked pretzels with sweet mustard and cheese sauce, pork cordon bleu, and more.
Satisfying cravings for both Hawaiian barbeque and hot pot, HULA POT in Coeur d’Alene has items like spam musubi, katsu chicken and a hotpot with spicy short ribs or chicken. Meanwhile, many locals’ favorite globe-trotting spot, FEAST WORLD KITCHEN, is bringing dishes from nine countries, each prepared by one of its local immigrant and refugee chefs. Dig into options like Korean fried chicken wings, Afghan dumplings, and Moroccan malawi, a stuffed flatbread.
Middle Eastern cuisine also gets a spotlight via LEBANON RESTAURANT & CAFE, serving staples like hummus, pita and shawarma, alongside vegetarian grape leaf rolls and a kebab platter. SKEWERS brings the rich flavors of Armenia with ghoozoo itchee, slow-roasted lamb atop spiced rice and mixed nuts, and sweets like paklava and cardamom rice pudding.
For a taste of Indian, head to one of THE MANGO TREE’s four area locations for curry, gulab jamun, samosa chaat and more. KARMA INDIAN CUISINE / INDIA HOUSE is also back with traditional dishes like chicken methi malai, goat saag and more. And at INDICANA in South Perry, diners can enjoy a creative fusion of Mexican and Indian flavors.
Eloté Korean Corn Dog Borracho Tacos & Tequileria
LUMBERBEARD BREWING
Crafting quality beer and uniquely familiar eats in downtown Spokane DOWNTOWN SPOKANE GASTROPUB $35
FIRST COURSE
Loaded Baked Potato Soup Creamy potato soup topped with bacon, and cheddar jack cheese
Pretzel Bites and Beer Cheese Lightly fried and salted pretzel bites, served with housemade jalapeno beer cheese and stoneground beer mustard
Arugula Salad Arugula dressed with chipotle Zuff vinaigrette, pomegranate arils, white cheddar, and roasted delicata squash
SECOND COURSE
Thai Caramel Fried Chicken Sandwich Buttermilk fried chicken thigh, coated with Thai-spiced caramel drizzle with Thai basil aioli and sesame dressed cabbage, on a toasted brioche bun Pork Belly Mac & Cheese Penne pasta coated in jalapeno beer cheese with crispy pork belly and topped with cotija cheese and green onion
Fish Tacos Two marinated and grilled white fish tacos with cabbage slaw, pico de gallo, cilantro, and lime wedges
THIRD COURSE
Barrel-Aged Beer Enjoy an 8 oz pour of any barrel-aged beer currently on tap
Whoopsie Apple Pie Vanilla ice cream topped with green apple compote, barrel-aged beer, caramel, and shortbread cookie crumbles
Tiramisu Ladyfinger cookies dipped in barrel-aged Campfire Snack, whipped mascarpone, and topped with cocoa powder
DRINK LOCAL
Flavor Nuggets Hazy IPA Enjoy a pint of our fan-favorite rotating hazy IPA! $7
MULTIPLE LOCATIONS
MACKENZIE RIVER PIZZA
Savor scratch-made meals in a setting inspired by the great outdoors AMERICAN $25
FIRST COURSE
Small House Salad Fresh greens, diced pears and crunchy grape nuts with your choice of dressing
Small Caesar Salad Romaine, shredded parmesan and seasoned croutons tossed in Caesar dressing. Anchovies by request
Small Bowl of Soup Please choose from our delicious soup offerings
SECOND COURSE
Ol’ Prospector All-beef burger packed with nuggets of cheddar and smoky bacon, topped with smoked gouda and served on a brioche bun
Korean BBQ Salmon Bowl Baked wild salmon, shredded red cabbage and carrots, red bell peppers and blanched broccoli over jasmine rice with Korean BBQ sauce, scallions and sesame seeds
THIRD COURSE
Mack Lovin’ Gooey chocolate chip cookies served in a piping hot skillet with vanilla ice cream and chocolate sauce
Carrot Cake Spiced carrot cake layers with walnuts, pineapple, raisins and cream cheese frosting
Warm Apple Cobbler Old-fashioned apple-walnut cobbler with a scoop of vanilla ice cream
DRINK LOCAL
Gilligan’s Island Dry Fly vodka, peach schnapps, orange juice and cranberry juice $9
25 E. 3rd Ave. (509) 381-5142
Menu served Sun-Mon, 3-8 pm; Wed-Thurs, 2-8 pm; Fri-Sat, 2-9 pm
FIRST COURSE
Soup and Salad Bar One trip through our soup and salad bar offering our specialty soups made fresh daily. Lots of options to choose from GFA V – Add grilled chicken $5
Bacon Mac and Cheese Balls Our famous bacon mac and cheese breaded and deep fried to a golden brown, topped with bacon cheese sauce
Mozzarella Balls Marinated mozzarella balls breaded and fried to a golden perfection, served with housemade marinara for dipping V
SECOND COURSE
Brisket Platter House smoked brisket served with baked beans and macaroni salad – Add Cougar Gold mac and cheese $6 Meat Trio Plate Smoked jalapeno sausage, pulled pork and BBQ ribs served with a side of coleslaw GFA – Add Cougar Gold mac and cheese $6
Mac and Cheese Sampler Plate Three mac and cheese dishes all on one plate: Buffalo chicken, Cougar Gold and pulled pork
THIRD COURSE
Ice Cream Cookie Sundae Vanilla bean ice cream, sugar cookie, topped with chocolate sauce, whipped cream and nuts
Banana Split Bites Banana bites dipped in chocolate sauce and topped with whipped cream and sprinkles
S’mores Martini Marshmallow vodka, Irish cream, heavy cream chocolate syrup, graham cracker topping, toasted marshmallow DRINK LOCAL
Fluffy Puffy IPA Locally brewed by YaYa Brewing Co., a deliciously smooth IPA $6
MULTIPLE LOCATIONS
SOUTH SPOKANE 2910 E. 57th Ave., #E
COEUR D’ALENE
FIRST COURSE
FIRST COURSE
Arancini Risotto balls filled with mozzarella cheese, coated with breadcrumbs and deep fried to golden perfection
Italian Sausage Bites House-made Italian sausage served with our special sweet/hot mustard GF
Caprese Stack Slices of tomato and fresh mozzarella drizzled with a pesto dressing and balsamic reduction GF V
SECOND COURSE
Crab Lasagna with Vodka Sauce Pasta sheets layered with imitation crab, mozzarella, parmesan, asiago, fresh basil and tomato, covered in a creamy vodka sauce – Add meatballs or Italian sausage for $4
Rigatoni with Creamy Pesto Rigatoni pasta covered in a creamy pesto sauce GFA V – Add steak or shrimp for $8
Chicken Ravioli Florentine House-made chicken ravioli covered in a creamy garlic Florentine sauce – Add meatballs or Italian sausage for $4
THIRD COURSE
Lemon Cheesecake Homemade buttery lemon crust with creamy lemon cream cheese filling, topped with homemade lemon curd V – Add Limoncello for $6
Tiramisu Italian classic made with layers of sponge cake, espresso, mascarpone cheese and coffee liqueur, dusted with cocoa powder V – Add Grahams Tawny Port for $6
Brownie Sundae Your choice of homemade chocolate peanut butter or salted caramel bar topped with creamy vanilla ice cream and chocolate or caramel sauce GFA V
DRINK LOCAL
Barili Cellars Backdoor Reserve Red wine blend on tap, exclusive to Mamma Mia’s $7/Glass
NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED
420 W. Francis Ave. (509) 467-7786
Menu served Sun-Sat, 4 pm-8 pm
MARYHILL WINERY TASTING ROOM AND BISTRO
Locally made Washington wines, house-made foods with fresh ingredients
FIRST COURSE
Roasted Beet Salad Mixed greens, roasted beets, goat cheese, shallots, oranges, pomegranate vinaigrette GF V Caesar Salad Romaine, pecorino, toasted baguette, Caesar dressing, fresh lemon GFA DFA
Frenched Kurobuta Pork Chop Long bone Kurobuta pork chop, golden raisin agrodolce, and Calabrian chili olive oil. Served with rice pilaf and seasonal vegetables GF – Contains pine nuts
King Oyster Mushroom “Scallops” King Oyster mushrooms seared and served with lemon caper beurre blanc. Served with rice pilaf and seasonal vegetables GF V
Chicken Marsala Pan-seared chicken breast, mushroom marsala cream sauce. Served with white wine pasta with pecorino cheese
THIRD COURSE
Thai Tea Panna Cotta Thai tea-inspired custard. Served with a cardamom shortbread cookie
Baklava Cheesecake Made with phyllo dough and toasted walnuts GF V
Black Forest Cake Chocolate cake, cherry zinfandel compote, whipped cream, chocolate GF V
DRINK LOCAL
Complimentary Glass Choose between classic Sangiovese or Pinot Gris. First glass is complimentary; additional glasses are $14/$12
1303 W. Summit Pkwy.
Masala Fries House spice blend tossed with coated fries and fried. Served with choice of mint, tamarind or mango chutney V Wings Two drum + two wings fried and tossed in house mango sauce, served with ranch or bleu cheese.
Samosa Chaat Single samosa fried and topped with chickpeas, fresh tomato, onions, yogurt, mint and tamarind chutney.
SECOND COURSE
Mango Chicken Sandwich Breaded chicken breast, fried and tossed in house mango sauce. Topped with mango chutney, raita, lettuce and onions. Served on a sesame bun – Add fries $3
Pick Three Choose three 6-ounce curry options from the following: Butter chicken, butter paneer, chicken korma, shahi paneer, dal makhani or beef curry. Choice of rice or naan – Add rice or naan $3
Goat Curry Slow-roasted goat in a thick gravy with choice of rice or naan – Add rice or naan $3
THIRD COURSE
Gulab Jamun Two small spiced gulab, warmed + served with mango sorbet
Carrot Cake Moist, spicy, carrot-laden cake with crushed pineapple, coconut and walnuts, filled and covered with plantbased cream cheese frosting GF V+
Butter Toffee Cake Warmed mini toffee cake drizzled in caramel and served with small scoop of vanilla ice cream
DRINK LOCAL
PNW Pint Choice of any local pour (No-Li, Lumberbeard, Brick West) $4
E. Sprague Ave (509) 290-5801
served every day, 11 am-9 pm
COEUR D’ALENE 1726 W. Kathleen Ave. (208) 930-1416 Menu served every day, 11 am-9 pm
Sweet Mango Sticky Rice
MAX AT MIRABEAU
Spokane’s most eclectic culinary experience is in the Valley at Max SPOKANE VALLEY ECLECTIC $ 45
FIRST COURSE
Sweet Potato Whiskey Crab Bisque Shellfish stock, shaved fennel slaw, deep sea red crab, crème fraîche, smoked paprika oil GF
California Salad Mixed greens, candied pecans, gorgonzola, tomatoes, raspberry walnut vinaigrette GF V Bacon and Bleu Spinach Salad Spinach, tomatoes, egg, bacon, gorgonzola with buttermilk bleu cheese GF Caprese Salad Mixed greens, fresh mozzarella, tomatoes, basil, balsamic glaze GF V
THIRD COURSE
Meat Lover’s Fondue Filet mignon, spicy Thai teriyaki steak, brasa chicken, brown sugar bourbon rubbed steak – Add a lobster tail (market price) | 6 oz. premium filet $25 GFA
The Coastal Fondue Atlantic salmon, roasted garlic shrimp, Cajun ahi tuna, featured ravioli – Add a lobster tail (market price) | 6 oz. premium filet $25 GFA
The Vegetarian Fondue Impossible polpettes, zucchini, asparagus, wild mushroom ravioli, vegetable potstickers – Add a lobster tail (market price) | 6 oz. premium filet $25 V
DRINK LOCAL
The 1975 Dry Fly vodka or gin, prosecco, fresh lemon, cupcake syrup, topped with cotton candy, edible gold, rock candy stir stick $16
RESERVATIONS RECOMMENDED
1100 N. Sullivan Road (509) 922-6252
Menu served daily, noon-9 pm
candied bacon jam
Bleu Cheese Steak Medallions Three tenderloin steak medallions topped with a house gorgonzola sauce, garnished with chives
Roasted Brussels Sprouts Crispy fried Brussels sprouts and chopped bacon topped with balsamic reduction and shaved parmesan cheese
SECOND COURSE
Balsamic Steak Sandwich Ciabatta bread, black garlic aioli, seasoned arugula, balsamic caramelized red onions, gouda cheese and tenderloin steak bites
Crispy Pork Chop Pork chop crusted with seasoned panko and fried crisp, served atop smashed red potatoes and topped with whiskey peppercorn sauce
Louisiana Battered Fish & Chips Crispy New Orleans seasoned cod, served with fries, jalapeño coleslaw and house tartar sauce
THIRD COURSE
Waffle Crisp Sundae Vanilla ice cream topped with a raspberry compote and served with a house-made waffle crisp Mason Jar Mud Pie Layered ice cream, hot fudge and cookie crumbles
Root Beer Float Enough said DRINK LOCAL
YaYa Fluffy Puffy Sunshine
707 W. Main Ave. Suite C
RESERVATIONS RECOMMENDED
NORTH HILL ON GARLAND RESTAURANT AND BAR
The Garland District’s favorite landing spot
NORTH SPOKANE AMERICAN $35
FIRST COURSE
Prosciutto Wrapped Grilled Asparagus Prosciutto wrapped grilled asparagus with goat cheese and blackberry vinaigrette drizzle GF
Cajun Crab Cakes Cajun crab cakes with lemon butter aioli
Balsamic Brussels Sprouts with Bacon and Parmesan Balsamic Brussels sprouts with bacon and parmesan
SECOND COURSE
Beef Wellington Taco Beef slow cooked in a red wine marinade, pureed shiitake mushroom, English Mustard, in a house made taco shell
Bahn Mi Pizza Marinated pork, sweet chili BBQ sauce, pickled carrot and radish, jalapeño, cabbage, kimchi aioli drizzle
THIRD COURSE
S’mores Bread Pudding Cinnamon rolls in a s’mores custard with marshmallows and graham cracker crumbs, topped with hazelnut whip
White Chocolate Blackberry Mousse Tart White chocolate tart with blackberry vanilla mousse
Peanut Butter Skillet Cookie Peanut butter cookie topped with chocolate peanut butter ice cream and chocolate drizzle
DRINK LOCAL
Carson’s Espresso Martini Luxe and Loaded Vodka from Spokane’s Ballistic Distillery and house-infused vanilla espresso $10
O’DOHERTY’S
Authentic Irish vibes, pints, and hearty dishes
DOWNTOWN SPOKANE IRISH $35
FIRST COURSE
Reuben Egg Roll A delicious fusion! Crispy, golden delight filled with corned beef, sauerkraut, and Swiss. Served with side of Thousand Island dressing
Erin’s Irish Stew Our famous Irish stew with sausage, tender beef, and hearty vegetables GF
Patty’s Scottish Egg A hard-boiled egg wrapped in mild sausage, deep fried. Served with house spicy mustard GF
SECOND COURSE
Bangers and Mash Traditional pork sausage boiled in Guinness and then grilled. Garlic, white cheddar mash potatoes and braised cabbage
Hooligan Hannigan Reuben Sandwich Tender corned beef topped with sauerkraut, melted Swiss cheese and Thousand Island dressing on toasted dark rye. Served with O’Doherty steak fries
Guinness Fish and Chips Huge pollock filet hand dipped in Guinness beer batter. Served with O’Doherty steak fries and house tartar sauce
THIRD COURSE
O’Doherty’s Irish Coffee Irish cream and honey whiskey liqueur in O’Doherty’s house coffee blend. Topped with whipped cream
Galway Bread Pudding
Tullamore Dew Celtic cream sauce
Irish Cheesecake with Jameson caramel and Guinness chocolate sauce
DRINK LOCAL
OSPREY
Casual restaurant with great prices and amazing river views
DOWNTOWN SPOKANE AMERICAN $35
FIRST COURSE
BBQ Pork Sliders Two house-smoked pulled pork sliders topped with coleslaw
Beef and Barley Soup Beef, barley and vegetables in a rich beef broth
Smoked Dirty Fries Goat cheese, in-house smoked brisket and pulled pork with Mama Lil’s Peppers and pickled onion
SECOND COURSE
BBQ Chicken Dinner In-house smoked half chicken with corn succotash and cornbread
BBQ Rib Dinner Half rack house-smoked St. Louis ribs with gouda macaroni and cheese and cornbread
Sundried Pesto Pork Porterhouse 12 oz. porterhouse pork chop, sundried tomato pesto crust, Yukon gold potato puree and seasonal vegetables
THIRD COURSE
Chocolate Tower Cake Layered chocolate cake
Lemon Curd Cake Lemonade cake with Meyer lemon curd
Cheesecake Chocolate shavings, blackberry coulis
DRINK LOCAL
OUTSIDER
Modern American cuisine with global influence by Chef Ian Wingate
Smoked Brisket French Onion Soup Jammed onions, garlic thyme, Calvados, cream sherry, rich house made beef broth French country bread, Jarlsberg cheese
Bartlett Pear Salad Field greens, Point Reye’s blue cheese caramelized walnuts, apple cider vinaigrette GF V SECOND COURSE
10 S. Post St. (509) 789-6848 Menu served daily, 4 pm-8 pm
MEET THE OWNER
TIM O’DOHERTY
SHARING IS CARING TO
O’Doherty’s Irish Grille has occupied a prime spot in downtown Spokane across from Riverfront Park for over three decades. Owner Tim O’Doherty was given a firm push to open his Irish pub when his former boss Jerry Young fired him from the now-closed Milford’s Fish House on North Monroe. Though it was a harsh move at the time, Young set O’Doherty on a path to his own success. The restaurant he owns and operates with his wife Sam is now a staple for those looking for a pint and some Irish classics like fish and chips, pasties and stew.
RESTAURANT WEEK: What led you to open an Irish pub-style restaurant?
OWNER
What is special or unique about the region’s culinary scene right now?
The Pacific Northwest is, obviously, very tied to the great fish, salmon. I think that when people come here they’re always like, “Do you have salmon?” So I think our reputation — even though we are a long way from the coast; we’re almost to Montana — people come here, and they think they are going to get salmon and maybe crab, all those seafood items. So I think that’s what our region is known for, which does a disservice to the Inland Northwest where we live, because some of the best barbecue in the world is here, but we are not known for barbecue.
What are some of the biggest challenges the industry is currently facing?
O’DOHERTY: I think the Irish pub format really suits my personality and my heritage. We took a road trip to Butte, Montana, to learn from some of the classy Irish pubs that are in Butte. Then just probably started off like a lot of people, underfinanced with not a chance in the world.
It’s kind of a labor heavy industry, so it’s difficult in that way to try to hire, train and retain really good people. That’s probably the most difficult thing that we have.
What kinds of places do you look for when you dine out; in other words, what excites you?
I’m part of a couple, so a lot of the time that choice is not mine but my wife’s because other than peas and beets there’s nothing in the world I don’t enjoy. If you want to go Thai food, I love Thai food. Italian, Mexican, pizza, American — I really love it all. So what we try to do is, actually — I have a friend named Sally Akiyama, [and] Sally always knows the new place in town — so a lot of times we’ll go try new restaurants.
Who are some of your culinary heroes or biggest influences, and why?
I think probably, honestly, the biggest influence in O’Doherty’s here — and this sounds corny and stuff — but it’s my wife. For 33 years, she’s been my partner. She handles the payroll, she does the payables, she’s my echoing board in terms of the menu. We argue about prices, we argue about products, we discuss employees both good and bad. The business is the topic of discussion, and we are lucky that we can have that discussion without getting upset. I just have a ton of respect for her.
What are some of the rewarding and challenging aspects of running and owning a family business?
The great thing about owning a family business is that, if you have a big family like me, you have a lot of possible coworkers to pick from. The bad thing about having a business like this is that you have all these relatives that you can pick from. You know, it’s harder to fire your brother than it is to fire somebody that you just met off the street. So that can be challenging.
What are you most looking forward to during this year’s Inlander Restaurant Week?
What I like about Restaurant Week is that the people at Inlander were smart enough to stage it at a time when business is slow throughout the city and it’s cold. People aren’t really going out. So this is a motivation to, “Hey, I know it’s snowing, I know it’s cold, I know you don’t have any money left from Christmas, but hey you might just want to check this out.”
What’s something that diners can look forward to on your menu?
The Hooligan and Hannigan corned beef sandwich and shepherd’s pie, it’s really good, and the fish and chips. But sometimes we have some new items, so my chef had meatloaf at Jack & Dan’s and he goes, “We should do meat-
BAR AND GRILL
FIRST COURSE
Steak Bites Steak bites marinated in house-made signature steak sauce. Served with cheesy garlic bread
Caesar Salad Romaine, house-made Caesar dressing, croutons and grated parmesan cheese GFA – Add chicken $6
Garlic Cheese Curds Garlic breaded Wisconsin white cheddar cheese curds with Ponderosa boom-boom dipping sauce V SECOND COURSE
Chicken Fried Steak 12 oz. chicken fried steak served with vegetable medley and choice of potatoes
Bleu Cheese & Pecan Salmon Pecan and bleu cheese crusted grilled salmon. Served with white rice and vegetable medley GFA
Bourbon Chicken Grilled chicken breast topped with mushroom and onion bourbon sauce. Served with mashed potatoes and vegetable medley
THIRD COURSE
Brownie Skillet Warm brownie in a cast iron skillet topped with vanilla ice cream V
Creme Brulee House-made creme brulee GFA V
Lemon Cookie Sandwich Lemon and white chocolate chip cookie filled with vanilla ice cream and house-made bourbon caramel sauce V
DRINK LOCAL
Maryhill Riesling 7 oz. pour $9/glass, $32/bottle
loaf.” I said, “Nobody’s gonna do meatloaf.” But I let him do it as a special because we have a special sheet. Now we sell like four entire meatloaves twice a week. People take it home I guess because it travels well. We have meatloaf sandwiches. So I was entirely wrong about that.
“We appreciate them coming out because that support is vital for small restaurants.”
What advice would you give to diners going out during Restaurant Week?
Well, first of all, I’d like to thank them, honestly, because it’s winter and it’s cold. We appreciate them coming out because that support is vital for small restaurant, so I would really encourage them to go to any new places and help them out. But the best advice I give to people all the time on Restaurant Week is share plates.
PURE NORTHWEST
Vibrant cocktail bar and eatery inspired by the adventure-spirited PNW
DOWNTOWN SPOKANE NORTHWEST $35
FIRST COURSE
Fry Bread House-made traditional fry bread with choice of honey
Honey Brussels Fried Brussels with honey butter, roasted garlic and balsamic vinegar GF V
Grilled Artichokes and Spring Mix Marinated and grilled artichokes, spring mix, garlic oil and seasoned salt GF V DF V+
SECOND COURSE
Market Salad Apples, aged white cheddar, candied walnuts, spring mix and Dijon vinaigrette GF V
Smoked Salmon Chowder Smoked salmon, baby red potatoes, heavy cream and house seasoning GF
Wine-Broiled Chicken & Wild Rice Soup Seasoned and grilled wine-broiled chicken, wild rice and veggies, heavy cream GF THIRD COURSE
Wine Broiled Chicken & Ribs Wine broiled chicken, smoked ribs, famous red lion bbq sauce, house gratin potatoes & fry bread
Bolognese Pappardelle, house bolognese sauce, with parmesan & garlic bread
DRINK LOCAL
Maryhill Chardonnay A white wine from the Columbia Valley, with oaky notes $6/Glass
PURGATORY CRAFT BEER & WHISKEY BAR
A wall with 1,020 bottles, incredible food and craft cocktails
DOWNTOWN SPOKANE AMERICAN $ 45
FIRST COURSE
Maple Glazed Brussels Sprouts Sauteed in bacon fat, served with bacon and glazed with maple syrup, white wine Dijon and balsamic glaze
Deviled Eggs Dusted in Cajun seasoning, garnished with green olives and pickled red onion
Rosemary Beef and Barley Stew Red wine slow cooked beef with onions, potatoes and tomato simmered in beef stock with barley and rosemary
SECOND COURSE
Black & Blue Salmon Sandwich Blackened salmon, cold smoked blue cheese crumbles, lemon dill creme fresh. With lettuce, tomato and red onion
Brown Butter Penne Pasta Al dente penne brought up in a fresh sage brown butter, finished with a splash of fresh lemon juice and shaved parmesan. Topped with grilled tiger prawns
Pork Belly Tacos Flour tortillas, cabbage, green onions, pickled red onion. Topped with Peruvian sauce, sour cream and cilantro
THIRD COURSE
Bourbon Caramel Cheesecake NY-style cheesecake topped with our house made bourbon caramel
Beignets New Orleans-style beignets, served with a side of our bourbon caramel sauce
Chocolate Bourbon Pecan Pie A twist on your traditional pecan pie
DRINK LOCAL
Dark Browne Manhattan Browne rye, Averna amaro, walnut liquor, orange bitters garnished with an orange twist $14
NO SUBSTITUTIONS
524 W. Main Ave. (509) 290-6518
Menu served daily, noon-11:30 pm
RED TAIL BAR AND GRILL
Enjoy our delicious Southwest American pub cuisine
FIRST COURSE
Az Crisp A tortilla topped with cheddar cheese, diced tomato and diced jalapenos
Queso Dip Creamy white queso sauce with pico de gallo. Served with our house-made chips and salsa
House Salad Mixed greens with cucumbers, tomato, and green onions with choice of dressing
SECOND COURSE
Meatloaf Sandwich House-made meatloaf topped with bacon and smoked gouda. Served on a ciabatta bun with lettuce, tomato, BBQ sauce and chipotle aioli. Comes with a choice of side
Fajita Burger A brisket burger topped with guacamole, pico de gallo, tortilla strips, peppers, onions and pepperjack cheese on a potato bun. Served with a choice of side
Pork Tacos Three flour or corn tortillas filled with slow-cooked pork. Topped with cilantro slaw, pico de gallo and cotija cheese. Served with guacamole and house salsa
THIRD COURSE
Chocolate Leche Caramel Cake Chocolate cake moistened with milk, caramel and topped with a toffee piece
Blue Huckleberry Crisp Sweetened blueberries and huckleberries with a crisp topping
Mini Strawberry Cake Pink strawberry-flavored cake glazed with strawberry icing
DRINK LOCAL
No-Li Rotating draft $6.50/Pint
QQ SUSHI & KITCHEN
Japanese, Korean, Malaysian and Chinese food
NORTH SPOKANE ASIAN $35
FIRST COURSE
Bacon Wrapped Jalapeno Jalapeno stuffed with house cream cheese, wrapped in bacon and fried GF
Crispy Calamari Hand-cut calamari strips breaded with light tempura, fried and served with a jalapeno ponzu sauce
SECOND COURSE
Sizzling Chicken Chicken sautéed with onion and bell pepper in a black pepper brown butter sauce, served on a sizzling hot plate with rice – Add beef $5, shrimp $6
Fresh Roll Spicy tuna and shrimp tempura with fresh salmon and lemon, served with a jalapeno ponzu sauce
Alaska Roll Imitation crab avocado and cream cheese, topped with fresh salmon, Monterey Jack cheese, eel sauce, chili oil and green onions
THIRD COURSE
Chocolate Torte Flourless chocolate torte topped with whipped cream and fresh strawberry GF
Fried Bananas with Ice Cream Banana lightly battered and fried, topped with vanilla ice cream and a chocolate and caramel drizzle V
White Chocolate Blueberry Cheesecake
37914 S. Nukwalqw St. (800) 523-2464 Menu served daily, 11 am-10 pm
1902 W. Francis Ave. (509) 279-2721 Menu served daily, noon-9 pm
REPUBLIC PI
Artisan wood-fired pizza, craft beer, wine and hand-crafted cocktails SOUTH SPOKANE PIZZA $25
FIRST COURSE
Pi Bites Baked and crisp-fried Pi dough, sea salt, Perry Street beer cheese sauce, green onion V
Small Pi Salad Greens mix, roasted green garbanzo beans, carrot, cherry tomato, cucumber, gorgonzola, pepperoncini, white balsamic vinaigrette GFA V – Add grilled chicken or lemongrass grilled pork $6
Butternut Squash Bisque House-made butternut squash bisque served with chipotle crema GF V
SECOND COURSE
Prosciutto Pizza Prosciutto, extra virgin olive oil, fresh mozzarella, spinach, caramelized onion, finished with pomegranate molasses (7” pizza). Ask your server about glutenfree options GFA
Rockwood Pizza Pesto, goat cheese, kalamata olives, herbed tomato, roasted red peppers, red onion, green garbanzo beans (7” pizza). Ask your server about gluten-free options GFA V 30th Off Grand Pizza Rossa sauce, cheese blend, Italian sausage, pepperoni, house cured ham (7” pizza). Ask your server about gluten-free options GFA
THIRD COURSE
Dolce de Leche Cheesecake House-made dolce de leche cheesecake with cocoa nib crust GF V
Rotating Fruit Dumpling Chef’s choice fruit dumpling, vanilla ice cream, butterscotch sauce V
Guinness Pudding House-made Guinness pudding, salted toffee crunch, house whipped cream V
DRINK LOCAL
Agnus Bordeaux Blend Red Mountain Bordeaux red blend, a collaboration with Townshend Cellars $10/glass $38/bottle
611 E. 30th Ave.
Menu served daily, 4 pm-close
SAFARI KITCHEN AT DAVENPORT TOWER
(509) 863-9196
In Spokane’s downtown core, fresh flavors for every palate
FIRST COURSE
Fire Roasted Shrimp Scampi Smoked and spiced tomato sauce, garlic-sautéed prawns, butter-garlic crouton Roasted Beet Salad & Marcona Almond Field greens, golden and red oven roasted beets, Marcona almonds, marinated cherry tomato, balsamic glaze GF V DF
Oven Roasted Eggplant Oven-roasted eggplant layered with pomodoro sauce, mozzarella, parmesan cheese, pesto drizzle V
Seafood Paella Garlic sautéed clams, mussels and shrimp, deglazed with saffron-infused Chablis, peppers, green beans GF DF
Grilled Coconut Crusted Salmon Grilled coconut-crusted king salmon, roasted red pepper in a creamy garlic sauce with housemade quinoa GF THIRD COURSE
Strawberry and Basil Tart Curd-layered tart with lemon and black pepper soaked cake, basil anglaise, with shaved balsamic gelee
Signature House Dessert House-made profiterole filled with a fresh berry jam and vanilla bean creme diplomat, served with a warm chocolate sauce with whipped chantilly and fresh berries NY-Style Cheesecake Served with strawberry and raspberry coulis and fresh berries
LOCAL
Rotating Draft Beer Featuring YaYa, No-Li and Lumberbeard $7
FIRST COURSE
Pork Belly Asian marinated and slow-cooked pork belly, spicy mayo, topped with housemade kimchi and garnished with green onions GF DF
Spicy Asian Cucumber Salad Sliced Persian cucumbers, tossed in a housemade spicy dressing, drizzled with a mango chili sauce, garnished with bean sprouts and sesame seeds GF V DF
Chicken Skin Dumplings Pork filled chicken skin dumplings, fried to crisp perfection, on a bed of cabbage with a housemade wasabi and mango chili sauce drizzle GF DF
SECOND COURSE
Beef Short Rib 6 hour slow braised beef short rib on a bed of cheddar cheese grits, with roasted asparagus, rainbow carrots, and topped with a demi sauce GF
Ahi Poke Stack Layered white steamed sticky rice, cucumbers, avocado, pickled ginger, marinated ahi poke drizzled with spicy mayo and topped with sesame seeds GF DF
Pesto Gnocchi Gnocchi tossed in a creamy basil pesto sauce topped with balsamic glaze, parmesan, and toasted walnuts V
THIRD COURSE
Cookie Dough Bowl Chocolate chip cookie dough-shaped bowl filled with vanilla ice cream, topped with chocolate and caramel sauce V
Peanut Butter Banana Donuts Housemade batter fried until golden, served with dipping sauce V+ DF
S’mores Pudding Cup Graham cracker crust and chocolate pudding, topped with toasted marshmallow fluff GF V
DRINK LOCAL
Maryhill Winemaker’s Red $8
am-close
SATAY BISTRO
Fine dining, American fusion bistro, full liquor bar and wine cellar
Silver Dollar Pancakes Four silver dollar pancakes, blackberry compote
Jack Daniel’s Bacon Jam Dip Toasted crostini paired with a mason jar of whipped brie and house-made Jack Daniel’s candied bacon jam
SECOND COURSE
Apple & Pear French Toast Vanilla and cinnamon-dredged brioche toast topped with candied apples and pears
Country Breakfast Bake Casserole with sausage, ham, bacon, eggs, bell peppers and onions and shredded cheddar cheese, baked into a buttermilk biscuit and topped with country gravy
Andouille Breakfast Burrito Spiced andouille sausage, eggs, shredded cheddar cheese, fresh pico de gallo. Served with sour cream and salsa.
THIRD COURSE
Coffee Cake Warmed cinnamon crumble coffee cake
Waffle Crisp Sundae Vanilla ice cream topped with a raspberry compote and served with a housemade waffle crisp Yakhopper Pie Mason jar filled with Oreo crumble, crème de menthe filling, and topped with whipped cream
DRINK LOCAL
YaYa Fluffy Puffy Sunshine IPA - New England / Hazy / 6.7% ABV / 30 IBU / Spokane Valley $6
SAUCED!
Detroit style pizza, wings, salads and apps
SPOKANE VALLEY PIZZA $25
FIRST COURSE
Onion Rings Crispy fried onions rings served with our housemade tartar sauce.
Crispy Chicken Wings Choose your favorite sauce or dry rub to create your favorite flavors.
Pesto Chicken Club Salad Fresh lettuce piled with diced chicken breast, bacon, cheddar, tomato, onion, pesto ranch dressing and a drizzle of balsamic glaze.
SECOND COURSE
The Steele Venters Pizza A garlic parmesan sauce, mozzarella, cheddar, shaved beef, onions and peppers. Served with a side of our bar-bau-jus for dipping.
Chicken Parmesan Pizza Crispy fried chicken, red sauce, mozzarella, parmesan cheese and roasted garlic.
Meatball Submarine Sandwich Fresh hoagie roll stuffed with meatballs smothered in red sauce, onions, roasted garlic, melted mozzarella and parmesan
THIRD COURSE
Berry Fry Bread Fresh fried dough dusted with cinnamon, sugar and a housemade berry reduction. Served with a sweet cream cheese dip.
Chocolate Fry Bread Fresh fried dough dusted with sugar, cinnamon, and drizzled with chocolate and caramel sauce. Served with a sweet cream cheese dip.
Banana Banditos Sweet banana pudding, ladyfingers and fresh banana chunks topped with a chocolate drizzle.
DRINK LOCAL
YaYa Fluffy Puffy Sunshine A true New England IPA with a smooth, creamy mouthfeel. $7
Caesar Salad Crisp romaine lettuce tossed in our house-made caesar dressing with grape tomatoes, parmesan cheese, and house-made croutons GFA
Bistro Salad Mixed Arcadian greens tossed in your choice of dressing with grape tomatoes, house-made croutons, mixed dried fruit, and candied pecans GFA V
French Onion Soup Hearty French onion soup with house made crostini, swiss gruyere, and parmesan cheese toasted on top GFA
SECOND COURSE
New York Steak House-cut New York striploin grilled to your liking served with house-made baron sauce, roasted garlic mashed potatoes, and seasonal vegetables GF – Add shrimp $10 or salmon $16
Seafood Alfredo Creamy alfredo sauce over fettuccine pasta with shrimp, scallops, salmon, pacific cod, spicy andouille sausage, and parmesan toast GFA
Smoked Honey Pork Tenderloin Hand-cut pork tenderloin grilled with a smoked hot honey sauce, served with roasted red pepper potatoes and seasonal vegetables GF
THIRD COURSE
Huckleberry Cheesecake House-made huckleberry cheesecake with a gin huckleberry compote
Brandied Bread Pudding House-made bread pudding with candied nuts, macerated golden raisins, cranberries, and a creamy brandy sauce
Peanut Butter Mousse Cup House-made peanut butter mousse swirled with house-made chocolate mousse, topped with crushed peanuts GF
DRINK LOCAL
The McEuen Local Up North Distillery single malt, Montenegro, and house-made cinnamon simple syrup $12
RESERVATIONS RECOMMENDED
209 E. Lakeside Ave. (208)
MENU MUST-TRIES
VEGGIE FRENZY
WE SCOURED MENUS FOR VEGETARIAN, VEGAN AND GLUTEN-FREE OPTIONS; THANKFULLY THEY’RE NOT HARD TO FIND
With more and more people adopting a plant-based or gluten-free diet, the Inland Northwest’s chefs have taken note. Among the 100+ restaurants participating in Inlander Restaurant Week, diners will be pleased to find that many of them are inclusive of various dietary restrictions, without sacrificing taste. Even if you’re an omnivore or carb lover, these dishes are still well worth your while.
RÜT BAR & KITCHEN on the lower South Hill is a bastion for vegan delicacies in Spokane. Their menu for Restaurant Week is no exception, and includes cauliflower wings, a Korean “chicken” sandwich and “beef” rigatoni Bolognese.
gluten-free, vegetarian, vegan and dairy-free options for two of its classic burgers. Similarly, THE FLYING GOAT has pizza like its eggplant and curry pies that are vegetarian but can also be prepared vegan and/or gluten-free upon request. Its sister eatery REPUBLIC PI is also offering both vegetarian and gluten-free options.
Other dietary-friendly Italian options include the eggplant and potato Greek lasagna from GARDEN PARTY and the mushroom risotto (also gluten-free) from INLAND PACIFIC KITCHEN. Indulge in Mediterranean comfort food at BABA, with vegetarian options like potato latkes, shakshuka and African peanut stew (also gluten free).
Downtown’s new craft cocktail lounge, PURE NORTHWEST, is serving up honey Brussels sprouts as a vegetarian (and GF) appetizer, alongside a gluten-free shrimp and grits main course, plus even more choices. On the other edge of downtown, MARYHILL WINERY TASTING ROOM & BISTRO makes veggies the star with a selection of salads, plus their king oyster mushroom “scallops.”
The mushrooms, first seared, are served with lemon caper beurre blanc and rice pilaf.
Plant-powered food doesn’t always have to be healthy greens.
VICTORY BURGER offers
GILDED UNICORN is also coming in clutch for vegans and wheat-abstainers with its chickpea tacos, corn tortillas loaded with fried chickpeas, cilantro lime slaw, mango pico de gallo, salsa roja and smashed avocado. And for dessert, the Fruity Treat Sammie features dairy-free oat milk ice cream.
Chicken Pot Pie Tender shredded chicken breast, sauteed peas, carrots, celery, and pearl onions in a creamy gravy with puff pastry shell
Fish and Chips Two pieces of wild-caught, sustainable Pacific Cod, hand-breaded in crispy panko and seasonings. Comes with french fries and scratch-made tartar sauce
THIRD COURSE
Irish Bread Pudding Scratch-made and topped with a buttered rum sauce and currants
Bailey’s Creme Brulee Bailey’s custard with a caramelized sugar topping and a shortbread shamrock cookie
Danny Boy’s Chocolate Brownie Scratch-made chocolate brownie topped with candied pecans and Andes mint crumbles DRINK LOCAL
Natural 20 Brewing Co. 20-ounce Imperial pint $8
SHELBY’S BURGERS
Smash burgers, handspun shakes and hand cut fries! SOUTH SPOKANE AMERICAN $25
FIRST COURSE
Fried Pickles Thick, hand-breaded, crunchy, kosher dill pickles, with a side sauce of your choice! We suggest our house sriracha ranch or Shelby’s secret sauce! V
Shelby’s Fries Hand-cut fries tossed in fresh garlic, rosemary and Parmesan! GFA V – House-made beer cheese $2, jalapeños $1, bacon $2.50
Onion Rings Thick-style breaded onion rings with a side sauce of your choice. We suggest Shelby’s house-made tartar! V SECOND COURSE
Shelby’s 350 Shelby’s single burger (Angus brisket/short rib blend), American cheese, lettuce, pickles, onion, ketchup and mustard GFA – Make it a double $5, bacon $2.50 per slice, add GF bun $2 Firebird Fried chicken (vegetarian available) Louisiana hot sauce, lettuce, pickles, and Shelby’s secret sauce V – Add GF bun $2
Shelby’s Smash Tacos Two tacos: Shelby’s patties (Angus brisket/short rib blend), American cheese, lettuce, onion/pickle relish and sriracha ranch GF – Make it a TRIO with an additional taco for $5
THIRD COURSE
Chocolate Milkshake Hand-spun, vanilla soft serve ice cream and Hershey’s chocolate syrup GF V – Boozy upgrade: Screwball Whiskey or banana rum $5
Butterscotch Milkshake Hand-spun vanilla soft serve ice cream with Smucker’s butterscotch syrup GF V – Boozy upgrade: Jameson or butterscotch liqueur $5
Dip Sampler Pick two dips to sample: hummus (traditional chickpea), mutabel (roasted eggplant), muhamara (roasted red pepper and walnut) or lebneh (strained yogurt). Served with pita bread GFA V V+ DF – Each extra dip $4
Curry Cup Armenian chicken curry made with imported Middle Eastern spices GF – Add rice $4
Manaeesh Flatbread A half order of our flatbread with Middle Eastern thyme (zaatar) and oil topping V V+ DF – Full order $4
SECOND COURSE
Ghoozoo Itchee Slow-roasted lamb shank atop a pile of spiced rice cooked with ground lamb and mixed nuts (almonds, pumpkin seeds, pine nuts, pistachios) GF
Chicken Shawarma Wrap Chicken, toum (garlic sauce), taratour (tangy sesame sauce), pickled cucumbers, tomatoes, lettuce, and fries wrapped in lavash bread. Served with a side herb fries GFA DF – Add garlic or whipped feta sauce dip +$2 Falafel Wrap Falafel, taratour (tangy sesame sauce), pickled turnips, tomatoes, lettuce, and fries wrapped in lavash bread. Served with a side herb fries GFA V V+ DF – Dipping sauce $2
THIRD COURSE
Walnut Pakhlava Two pieces of our housemade pakhlava, a savory walnut filling in a crispy, layered pastry, sweetened with a housemade rose syrup – Add 2 pieces $3
Warbat Housemade clotted cream (ashta), in a pastry sweetened with a housemade rose syrup GFA
Cardamom Rice Pudding Middle Eastern coconut milk-based rice pudding flavored with rose and cardamom and topped with pistachios and rose petals. GF V V+ DF
DRINK LOCAL
Lumberbeard Shaky Start West Coast IPA sporting dank and citrus zest flavors with a touch of melon $7
1007 W. First Ave. (509) 456-5656
Menu served Wed-Sat, 11:30 am-9 pm; Sun 4-9 pm
SOUTH HILL GRILL Classic comfort food with a twist
SOUTH SPOKANE AMERICAN $ 45
FIRST COURSE
Shrimp Cocktail Boiled shrimp served with housemade cocktail sauce, topped with fried rice noodles GF DF Onion Dip Housemade onion dip served with grilled bread chips
Pork Al Pastor Tacos Two corn street tacos topped with pork al pastor, shaved
Teriyaki Pork Tenderloin Housemade teriyaki-marinated pork tenderloin broiled and topped with teriyaki served over a bed of wild rice and seasonal vegetables DF Chicken Broccoli Parmesan Chicken, broccoli, mushrooms,
2911 E. 57th Ave.
(509) 455-4400 Menu served daily, 3 pm-9 pm
SOUTH PERRY LANTERN
Upscale neighborhood pub in the heart of South Perry
SOUTH SPOKANE GASTROPUB $ 45
FIRST COURSE
Bite-sized Caesar Salads Caesar dressing, parmesan cheese and house-made croutons on a romaine leaf GFA
Bruschetta Tomato, garlic, parmesan, and basil on a crisp crostini topped with balsamic reduction V Ceviche A fresh mix of crab, shrimp, and vegetables GF
SECOND COURSE
Short Rib Cheesesteak Savory short rib meat smothered in house-made cheese sauce. Served with battered pub fries Grilled Salmon and Risotto Grilled salmon filet served with lemon pea risotto GF – Can be made vegetarian Korean Flatbread Fried pork belly, gochujang sauce, kimchi, and monterey jack cheese
THIRD COURSE
Chocolate Mousse Cup of velvety chocolate mousse GF Tiramisu Light cake soaked with coffee and covered in cocoa Strawberry Cobbler Crispy cobbler crust covering a bed of sweet strawberries
DRINK LOCAL
Perry Fog Browne Vanilla bourbon, house-made Earl Gray simple syrup and orange bitters. Served over a large ice cube $14
SPENCER’S FOR STEAK AND CHOPS
Classic steak house featuring prime grade, locally sourced beef
DOWNTOWN SPOKANE STEAKHOUSE $ 45
FIRST COURSE
Tomato Bisque Herb crouton, cream fraiche – Upgrade to a bowl $3
House Salad Romaine, cucumber, tomato, croutons, parmesan, balsamic vinaigrette
Caesar Salad House made croutons, parmesan crisp SECOND COURSE
6 oz. Zabuton American Wagyu topped with bearnaise butter, served with broccolini and mashed potato GF – Upgrade to an 8 oz. Zabuton $10; Add crab $10
Broccoli Cheddar Soup House-made broccoli cheddar soup garnished with cheddar cheese V
Chinese Five Spice Pork Ribs Tossed in honey garlic soy glaze, served with cucumber salad DF
Loaded Spuds Bacon and cheddar stuffed spuds, topped with bacon bits, green onions, sour cream, queso cheese sauce –Add chicken $5
SECOND COURSE
Radiatori Pasta Gorgonzola cream sauce, crimini mushrooms, toasted walnuts, parmesan cheese, fresh basil. Served with garlic bread –Add chicken $5, Add shrimp $8 V
Lincoln Street Burger Half-pound patty, whipped feta and chive spread Dijonnaise, Cajun spiced fried pickles, arugula, onion bun. Served with french fries –Bacon $3, Gluten free bun $2
Coca-Cola Braised Short Rib Beef short ribs, roasted vegetables, mashed potatoes, Coca-Cola and balsamic glaze –
Add shrimp $8
THIRD COURSE
Lemon Chiffon Cake Served with powdered sugar, whipped cream, mint V
Mini Stack Tuxedo truffle mousse cake with layers of dark and white chocolate, topped with ganache, whipped cream, mint V
Assorted bites Chef’s choice of three different bite-size desserts – Substitute gluten-free chocolate cake for no additional cost V
Halibut Fishwich Cornflake-breaded halibut fillet, slaw, and house tartar sauce. Paired with shoestring fries or house salad
Cajun Garden Cavatappi Cavatappi pasta, bell peppers, red onions, zucchini, squash, broccoli, tossed in a Cajun cream sauce
Downtown Dip Shaved prime rib, mushrooms, Swiss cheese, crispy onions, horseradish aioli and au jus. Paired with shoestring fries or house salad
DRINK LOCAL
Barrister Winery Rough Justice
Warm spice, roses, toasted caramel and wet stone on the nose, bright red fruits and a rich mouthfeel on the palate $14/Glass
STYLUS WINE AND VINYL BAR
A wine & HiFi vinyl record bar with a Francophile influence
COEUR D’ALENE FRENCH $35
FIRST COURSE
Oeuf Mayonnaise Eight minute egg, Dijon mayonnaise, scallion oil, flaky salt GF V DF – Add sturgeon caviar $10
Caesar with a Twist Romaine lettuce, bacon, parmesan two ways, creamy lemon and garlic dressing GF V
– Add anchovies $2
Creamy Tomato Bisque Rich and decadent tomato bisque finished with herbed oil and chives GF V
SECOND COURSE
Croque Monsieur Baguette topped with béchamel, Dijon mustard, french ham and swiss cheese, baked until warm and melty. Served with mixed greens tossed with vinaigrette
Coq au Vin Our play on a classic French dish featuring chicken thighs slow braised in red wine, with shallots, bacon, potatoes and mushrooms. Served with baguette
Burrata and Beets Roasted beets and burrata cheese with arugula, scallion oil and flaky salt. Served with baguette V
THIRD COURSE
Dark Chocolate Pots du Creme & Tawny Port Silky French custard with a rich velvety texture, served chilled and topped with whipped cream. Served with a sampler of 10-year tawny port V Cherry Clafoutis & Sauternes A rustic French dessert featuring sweet cherries baked in a light, custard-like batter finished with powdered sugar and créme frâiche. Served with a Sauternes wine.
Comté Cheese and a Taste of Normandy Cider French raw cow’s milk cheese with a firm texture and nutty, buttery, flavors. Served with a taste of Normandy cider V
DRINK LOCAL
Liberty Lake Cellars Sangiovese Sweet blackberry and lilac aromas are balanced with a soft mouthfeel and plush tannins. Cassis, dark chocolate and almond $10
3-COURSE ONLY • NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED
2605 N. Fourth St. (208) 601-6602
Menu served Tue-Sat, 11 am-close
TABLE 13
An experience captivating the essence of the PNW’s rich bounty DOWNTOWN SPOKANE NORTHWEST $ 45
FIRST COURSE
Table 13 Caesar Salad Fresh romaine, house made Caesar, parmesan, lemon, croutons GFA
Northwest Salmon Chowder Salmon-dill chowder GF Tuna Tartare Sushi-grade Ahi tuna, green olives, pine nuts, capers, shallots, Calabrian chile, corn tortilla GFA SECOND COURSE
Chicken Carbonara Fettuccini, egg yolk, pancetta, parmesan cheese, toasted black pepper, chicken breast THIRD COURSE
Huckleberry River Cake Cream cheese mousse, lemon sponge cake, white chocolate, huckleberry chambord sauce
Cornbread Pudding Cornbread pudding, brisket cotton candy, sea salt caramel
Sorbet Seasonal flavor GF V DRINK LOCAL
333 W. Spokane Falls Blvd. (509) 598-4340 Menu served daily, 5 pm-10 pm
FIRST COURSE
Choose One 3 Butterfly wontons, 6 spring rolls, 6 fried tofu, 2 fresh rolls, or garlic green beans GFA V
Shrimp Skewer Shrimp marinated in a Thai lime sauce and grilled, served on a bed of salad with zesty ginger dressing GF DF Thai Chicken Wings Chicken wings marinated in tangy Thai sauce and fried to crispy perfection GF DF
SECOND COURSE
Phad Thai Our classic phad Thai with your choice of chicken, pork, beef or tofu and topped with green onions GF V DF
Jungle Curry Dark red panang curry with coconut milk, eggplant, bamboo shoot, bell pepper, onion, Thai basil and your choice of chicken, pork, beef or tofu GF V DF
Thai Beef Noodle Soup Creamy coconut milk and beef broth with mushroom, Thai chili, basil, galangal, lemongrass, tomato, rice noodle, slow cooked beef, topped with onions and cilantro GF DF
THIRD COURSE
Mary Lou’s Ice Cream Trio One scoop of each: Thai tea, coconut and vanilla GF V
Black Sticky Rice Pudding Warm black Thai sticky rice pudding topped with coconut milk GF V DF
Coconut Cheesecake Our famous gluten-free coconut cheesecake, topped with whipped cream and caramel GF V
DRINK LOCAL
No-Li Brewhouse Rotating brews; ask your server for details (Alcoholic beverages not available at Coeur d’Alene location) $5
SOUTH SPOKANE 2215 E. 29th Ave. (509) 232-8424
served Sun-Thu, 11 am-8 pm; Fri-Sat, 11 am-9 pm
COEUR D’ALENE 2010 N. 4th St. (208) 667-5300 Menu served Sun-Thu, 11 am-8 pm; Fri-Sat, 11 am-9 pm
TAVOLÀTA
House-made pastas and upmarket rustic Italian fare in a stylish space DOWNTOWN SPOKANE ITALIAN $ 45
FIRST COURSE
Roasted Beets Roasted beets, whipped ricotta, walnuts, basil and sherry vinegar GF V
Tavolàta Salad Romaine, arugula, chickpeas, Persian cucumber, parmesan, oregano vinaigrette V
Lemon Mousse House-made by Resort Pastry Chef V DRINK LOCAL
No-Li Amber Crisp, medium-bodied ale with a golden hue, citrus notes, and a smooth, honey-like finish $6.50/Pint
TOMATO STREET
Family-friendly Italian restaurant for over 30 years
NORTH SPOKANE ITALIAN $35
FIRST COURSE
Tomato Basil Soup A Tomato Street favorite! Served with fresh garlic bread V
Minestrone Soup An Italian classic served with fresh garlic bread GFA
House Garden or Caesar Salad House salad with your choice of dressing or Caesar salad. Served with fresh garlic bread GFA
SECOND COURSE
Shrimp Aragosta Fettuccini with a rich lobster cream sauce, sauteed prawns and bay shrimp, green onions and oven-dried tomatoes GFA
Cajun Mostaccioli A rich Cajun-style pasta, with Cajunseasoned alfredo, green peppers, red peppers, Italian sausage and parmesan-crusted chicken. Drizzled with hot honey GFA
Chicken Parmigiana Breaded chicken breast topped with marinara sauce, melted mozzarella, provolone and parmesan cheeses, served with a side of fettuccine alfredo GFA
THIRD COURSE
Chocolate Amaretto Mousse Whipped light and fluffy with a rich chocolate-amaretto flavor GF
Grandma’s Bread Pudding Our famous house-made bread pudding with golden raisins and cinnamon, topped with caramel sauce and vanilla ice cream
Spumoni Ice Cream A heaping scoop of this classic Italian favorite! GF
Tiramisu Ladyfingers dipped in espresso, layered with mascarpone and cream and dusted with shaved dark chocolate
Panna Cotta Eggless custard with a strawberry basil compote GF Limoncello Cheesecake Cookie crust, limoncello drizzle, whipped cream GF
DRINK LOCAL
Maryhill Sangiovese Delicate red fruit framed by warm cedar. Palate has a richness of fruit, mild tannins, huckleberry, smooth jammy finish. $12 Glass / $46 Bottle
Scotch
6823 E. Coeur d’Alene Lake Drive (208) 667-9885
Menu served daily, 4 pm-8:30 pm
LEGENDS GRILL
Lake’s premier casual restaurant
LAKE
FIRST COURSE
Caesar Salad Crisp romaine tossed with grated parmesan, croutons, and True Legends’ Caesar dressing
Salmon Chowder Our signature soup full of fresh salmon, or choose our chef’s soup of the day
Bacon and Blue Cheese Wedge Salad Iceberg wedge salad with blue cheese crumbles and thick-cut fresh bacon drizzled with blue cheese dressing
SECOND COURSE
Bacon Jam Burger Flame broiled Angus patty topped with pepperjack cheese, bacon jam and crispy onion straws on fresh baked burger bun
Philly Cheesesteak Pizza A 12-inch pizza with cheddar cheese sauce, shaved roast beef, sauteed peppers, onions, mushrooms, and mozzarella cheese on our signature beer crust
FIRST COURSE
Pork Taquitos Two taquitos with braised
Pasta Bolognaise Slow-cooked Italian-inspired meat sauce mixed with pappardelle noodles – Add side salad $4.50
THIRD COURSE
Warm Cookie a la Mode Baked-to-order peanut butter chocolate chip cookie topped with ice cream
Key Lime Pie Authentic Florida key lime. Tartly refreshing in a granola’d crust
Root Beer Float A mug overflowing with root beer and Tillamook vanilla ice cream
DRINK LOCAL
No-Li Big Juicy A hop-forward, golden-hued IPA $6.95/Pint
Chef-crafted menus and craft cocktails served in a comfortable setting AMERICAN $35
FIRST COURSE
Twigs Signature Salad Choice of toasted pecan Caesar or pear and beet salad GFA V V+
Garlic Cheese Bombs Goat cheese, mozzarella and parmesan, breaded and fried, topped with red chili garlic oil, fig honey V Calabrian Shrimp Tomatoes, green onions, garlic, shrimp, lemon and imported Italian chilies, with white wine butter sauce, fresh oregano, toasted baguette GFA
Browne Family Old Fashioned Browne bourbon, Luxardo cherry, orange, sugar cube, bitters $16/Glass
VAQUEROS MEXICAN RESTAURANT & TAQUERIA
Spokane’s best Mexican cuisine and a vibrant bar atmosphere!
FIRST COURSE
Taquitos Rancheros Choice of shredded chicken or shredded beef rolled into corn or flour tortilla and deep fried. Served with sour cream, guacamole, pico de gallo and queso fresco
Vaqueros Nachos Layered tortilla chips with beans, choice of meat (shredded chicken or ground beef) and melted cheese. Topped with onions, tomatoes, sour cream and guacamole
Quesadilla de la Casa Flour tortilla filled with melted cheeses and choice of shredded chicken or shredded beef. Served with lettuce, pico de gallo, sour cream and guacamole
SECOND COURSE
Arroz Con Pollo Sliced chicken breast cooked with bell peppers, onions and mushrooms. Served on a bed of rice and topped with melted cheese. Served with choice of tortillas GF Carne Asada Flame charbroiled Angus skirt steak served with rice, refried beans, homemade guacamole and your choice of tortillas GF – Add bacon-wrapped prawns $8.95
Combo Fajitas Chicken and steak sauteed with fresh green and red bell peppers and onions. Served on a sizzling hot cast iron and with warm tortillas and additional sides GF
THIRD COURSE
Flan Vanilla custard with burnt sugar, topped with whipped cream and strawberry sauce
Cream Cheese Churros Fluffy Mexican pastries sprinkled with honey, cinnamon and sugar. Topped with whipped cream and strawberry sauce
Sopapillas Fluffy Mexican pastries sprinkled with honey, cinnamon and sugar. Topped with whipped cream and strawberry sauce
DRINK LOCAL
Browne Heritage Chardonnay Local wine from the Columbia Valley vineyards $7.50/Glass
6208 E. Indiana Ave., Suite #2 (509) 922-0770
Menu served daily, 11 am-9 pm
VICINO PIZZA
NORTH SPOKANE
401 E. Farwell Rd. (509) 465-8794 Menu served daily, 11 am-close
SOUTH SPOKANE
4320 S. Regal St. (509) 443-8000 Menu served daily, 11 am-close
DOWNTOWN SPOKANE
808 W. Main Ave., Suite 322 (509) 232-3376 Menu served daily, 11 am-close
SPOKANE VALLEY
14728 E. Indiana Ave. (509) 290-5636 Menu served daily, 11 am-close
Neapolitan-style pizza wood-fired since 2020 in Riverstone COEUR D’ALENE PIZZA $25
FIRST COURSE
Polpette House made meatball (1), nonna sauce, parmigiano reggiano – Add additional meatball $3
Arancini Mista Mozzarella and parmigiano stuffed risotto ball (1) served with nonna sauce V – Add additional arancini $4
Side Caesar Romaine, parmigiano reggiano, croutons, crispy capers, caesar dressing, EVOO GFA V
SECOND COURSE
Margherita San Marzano tomato, fresh mozzarella, fresh basil, basil oil GFA V – Sub housemade gluten free crust $4
The Calabrese House Italian sausage, mild chili sauce, burrata, fresh scallion, sea salt GFA – Sub housemade gluten free crust $4
Michelangelo Pancetta, white sauce, mozzarella, caramelized onions, fresh basil GFA – Sub housemade gluten free crust $4
THIRD COURSE
Tiramisu Ladyfingers, mascarpone, coffee, shaved chocolate V White Chocolate Panna Cotta Chocolate ganache GF V Gelato Whiskey cream or cherry amarena GF DRINK LOCAL
Vantage Point Brewing Rotating tap $8/Pint
SPOKANE VALLEY MEXICAN $35
Making Mem ies
VICTORY BURGER
The ideal spot to enjoy a great burger and beer!
NORTH SPOKANE AMERICAN $25
FIRST COURSE
Victory Burger American cheese, shredded lettuce, tomato, onion, pickle, Victory sauce GFA V DF V+
BLTA Bacon, lettuce, tomato, avocado, lemon aioli
The Bulldog Swiss cheese, bacon, mushrooms, dijonnaise GFA V DF V+
SECOND COURSE
Caesar Salad Romaine, crouton, anchovy dressing, parmesan, lemon
Garden Salad Romaine, cucumber, cherry tomato, red onion, croutons, red wine vinaigrette, parmesan
Chocolate Chip Cookie Traditional chocolate chip cookie
VIEUX CARRE
FIRST COURSE
Honey Whipped Cornbread Cast iron seared, with whipped honey butter and scallions V Cajun Fried Shrimp Fried Shrimp New Orleans style! Rubbed with VC Cajun blend and served with a housemade Creole sauce
Pimento Cheese Tea Sandwich & VC Gumbo An awardwinning combo! Pimento cheese tea sandwich alongside a gumbo of shrimp, andouille sausage, chicken, long grain rice and Cajun seasoning
Beignet A New Orleans classic French doughnut V – Make it an affogato! $7
Bourbon Monkey Bread House bourbon maple glaze over crispy, gooey, cinnamon bread – Add a scoop of vanilla bean ice cream $5
Tart au la Bouille Cajun custard tart V
DRINK LOCAL
Lavender French 75 Browne lavender gin, lemon, DOCG prosecco $14/Glass
835 N. Post St. (509) 606-8900
Menu served daily, 11 am-9 pm
VINE & OLIVE EATERY AND WINE BAR
European-inspired executed with NW flair in the heart of Riverstone
COEUR D’ALENE EUROPEAN $ 45
A New Orleans-inspired restaurant in downtown Spokane DOWNTOWN SPOKANE SOUTHERN $35 1403 W. Broadway Ave. (509) 495-1400 Menu served Mon-Thu, 3 pm-10 pm; Fri-Sat, 3
Jalapeño Cheddar Chicken Soup Chicken stock base, jalapeños, sharp cheddar, shredded chicken, fresh herbs, and a touch of cream — a must try! GF
Roasted Beet Salad Organic spring greens tossed in a balsamic white truffle vinaigrette, topped with roasted beets, toasted hazelnuts and chèvre GF V V+A
Classic Caesar Salad Crisp romaine hearts tossed with a classic creamy Caesar dressing, house croutons and ParmigianoReggiano. Served with lemon GFA
SECOND COURSE
Southwest Chicken or Tofu Seasoned chicken breast set on southwestern rice with elote salad, avocado crema, cotija, black beans, and chili tomato sauce. Crispy tofu available GF V+A
Prawn Linguini Jumbo prawns sautéed with butter, garlic, shallot, lemon, white wine, capers, sun-dried tomatoes, and a splash of cream. Finished with parmesan and pesto garnish
Applewood Braised Pork Belly Smoked pork belly braised in herbs set on a bed of creamy mushroom and pea risotto with roasted carrots and a port-bourbon reduction GF
THIRD COURSE
Mini Margarita Pie Frozen key lime pie with graham cracker crust, silver tequila, whipped cream and red sea salt V
Chocolate Pot de Crème Rich mousse with coconut cream, chocolate and a hint of spice. Topped with raspberry purée and candied pecans GF V V+A
Wiley’s Bourbon Crème Brûlée Brûléed custard with vanilla bean and orange peel. Topped with bourbon-nutmeg caramel and whipped cream on the side GF V
DRINK LOCAL
Great London Revival Revival Tea Earl Grey Tea-infused Gin, lavender syrup, and vanilla cream. An incredible cocktail! $16 NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED
pm-close
MENU MUST-TRIES
IT’S GRUB TIME
TTHE CLASSICS ARE HARD TO BEAT, BUT THESE RESTAURANTS ARE SERVING SOUPED-UP VERSIONS OF PUB GRUB FAVES
hough Inlander Restaurant Week is the perfect chance to try out places and dishes you’ve never had before, there’s always gonna be room for the classics. When you’re craving a burger and fries, pizza, or some saucy wings, little else can satiate the intense craving for some good ol’ pub food.
If you want to start your meal off on the right foot, consider EMRYS BEER & MEAD WORKS’ loaded fries topped with shredded pork, housemade beer cheese, grilled onions, fresh jalapeños and bacon crumbles. Emrys also has two decadent smashburgers and a triple pork sandwich to offer hungry Restaurant Week goers.
There’s no better place to go for your burger fix than THE BURGER DOCK in Coeur d’Alene. (C’mon, it’s in the name!) They’ve got three versions on the menu for the burger lover in all of us: the classic “Old Tin Can,” the “Fun Guy” featuring Swiss cheese and mushrooms, and the brie-bearing “Bee.” In Liberty Lake, TRUE LEGENDS BAR & GRILL’S bacon jam burger with pepper jack cheese and crispy fried onions will surely hit the spot. HOGWASH WHISKEY DEN, meanwhile, is serving up their simple-butclassic Hogwash burger with a smashed patty, bacon and caramelized onions.
When it comes to pizza, try the Philly cheesesteak pizza at MACKENZIE RIVER PIZZA or choose from a selection of personalsize pies at REPUBLIC PI and THE FLYING GOAT. In North Spokane, FOR THE LOVE OF GOD BREWING & PIZZERIA is new to Restaurant Week this year, and is showcasing its Neopolitan-style pizzas like a creative pie using butternut squash puree as a sauce base. Finger-lickin’ good chicken wings are also spotted on several menus, like LITTLE DRAGON EATERY at the Coeur d’Alene Casino, which come topped with its signature “Dragon Dust.” HERITAGE BAR & KITCHEN has Berbere-seasoned wings, while its sister eatery SAUCED! inside YaYa Brewing Co. lets diners customize theirs with any sauce or dry rub from among its extensive choices.
The Hogwash Burger Hogwash Whiskey Den
Triple Pork Sandwich
Emrys Beer & Mead Works
STCU
membership is locally sourced, organically grown, and delicious. That’s why we’re the perfect partners for Inlander Restaurant Week. stcu.org/join Insured by NCUA.
When in Margaritaville
Uno Más Tacos & Tequila opens second location in Spokane’s North Monroe District
BY DORA SCOTT
Margarita in one hand, a hefty taco in the other, you might forget that you’re in Spokane at Uno Más Tacos & Tequila. The eatery’s new flagship location opened Jan. 2 on North Monroe Street, nestled behind Indaba Coffee, under the sole ownership of Ramsey Pruchnic.
Some may be familiar with Uno Más Taco Shop’s previous iterations, as it was founded in 2022 by Pruchnic, chef Chad White and local brewery owner Travis Thosath inside the Wonder Building, along with a nowclosed location in the Spokane Valley.
The Wonder Building location, also now solely owned by Pruchnic, will remain open throughout this summer to feed those hankering for something to eat after Spokane Arena events with its fast-casual taco menu. However, that location will eventually close to consolidate operations at the new flagship site.
The slight name change isn’t the only refresh to the local Mexican eatery. Uno Mas’ executive chef Jesse Orchard is flexing his creative muscles with weekly specials and building upon the restaurant’s tried-and-true offerings.
If you’ve never had an Uno Más taco, you’re in for a treat — and a handful.
“I think that’s the big thing is people hear the word ‘taco’ and they assume it’s typically like a street taco, and ours are a quarter-pound of meat,” Pruchnic says.
Uno Mas has six taco varieties: carne asada ($10), tinga de pollo ($7), carnitas ($8), camarón (shrimp; $10), batata (sweet potato; $5) and hongos (maitake and crimini mushrooms; $8).
“We do everything from scratch,” Orchard says. “It’s real steak that we put on the carne asada. Like we do all the marinade, the breaking down of the steak, we grill the
steak to order and slice it to order for each taco.”
The carne asada is a customer favorite, but Orchard’s and Pruchnic’s go-to picks are the tinga de pollo and a secret menu item called the surf and turf ($14). The latter taco has both carne asada and grilled shrimp, plus chili butter, avocado, salsa, pickles and onion.
If you’re feeling extra hungry, or maybe you’re sharing a meal, Uno Más has sides aplenty. The salsa ($4) and guacamole ($7) are house-made, and for some fusion fun try the masa-coated waffle fries ($4-$7) with poblano ranch or chipotle crema.
Cheese lovers will salivate over the queso fundido ($12) — creamy Chihuahua and Monterey Jack cheeses, chorizo, roasted poblano and tomatoes, onion, lime, and cilantro all spooned into a tortilla.
Uno Más’ take on elote ($9), a classic Mexican street fare dish, is corn-on-the-cob smothered with chili butter and chipotle crema and dressed with Cotija cheese, lime and cilantro.
For something sweet, try the house-made chocolate tres leches ($10) topped with cocoa whipped cream and a sprinkle of orange salt.
Uno Más’ beverage selection has also undergone some upgrades at the new location. For nonalcholic options, try the house-made tepache ($6) or agua frescas ($5) like horchata, mango and strawberry Jamaica.
If you need something to take the edge off, the new location has a full bar touting both specialty margaritas and cocktails.
“We’ve added the entire bar element, which I think was always the missing piece and the reason we started looking for a new location,” Pruchnic says.
The house margarita ($12) has a handmade mix of Meyer lemon juice with tequila blanco and agave, rimmed with salt and a lemon wheel garnish. Order it spicy ($1) or get bougie with the Cadillac version, featuring top-shelf tequila ($2).
“The thing people tell me most often is like, ‘I was never a tequila drinker before, and now I love tequila and love your margaritas.’ So the house margarita, I mean, it’s just phenomenal that the team developed,” Pruchnic says.
Uno Más partners with its neighbor Indaba Coffee for the espresso margarita ($15), using Indaba’s cold brew along with tequila blanco, Baileys Irish Cream and agave.
Take advantage of happy hour, offered all day Tuesday and from 3 to 5 pm daily. Get $2 off house margaritas, $3 off domestic beer and $1 off all tacos and chips and salsa.
Pruchnic has turned eating out at Uno Más into an experience. Once the site of a mechanic’s garage, the restaurant now reassembles a place somewhere south of the border.
“[We asked], ‘How do we create a kind of Uno Más experience?’ And so we came up with this concept of like we want it to feel like an outdoor space, but inside,” he says.
The building’s large windows let in ample natural lighting, bright colors are blocked out on each wall, and papel picado banners zigzag across the space.
The building’s high ceilings bring more depth to the space. One corner of the restaurant resembles a patio, demarcated by simple black railings and terra-cotta tiles. Overhead, a hanging ceiling layer is covered in foliage and hung with string lights.
False window shutters situated on various walls and faux metal roofing transport guests to the streets of a charming Mexican village. Desert landscape murals by AnnaMarie Forza adorn exterior and interior walls, featuring cacti that nod to a tattoo Pruchnic got six months ago.
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Uno Más’ new spot evokes the vibes of Mexico. ERICK DOXEY PHOTO
2025
March
“There’s a lot of little Easter eggs in the space, like if you really start to look and walk around there’s a lot of attention to detail,” Pruchnic says, mentioning there’s a hidden Sasquatch.
The bar space has overhead TVs tuned to any big sports games like Gonzaga basketball. White backsplash tiles beneath the counter spell out “You + Me + Tequila = _____.”
Diners can opt for a cantina experience by sitting at the bar or can find a more elevated setting at Uno Más’ mezzanine bar, upstairs and to the right of the main entrance. The speakeasy-like space has dim lighting, a cozy electric fireplace and more flatscreen TVs. It’s currently available for private events and will be open to the public in March.
“We can continue to have a good time downstairs
REGULAR BINGO SESSIONS* FRI & SAT SUN
Admissions opens 4 PM 11 AM
Session begins 6 PM 1 PM
MATINEE-STYLE BINGO SESSIONS*
and serve guests and also create an experience that’s completely unique and separate up here at the same time,” Pruchnic says.
During summer, Uno Más’ back patio will further bring the outside in.
Coming from a marketing background, Pruchnic knows that a great atmosphere and a tasty menu are essential to a restaurant’s success. After checking both boxes at Uno Más, the only thing left to do is make your way on over and “get a little lost” in the space, as Pruchnic suggests.
Though their hefty tacos are designed to satisfy, you still may catch yourself thinking, “Maybe just one more?” n
Uno Más Tacos & Tequila • 2020 N. Monroe St., Suite C • Open Tue-Thu noon-8 pm; Fri-Sat noon-9 pm • unomastacoshop.com • 509-960-7989
MARCH 1ST — 3RD
SAT Matinee Session
Regular Session
SUN Regular Session – $5 Buy-in (minimum electronic buy-in $25).
All regular games pay $1,000.
MON Monday Night Bingo
MARCH 7TH — 10TH
FRI Regular Session
SAT Matinee Session
Regular Session
SUN Regular Session – $5 Buy-in (minimum electronic buy-in $25).
All regular games pay $1,000.
MON Monday Night Bingo
*Session types and hours are subject to change on holidays and during other special event celebrations. Please see the Bingo venue for more details.
SUN Regular Session – $5 Buy-in (minimum electronic buy-in $25).
All regular games pay $1,000.
MON Monday Night Bingo
MARCH 21ST — 24TH
BINGO UPSTAIRS ALL WEEKEND
FRI Regular Session
SAT Matinee Session
Regular Session
SUN Regular Session – $5 Buy-in (minimum electronic buy-in $25).
All regular games pay $1,000.
MON Monday Night Bingo
MARCH 28TH — 31ST
FRI Regular Session
SAT Special Session –$32,000 Pandanormous 32ND Anniversary Session Admission opens at noon. Session starts at 3 PM.
SUN Regular Session – $5 Buy-in (minimum electronic buy-in $25). All regular games pay $1,000.
MON Monday Night Bingo
A hefty carne asada taco. ERICK DOXEY PHOTO
It’s a flavorful life with beef!
Nutrient-dense foods, like lean beef, contain highquality protein, iron, zinc, choline and B-vitamins. These essential nutrients help build strong minds, strong bodies and tasty meals.
As a registered dietitian, wife, mother and Spokane local, Erica Baty loves sharing simple strategies for making meals nutritious, fun and doable on her blog, It’s A Flavorful Life. As a mom, meals that are quick and simple are a must, as a registered dietitian food should pack a nutritious punch. Including beef in the context of lots of vibrant veggies, satisfying carbohydrates and heart-healthy fats is what Erica prioritized for these beef recipes in partnership with the Washington State Beef Commission. Discover more nutritious delicous beef recipes at wabeef.org.
ERICA’S RECIPES
Wine Tastings
Stirring the Pot
Feast World Kitchen and Zola collab, plus the latest news on restaurant openings and closings
E. Mullan Ave. On top of ramen, poke bowls and a large selection of milk teas and boba, Supa! is a sushi lover’s dream, offering a pick-your-own sushi meal for $14.95 per pound.
TUE-FRI 10AM-6PM • SAT 10AM-5PM 222 S. Washington St. Spokane 509-838-1229 • vinowine.com — YOUR FRIEND IN THE WINE BUSINESS SINCE 1995 —
BY DORA SCOTT
Diners can take their tastebuds on a world tour thanks to a new partnership between Feast World Kitchen and Zola
Chefs who’ve graduated from Feast’s training program will rotate every few months to bring their delicious cuisine from around the world to Zola’s menu on Mondays from 4 pm to close.
The nonprofit Feast supports over 150 chefs from around the world, empowering immigrants and former refugees by teaching career skills and providing a space and platform to share their culture through food. While many former Feast chefs have gone on to open their own businesses, the partnership with Zola recognizes that not everyone is at a point where they can start their own restaurant.
“We don’t want to push anyone for entrepreneurship because you see how the economy and how risky the restaurant business is right now,” says Maisa Abudayha, Feast’s co-executive director.
Partnerships like this open further learning opportunities and expand a chef’s local following.
“It’s a nice, good experience for the chef to try another style of business,” Abudayha says.
Zola is Feast’s first long-term collaboration partner, which Feast hopes to expand to other local businesses in Spokane.
Chef Michelle Ho from Hong Kong kicked off the dinner series in January and February, serving bao buns and rice bowls. In March, Zola is set to host chef Ricardo Regnault, who’s cooking up some Venezuelan cuisine like arepas, a thick cornmeal patty with various stuffings.
Consider wrapping up your next busy Monday with some good food and music, and watch for updates on Instagram @feastworldkitchen.
OPENINGS, CLOSINGS & MORE
Taking over what was formerly a Thomas Hammer Coffee Roasters outpost, Supa! Authentic Japanese Kitchen opened in Post Falls at 3904
Taking flight on Jan. 16, Madd Chicken Teriyaki is new to Coeur d’Alene, located at 1520 N. Government Way. The restaurant’s menu includes teriyaki bowls, salads, fries and entrees, as well as burgers. As the flaming chicken logo suggests, crank up the heat by requesting some menu items to be extra spicy.
Pre-made meals are great for saving money and time. The Supper Club, with its first location at 1908 W. Northwest Blvd. in Spokane, has expanded to a second kitchen in Nine Mile Falls. The take-home meal service’s new kitchen is at 10013 W. Charles Road. For more information, visit letmarthamakeit.com.
After closing in 2022 due to inflation, Kairos Meal Preps has also returned to Spokane, bringing a rotating menu of never-frozen meals to save customers the stress of figuring out what to eat. The meal prep service was founded by Spokane native Daniel Wee, whose experience as a personal trainer inspired him to help others overcome the struggles of eating healthy. For more information, visit kairosmealpreps.com.
After moving from downtown Spokane, Uncle Rusty’s Diner has reopened at a new location on the North Side, at 718 E. Francis Ave.
In late January, Fiesta Mexicana on the lower South Hill, at 1227 S. Grand Blvd., closed. Shortly after, a new Mexican restaurant, La Doña Cafecito, opened in the same location.
A North Side staple for Chinese fare for 40 years, Peking North at 4120 N. Division St. announced its final day of business will be March 31, due to the business owners’ retirement.
After six years bringing baked goods and other treats to Spokane Valley, The Blissful Whisk is closing. The bakery’s final day is March 25, so get some sweet treats while you still can.
Garland Brew Werks’ annual Cereal Beer Fest returns on Saturday, March 1. On top of five unique, cereal-inspired beers, there’s a cereal station to create your own carby combinations of childhood favorites. Free themed trivia happens at 1, 3 and 5 pm at the brewpub, 603 W. Garland Ave. Visit garlandbrewwerks.com for more. n
Unfortunately, it’s the end of an era for the Blissful Whisk. erick doxey photo
Book by Flip Kobler a Cindy Marcus
Lyrics by Flip Kobler
Music by Dennis Poore
AWARDS
And the Oscar (Should) Go To…
KEY
BEST DIRECTOR
The Favorite Should Win Should’ve Been Nominated Shouldn’t Have Been Nominated
A look at Academy Awards favorites and overlooked snubs before Hollywood’s biggest night
BY SETH SOMMERFELD
While 2024 might not have been an elite cinematic year, it’s always fun to do a bit of cinephile arguing when the Academy Awards roll around. This year’s festivities should get a comedic shot in the arm thanks to Conan O’Brien taking over the hosting duties, but before the golden statuettes start being handed out (Sunday, March 2 at 4 pm on ABC), we’ll share our annual look at who’s likely to win and who should win, as well as spotlighting a few films and performances that the Oscars unfortunately overlooked.
BEST PICTURE
Anora
The Brutalist
A Complete Unknown Conclave
Dune: Part Two
Emilia Pérez
I’m Still Here
Nickel Boys
The Substance
Wicked
Dìdi
Furiosa: A Mad Max Saga
It seems absolutely bizarre that a raw, dark Cinderella-esque stripper tale is the Best Picture favorite, but Anora is absolutely deserving of the top prize in
a cinematic down year. The only other Best Picture nominee that rivals it is the one on the opposite end of the spectrum in terms of scope, the sci-fi epic, Dune: Part Two. Most of the rest of the pack is deserving, even if they are not films that demand to be rushed out to see in theaters. It’s fun to see a body horror — a genre that’s beyond a blindspot for the Academy — get a nomination here for The Substance, though its inclusion speaks to how weak the crop of considered films were this year.
There are two exceptions however: The Brutalist and Emilia Pérez. While the first half of The Brutalist is a stirring American epic, its second half completely goes off the rails and squanders all that came before the intermission (yes, there’s an intermission). Emilia Pérez being nominated for anything remains baffling. For my money, it’s the worst film of 2024 (Madame Web included), as absolutely nothing about the transgender Mexican cartel musical drama works. If the Oscars were trying to spotlight transgender stories, there were plenty of options (for example: I Saw the TV Glow or another actual nominee that, if identified, would be a huge spoiler) that weren’t insultingly awful while also being actively regressive with their trans messaging.
The fact that a trashfire like Emilia Pérez was showered with 13 Oscar nominations, while George Miller turned out another high-octane cinematic spectacle in the form of Furiosa: A Mad Max Saga, and Sean Wang served up a wonderfully awkward and warmhearted millennial coming-of-age story with Dìdi, only to get completely snubbed for any nominations makes me want to disassociate.
Brady Corbet (The Brutalist)
Coralie Fargeat (The Substance)
James Mangold (A Complete Unknown)
Jacques Audiard (Emilia Pérez)
Sean Baker (Anora)
Denis Villeneuve (Dune: Part Two)
Edward Berger (Conclave)
George Miller (Furiosa: A Mad Max Saga)
Sean Wang (Dìdi)
Here’s the first of many categories where the nominees make no sense. Again, Emilia Pérez and The Brutalist aren’t good movies, while A Complete Unknown is paint-by-numbers musical biopic. Fargeat’s The Substance is fun, but is it better than the sci-fi grandeur of Villeneuve and Miller, the restrained tension of Berger’s Conclave, or the lovingly cringe moments of Wang’s Didi? That’d be a stretch.
The good news is that Baker looks poised to ascend into the top tier of revered directors. Not only is that well deserved after crafting films like Tangerine and The Florida Project, but rewarding a director who spotlights the underclasses via extremely handcrafted independent films is the type of move that truly inspires up-and-coming filmmakers.
BEST ACTOR
Adrian Brody (The Brutalist)
Colman Domingo (Sing Sing)
Ralph Fiennes (Conclave)
Sebastian Stan (The Apprentice)
Timothée Chalamet (A Complete Unknown)
Sebastian Stan (A Different Man)
There’s a strong case that the Oscars got all of the actors correct this year, but not all of them in the right roles. Giving Stan a nominee for his impression of a young Donald Trump feels like virtue signaling, especially considering the under-the-surface subtle boiling rage he conveys in A Different Man makes it his top performance of 2024. (There’s also an argument to be made that Chalamet is better in Dune: Part Two than the Bob Dylan biopic, but I’ll let that rest for now). While Brody is the favorite for The Brutalist, the contemplative intensity Ralph Fiennes displays throughout Conclave does more with less (including an hour and a half less screentime) and would be an apt performance to earn the Englishman his first Oscar.
The favorite (Anora), the snubbed (A Different Man), and worthy contenders (Wicked, Conclave).
BEST ACTRESS
Cynthia Erivo (Wicked)
Demi Moore (The Substance)
Fernanda Torres (I’m Still Here)
Karla Sofía Gascón (Emilia Pérez)
Mikey Madison (Anora)
Anya Taylor-Joy (Furiosa: A Mad Max Saga)
Pamela Anderson (The Last Showgirl)
It would be absolutely wild if Anora won Best Picture and Mikey Madison didn’t take home Best Actress, as the movie is almost entirely her performance. She’s in a neck-and-neck race with Demi Moore, but Moore was literally hidden away in a room and unseen for almost half of The Substance. If she wins it’d be another bad case in career achievement outweighing the actual performances given this year.
Two performances missing from this category but are worth seeking out are Pamela Anderson’s wonderfully complicated (and fitting) portrayal of an aging Vegas showgirl in The Last Showgirl and Anya Taylor-Joy’s portrayal of a young Furiosa, which is low on lines, but she more than makes up for with her facial cues. (Also, no knock on Cynthia Erivo, who’s a totally deserving nominee.)
BEST SUPPORTING ACTOR
Edward Norton (A Complete Unknown)
Guy Pearce (The Brutalist)
Jeremy Strong (The Apprentice)
Kieran Culkin (A Real Pain)
Yura Borisov (Anora)
Adam Peason (A Different Man)
Chris Hemsworth (Furiosa: A Mad Max Saga)
Javier Bardem (Dune: Part Two)
While Kieran Culkin is the favorite to win the Oscar, his hyper-grating performance in A Real Pain never got me to empathize with his character in the way the film obviously desires. While Mikey Madison’s Anora gave me a headache (complimentary), Culkin gave me a migraine (derogatory).
The three best supporting performances of the year didn’t even make it to the Oscars. Javier Bardem’s zealot Stilgar gave Dune: Part Two a sense of both fanaticism and meme-able levity, Chris Hemsworth’s Dr. Dementus was a dose of sugary over-the-top sadism that worked, and A Different Man wouldn’t have worked at all without Adam Pearson’s Oswald dealing with neurofibromatosis with an authentic and chipper zeal.
BEST SUPPORTING ACTRESS
Monica Barbaro (A Complete Unknown)
Ariana Grande (Wicked)
Felicity Jones (The Brutalist)
Isabella Rossellini (Conclave)
Zoe Saldaña (Emilia Pérez)
Brigette Lundy-Paine (I Saw the TV Glow)
Joan Chen (Dìdi)
Margaret Qualley (The Substance)
Rebecca Ferguson (Dune: Part Two)
Well this category is a mess. The only truly deserving nominee is Ariana Grande, whose bubbly pep gave Wicked a spark. The idea that
ALSO OPENING
LAST BREATH
Based on a true story, this thriller finds a team of deep sea divers (including Woody Harrelson and Simu Liu) battling harsh conditions to save a trapped member of their team. Rated PG-13
MOBILE SUIT GUNDAM GQUUUUUUX: BEGINNING
In this anime, a high school girl living on a space colony enters the world of illegal robot suit battles only for things to quickly become more complicated. Not rated
MY DEAD FRIEND ZOE
In this dramatic dark comedy, a U.S. veteran (Sonequa Martin-Green) continues to see and talk to her dead best friend and fellow soldier (Natalie Morales) while going to a VA support group (led by Morgan Freeman) and helping with her struggling estranged grandfather (Ed Harris). Rated R
NO ADDRESS
A drama about the various facets of homelessness in the United States. Rated R
PANTHENOPE
Oscar-winning Italian writer/director Paolo Sorrentino’s latest film showcases Naples through the life of an alluring young woman (Celeste Dalla Porta). Rated R At the Magic Lantern
RIFF RAFF
In this crime comedy, an ex-criminal (Ed Harris) has a cabin getaway spoiled when his son, ex-wife (Jennifer Coolidge) and two killer gangsters (Bill Murray, Pete Davidson) show up. Rated R
A SLOTH STORY
A young sloth whose family runs a slow-cooking food truck must sort out the balance between his family and the rest of his life in this CGI animated flick. Rated PG
The Substance would get a Best Picture nomination and Moore would be the Best Actress favorite but Margaret Qualley would be shut out of contention feels more bizarre than the movie itself. Ferguson is another victim of the Oscars overlooking the acting chops in Dune: Part Two. And while Dìdi and I Saw the TV Glow didn’t catch on with a large enough audience to garner Oscars consideration, both Lundy-Paine and Chen were gripping presences whenever they were on screen.
BEST PRODUCTION DESIGN
The Brutalist Conclave Dune: Part Two Nosferatu Wicked
Beetlejuice Beetlejuice Furiosa: A Mad Max Saga
For my money the most underrated Oscar is production design, which spotlights the true cinematic world builders. The wonderfully colorful land of Oz depicted in Wicked makes it a deserved favorite in a very solid field, but this seems like another spot where the Academy missed the boat on Furiosa’s post-apocalyptic pizzazz and also where the cartoonishly macabre delights of the smash hit Beetlejuice Beetlejuice could’ve and should’ve received some love. n
MOVIE TIMES
SAD BOY SEASON
There are plenty of reasons to gas up
Self-proclaimed synthpop rebel Gregory Dillon delves into loneliness, self-love and longing on Heaven
Hates Me
BY COLTON RASANEN
There’s nothing quite as dehumanizing as feeling out of place in your own body. It’s one thing to feel like an outcast among your peers or even your family. But when you’ve internalized your shame so much that you’d blame divine intervention for feeling uncomfortable in your skin, that’s next level.
Gregory Dillon’s debut album is a collection of songs diving deep into the singer’s journey with loneliness, but it garners its title from a broad statement he’s contended with for most of his life: Heaven Hates Me
Hidden within nostalgic 1980s synthwave beats and euphoric pop sounds, most of Dillon’s songs are seeping with sensitivity and desire. From the title track, “Heaven Hates Me,” which gets at the singer’s long-held feelings that there was something inherently wrong with him
because of his sexuality, to the outro ballad, “What If We Were Wrong,” about the haunting notions of late-night reflections, the LP explores relationships, spirituality and life.
“I’ve always been pretty tempted by the idea of just wanting so badly to rip this identity out of my existence,” Dillon says, “but it was a spiritual battle for me to really make that statement.”
Growing up in Catholic school in New Hampshire with only a few friends, he found himself spending hours
after school in the chapel learning to play piano and compose pieces of music. As Dillon got older, his growth as an artist stemmed from that loneliness.
“I never really was much of a confident person, and a lot of this seemed to kind of come out of just trying to feel like I belonged. So I definitely relate to the person that has that kind of feeling of unworthiness or wanting to be a part of something,” Dillon says. “I feel like most of my music tends to be very vulnerable. I want to pretend that I’m a f— boy, that I’m just a little pop punk rebel, but underneath it all I’m a sensitive boy.”
Dillon began releasing singles in 2018, and some of his early songs hit on the same emotions he’s grappling Heaven Hates Me, such as on “Lovely,” “Love Again” and “Painted Blue.” But it wasn’t all dour, as he also released songs that were generally upbeat, such as “Alien Boyfriend” and “Plastic Ferrari.”
“I’m having a full arc moment of having gone through a lot of the pain of writing more of the suffering, and I’m actually kind of finding closure and all of that, and I’m starting again to write much more uplifting things kind of like ‘Plastic Ferrari’ and ‘Alien Boyfriend,’” Dillon says. “I didn’t always know how to relate to those songs. And it’s funny, because a lot of people still really connect to them.”
efore there was Heaven Hates Me, there was an epiphany that his 2023 move to Hollywood wasn’t working out as expected. However, just before his planned departure to New York, Dillon and his friend were injured in a car crash in Los Angeles (an experience he chronicles in “Hot Scars, Pretty Lies”). After that, he decided to ditch the New York move and relocated to Stamford, Connecticut.
Gregory Dillon. MATT WOODRUFF PHOTO
“I had left LA kind of feeling like a failure, and I returned to suburbia, which was for me, a place I used to find nostalgia in,” he says. “Returning to it was more dark than I realized because I felt really lonely, and so this album started becoming a way to escape.”
As Dillon tried to escape that loneliness by pouring it into his album, he realized he felt trapped in a place he’d already escaped once before.
“I just found myself living this small-town life that I tried so hard to escape when I was growing up,” he recalls. “I felt like it was very honest for me to say I don’t feel like I am figuring this out for myself, and I feel very not liked by the universe, and something is not making sense.”
He knew he wanted to be someone hopeful and perseverant. Someone who could create space in the music industry inclusive of other up-and-coming queer musicians like him. But at the time he just didn’t think it was attainable, which felt like a dark revelation.
Once Heaven Hates Me was released in November and found an audience, he had a chance to reflect on the emotions he had simmered in months prior.
“It’s interesting being on the other side of it now, and seeing how important it was for me to go through that loneliness,” he says. “It can be really scary when you feel so out of place, and I guess I felt empowered that I admitted something I was so ashamed about.”
With the album finally in existence, he began to feel the pressure for a commercially successful debut. He fixated on his song’s streaming numbers, monthly listeners and what his record label would think until a “nosedive breakdown” led him to seek advice in a random monastery.
“A monk asked me ‘Do I love myself enough to fail at this?’ and that really paused me in my tracks for a minute,” Dillon says. “I had a realization that I don’t know if I could answer that question with a ‘yes.’”
Now as Dillon prepares for his West Coast tour (which stops at The Chameleon on Sunday, March 2), he makes it a habit to write down “I love myself enough to fail” every day. It’s something that’s brought him some semblance of peace as he plans to take his “monstrosity of an immersive show on the road.”
For the past three months, Dillon says he and collaborator Cory Savage have been building a “Lady Gaga mega set” in their basement that he says will be reminiscent of the pop singer’s early days when she performed in IKEA parking lots.
“This show is super theatrical and experimental, and it requires audience participation. But it’s also a funeral. And it’s also heavy with a ton of old ’90s TVs and technology,” he says. “It’s a concept that stems from the album, which is about a boy having to accept that he’s about to die and so the show starts off as a funeral service, and then takes a glimpse backwards. It’s definitely a dark topic, but I think the way we’re incorporating the music is almost to the point of madness. It is kind of hard to describe, but I think that’s what’s exciting about this show.”
While Dillon plans to play most of his discography, he says he’s looking forward to performing “Burning Kisses” and “Catatonic,” which will lead and end the show, respectively. “Burning Kisses” starts with ominously beautiful Gregorian chants, lending itself perfectly to the funeral service.
“‘Catatonic’ just feels so good to sing, and I know that when I’m out in these small towns that I’ve never been to before I’m gonna feel really free to just go for it,” he says.
After Dillon’s done touring the West Coast with his immersive pocket rave experience he plans to throw himself into another project that sparks joy and nostalgia — minus the sad boy vibes?
“I’m going to get certified to teach step aerobics. It’s a weird personal goal that I want for myself, and actually, it’s going to be part of the show as well,” he says. “You’re going to hear a demo I’m starting to write for another album of material that is very much for just myself at this point, but it’s all ’80s cardio music.”
If Heaven hates him, maybe for Dillon, letting his body be the temple is the answer. n
LOCAL SCENE CHAMELEON’S FIRST ANNIVERSARY
ROCK STYX
Thursday, 2/27
J THE BIG DIPPER, Dark Watch, Diseased & Depraved, Gouged BOLO’S BAR & GRILL, Eternal Jones
J BOTTLE BAY BREWING CO., Lucas Brookbank Brown CHECKERBOARD TAPROOM, Weathered Shepherds
GARLAND DRINKERY, Speak Easy: Open Mic Night
J THE STEAM PLANT, Just Plain Darin & Ron Greene ZOLA, X24 25
Friday, 2/28
ARBOR CREST WINE CELLARS, Geriatric Prodigies, Reverend Hank THE BEE’S KNEES WHISKEY BAR, Pat Simmons
J SPOKANE TRIBE CASINO, Taylor Hicks ZOLA, Troubador
Saturday, 3/1
ARBOR CREST WINE CELLARS, Sydney Dale
J THE BIG DIPPER, NOT.GREENDAY, The Emergency Exit, Pulling 4 Victory, Stubborn Will
BOLO’S BAR & GRILL, Loose Gazoonz
J BOTTLE BAY BREWING CO., Tonya Ballmam Lakewolf
BULLHEAD SALOON, Neon Interstate
CHALICE BREWING CO., Son of Brad
J THE CHAMELEON, Chameleon 1 Year Anniversary (21+ Show): Kadabra, Timeworm, Blake Braley, Helmer Noel
CHINOOK STEAK, SEAFOOD & PASTA, Thomas Mudrick
J J HAMILTON STUDIO, Heat Speak
IRON HORSE (CDA), Pastiche
J J JAGUAR ROOM AT CHAMELEON, Chameleon 1 Year Anniversary (All Ages Show): Spooky, Pancho, BRADEN ALL CAPS, Skeemn & Friends
KNITTING FACTORY, It’s a 2000s Party
MOOSE LOUNGE, Karma’s Circle
MOOSE LOUNGE (NORTH), Buffalo Speedway
J NEATO BURRITO, Iabsorbyourstatic, Fenrir Jorgensen, Kevin Wolf, Inez
Considering how much it’s already become a vital cog in the Spokane music scene, it’s hard to believe The Chameleon has only been around for one year. But in a world where venues come and go far too frequently, getting through 12 months is certainly a reason to celebrate — with not one, but two concerts boasting top-tier local music. The main stage upstairs will be a 21+ rocking shindig with heavy stoner rock from Kadabra, Timeworm’s dreamy indie rock, and standout singer-songwriters Blake Braley and Helmer Noel. As a counterbalance, the all-ages show in the Jaguar Room basement hosts the wonderfully grimey noise of Spooky, easygoing indie pop from Pancho and hip-hop via both BRADEN ALL CAPS and Skeemn & Friends. It’s a safe bet to be way more fun than the typical birthday party for a 1-year-old.
— SETH SOMMERFELD
The Chameleon One-Year Anniversary Shows • Sat, Mar. 1 at 8 pm • Upstairs: $20-$25 (21+) | Downstairs: $10-$15 (All ages) • The Chameleon • 1801 W. Sunset Blvd • chameleonspokane.com
While many great bands fell under the prog rock umbrella during the 1970s and ’80s, there aren’t a ton that could comfortably be described as hard rock and soft rock without it seeming oxymoronic. Styx is an exception. Not only could the Chicago rockers craft elite-level power ballads like “Lady” and “Babe,” hyper catchy power pop tunes like “Too Much Time On My Hands,” and atypical classics like “Mr. Roboto,” the band could shift course within a single song like the balladturned-rocker “Come Sail Away.” That’s progressiveness in action. In a certain way, a Styx concert manages to encapsulate almost the full spectrum of sounds from that golden era of classic rock into one delightfully digestible package. Any night sonically sailing away with Styx is time well spent. — SETH SOMMERFELD
Styx • Tue, March 4 at 7:30 pm • $72-$95 • All
NIGHT OWL, Priestess
NOAH’S CANTEEN, Eric E.
OLD SCHOOL LIQUOR BAR, Pamela Benton
J PANIDA THEATER, The Gothard Sisters
J PEND D’OREILLE WINERY, Kosh
J UNCORKED WITH FRIENDS, Just Plain Darin WESTWOOD BREWING CO., Wiebe Jammin’ ZOLA, The Rub, Jared Graham
Sunday, 3/2
J THE CHAMELEON, Gregory Dillon
J HAMILTON STUDIO, Zonky Jazz Band: Now You Has Jazz HOGFISH, Open Mic
J NORTHERN QUEST CASINO, Larry Fleet
J SOUTH HILL GRILL, Just Plain Darin
Tuesday, 3/4
J J FIRST INTERSTATE CENTER, Styx
SWING LOUNGE, Swing Lounge Live Music Tuesdays ZOLA, Red Hot Kitten Stompers, The Zola All Star Jam
Wednesday, 3/5
CENTRAL LIBRARY, Come Be Heard Open Mic Night THE DRAFT ZONE, The Draft Zone Open Mic
J THE FOX THEATER, Black Jacket Symphony: The Beatles’ Abbey Road
J TIMBERS ROADHOUSE, Cary Beare Presents TRVST, The TRVST Open Decks ZOLA, Akifumi Kato, Kyle Richard
Just Announced...
J THE BIG DIPPER, Spitalfield, March 19.
J JAGUAR ROOM AT CHAMELEON, Devours, April 12.
J HAMILTON STUDIO, Jazz From the Silver Screen: Dmitri Matheny and David Larsen, April 17.
J FOX THEATER, Tower of Power, April 18. THE CHAMELEON, EYEHATEGOD, May 2.
J THE BIG DIPPER, Deceased, May 10.
J HAMILTON STUDIO, Pierre Bensusan, June 14.
J COEUR D’ALENE CASINO, George Thorogood and The Destroyers, July 31.
J J GORGE AMPHITHEATRE, Neil Young and The Chrome Hearts, Sept. 5.
Coming Up...
J BOTTLE BAY BREWING CO., Olivia Brownlee, March 6, 7-9 pm.
J COEUR D’ALENE CASINO, Don Felder, March 6, 7 pm.
J THE BIG DIPPER, Smile On The Sinner, Vilegloom, Midnight Drive, Deceiving the Masses, March 6, 7:30 pm.
J HAMILTON STUDIO, Maxwell Sadler, March 7.
ARBOR CREST WINE CELLARS, Aspen Kye, March 7, 6-8 pm.
SPOKANE EAGLES LODGE, Over Easy Duo, March 7, 7-10 pm.
J THE BIG DIPPER, Time Baby, Mama Llama, Rosie CQ, March 7, 7:30 pm.
THE DISTRICT BAR, Ballyhoo!, Seranation. The Harbor Boys, March 7, 8 pm.
J J KNITTING FACTORY, Jerry Cantrell, Filter, March 7, 8 pm.
J JAGUAR ROOM AT CHAMELEON, Seance Audio, March 7, 9 pm.
ARBOR CREST WINE CELLARS, Max Daniels, March 8, 6-8 pm.
J BLACK LODGE BREWING, Scatterbox, Dilrods, POTUS, March 8, 7-11 pm.
J BOTTLE BAY BREWING CO., Carson Floyd, March 8, 7-9 pm.
J THE BIG DIPPER, Thundergun Express, Not For Nothing, Bitter Row, This Could Be Dangerous!, March 8, 7:30 pm.
THE DISTRICT BAR, Kxllswxtch & Sxmpra, March 8, 9 pm.
J THE DISTRICT BAR, Pokey LaFarge, Cicada Rhythm, March 10, 8 pm.
J J SPOKANE ARENA, Heart, Squeeze, March 11, 8-10 pm.
J BOTTLE BAY BREWING CO., Mason Van Stone, March 13, 7 pm.
J THE BIG DIPPER, Nott, Xenoplasm Heritor, POTUS, March 13, 7:30 pm.
THE CHAMELEON, Yak Attack, Cytrus, March 13, 8 pm.
Admit it: we’ve all dreamed about hailing a cab, seeing flashing lights and hearing fanfare as we settle in. The 2005 game show Cash Cab was a phenomenon, with millions of people playing along at home and wishing to see host Ben Bailey in the driver’s seat of their next cab ride. Now those folks can take a ride in the passenger seat as Bailey performs a classic standup set at Spokane Comedy Club this Sunday as part of his most recent comedy tour. Before he was the “Cash Cab guy,” Bailey told jokes and made audiences laugh worldwide. Coming off of the success of his 2024 special, Please Tell Me What I Said, he’s ready to send you home giggling about “accidental ornithology” and his unique observations about the people he’s met during his time on the comedy and television circuit.
— MADISON PEARSON
Ben Bailey • Sun, March 2 at 7 pm • $27-$37 • Spokane Comedy Club • 315 W. Sprague Ave • spokanecomedyclub.com
THEATER TOPSY-TURVY
Throughout the first half of March, Stage Left Theater is staging the comedic Canadian musical Ride the Cyclone, which takes place in an abandoned amusement park. The production follows a group of six high school students who tragically died in a roller coaster accident, and a mechanical fortune teller who brings them all back to life temporarily. There are two catches: Only one of the students can return to life so they all need to make a personal plea (in songform) for a second chance. Second, rather than rely on the decision of Karnak the fortune teller, they must decide among themselves who is most worthy or returning to the earthly realm.
— COLTON RASANEN
Ride the Cyclone: The Musical • Feb. 28-March 16; Thu-Sat at 7 pm, Sun at 2 pm • $22-$35 • Stage Left Theater • 108 W. Third Ave. • stagelefttheater.org
COMMUNITY BYGONE LAWNS
Out with the cookie-cutter lawns, and in with water-wise gardens. In collaboration with the Spokane Public Library, Water Wise Spokane, a program of the city Water Department, is holding a series of free weekly workshops starting March 5 and running through April 30. In Spokane, water usage triples during the summer — and most of it goes to the upkeep of landscaping like non-native turf. These workshops cover how sustainable landscape principles allow you to save on your utility bill and also support native ecosystems and water conservation. Workshops cover everything from waterefficient plants to drip irrigation and urban foraging.
— DORA SCOTT
Water Wise Workshops • March 5-April 30, Wednesdays at 5:30 pm • Free • South Hill Library • 3324 S. Perry St. • spokanelibrary.org
GET LISTED!
Submit events online at Inlander.com/getlisted or email relevant details to getlisted@inlander.com. We need the details one week prior to our publication date.
FILM NOT-SO-SWEET TREAT-IES
For Indigenous tribes across Washington state, salmon have provided spiritual and nutritional sustenance since the beginning of their long history. Through treaties with tribal nations, the United States codified tribes’ rights to fish in their usual places. Despite the U.S. Constitution’s declaration that treaties are the supreme law of the land, in the 20th century, the state of Washington declared tribal fishing at treaty-protected sites illegal. This decades-long fight is captured in the 2024 documentary Fish War. Following a screening hosted by Gonzaga University, DR Michel, executive director of the Upper Columbia United Tribes; Twa-le Abrahamson, an environmental justice organizer; and Tom Keefe, retired attorney, will discuss the long history of fishing treaties and climate crisis.
— MADISON PEARSON
Fish War Screening & Panel • Sun, March 2 at 4 pm • Free • Gonzaga University Cataldo Hall • 429 E. Boone Ave. • gonzaga.edu
FILM WHAT’S UP, DOCS?
Documentaries can open our eyes to parts of the world and issues that many of us simply don’t see in our day-to-day lives, so making those cinematic stories accessible is vital to improve our overall understanding of humanity. The Alliance for Media Arts + Culture is doing just that with The Pop-Up Doc Fest, a day featuring the free Eastern Washington premieres of two documentaries at the Magic Lantern (online registration required). First up is Borderland: The Line Within (screening at 3 pm) which examines the U.S.’s border industrial complex and treatment of immigrants. That’s followed (at 7 pm) by Acts of Reparation, which delves into the concept of reparations via two friends, one Black and one white, traveling across the southern states. Before and after the screenings there will be community tabling, vendors and live musicians on hand to nurture a feeling of connectedness around the films.
— SETH SOMMERFELD
Pop-Up Doc Fest • Sat, March 1 from 2-10 pm • Free • The Magic Lantern Theater • 25 W. Main Ave. • magiclanternonmain.com
I SAW YOU
BALANCE At a Kendall Yards restaurant, several in the Perry District and numerous patios in the area: Yellow jacket traps, everywhere! How ‘bout a no-kill alternative for your outdoor diners. Peppermint, Spearmint, Marigolds and other repellent plants will add beauty and balance to the ecosystem. Even try hanging suet blocks! Your kitchen surplus is a green source. It’ll attract birds, AND “bugs,” away from your diners. When we “kill” the littlest of the creatures, the larger in the chain die off. If you’re by the River, that’s a big knock. It is easily reversed. If you have other-than-search questions, please phone your local Cty. Extension Agents! They are experts! Balance back. The Universe thanks you!! So do we, your diners!
MEAN GREEN MALL GAL You were wearing mostly green, pretty sure with a nose ring? There was a curiously vacant expression on your face. Very cute, if not a little intimidating. We walked by each other near the escalator, I was wearing a very ugly shirt. I’m a regular at Ladder on Riverside, in the morning on the weekends, I can’t promise any quality conversation though because caffeine makes me wiggy and I’m definitely drinking coffee. I give you permission to corner/ambush me. Be there or b square ;)
RE: LOVE OF MY LIFE I’m out here waiting.. I can feel you close to me, but your so far away. I hope this answers your question, Are you my last? I could ask you the same thing.
WONDERING ...wanderer. C’stock “cutie.” You were pensive. Walking worried. He’s manipulative, a cheater, a player, and scary. Perhaps you haven’t seen the darkness yet; if you’re “confused,” trust your gut. You cheated with a cheater, so prepare for the unraveling. Guessing when “your” divorce dollars are gone, so will he be. Why do you think he shacked you up so quickly??
THRIFTING DOLL Or doll thrifting? I saw you at the Value Villages and we spoke briefly of our shopping experience. You made my day, btw. I hope to see you again.
MIRABEAU PARKWAY Hi beautiful, that day as you approached me sitting on the bench at the park, fiery as ever, who knew you would be the one that was destined for my love. It was written in the sky above, we just walked the path that was chosen for us. Our journey is forever more, take my hand baby.
WIPED Each time we see ya, you’re lookin’ extra tired?...stressed? Or is it regret? That whole Husband-Stealing thing can be quite exhausting, no? Sorry your friends didn’t warn ya that fun “up there” is better suited for non-monogamous flingerswingers, not home-wreckers. When it happens to YOUR daughter, maybe it’ll register. Good luck...
CHEERS
WAITING ROOM, Feb. 19 You and your friend were waiting to be seen at a pain clinic. We got to talking about our various issues. I wanted to give you a hug because I could see your pain. I hope my words of encouragement helped. You will always
JEERS
GOP/POT? There once was a party that said “character counts,” that claimed to stand for family values, a balanced budget, free trade, and a strong defense [including allies and soft power!]. Where are you now?
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.” “ My huge thanks and cheers to Dean L. in Cheney.
have pain, but you WILL find a way to manage it, like I’m doing. Through the good days and the bad, remember one thing: your pain doesn’t define you. I could tell you are a strong woman and you’ll fight like hell to control your pain. Stay positive lady. I wish you all the very best.
WHILE IT LASTED Kara! We’re finally required to actually work,..at work. No more 90hr. weeks of caseloads that we weren’t actually working. Trips to Tarzhay and yKw are ‘bout to come to a screeching halt. Drat that mandate. Guess that’s what we get: Found Out! It’s gonna get real... real quickly! Will they check our cred’s.,
ACCENTUATE THE POSITIVE!
If you notice somebody doing good to you or anyone, share that right here in the CHEERS section. Submit a Cheer or I Saw You at Inlander.com/ISawYou
YOU SAW ME
THE FORMER MRS. OUTTHERE Your heart is broken, but you don’t pine. Your post says otherwise. Perhaps there were choices that you made that would have changed events. Btw don’t be so shallow. Live your best life. Good luck.
also!! Hope not. See you soon in office. Oh! To answer your -?- you always ask: “What is WRONG with me?!?” It’s: N.P.D. Textbook. No more mystery.
CHENEY HERO Hello, I wanted to add my huge thanks and cheers to Dean L in Cheney. He picks up all the cans, he rakes up all the leaves downtown, and shovels snow over many many blocks/ miles during the winter. He works harder than most of us do to take care of our town’s streets. Thank you so MUCH, Dean! Thank you, John, too. Cheney is better off because of people like you.
JUST SAY NO No one can argue that the State of Washington is facing a financial crisis. The State debt is somewhere in the $25 BILLION range with a projected deficit of $10 BILLION over the next four years. How is the legislature responding? House Bill 1938 wants to redesign the state flag with preliminary redesign costs of upwards of $2.3 MILLION! Regardless whether you hate, love, or are indifferent to the current State flag design, the idea of expending a single penny of State funds for flag redesign is completely irresponsible. According to the bill, the current flag “does not resonate with the state’s evolving identity.” Even if this is true, this statement smacks of a never-ending redesign effort whenever the legislature believes our identity has evolved. The bill states that “The legislature finds that the Washington state flag often faces criticism for its poor design and lack of relevance to the state’s identity.” Are we expected to believe this? How often have you discussed the poor design and lack of relevance of our State flag? I believe that our legislature needs to focus on more pressing issues, not the State flag design.
COST OF EGGS There is only one reason for the rising cost of eggs and that is pure and simple...greed. Does the higher cost mean there will be more inventory. No! Please don’t believe that the cost of food will go down. The only way to see a reduction in eggs for example is to stop buying them. The wholesale dist. And the stores have to track pull dates and when they get close to that date, they have sales or ticket the items with discount prices. Having worked in the food industry I know what distributors do with dated product. They
sell the items to discount stores which allows for space in the warehouses. Panic and so called shortages are a godsend to the grocery industry. People...please wake up to their greed.
FOUL Voters: Do your research. The Parks/ School improvements plans look good on paper. Please dig in with questions,... and NEVER support the construction of playing fields/turf made from the “recycled tires” rubber garbage. It’s proven to be toxic. Dangerously, so. Grass fields. Safe swim pools. Remodeled b’rooms, and we’re in. One.Thing. At. A.Time. What’s the agenda?
DRUG HOUSES A few weeks ago my jeer was about over 10% of the cars on the road with expired tabs. The State and City are hurting for money, so don’t ask for tax increases for anything. Enforce the LAWs. Next topic is drug houses....everywhere in this town. I have 4 within a block. One is across the street....regardless of who lives there, its been a crap house. In the 1980s, it was a chop shop. In the 1990s, a crack house. In the first decade of the 2000s it was a meth house. Now whatever they’re dealing has guys passed out in their cars, and last summer passed out hanging over the handrailing. Another house down the street has over 100 cars a day coming and going. In the empty lot behind, there is a mini Camp Hope. Last summer there was a driveby shooting, leaving 9mm casings in front of my house. Numerous neighbors complain to Code Enforcement for the junk cars, and many calls to Crime Check for the drug activity. Was corresponding with a cop for 9 months. Giving daily reports, lic plates, etc. But when I offered pics from a house with a Ring doorbell of drug deals in front of their house from this drug house......I was told they cant use pics or info......If a cop dont see it, nothing can be done. So, Code Enforcement and the SPD were totally worthless. n
NOTE: I Saw You/Cheers & Jeers is for adults 18 or older. The Inlander reserves the right to edit or reject any posting at any time at its sole discretion and assumes no responsibility for the content.
School Night & Zipper Pull Giveaway
Fri. 2/28 vs. Wenatchee Wild
Sat. 3/1 vs. Seattle Thunderbirds
First 2,000 kids, 12 & under receive a Spokane Chiefs backpack zipper pull courtesy of Shriners Children’s Spokane. 7pm Game Time: Sponsored By: Sponsored By: 6pm Game Time:
Tickets: spokanechiefs.com • Call: 509-535-PUCK Hockey Skate Bank Giveaway
First 2,000 fans and all FULL season ticket package holders receive a limited edition Spokane Chiefs Hockey Skate Piggy Bank courtesy of Numerica Credit Union.
BENEFIT
MARDI GRAS MAMBO The North Central High School Music Boosters are partnering with the Spokane Public Library and KYRS radio to raise funds for music program students at North Central with a Mardi Gras-themed celebration featuring live music, an auction and dinner. Feb. 28, 5-8 pm. $35-$45. Central Library, 906 W. Main Ave. givebutter.com/NCMusicMambo (509-688-5235)
28TH ANNUAL WINE, STEIN & DINE
A fundraising event for the Post Falls School District Teacher Grants featuring over 85 vendors, a silent auction, dinner and live entertainment. March 1, 6-9 pm. $50. Kootenai County Fairgrounds, 4056 N. Government Way. pfefwsd.org (208-691-4675)
BACK TO THE FUTURE: SPOKANE PUBLIC MONTESSORI An evening of dinner, live music and fundraising for Spokane Public Montessori. March 1, 6-10 pm. $50. Shriners Event Center, 7217 W. Westbow Blvd. spokanepublicmontessori.org (509-818-2640)
MARCH FOR MEALS A walk around Spokane Valley Mall benefitting Meals on Wheels. The event features DJs, local businesses and raffles. March 7, 8-10 am. $20. Spokane Valley Mall, 14700 E. Indiana. mowgsc.org
COMEDY
DAVE ATTELL Attell is a stand-up comedian best known for being the host of Comedy Central’s Insomniac with Dave Attell. Feb. 27-March 1; Thu at 7 pm, Fri-Sat at 9:45 pm. $40-$50. Spokane Comedy Club, 315 W. Sprague. spokanecomedyclub.com
STAVROS HALKIAS Stavros Halkias is a comedian, actor and writer best known for his debut comedy special Live at the Lodge Room. Feb. 27, 7 pm. $44-$201. The Fox Theater, 1001 W. Sprague. foxtheaterspokane.org
THESPERADOS COMEDY IMPROV SHOW Students from Ferris High School perform improv comedy with each other. Feb. 27, 7-8:15 pm. $7. Ferris High School, 3020 E. 37th Ave. ferristheatrearts.com (509-354-6036)
FINDERS CREEPERS An intrepid documentary team embark on an expedition to uncover elusive cryptids. As our team delves into mysterious terrains, they encounter bizarre creatures and unexpected twists, all driven by your suggestions. Every Friday in February at 7:30 pm. $9. Blue Door Theatre, 319 S. Cedar St. bluedoortheatre.org
JOEY AVERY Avery was featured on the Don’t Tell Comedy Batting Cage series and Season 10 of Comedy Central’s Featuring with clips from each appearance achieving viral success. Feb. 28-March 1, 7 & 9:45 pm. $20$20. Spokane Comedy Club, 315 W. Sprague. spokanecomedyclub.com
IMPROV MEET UP A relaxed and fun opportunity to meet fellow improv lovers and chat about all things improv. March 1, 6-7 pm. Free. Blue Door Theatre, 319 S. Cedar. bluedoortheatre.org
BEN BAILEY Cash Cab star Ben Bailey performs standup comedy after a successful release of his 2024 comedy special, Please Tell Me What I Said March 2, 7 pm. $27-$37. Spokane Comedy Club, 315 W. Sprague. spokanecomedyclub.com (509-318-9998)
COMMUNITY
BLACK LITURGIES FOR STAYING HU -
MAN This community gathering invites nonviolent, intersectional and interfaith meditation and reflection practice. The theme for this month is love and belonging. Feb. 27, 6-7 pm. Free. Liberty Park Library, 402 S. Pittsburgh St. spokanelibrary.org
SPOKANE HOME & YARD SHOW An annual event featuring hundreds of displays and demonstrations offering the latest in home and yard related products, services and improvements. Feb. 27-March 2, times vary. $10-$12. Spokane County Fair & Expo Center, 404 N. Havana St. custershows.com
SURVIVING & THRIVING: AIDS, POLITICS, & CULTURE EXHIBIT This exhibit, along with supplemented items from the Spokane Aids Network and our archives, tells the story of AIDS in the United States. Daily from 9 am-7 pm through March 8. Free. Central Library, 906 W. Main Ave. spokanelibrary.org (509-444-5300)
SPRING CELEBRATION A showcase of new furniture, decor, gifts and more at Paint in my Hair. March 1, 10 am-5 pm. Free. Paint In My Hair, 3036 N. Monroe St. paintinmyhair.com
MONTHLY ASTROLOGY FORECAST
Join Astrologer Jessica Martin the first Monday of the month for an overview of the planetary transits for the month and what they mean. March 3, 6-7 pm. Free. South Hill Library, 3324 S. Perry St. spokanelibrary.org
CUSSION An opportunity for the public to learn more about their transportation system and what’s projected to be in store for the next 20 years. During the program, attendees learn more about SRTC, what this plan entails and how it affects them. March 4, 5-6 pm. Free. Liberty Park Library, 402 S. Pittsburgh St. spokanelibrary.org (509-444-5300)
MAKE A TABLETOP MINIATURE GOLF
HOLE Create a tiny tabletop golf hole with supplies provided by the library. Then, try to get a hole-in-one. Grades K-5. March 4, 3:30-4:30 pm. Free. Deer Park Library, 208 Forest St. scld.org
MILLWOOD HISTORY ENTHUSIASTS
A lively discussion of the Millwood community’s past from the paper mill to the families down the street. Bring photos, interesting items and your Millwood memories to share with the group. March 5, 1-2:30 pm. Free. Argonne Library, 4322 N. Argonne Rd. scld.org (509-893-8200)
WOMEN AT WORK 2025 This event is geared towards introducing women to career and technical education programs offered at NIC. The event includes career conversation with women in industry, opportunities to connect with faculty and tours of NIC’s Technical Education Center. March 5, 3:30-6:30 pm. Free. North Idaho College Parker Technical Education Center, 7064 W. Lancaster Road. nic.edu
CUSTER’S SPRING ARTS & CRAFTS
SHOW An arts and crafts vendor fair featuring over 150 artisans selling fine art, hand crafts and specialty foods. March 7-9, times vary. $8-$10. Spokane County Fair & Expo Center, 404 N. Havana St. custershows.com
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FILM
2025 INTERNATIONAL FLY FISHING
FILM FESTIVAL An evening celebrating the art and adventure of fly fishing through a selection of films showcasing the beauty, challenges and inspiring stories from fly-fishing destinations. Feb. 27, 7 pm. $26-$54. Garland Theater, 924 W. Garland Ave. flyfilmfest.com
THE BIG LEBOWSKI Two screenings of The Big Lebowski on 35 mm film. The 6 pm screening is family-friendly with nonalcoholic beverages; 8:30 pm screening features adult drinks. Lebowski attire encouraged for a chance to win a prize. Feb. 28, 6 & 8:30 pm. $10. Garland Theater, 924 W. Garland. spokanefilmfestival.org)
POP-UP DOC FEST The Alliance for Media Arts & Culture presents the Eastern Washington premieres of two new documentary films: Borderland and Acts of Reparation. March 1, 2-10 pm. Free. Magic Lantern Theatre, 25 W. Main Ave. magiclanternonmain.com (509-209-2383)
FISH WAR SCREENING & PANEL This 2024 documentary captures the decades-long fight over fishing at treatyprotected sites between Washington and Indigenous tribes. A panel discussion follows the screening. March 2, 4 pm. Free. Gonzaga Cataldo Hall, Addison and Sharp. fishwarmovie.com
FOOD & DRINK
WINTER BAR BUZZ A three-day bar discount event at Baby Bar, Berserk, Vol-
stead Act, Jade and The District. Raffle items include tickets to Jerry Cantrell, Goose, Rainbow Kitten Surprise, Garland Theater showings and more. Feb.26-28, daily from 5-11:45 pm $5. Neato Burrito, 827 W. First Ave. linkt.ree/tpgradio
INLANDER RESTAURANT WEEK The annual 10-day, regional culinary celebration returns, offering three-course fixedprice menus ($25, $35 or $45) at over 100 restaurants in the Inland Northwest. This year’s charity partner is Big Table Spokane, which supports hospitality professionals in crisis. Feb. 27-March 8. See complete details and menus at InlanderRestaurantWeek.com.
TRAIN YOUR BRAIN: WINE EDUCATION SERIES This educational session explores the theory and practice of identifying key wine aromas and flavors. Feb. 27, 6-8 pm. $40-$50. Arbor Crest Wine Cellars, 4705 N. Fruit Hill Rd. arborcrest.com
INLANDER RESTAURANT WEEK HIGHLIGHTS WITH ADRIANA JANOVICH
Food writer and journalist Adriana Janovich spotlights various restaurants included in this year’s Inlander Restaurant Week. Feb. 28, 4-5 pm. Free. Central Library, 906 W. Main. spokanelibrary.org
NO-LI MARDI GRAS PARTY A Mardi Gras-themed party with live saxophone music, a king cake, a limited edition small-batch Mardis Gras beer release and prizes to be won. Feb. 28, 6-10 pm. Free. No-Li Brewhouse, 1003 E. Trent Ave. nolibrewhouse.com (509-242-2739)
CEREAL BEER FEST Try five different beers based on cereal flavors, participate in cereal trivia and try different cereals at the cereal bar. March 1, 1-5 pm. Free. Gar-
land Brew Werks, 603 W. Garland Ave. garlandbrewwerk.com (509-863-9419)
STEAK 101 CLASS Chef Al demonstrates how to prepare three primal cuts and five types of steaks. March 3, 5:45-7:45 pm. $100. The Kitchen Engine, 621 W. Mallon Ave. thekitchenengine.com
MUSIC
MASTERWORKS 6: L.A. STORIES Conductor Shira Samuels-Shragg, hailing from L.A., makes her Masterworks debut with Dvořák’s spellbinding Seventh Symphony. March 1, 7:30 pm and March 2, 3 pm. $24-$83. The Fox Theater, 1001 W. Sprague Ave. foxtheaterspokane.org
NORTHWEST BACHFEST Two performances featuring Kurt Nikkanen, Zuill Bailey and Maria Asteriadou playing selections composed by Ravel, Debussy, Beethoven and more. March 1, 7 pm and March 2, 3 pm. $10-$45. Barrister Winery, 1213 W. Railroad Ave. nwbachfest.com
SPHINX VIRTUOSI The Sphinx Virtuosi is a dynamic and inspiring professional self-conducted chamber orchestra comprised of 18 accomplished Black and Latinx artists who perform historically excluded composers from the tradition classical canon. March 1, 7-9 pm. $15-$30. Wallenstien Theater, 6989 College Pkwy NE. cba-arts.org (509-760-8053)
FAT TUESDAY JAZZ MASS An originally composed jazz mass by Dan Keberle, retired Whitworth jazz professor, performed by a jazz band and the St. Mark’s Chancel Choir. March 4, 7 pm. Free. St. Mark’s Lutheran Church, 316 E. 24th Ave. stmarks-spokane.org
DELFEAYO MARSALIS AND THE UPTOWN JAZZ ORCHESTRA Awardwinning trombonist Delfeayo Marsalis formed the Uptown Jazz Orchestra to keep jazz traditions alive. The orchestra has grown into one of the world’s premier big bands. March 5, 7:30 pm. $40$66. Myrtle Woldson Performing Arts Center, 211 E. Desmet Ave. gonzaga.edu (509-313-4776)
SPORTS & OUTDOORS
LILAC CITY KENDO CLUB Classes for beginner and long-time kendo practicers. Every Monday and Thursday from 6:308:30 pm. West Valley City School, 8920 E. Valleyway Ave. lilaccitykendo.org
BEGINNING BEEKEEPING CLASS This course covers what you need to keep honeybees, including equipment, bee biology, where to get bees and how to manage them. Class is also offered via Zoom. March 1, 10 am-2:30 pm. $50. Eastern Washington University, 526 Fifth St. wpbeekeepers.org (801-923-3797)
DJS & DEMOS This outdoor party featuring live DJ sets, drinks from Grand Teton Brewing and free demo boards to test out from Lib Tech and Gnu plus bindings from Bent Metal. March 1. Silver Mountain Resort, 610 Bunker Ave. silvermt.com (208-783-1111)
MEGADEMO DAY Over 20 brands will bring over 400 total pairs of 2024-25 skis and snowboards so you can try before anyone else in the market. All proceeds benefit the Panhandle Alliance for Education. March 1, 7:30 am-3 pm. Sch-
Join Interpretive Ranger Kara Frashefski for a 2.6 mile snowshoe walk as she discusses the park’s history. Ages 10+. Snopark pass required March 1, 10 am-noon. Free. Mt. Spokane State Park, 26107 N. Mt. Spokane Park Dr. parks.wa.gov
SPOKANE CHIEFS VS. SEATTLE THUNDERBIRDS Regular season games. Promotional schedule: Numerica Hockey Skate Bank Giveaway. March 1, 6:05 pm. $12-$40. Spokane Arena, 720 W. Mallon Ave. spokanechiefs.com
MODERN HULA HOOP DANCE FITNESS
Learn to maintain a rhythmic connection with large hula hoops. (For adults.) March 2, 2:30-3:30 pm. Free. Shadle Library, 2111 W. Wellesley Ave. spokanelibrary.org
PRUNING & PLANTING FRUIT TREES
Learn to prune and plant fruit trees in your landscape. March 5, 6:30-7:30 pm. Free. Otis Orchards Library, 22324 E. Wellesley Ave. scld.org
GONE TO THE DOGS & SKIJOR DAY
Dogs are allowed on the lower trail system all day when accompanied by their human with a pass. March 7. 49 Degrees North, 3311 Flowery Trail Rd. ski49n.com
LADIES’ DAY CLINIC A ladies-only clinic led by mountain instructors. The day-long event also features a morning stretch, coffee, lunch and a social hour. . March 7, 8:30 am-3 pm. $149. Mt. Spokane Ski & Snowboard Park, 29500 N. Mt. Spokane Park Dr. mtspokane.com
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Local doctor answers 5 common heart health questions
Don’t ask Dr. Internet if you have a heart-related question. Instead, turn to your health care provider for the answers — and advice. Here are questions Spokane-based Kaiser Permanente family medicine physician Dr. David Ward often hears from patients.
Would I know if I had heart disease?
Heart disease often doesn’t provide clues until you’re experiencing something more serious like a heart attack. “The tricky thing is that heart disease doesn’t always come with symptoms,” Ward says.
Most changes are subtle, he notes, such as more frequent headaches or dizziness. A quarter of adults between the ages of 18 and 40 have high blood pressure, and many may not even know. Check your blood pressure with a home monitor, at the pharmacy, or in the doctor’s office, and get your cholesterol checked.
What is a good resting heart rate?
Wearable devices like smartwatches make it easier to monitor your heart rate. Most people have a resting heart rate between 60 and 100, Ward says — a surprisingly wide range of normal, because “normal” varies from person to person.
“If there’s a 30-year-old cyclist who exercises regularly, a very low rate could make sense,” he says. “But the same low rate in someone who doesn’t exercise much, accompanied by fatigue, could indicate a problem with the conduction system of the heart.” Speak with your physician about whether your resting heart rate makes sense.
Does heart disease mainly impact men?
“Heart disease is the leading cause of death for men and women in the U.S., and more women die from
heart disease than cancer, COPD, Alzheimer’s disease and accidents combined,” Ward says. Women and men share many basic risk factors, but women may also have unique risks, including hormonal birth control use and pregnancy.
I’ve heard news reports of teens dying suddenly while playing sports. Should I worry?
As the parent of tween sons and as a basketball coach, Ward has a personal connection to this topic. “It’s not a common experience, but it does happen,” Ward says. Around 100 sudden athlete deaths happen annually, with half of those occurring in high school.
A number of underlying conditions could lead to sudden heart failure, but those conditions are often detected during an annual or sports physical. Your child’s doctor will listen with a stethoscope for a heart murmur or other abnormalities. Other warning signs could include fainting, dizziness, or trouble breathing while playing sports.
Is exercise worth it if I can’t get in a full 30 minutes?
“We should all be exercising because it may be the most important thing we can do for the heart,” Ward says. “Two minutes is better than zero minutes.”
Focus on activities you find engaging and exciting. It could be dancing in your living room, riding horses on a trail, or rowing Silver Lake. Start gently and increase sessions so you get to 150 minutes of exercise weekly, whether 30 minutes five times a week or 20 minutes seven times a week.
“If you miss a day, it’s OK. Be kind to yourself and get back on the horse.” Figuratively, but perhaps literally, too.
THEATER & DANCE
EVERY BRILLIANT THING A young boy creates a list of everyday things that bring him joy in a desperate attempt to lift the spirits of his depressed mother. Over the years, the list continues to grow as he confronts life. Feb. 27-March 15, Thu-Sat at 7:30 pm. $35. Hamilton Studio, 1427 W. Dean Ave. theaterontheverge.com (509-327-9501)
ANNIE This classic show tells the story of Little Orphan Annie and her relentless determination to live the life she’s always dreamed of. Feb. 28-March 2; Fri-Sat at 7:30 pm, Sat at 2 pm, Sun at 1 pm. $50$90. First Interstate Center for the Arts, 334 W. Spokane Falls Blvd. broadwayspokane.com (509-279-7000)
CINDERELLA The classic story of Cinderella, a sweet orphan who’s harshly mistreated by her step-mother and stepsisters. As a servant in their home, she longs to go to the King’s royal ball and win the heart of the prince. Fri-Sat at 7 pm, Sat-Sun at 3 pm through March 2. $17-$22. Kroc Center, 1765 W. Golf Course Rd. cytnorthidaho.org (208-667-1865)
RIDE THE CYCLONE At an abandoned amusement park, a mechanical fortuneteller comes to life, bringing with him six deceased high-schoolers tragically killed on the park’s infamous roller coaster. He has the power to return one of these youths to life, but they must decide who is most worthy of a second chance. Feb. 28-March 16; Thu-Sat at 7 pm, Sun at 2 pm. $22-$35. Stage Left Theater, 108 W. Third Ave. stagelefttheater.org
R.E.S.P.E.C.T A tribute celebrating the music of Aretha Franklin. This concert experience takes audiences on a journey of love, tragedy and triumph. March 7, 7:30 pm. $50-$90. First Interstate Center for the Arts, 334 W. Spokane Falls Blvd. broadwayspokane.com
THE WOLVES A fly-on-the-wall look at a girls’ high school soccer team as they go through their warm-ups. March 7-30; Thu-Sat at 7:30 pm, Sat-Sun at 2 pm.$15$30. Spokane Civic Theatre, 1020 N. Howard St. spokanecivictheatre.com
VISUAL ARTS
ANDREA JOYCE HEIMER: NO NAME THAT I KNOW OF Through collage-like layers of detail, Washington-based artist Andrea Joyce Heimer reconstructs tangled memories of her upbringing in rural Montana. The artist combines autobiography, fantasy, and dark humor to explore themes of loneliness and belonging. Tue-Sun from 10 am-5 pm through May 25. $9-15. Northwest Museum of Arts & Culture, 2316 W. First Ave. northwestmuseum.org (509-456-3931)
ART U.S.A.: ONE HUNDRED AMERICAN WORKS ON PAPER A collection of 100 pieces of art from the Jundt’s permanent collection depicting an expanse of American life from the years 1925-1950. MonSat from 10 am-4 pm through May 10. Free. Jundt Art Museum, 200 E. Desmet Ave. gonzaga.edu/jundt (509-313-6843)
ED & KAREN ROBINSON: PLACES, FACES AND SPACES An exhibition featuring the works of local artists Ed and Karen Robinson. Themes range from serene landscapes to vivid portraits. Mon-Fri
from 10 am-5 pm, Sat from 10 am-4 pm through Feb. 28. Free. Pend Oreille Arts Council Gallery, 313 N. Second Ave. artinsandpoint.org (208-263-6139)
JUDY KLIER & MARCIA MCDONALD: WE ARE FAMILY Sisters Judy Klier and Marcia McDonald showcase diverse paintings of animals, human beings and abstract shapes. Wed-Sat from 11 am-5 pm. through Feb. 28. Free. New Moon Art Gallery, 1326 E. Sprague Ave. newmoonartgallery.com (509-413-9101)
2025 REGIONAL FACULTY INVITATIONAL EXHIBITION A group exhibition featuring faculty art works from: Gonzaga University, Eastern Washington University, Whitworth University, Spokane Falls Community College and North Idaho College. Fri from 4-7 pm, Sat from 10 am-3 pm through March 8. Free. Gonzaga University Urban Arts Center, 125 S. Stevens St. gonzaga.edu (509-313-7201)
ART CLUB Youth and families are invited to create together and explore the world of art. Use everything Spark Central has to offer to craft, write or build a piece of art for yourself. Every Friday from 4-6 pm. Free. Spark Central, 1214 W. Summit Pkwy. spark-central.org (509-279-0299)
COMIC DRAWING MEETUP Draw comics with fellow artists while drinking tea and eating treats. First Saturdays from 3-5 pm. Free. Lunarium, 1925 N. Monroe St. lunariumspokane.com
HAND DRAWING WORKSHOP Learn the anatomy of hands and draw hands of a model in different poses. Pre-registration required. March 1, 10 am-2 pm. $56. Spokane Art School, 503 E. Second Ave. spokaneartschool.net (509-325-1500)
START WITH A CIRCLE: STYLIZING ANY ANIMAL Using several methods, including rounding out, elongating, and simplifying from reference, students find their own unique way of drawing recognizable animals without the box of accurate anatomy. Ages 11+. March 2, 10 am-2 pm. $61. Spokane Art School, 503 E. Second Ave., Ste. B. spokaneartschool.net
BASIC DRAWING Instructor Tom Quinn provides an introduction to monochromatic drawing, the foundation of all art media. There is a supply list for this class. Pre-registration is required. March 4-25, Tue from 10 am-noon. $112. Spokane Art School, 503 E. Second Ave., Ste. B. spokaneartschool.net (509-325-1500)
MARMOT ART SPACE 10TH ANNIVERSARY The gallery in Kendall Yards celebrates 10 years in business with a showcase of over a dozen artists. March 7, 5-8 pm. Free. Marmot Art Space, 1206 W. Summit Parkway. marmotartspace.com
OUTSIDER ART EXHIBIT In alignment with March Disability Awareness Month, Spark-Central is hosting a Disability Art Exhibit, showcasing and celebrating Spokane area and Northwest artists with physical, mental and developmental disabilities. March. 7-31, Mon-Fri from 8 am-5 pm. Free. Chase Gallery, 808 W. Spokane Falls Blvd. spokanearts.org
WORDS
WRITE TOGETHER: A COMMUNITY
WRITING SESSION Bring your current writing project and your favorite writing tools and prepare to write. Local novelist and Writing Education Specialist Sharma Shields will write alongside of you and
provide prompts and advice if needed. Feb. 28, 10 am-noon. Free. South Hill Library, 3324 S. Perry. spokanelibrary.org ARMCHAIR TRAVELERS SERIES This travel series is designed for adventurous travelers who want to share their journeys, allowing listeners to explore distant destinations. This week, Cecilia McGowan shares stories from Kenya and Tanzania. March 1, 11 am-noon. Free. Shadle Library, 2111 W. Wellesley Ave. spokanelibrary.org
A SEAT AT THE TABLE: JUDY CHICAGO’S “A SEAT AT THE TABLE” Dr. Meredith Shimizu, Professor of Art History at Whitworth University delves into the significance of various art movements and artists, providing an understanding of the art’s impact on society. March 2, 2-3 pm. $10. Northwest Museum of Arts & Culture, 2316 W. First Ave. northwestmuseum.org (509-456-3931)
TRACY BERG: BLUE BABY & ACUTE CORONARY REVASCULARIZATION Dr. Tracy Berg discusses her debut book Blue Baby & Acute Coronary Revascularization, the story about Dr. Ralph Berg, how he tried to save his son and how he helped bring and advance heart surgical procedures to Spokane. March 2, 11 am-1 pm. Free. Auntie’s Bookstore, 402 W. Main Ave. auntiesbooks.com
TYREE DAYE Daye reads from his breadth of work as part of WSU’s Visiting Writer Series. March 4, 6 pm. Free. Washington State University, 2000 NE Stadium Way. wsu.edu (509-335-3564)
BROKEN MIC A weekly open mic reading series. Wednesdays at 6:30 pm; sign-ups at 6 pm. Free. Neato Burrito, 827 W. First Ave. bit.ly/2ZAbugD n
Katy Bruya received lifesaving cardiac care after the birth of her second child. But her care team didn’t just save a heart – they saved a mother, a wife, a friend.
“They focused on caring for me as a whole person, not just this one organ that was going against me at the moment,” said Katy. “I really appreciated them seeing me for me.”
Katy joyfully gives to the Follow Your Heart campaign to help modernize Providence Heart Institute.
“I want to make sure our community has access to the very best heart care for decades to come.”
Learn how you can join Katy in supporting state-of-the-art, cardiac care, right here close to home. Visit www.Providence.org/inwaheart
POLITICS
Progressive Agenda
Cannabis has been Olympia’s big winner over the first two months of this year’s legislative session
BY WILL MAUPIN
Early activity shows that Washington lawmakers appear poised to make 2025 a banner year for the state’s cannabis policy landscape, which has remained largely unchanged since the legalization of recreational cannabis in 2012.
The first major deadline for bills introduced in the 2025 session of the Washington Legislature came and went last week, and a handful of cannabis-focused bills
brought forward this session have cleared that first hurdle. Feb. 21 was the final day for policy bills to be read in committee in their house of origin.
Ahead of that deadline, four cannabis-focused bills were advanced to the next stage of debate.
House Bill 1141, which would create collective bargaining procedures for agricultural workers in the cannabis industry, was the earliest bill pushed through. It advanced on a 6-3 vote from the House Committee on Labor and Workplace Standards in late January.
House Bill 1449, which would legalize home-grown cannabis, was passed by the House Consumer Protection and Business Committee with a 9-6 party line vote.
Senate Bill 5758, pertaining to the locations available for new business licenses issued under the state’s cannabis social equity program, advanced out of the Senate Committee on Labor and Commerce on a 6-1-1 vote, with one senator voting to push it forward without a recommendation.
Senate Bill 5403 was also passed out of the Committee on Labor and Commerce by the same vote as SB 5758. SB 5403 would legalize direct-to-consumer sales of cannabis by producers and processors, opening up an alternative to the state’s current dispensary-only marketplace.
Additionally, House Bill 1932, a last-minute addition to the 2025 docket, survived to see another day. The bill, which would legalize “consumption events” in “regulated environments,” had a public hearing in committee on the day of the deadline but has not yet been voted on.
Support for these five bills has split overwhelmingly along party lines during the first stages of debate, but that may not be a problem for their prospects as Democrats control both chambers of the state Legislature and the governor’s office.
While rightly viewed as one of the most progressive states in the nation on cannabis policy due to its groundbreaking early legalization push, Washington has since evolved into arguably the most conservative state with full-legalization.
That position could change dramatically if any of these bills, especially those focusing on progressive topics like social equity or collective bargaining, are ultimately signed into law. n
DAILY DEALS
Lawmakers in Olympia are considering plenty of green legislation.
GREEN ZONE
BE AWARE: Marijuana is legal for adults 21 and older under Washington State law (e.g., RCW 69.50, RCW 69.51A, HB0001 Initiative 502 and Senate Bill 5052). State law does not preempt federal law; possessing, using, distributing and selling marijuana remains illegal under federal law. In Washington state, consuming marijuana in public, driving while under the influence of marijuana and transporting marijuana across state lines are all illegal. Marijuana has intoxicating effects; there may be health risks associated with its consumption, and it may be habitforming. It can also impair concentration, coordination and judgment. Do not operate a vehicle or machinery under the influence of this drug. Keep out of reach of children. For more information, consult the Washington State Liquor and Cannabis Board at www.liq.wa.gov.
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NOTE TO READERS
JOIN THE COMMUNIST PARTY USA USA LIVABLE WAGE HEALTHCARE HOUSING
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.
43. “Fargo” family name
44. 1944 musical starring Judy Garland
48. Without
Cleaning cloth
50. Part of MIT, for short
Ocean Spray name starter 53. “___ Stop the Music” (1980 movie)
55. Channel Tunnel terminus 58. Classic Disney cartoon with some questionable depictions of Native Americans
62. On the double
63. Culinary knife cut that’s finer than julienne
64. Chem lab vessels
65. Punch from Pacquiao 66. Geneva, for one
1. ___-relief (sculpture style)
2. Frazier foe
3. Video game figure not controlled by the gamer (abbr.)
