SUPPLEMENT TO THE INLANDER
B E HIND EV E RY BITE 2021
DINING OUT
GUIDE
Ambrosia Bistro takes sweet potato fries to another level
DINING OUT GUIDE 2021 INLANDER 1
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magine the moment. A beautifully composed plate of food comes floating through the dining room on a server’s steady arm. It’s placed on the table in front of you with a flourish. You grab your phone to snap a couple quick photos for social media, and dig in before the anticipation from your salivating taste buds becomes unbearable. Next, your senses begin to automatically identify the food’s myriad nuances: spicy, sour, sweet; chewy, crispy, creamy. Maybe it evokes a memory — a similar dish prepared for you long ago by a loved one, a special moment in time or place in the world. Before you know it, the meal is over, your plate wiped nearly clean. You sit back, wipe your mouth, take a sip of water. Your belly is full — perhaps even too full — and soon the check will come, and you’ll head home. At any time during this theoretical meal,
PHOTOGRAPHY BY YOUNG KWAK
or any real dining experience you’ve had, though, how often does your mind wander beyond the brain signals coming from your eyes, nose, mouth, hands? Do you often wonder just how the food made it from a field or farm or factory to this kitchen, your plate, your belly? What about the countless people whose own hands had a role in that extensive process, no less those of the chef of the restaurant you’re in? These are the sorts of questions and emotions we set out to ask and explore for this year’s fall Dining Out issue. We talked to three chefs and one restaurant owner about their personal and professional culinary journeys, their processes for menu and recipe creation, sourcing ingredients and much more. We hope these stories leave you both hungry to eat and hungry to learn more next time you dine at one of the region’s multitude of great restaurants. — CHEY SCOTT, Food Editor
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DINING OUT GUIDE 2021 INLANDER 3
Seasons of Pork They tweaked their seasonings and swapped out their pig farm, but Wild Sage’s tenderloin is as tender as ever BY DA N I E L W A LT E R S
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fficially, Wild Sage’s pork tenderloin au poivre is a year-round dish. Only the entree’s fresh, local vegetables change with the calendar, but as rain drizzles on the sidewalk outside the downtown eatery, it feels like a meal designed precisely for this very moment of the year: When summer retreats as autumn invades. You can watch the seasons change on the plate: A few flashes of green herb oil brighten one side. The brilliant colors of a watermelon radish. Crisp, fresh green beans — plucked by a small local farmer — are the last remnants of the fading summer. But then we plunge deep into fall: buttery mashed potatoes, vibrant rainbow carrots, roasted onion petals and a fan of thin crunchy apple slices. Finally, the pork itself. Calling it tenderloin is an understatement. Melt-in-your-mouth soft without tasting the slightest bit undercooked, topped with a light sweet-andsour gastrique, and basking in a rich, brown sauce.
W
Wild Sage Executive Chef Elijah Crume
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ild Sage Executive Chef Elijah Crume didn’t come from a long line of culinary talents. His parents, he admits, at risk of insulting them, were pretty terrible cooks. It wasn’t that they were doing anything wrong, exactly. They just didn’t have the time to spend. But Crume’s aunt? The way she baked croissants, pastries — peach pie! — all from scratch? That was something magical: Cooking as a joy of its own, not just as a necessity. “This is what food tastes like,” Crume remembers thinking. “And then my mind starts clicking. It’s like: How can I do this all the time?” So, by the age of 8 or 9, his life was set: He wanted to be a chef. One of his first cooking jobs was as a line cook at a hip, new, little Spokane restaurant called “Wild Sage.” In those early days, he says, some of Wild Sage’s offerings ended up “scaring the Spokane food scene.” ...continued on page 6
DINING OUT GUIDE 2021 INLANDER 5
Wild Sage’s pork tenderloin au poivre.
“SEASONS OF PORK,” CONTINUED... Maybe Spokane wasn’t quite ready back then for, say, prawns with their heads still attached. Gourmet cooking, at times, can be pretentious, even alienating. But it can also be a route to deepening the depths of the familiar, uncovering new contours of comfort food. Wild Sage’s pork tenderloin doesn’t come in an edible pillowcase. It isn’t a post-modern genre-inverting deconstruction on the concept of “pork-ness.” “It’s kind of a straightforward meat-and-potatoes kind of dish,” Crume says. Indeed. There’s meat. There’s potatoes. Even the fancy French “au poivre” simply means “peppered.” It’s just peppered meat and potatoes done with a kind of perfection. The original version was developed by the restaurant’s previous executive chef, Charlie Conner, a few years ago, when Crume was serving as his sous chef, the kitchen’s second-in-command. First, cover the tenderloin with the pepper rub. Next, sear it gently, before cooking very low and very slow in the Alto-Shaam, a high-tech kitchen oven that specializes in cooking food at precise temperatures for a long period. When it’s the absolute perfect temperature (at least 145 degrees, of course, the health inspectors reading this article say aloud) slice it on the diagonal, and serve it with mashed potatoes, veggies and two types of sauces. One is the gastrique. The other is a demi-glace — a classic French brown sauce made with veal stock — infused with sweet green peppercorns. The kitchen adds cognac, cooks it down, and finishes it off with heavy cream.
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Even after you’ve generously dipped every slice of pork in the demi-glace, there’s some left over. Swirl it through your mashed potatoes. Drag your carrots through it. Savor every last drop. The pork is the headliner of the dish. But it’s the brown sauce — the deep, rich chorus — that’s the true star.
And they changed their pepper rub. Today, it includes black peppercorns, green peppercorns, floral pink peppercorns, and mouth-numbing Sichuan peppercorns. But the flavor is “not overwhelmingly, punch-the-bass pepper,” Crume says. Credit the brown sugar, which not only serves as a glaze, but as a counterpoint to the intensity of the pepper. he employees who work here, it’s one of their “The balance of the spice on the pepper meeting the favorite dishes,” says Wild Sage sous chef brown sugar of the rub, but also the sweetness of the Mike Busto. He’s been working with Crume gastrique — it’s a really nice contrast,” Busto says. “Two since the days they both cooked at Sante, Jeremy Hanflavors, not colliding, but complementing each other.” sen’s high-end innovative French restaurant that closed But the pandemic’s legacy continues to linger. As several years ago. supply chain problems continue to reverberate throughCrume became Wild Sage’s executive chef in 2020, a out the entire food system, even longtime suppliers like hell of a time to start leading a restaurant. First, the lockSnake River Farms in Idaho were coming up empty some down shut down in-person dining entirely. When serving weeks. to-go orders was allowed, the restaurant’s team had to “‘Well, we don’t have pork belly anymore,’” Crume figure out how to translate a high-end fine-dining experiremembers hearing from the farm. “‘We don’t have pork ence into something they could package into to-go orders. tenderloin anymore; we don’t have pork chops.’” One riddle: How do you cook pork tenderloin to the Wild Sage switched to Carlton Farms in Oregon to right temperature so it tastes just as good for those who keep the pork coming. reheat it at home as for those who scarf it down immedi“But now we’re printing [the menu] in-house, because ately in the parking lot? every week we’re running into the same issue with someWith crisis comes opportunity, a chance to reexamine thing else,” he says. Sometimes it’s been skyrocketing beef the dish, down to sauces and seasonprices or the cost of cooking oil. ings. Crume modified the gastrique, the Outside the window, the skies are light sour-sweet pink peppercorn sauce gray. The air is getting colder. Great Wild Sage Bistro • 916 W. drizzled on top. local food is always about adapting to Second Ave. • Open Sun“We wanted something more flavorchanging seasons. It’s just that lately, Thu 4-9 pm, Fri-Sat 4-10 based,” Crume says. “Something that the seasons are changing faster than pm • wildsagebistro.com was sweeter, a better product.” ever. n • 509-456-7575
“T
DINING OUT GUIDE 2021 INLANDER 7
Keep it Simple Masselow’s Steakhouse’s new fixed-price menus help control quality, costs while serving 100 steaks a night BY C H E Y S COT T
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s she and her team begin pre-dinner prep on a recent Friday afternoon, Executive Chef Tanya Broesder realizes it’s been almost a year to the day since Masselow’s Steakhouse reopened after a six-month, pandemic-caused pause last year. When the award-winning steakhouse at Northern Quest Resort and Casino reopened last September, it introduced a totally new format of two fixed-price, coursed menus. Two options, a three-course menu at $70 per person and a four-course menu at $90, replaced the white-linen steakhouse’s previous a la carte-style offerings. Broesder says the new format has resulted in better efficiency and quality control of ingredients like its USDA Prime steaks, fresh seafood, seasonal produce and more. “It mainstreams the menu and keeps our food costs controlled, so we are utilizing everything we bring in, which means less waste and fresher product. We’re not keeping a bunch of things on hand that don’t [sell],” Broesder says. Masselow’s culinary team recently released the first of its seasonal fall menus, and continues to develop new items that may be included on the next iteration. Since it is a steakhouse, however, one thing that won’t ever leave Masselow’s two menu options is its USDA Prime beef, showcased in three steak options: a Manhattan steak, ribeye and filet mignon. (In industry-spreak, Prime beef is the highest USDA grade and comes from young, well-fed cows, featuring abundant marbling of fat and protein.) While there’s some distinction between this fall’s three- and four-course menus, diners can find an 8-ounce ribeye steak as an entree option on both. A meat-and-potatoes plate is a steakhouse
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classic after all, but under Broesder’s direction, the dish is both comforting and refined. “We ask for a minimum of a 28-day wet age before the steaks arrive to us from our vendors,” Broesder says. Wet aging is a process in which the meat is vacuum sealed, versus dry aging that exposes the meat to air inside a cooler. Both aging processes are done to allow natural enzymes to tenderize the meat. “Then we hand cut all the primal [cuts] here. And, you know, just seasoning with simple salt and pepper is all your steak needs,” she continues. “We don’t put a bunch of seasonings on there. We have a wonderful charbroiler and serve it with traditional things.” Those traditional accoutrements include buttery-smooth russet mashed potatoes plated with a flourish via a large decorative pastry tip, and a side of seasonal veggies lightly sauteed in oil and white wine that might be baby carrots one night and broccolini the next. For a steak sauce, Broesder chose a traditional French béarnaise. “Béarnaise is a very traditional steakhouse sauce,” she says. “I feel that the buttery tarragon plays well with the fat of the ribeye, but of course if a guest sees a different sauce, like a horseradish demi, we’ll offer whatever they’d enjoy.” This flexibility and focus on guests’ satisfaction is a hallmark of the Masselow’s experience,
Masselow’s Executive Chef Tanya Broesder
Masselow’s Steakhouse • 100 N. Hayford Rd., Airway Heights • Open Wed-Sun 5-10 pm • northernquest.com • 509-481-6020
Masselow’s USDA Prime ribeye
where white-gloved waitstaff present each artfully plated dish, and the wine and spirits list offers some of the most luxurious, highend brands to be found in the Inland Northwest. “We have one goal, which is to make our guests happy,” Broesder says. “And it’s not about me writing a menu and handing it to my team, it’s about us creating a menu so that we all buy in as a group and we’re all proud of this menu.” If guests aren’t ready to commit to an entire three- or fourcourse meal — both are filling and include a bread course and palate-whetting amuse bouche, in addition to a salad course and dessert; the four-course adds a round of appetizers — Masselow’s lounge still serves an a la carte selection. The lounge offerings include several shareable appetizers and fully portioned entrees, including steak and a burger. Broesder expects Masselow’s switch from a la carte to a fixedprice menu to be permanent, especially considering the myriad challenges that have arisen in the hospitality industry since the pandemic began, from staffing and ingredient sourcing struggles to rising costs all around. “Between the dining room and the bar, we probably serve about 100-plus steaks a night,” she says. “Doing this, we get to control the flow of the dining room so no guests feel rushed, and we do ask for reservations so we can make sure things are placed, and so the restaurant doesn’t get too full because then it’s noisy and less enjoyable.”
SERVING BREAKFAST & LUNCH DAILY
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roesder has been with Masselow’s since 2009, starting as a cook before landing a promotion to sous chef and eventually to executive chef in 2014. The rural Iowa native has loved being in the kitchen and caring for others through food since childhood. “I grew up on a dairy farm in Iowa, and we were just constantly going — butchering something, canning something, pickling — and we had a garden that we all took care of,” she recalls. “We had laying hens for eggs every day, and we’d bottle feed calves. Just doing all of that growing up, it changes your perspective on things. Your work ethic is different, and your drive to achieve the things you want,” she continues. At home, she usually took the lead on family meals. “I’d make supper while my dad and siblings were out doing chores,” she says. Broesder’s lifelong passion of caring for others through a hearty, lovingly prepared meal continues for her staff. Each Sunday, the Masselow’s team has a “family dinner” before opening for dinner service, and before the staff head into their two days off each Monday and Tuesday. “We create a meal for the front and back [of house] and have that meal together, and then by 4 pm we’re back to business to make sure we’re set and open at 5 pm,” she says. “We literally are a family unit, spending eight hours a day, five days a week, together. To have people back in the kitchen a year ago was so amazing.” The chef’s family roots at Northern Quest stretch a little deeper than her tight-knit team. Broesder met her husband of seven years, Peter Disantis, at the venue. Disantis runs the casino’s Riverbank Taphouse and its team member dining room. “We have crazy, almost opposite schedules, so it’s nice to have your other half in the same building as you — you actually get to see them a little bit,” she says. “But it’s also great because he’s been here for 16 years, and I’ve been here 12. To see where we have come, [Masselow’s] used to be a gravel lot when I first started here!” n
517 N. Pines • Spokane Valley
7640 N. Division • North Spokane
littleeurorestaurant.com • 509.891.7662
oldeuropeanbreakfast.com • 509.467.5987
Hours: 7am-2pm Everyday
New Fall Menu Coming October 18th! Classic flavors are always in season!
vieuxcarrespokane.com (509) 495-1400 1403 W Broadway Spokane DINING OUT GUIDE 2021 INLANDER 9
That’s a Mole
ABOVE: Terraza Executive Chef Bjorn Thompson FACING PAGE: Terraza’s chicken en mole negro
Terraza Waterfront Café infuses a passion for Central and South American cooking into its complex chicken en mole negro BY C A R R I E S COZ Z A RO
S
cratch-made is the standard when it comes to fine dining, yet the construction of some dishes can require a heavierthan-usual lift of ingredients, preparation or technique. With a whopping 31 ingredients and several days of prep and processing just for the sauce, Terraza Waterfront Café’s chicken en mole negro is just such a dish. There are five parts to this $24 entree: sauce, chicken, rice and beans, slaw, and a garnish of fried plantains. The superstar of the dish is the mole (pronounced mo-LAY), which translates to sauce in Nahuatl, an Aztecan language native to southern Mexico and parts of Central America. And like salsas or curries, this Mexican mother sauce follows a few basic rules like using chilis, fruits and nuts, yet varies widely across Mexico. “Mole is quite ubiquitous as a concept but can be as unique and personal as a last name to families in Mexico and central America,” says Terraza Executive Chef Bjorn Thompson. The restaurant’s mole recipe is inspired by owner Doug Johnson’s heritage and Thompson’s travels in Mexico, as well as cooking among people from all over Latin America. Mole negro hails from the Oaxacan and Puebla regions of
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Mexico and is characterized by its velvety, thick texture and dark color, which owes more to the toasted chilis than the inclusion of chocolate. Indeed, chilis are an essential ingredient in mole, and Terraza uses a variety. “Each type of chili has its own flavor profile,” Thompson says. “Some are more fruity, some more earthy, and some add heat,” he says. He uses negro, pasilla, ancho and guajillo chilis, toasting them to bring out their flavor. “Think of toast versus bread,” says Thompson, who rehydrates both the toasted chilis and the fruit component of the dish, raisins, by soaking them in Terraza’s Bolivian blend coffee. Next up are nuts and seeds, which, when toasted and pureed, give mole a smooth, rich texture and “buttery mouthfeel without the use of dairy,” says Thompson. Terraza’s mole uses almonds, pecans, peanuts and pumpkin, sesame and fennel seeds, but also fennel pollen, which adds a more intense fennel flavor and floral notes, he adds. Breadcrumbs are made from telera bread, leftover from Terraza’s sandwiches and hamburguesa, which also thickens the sauce.
Terraza Waterfront Cafe • 1950 Bellerive Lane, Coeur d’Alene • Open Mon and Wed-Fri 11 am10 pm, Sat 10 am-10 pm, Sun 10 am-9 pm • terrazacda.com • 208-758-0111
Meet, Eat and Have Fun
Into the stock made from vegetable scraps goes tomato, onion, tomatillo, garlic and plantain, plus herbs — allspice berries, cinnamon, cloves, cumin seed, fresh oregano, thyme and marjoram — and all the other ingredients, along with some Mexican chocolate. Everything gets simmered for a few hours, then pulled from the heat and allowed to cool enough to begin the blending process. “With the small space that we have in our kitchen and no huge industrial equipment, we use two Vita Prep blenders, and sometimes they overheat in the process and have to be cooled down for a couple hours before they will function again,” says Thompson, who makes the mole negro in five-gallon batches. A bit of kosher salt and sugar are added at the very end, says Thompson, whose two rules in the kitchen are to taste and season everything. Mole can be paired with any number of other dishes, and Terraza’s chicken was chosen to showcase the sauce “because it is the least obtrusive and also one of the most commonly used” in Mexican cooking, Thompson says. Terraza elevates the humble chicken through its sourcing of free-range poultry and by preparation. The airline cut of the breast with the first wing joint still attached makes for a moister dish that’s further enhanced through tenderizing and brining for 24 hours in a mixture of water, salt, apple cider vinegar and agave. Accompanying the chicken is a hearty bed of gallo pinto, Terraza’s Costa Rican version of rice and beans. The scratch-made recipe includes black beans, bell peppers, onion, cilantro, Costa Rican Lizano sauce (similar to Worcestershire), ginger, garlic and some special spice blends.
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Finally, a side of slaw adds a fresh, brightness to the dish via crunchy jicama, cilantro and green cabbage. The dressing features pineapple juice, shallots, Dijon mustard and olive oil plus hoja santa or holy leaf, which Thompson describes as having notes of mint, basil and slight eucalyptus. Response so far to the chicken en mole has been good, including with diners familiar with Latin American cuisine. Since opening this spring, Terraza has experienced similar challenges as other restaurants, like specialty ingredient sourcing. However, anticipating that its relatively new staff might be unfamiliar with Central and South American food, management has also focused on training and building a strong team. “We have had many compliments on our staff, and I thoroughly believe that we retain them because of how we treat them,” Thompson says. n
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DINING OUT GUIDE 2021 INLANDER 11
A Sweet Staple Since opening 15 years ago, Ambrosia Bistro has become a Spokane Valley dining destination BY S . M I C H A L B E N N E T T
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estaurateur Scott Cook spent a number of years as a managing partner in Chili’s Bar & Grill, but in 2006 he started looking for a change. He’d been doing legwork for a friend trying to open a brewpub in Spokane when his wife, Kara, asked, “Well, if you’re going to do that for somebody else, why not just do it for yourself?” So, he did. Ambrosia Bistro opened in 2005 and quickly became more of a fine dining restaurant than Scott and Kara Cook had originally intended. Over the past 15 years, it’s been featured in Wine Spectator three times and has won many local culinary accolades, such as the Epicurean Delight First Course award. “We never set out to be an award-winning restaurant,” Scott says. “We’re more known for our personalized level of service and as a neighborhood hangout.” Truthfully, Ambrosia can be classified as “polished casual” dining with loyal customers who return not just for the food, but also for the staff. Four front-of-house employees have been with the Cooks since before the doors even opened. “They were there painting the walls and putting furniture together,” Scott recalls. Ambrosia is also a kitchen away from home. All three of Scott’s sons grew up at the restaurant and worked their first jobs there. One of his sons, Tanner, currently helps run the restaurant. Customer loyalty is also a family affair as Ambrosia sees a third generation of diners coming through the door. “Mom and dad brought the kids,” says Scott, “and now the kids are married and they’re bringing their children. That’s just awesome.”
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n 2007, the Cooks hired their first executive chef, Jeremiah Timmons. “If there was a Build-A-Bear for chefs, Jeremiah would have been our Build-A-Bear,” says Kara. Although Timmons has moved on to pursue other culinary endeavors, he and the Cooks established a well-rounded menu that still incorporates not only a variety of cuisines, but also takes common menu staples and elevates them to a more polished level. For example, Ambrosia’s bistro burger ($16) is made with a juicy mix of Wagyu and Angus beef, and one of its toppings is a housemade sweet relish aioli. The sriracha burger ($16) takes this staple to another level with avocado, jalapeños and a creamy sriracha sauce. The curry chicken ($24) isn’t just curried chicken. The creamy sauce and fluffy rice are enhanced with apricots, and the whole dish is topped with crunchy cashews. Two pasta dishes — prawns and purses ($27) and the Cajun pasta ($25) — offer drastically different flavors drawn from cuisines around the U.S. Black truffle essence enhances the porcini stuffed pasta purses, and a New Orleans mix of proteins gets a fiery kick from Cajun spices.
12 INLANDER DINING OUT GUIDE 2021
ABOVE: Ambrosia’s sweet potato fries FACING PAGE: Ambrosia owners Scott and Kara Cook with their son/manager Tanner Cook.
One of the appetizers from Timmons’ 2007 menu became an Ambrosia staple and has since remained one of its most popular dishes. “It’s so unusual,” says Scott. “People can’t really find anything like it at any other restaurant in town.” Timmons’ sister-in-law and her husband, who is of Indian heritage, were dancers at the Royal Winnipeg Ballet in Manitoba, Canada. During a visit to their home, Timmons enjoyed true Canadian poutine at a local restaurant, as well as authentic Indian dishes cooked by his brother-in-law. Experiencing these foods side-by-side, the chef was inspired to combine the concept of poutine with the intense flavors of Indian cuisine, thus creating Ambrosia’s exclusive sweet potato fries ($9). Ambrosia’s menu is modest with its titles. Sweet potato fries is a common dish on many restaurant menus, but further inspection reveals Timmons’ unique reworking of what seems simple to start, with a decadently creamy garam masala sauce, goat cheese and scallion. The stack of perfectly crisp, bright orange fries is both sweet and savory.
Sweet potatoes were domesticated in South America around 5,000 years ago, and a recipe for fries made with these tubers was first published in the early 1930s by the famous agricultural researcher and innovator George Washington Carver. He couldn’t have known how popular they would become in the early 21st century. Ambrosia’s sauce uses a specific blend of Indian garam masala spices that has remained mostly unchanged since the dish was first introduced. “One of the biggest focuses at our restaurant is consistency,” says Scott. “The food needs to stay the same in style and quality, but that’s a little tougher to do today.” Recently, the consistency of this dish was challenged when the restaurant had difficulty sourcing its spice blend due to COVID-19 supply chain issues. They switched briefly to another brand, but the results were noticeably different. So, the Cooks spent time tracking down another supplier of the dish’s original garam masala, and the sauce is once again impeccable. The spice blend imparts a level of flavor without heat that invokes both the comfortable and the exotic in each bite. Traditional Indian garam masala blends include fennel, bay leaves, black and white peppercorn, cloves, cumin, coriander, red Ambrosia Bistro • 9211 E. Montgomchili powder, nutmeg, ery Ave., Spokane Valley • Open Tueand cardamom. Thu 11 am-8 pm, Fri-Sat 11 am-9 pm • The fresh and ambrosia-bistro.com • 509-928-3222 tangy, soft goat cheese cuts through the rich sauce, making what could be a heavy dish effortless to enjoy with every forkful. Paired with the expertly knifed scallion, the cheese perfectly completes this scrumptious dish. Whether you’re an Ambrosia regular or heading there for the first time, this delectable and interesting twist on poutine is a musthave as an appetizer, a main dish or alongside a succulent burger. Share with family or savor each bite solo while sipping a glass of award-winning wine on their newly renovated dining patio. n
DINING OUT GUIDE 2021 INLANDER 13
pozole
DINING OUT
fall is here, eat
2021 GU I DE
ABI’S ARTISAN ICE CREAM . . . . . . . . . . . . . . . 3
BACKYARD PUBLIC HOUSE . . . . . . . . . . . . . . 15
BARNWOOD SOCIAL KITCHEN & TAVERN . . . . . . . . . . . . . . 15
BRICKWEST BREWING . . . . . . . . . . . . . . 15
CHECKERBOARD TAPROOM . . . . . . . . . . . . . . 15
COCHINITO TAQUERIA . . . . . . . . . . . . . . 14
CREPE CAFE SISTERS . . . . . . . . . . . . . . 16
DE LEON’S TACO & BAR . . . . . . . . . . . . . . 11
EAT GOOD GROUP . . . . . . . . . . . . . . . 7
EL QUE . . . . . . . . . . . . . . 16
THE ELK PUBLIC HOUSE . . . . . . . . . . . . . . 16
ELLIOTTS AN URBAN KITCHEN . . . . . . . . . . . . . . 16
GORDY’S SICHUAN CAFE . . . . . . . . . . . . . . 17
HANG 10 HAWAIIAN BBQ . . . . . . . . . . . . . . 15
HAYMAKER . . . . . . . . . . . . . . 15
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14 INLANDER DINING OUT GUIDE 2021
INLAND CIDER MILL . . . . . . . . . . . . . . . 3
LITTLE EURO/OLD EUROPEAN . . . . . . . . . . . . . . . 9
LOGAN TAVERN . . . . . . . . . . . . . . 17
LORD STANLEY’S . . . . . . . . . . . . . . 17
MARYHILL WINERY . . . . . . . . . . . . . . 18
MOON TIME . . . . . . . . . . . . . . 16
NORTH HILL ON GARLAND PUB . . . . . . . . . . . . . . 18
NORTHERN QUEST RESORT & CASINO . . . . . . . . . . . . . . 20
REMEDY KITCHEN AND TAVERN . . . . . . . . . . . . . . 15
SATAY BISTRO . . . . . . . . . . . . . . 19
SCRATCH RESTAURANT & LOUNGE . . . . . . . . . . . . . . 19
SHAWN O’DONNELL’S . . . . . . . . . . . . . . . . AMERICAN GRILL & IRISH PUB . . . . . . . . . . . . . . 19
THE SWINGING DOORS . . . . . . . . . . . . . . 11
TWO SEVEN PUBLIC HOUSE . . . . . . . . . . . . . . 16
UNCLE RUSTY’S DINER . . . . . . . . . . . . . . 17
VERSALIA PIZZA . . . . . . . . . . . . . . . 3
VIEUX CARRE NOLA KITCHEN . . . . . . . . . . . . . . . 9
VOLSTEAD ACT . . . . . . . . . . . . . . 15
SPOKANE VALLEY’S NEWEST South Hills NEIGHBORHOOD PUB – neighborhood THE ANSWER TO WHAT THE joint serving Upscale VALLEY HAS BEEN MISSING! Gastropub fare 6412 E TRENT • COMING SOON! Downtown's best kept secret. Great happy hour deals. Pre-prohibition era craft cocktails. SPOKANE’S BEST CATERING. ANY SIZE. ANY BUDGET. Award winning local BEST EVENT LOCATIONS IN SPOKANE! brewery & taproom in downtown’s West End Friendly Staff. Amazing Eats. Unbeatable Happy Hour. TWO UNIQUE EVENTS SPACES PERFECT FOR YOUR NEXT CELEBRATION! Reserve today! niki@goodwingroupco.com or 509-869-6595 Spreading “Aloha” with every bite! Fabulous catering options! 909 S Grand Blvd, • 509.747.7737 • HANG10BBQ.COM DINING OUT GUIDE 2021 INLANDER 15 Just South of Hillyard
4.55” wide by 5.4” high
Cu Cre a C a s isi tiv ua l ne e
4.55” wide by 5.4” high
Visit w our nenent perma ! hometo
We offer vegan & gluten free options
next ad Olmste Park
441 N. Nettleton St.
Ingredients With Integrity
9am-9pm M-Sa with brunch til 2pm | 9am-2pm Sunday
EVERY NEIGHBORHOOD SHOULD BE SO LUCKY!
crepecafe.sisters@gmail.com • 509-991-7532 • CrepeCafeSisters.com
2209 N. Monroe | 509-866-0850
1602 Sherman #116 Coeur d Alene, ID 208-667-2331
1931 W Pacific Ave. Brownes Addition
1602 Sherman #116 Coeur d Alene, ID
FOR MORE INFO AND TO SEE OUR WEEKLY SPECIALS GO TO 16 INLANDER DINING OUT GUIDE 2021
2727 S Mt Vernon #5 South Hill
141 S Cannon. Browne s Addition
WWW.WEDONTHAVEONE.COM
4.55” wide by 5.4” high
Join us for daily specials All Day Happy Hour Monday Taco Tuesday J ia o zi D umplin gs
Ga n Pu ng Ch i ck en
Sha Cha Green Beans
OPEN FOR DINE IN & TAKE OUT
Tue-Sat 4PM-Close ~ gordysspokane.com ~ E. 501 30TH Ave ~ 509.747.1170
FAMILY OWNED AMERICAN STYLE DINER SERVING HOME STYLE BREAKFAST AND LUNCH
Wing Wednesday Thirsty Thursday Brunch on Saturday & Sunday
Open 7AM-3PM DAILY DINE IN OR DELIVERY
W E SE R V E BEER & WINE
Hamilton & Sharp in the GU District 509-474-0584 • logantavernspokane.com
1412 W, 2ND AVE, SPOKANE • 509-474-9214
SPOKANE’S
OPEN 11 Daily
BEST
10 on Sundays for football
HOCKEY BAR
EVERY NHL GAME (and other sports too!)
Ten 70” TVs Six 65” TVs 165” HD projector screen
full bar great food
Seattle Kraken’s bar alliance We have been selected to be in the Anchor Alliance
108 N Washington St #101, Spokane • LordStanleysSpokane.com DINING OUT GUIDE 2021 INLANDER 17
FOUR NORTHWEST
TASTING ROOMS
VOTED SPOKANE’S
WITH REGIONALL INSPIRED
BISTRO MENUS
#1 BEST WINE TASTING ROOM #3 BEST LOCAL WINERY & BEST TASTING ROOM PATIO
Showcasing the rich and diverse flavors of Washington state wine pa with passion, patience and balance. GOLDENDALE SPOKANE VANCOUVER WOODINVILLE MARYHILLWINERY.COM @MARYHILLWINERY
4.55” wide by 5.4” high
4.55” wide by 5.4” high
A REFRESHINGLY UNIQUE PUB
THE OLD NORTH HILL MASONIC TEMPLE IN THE GARLAND DISTRICT
COME ON BY, GRAB A DELICIOUS DRINK, A BITE TO EAT WITH YOUR FRIENDS.
OCTOBER ISSUE ON STANDS NOW!
NORTH HILL ON GARLAND PUB 509-315-5881 • 706 W GARLAND AVE SUITE B NORTHHILLONGARLAND.COM
18 INLANDER DINING OUT GUIDE 2021
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Scratch utilizes the freshest, organic and locally-sourced ingredients to prepare unique and tantalizing meals. Our menu changes often to showcase a constantly-changing variety of specialty items.
1007 W 1ST AVE (509) 456-5656 SCRATCHSPOKANE.COM 4.55” wide by 5.4” high
TASTE NORTHWEST FRESH! 2501 N 4th St • Coeur d’Alene • 208.765.2555 sataybistro.com Open Monday-Saturday 4pm - close reservations recommended dine in | takeout | craft cocktails | outdoor dining | outdoor dining [ heated ]
ISH! E FULL IRnd COME TRYidTH ay 9a-1p Su & ay rd ay, Satu
Breakfast served Fr
Locally Owned & Operated a neighborhood pub bringing together traditional Irish and American fare, draft beers and good times.
spitality & delicious food Come in and enjoy our Irish Ho ~ ~ 45-seat meeting room available
719 N MONROE ST. • SPOKANE •
509
326-7251
DINING OUT GUIDE 2021 INLANDER 19