New York Peppercorn Steak MAX at Mirabeau, 1100 N. Sullivan Road
12-ounce USDA Prime Peppercorn Steak with a four-pepper crust and brandy demi-glace, served with herb roasted potato and vegetables, paired with a selection from a wine list that has been recognized as the class of the region.
WHY YOU’LL LOVE IT One of the most popular dishes at the award-winning restaurant, it features a blend of four peppercorns and spice, then caramelizes and sears this USDA Prime grade steak to the guest’s specifications. The finish is a French cream demi-glace reduction. The whole nature of the dish is created by a three-day simmering process of roasting veal bones in-house to create an intense, flavorful stock, which gives the base for the finalization of the sauce and the tantalizing overall flavor. Then there’s the wine. Wine Spectator recognized MAX at Mirabeau with its “Best of Award of Excellence,” the only restaurant in the Inland Northwest to achieve the distinction (four others received Awards of Excellence, one level lower). Featuring wines from Washington, California and Oregon, as well as popular MAX house wines resulting from local partnerships, the Spokane Valley restaurant has become known for an extensive wine list that is the class of the region. MAX’s wine experience takes center stage on the first Wednesday of month (subject to temporary gathering restrictions put in place to combat COVID-19). On these Wednesdays, a local artist and regional winery are featured for a reception that includes complimentary hors d’oeuvres. A complete wine list, menu and information about events is available at maxatmirabeau.com. For more on MAX at Mirabeau, see ad on page 78.
Herb Chicken Mediterranean Pizza Papa Murphy’s Take ‘N’ Bake Pizza 1318 N. Liberty Lake Road
Papa Murphy’s crispy thin crust topped with olive oil, chopped garlic, whole-milk mozzarella, grilled chicken, fresh spinach, sun-dried tomatoes, crumbled feta and zesty herbs. Also available on original or pan crust.
WHY YOU’LL LOVE IT Don’t tell Ed Elliott you’re not supposed to choose favorites. The marketing director for Liberty Lake Papa Murphy’s and five other Inland Northwest franchises has spent the better part of two decades making, baking and sampling every pizza on the Papa Murphy’s menu. But bump into him leaving the store on a Friday night with a take-home pie? It’s going to be the Herb Chicken Mediterranean. “Honestly, it’s the healthiest, best-tasting pizza I’ve ever had,” he said. “I’ve been doing this for a long time. I still eat that pizza. I’ve never burned out on it.” For Elliott, the allure begins with a “very Italian, really simple sauce” consisting of chopped garlic in olive oil. A bit of added Greek influence give the pizza its Mediterranean name. About the only thing he likes better at Papa Murphy’s than the Herb Chicken Mediterranean is the team he works with every day. From the Liberty Lake crew, to the teams at the other
locations, to the local, family ownership, Elliott is proud how every person is truly “part of the family.” The local franchise is operated by a business founded in Hayden in 1992 by Inland Northwest residents Bill and G’Nell DeLack. For more on Liberty Lake Papa Murphy’s, see ad on page 89.
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