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restaurant review

Mizuna

Dark chocolate and crystalized ginger torte

Pan Seared Duck Breast with Ginger-Lavender Honey

A Reason to

Celebrate Mizuna Restaurant and Wine Bar by Cara Strickland photos by Rick Singer

F

rom the moment you step inside Mizuna, it’s the light that catches your eye. Whether you’re there on a summer afternoon or evening, as the sun kisses the restaurant through the large windows, or slipping in from the dark of night and basking in the glow of the candles and lamps, as I did the other evening with friends, you may find your shoulders relaxing. This is light made for dining. It will soon become clear that the light is simply well-calculated to show off the beautiful (and endlessly delicious) culinary offerings to their best advantage. The details are important at Mizuna. From the comfortable, elegant decor, to the ar-

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ray of kind and professional staff, to the creative side dishes present with every entree, it’s obvious that you are in good hands. Mizuna has been, for me, a place of celebration, but I’ve learned in my repeated visits that even when I don’t come in with a celebration in mind, I find that the place makes me want to celebrate anyway. It’s hard to believe that Mizuna has been nestled in the heart of downtown Spokane since 1996. Some of you may remember the first five strictly vegetarian years. Now, in addition to a consistently innovative and frankly sumptuous menu featuring vegetarian and vegan offerings, Mizuna offers a completely separate menu (of a different color) which allows diners to choose high quality seafood and organic, hormone-free meats. Although many of these things have become buzzwords in recent years, Mizuna has offered Spokane these options for a long while, and I certainly hope that they will do so for another long while. On my recent visit, one of my guests ordered the Fig and Brie Stuffed Portobello Mushroom ($20), from the vegetarian

Spokane Coeur d' Alene Living Magazine 104  

Cheyenne Jackson and the Spokane Symphony

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