Inlander 02/21/2019

BLACKFACE

HOW LOCAL UNIVERSITIES ARE TACKLING IT PAGE 20

THE WINNER IS...

NATHAN WEINBENDER’S OSCAR PICKS PAGE 34 SPRING TRAINING OH, TO BE A MARINERS FAN PAGE 25 FEBRUARY 21-27, 2019 | BRAIN FOOD

TIPS ON MAKING THE MOST OF THESE 10 TASTY DAYS FRESH INGREDIENTS: WHO’S NEW IN 2019?

Anna Vogel, chef and co-owner of Italia Trattoria

SUPPLEMENT TO THE INLANDER

INLANDER RESTAURANT WEEK

INSPIRED DISHES INSIDE: MENUS FROM ALL 100+ RESTAURANTS

YOU BET THERE’S A LINK

BETWEEN HAPPINESS AND SAVING MONEY.

Tips and articles at BeFinanciallyAwesome.com Be Financially AwesomeTM

INSIDE VOL. 26, NO. 19 | COVER PHOTO: YOUNG KWAK

COMMENT NEWS MILLER CANE CULTURE

5 13 22 25

RESTAURANT WEEK FOOD FILM MUSIC

28 30 34 39

EVENTS 44 I SAW YOU 46 ADVICE GODDESS 54 GREEN ZONE 48

EDITOR’S NOTE

F

ive reasons to eat out during Inlander Restaurant Week: 5. There’s no math required. (Every restaurant is serving special three-course meals at the fixed price of $21 or $31.) 4. You can pay it forward. (Post about your dining experience on social media with the hashtag #IRWRaveReviews, and Sysco will donate five meals to Second Harvest, Restaurant Week’s designated charity.) 3. The economy. (Your hard-earned cash supports local restaurants during one of the slowest times of year.) 2. Booze. (All participating restaurants are offering locally sourced libations to pair with dinner.) 1. Choice. (You have tons of them, with more than 100 restaurants serving everything from comfort food to haute cuisine. Admittedly, it can be overwhelming, but inside you’ll find the official guide with everything you’ll need to navigate the 10 tastiest days of the year.) Bon appétit!

— JACOB H. FRIES, Editor

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INLANDER SPOKANE • EASTERN WASHINGTON • NORTH IDAHO • INLANDER.COM 1227 WEST SUMMIT PARKWAY, SPOKANE, WA 99201 PHONE: 509-325-0634 | EMAIL: INFO@INLANDER.COM

THE INLANDER is a locally owned, independent newspaper founded on Oct. 20, 1993. It’s printed on newsprint that is at least 50 percent recycled; please recycle THE INLANDER after you’re done with it. One copy free per person per week; extra copies are $1 each (call x226). For ADVERTISING information, email advertising@inlander.com. To have a SUBSCRIPTION mailed to you, call x210 ($50 per year). To find one of our more than 1,000 NEWSRACKS where you can pick up a paper free every Thursday, call x226 or email justinh@inlander.com. THE INLANDER is a member of the Association of Alternative Newsmedia. All contents of this newspaper are protected by United States copyright law. © 2019, Inland Publications, Inc.

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WHAT’S YOUR FAVORITE THING TO DO ON AN UNEXPECTED SNOW DAY?

PUBLISHER

J. Jeremy McGregor (x224) GENERAL MANAGER

EDITORIAL Jacob H. Fries (x261) EDITOR

MICHELLE ESPINOSA My favorite thing to do is going sledding.

I’m from California so I’ve never had a snow day, so it’s really fun to get a few sleds and make jumps.

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Wilson Criscione (x282), Josh Kelety (x237), Daniel Walters (x263), Samantha Wohlfeil (x234)

Play with my animals.

What animals do you have?

I have a horse, named Lady. And then I have a goat, and his name is Lokie.

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LIV MCSHANE Probably, this is kind of lame, but going to the big gym. Like Rudolf [Fitness Center] because I never make it to that side of campus, so it’s nice to have a long gym session.

That’s so nice.

It’s kind of lame. But it’s nice to get some endorphins going.

Carolyn Padgham-Walker (x214), Emily Walden (x260) SENIOR ACCOUNT EXECUTIVES

Autumn Adrian (x251), Mary Bookey (x216), Jeanne Inman (x235), Claire Price (x217), Wanda Tashoff (x222) ACCOUNT EXECUTIVES

Kristina Smith (x223) MARKETING DIRECTOR

PRODUCTION & SUPPORT Wayne Hunt (x232) PRODUCTION MANAGER

HENRY ECHTERNKAMP I just really got into snowboarding over winter break, so that was something I really wanted to do. But the roads were pretty bad so I ended up just going over to Jepson [Center].

And you just snowboarded behind Jepson?

Yeah, it’s a super fun time.

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QUINN SNYDER My favorite thing to do — well, it’s a snow day, so I like to take advantage of that. I went out with my girlfriend and we made a snowman.

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COMMENT | BUSINESS

FAMILY LAW Divorce Spousal Maintenance / Alimony Child Support Modifications Parenting Plans

Craig Mason

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Leadership Must Evolve How the workplace has become multidimensional

BY KEVIN PARKER

A

n article in the Wall Street Journal last month confronted the idea that traditional employee benefits no longer satisfy employees as they once did. This idea is centered around the fact the individual is evolving and changing. Employee benefits were first construed

by Henry Ford during World War II as a result of the government-imposed wage price controls limiting what employers could pay employees.

Unsatisfied with this regulation and under the umbrella of a booming business, Ford decided to provide health insurance as a benefit for his employees, ushering in the era of employee benefits. Since this time, employee benefits have been centered around the notion of providing external awards to employees as an expression of gratitude. Yet today, employees are not exclusively interested in the traditional exterior benefits as

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previous generations have been.

Rather, this new generation of employees is much more interested in self-development, experiences and growth. This emerging generation is intensely interested in their interior as they operate under the worldview that their interior dictates their exterior. This fundamental truth is challenging our contemporary understanding of leading and serving in the workplace.

Ford provided health benefits in a time where one generation dominated the workforce.

In a stark contrast, the cultural framework of today’s workplace includes four very different

SAY WHAT?

DO SOMETHING!

“If we forget this history of racism or simply don’t know about it anymore, we can unintentionally hurt others.”

MARDI BRAS: Collect donations from friends, family and coworkers of bras, underwear and feminine hygiene products and bus passes to be distributed to vulnerable women in Spokane. Volunteers of America and Transitions women’s shelter are hosting a celebratory drop-off party on Fat Tuesday. March 5 from 5-8 pm. Berserk, 125 S. Stevens.

Details at Facebook: Spokane Mardi Bras and app.mobilecause.com/vf/ MardiBras

Dale Soden, a history professor at Whitworth University who now teaches incoming freshmen about the history of blackface. See that story on page 20.

FEBRUARY LASER SPECIAL generations. The Baby Boomers, born between 1946 to 1964, were taught to never trust anyone over the age of 30. They are optimistic, engaged in society and hopeful. They wanted to make America perfect and believed they could do so.

From 1965-1981, Generation X emerged onto the scene.

They grew up in the ’70s, and when the ’80s rolled around, this generation heard relentless optimism from a president who routinely disseminated the idea that people could do and be anything they desired. Generation X deliberately places their faith in the individual and their own potential.

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The next generation arriving onto the scene proved to be a conundrum on several levels, the Millennials. This is a self-confident generation; they grew up with spawning technology and readily experience infinite knowledge at their fingertips. They ask deep philosophical questions from a very young age, demonstrating their intellectual horsepower. Millennials covet the idea of work-life balance. They struggle with the establishment and differ from Generation X who cherished the idea of the individual rising to great heights by sheer will and determination.

The Millennials cherish a collectivist approach to society, believing the rise of an individual is likely at the expense of someone else. They wisely ask “why” 40 years before the average American typically has asked the same question.

Emerging now is Generation Z. They are ambitious, selfdriven and view work-life balance as a barrier to their long-term career goals. While colleges decreased in enrollment the last several years in particular, a reversal trend is now surfacing, which is very likely the direct result of Generation Z’s desire for the best education they can obtain. This is a generation with interwoven values desiring a strong education and willing to pay for the best education they can obtain. Arguably, one can draw the conclusion that Millennials most closely resemble hippies in the classical sense, while Generation Z most closely resemble yuppies.

Employers no longer have the luxury of insouciantly approaching a one-dimensional work force. On the contrary, the current workforce is an entanglement of these four generations.

The reason employees are valuing the expansion of their interior is because of their belief that personal growth and development leads to a more satisfying and meaningful life.

Our contemporary understanding of leadership must become more sophisticated than in years past for the fundamental reason that four generations populate the marketplace, forcing the idea that one size does not fit all. n

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Kevin Parker is an entrepreneur and teaches leadership and business courses at Whitworth University. Previously, he served as a Republican state representative for the 6th Legislative District.

FROM THE VAULT FEB. 16, 2012: For the second time in the history of the Inlander, we redesigned the paper; in this iteration, we changed fonts, added eyepleasing white space and expanded our coverage in News and Food. The cover story, by Joe O’Sullivan (who now covers the Legislature for the Seattle Times), looked at America’s disappearing middle class.

February 16-22, 2012 | local, independent and Free since 1993

Meet the region’s skilled but undervalued workers

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MAC Family Day Saturday, Feb 23 11 am – 3 pm See three new exhibits

Luminous: Dale Chihuly and the Studio Glass Movement Into the Arctic

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FEBRUARY 21, 2019 INLANDER 7

COMMENT | NEWSMAKERS

Q&A CARLOS GARCIA AND JARED KUHN Why two guys decided to start a “courtesy club” for students at Willard Elementary School

BY WILSON CRISCIONE

T

eachers these days are as busy as ever. It seems like every year there’s a new test they have to get their kids ready for, or a new performance measure they have to meet.

Working parents, meanwhile, can be more focused on putting food on the table than whether a child has their elbows on it.

Amid all that, who has time to teach kids common courtesy?

That’s why student support specialist Carlos Garcia and counselor Jared Kuhn decided to create a “Courtesy Club” at Willard Elementary School. The club, started last fall, teaches good manners, etiquette, respect and kindness to dozens of elementary school kids. It culminates with a fancy dinner where kids get to dress up and show off their skills.

Now, Garcia (right) and Kuhn (left) hope they can continue the club in the coming years and see it spread to other schools. The club’s motto: “Feel good, look good to do good.”

INLANDER: Is this filling a gap that you feel is missing in education?

KUHN: I think with the pressures on teachers, the accountability, that the kids kind of lost touch with basic interactions because they had to pass a test. They had more pressure towards tests, not toward basic stuff that I remember growing up that we got, the “please” and “thanks yous.”

GARCIA: With technology, we live in a world where most of the apps for the kids have autoreplies, so they don’t really have that real-life interaction that you may have normally had 20 years ago when there weren’t cell phones available.

Were you taught common courtesy while you were in school?

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GARCIA: Not besides my family. We figured this would be something cool for the students to be a part of — exposing students to that kind of environment early — because, like I shared with them, personally I didn’t have that type of environment growing up where we’d go to a fancy dinner or something like that.

What is something discourteous that you notice kids often do?

KUHN: To be honest, in this day and age, they just don’t say “thank you.” We’re such an instant gratification world where they just forget a simple thing like saying “thank you.” When going through the lunch line, they just expect the food.

GARCIA: At our school, the staff is really surprised and happy to see that students in the club were saying “please” and “thank you.” If the students would do things that were naughty, they would admit, “Oh, I’m not supposed to be doing this.” We had a student who cut the line at lunch, and the lunch lady goes, “Aren’t you in the Courtesy Club?” And he goes, “Yeah, you’re right.”

And he went back to the end of the line.

How will these skills help kids later on life?

KUHN: You can be a person who can be the smartest person in the world, but if you don’t have those simple skills of just saying “please” and “thank you,” people when you get older are going to look at you and go, “Was that guy or girl nice?” I really think that common courtesy along with a good education can take you a long ways in life.

GARCIA: Having those fundamental skills now, they’re just going to get better and better. So as adults it’s going to be better for things like networking. It will give them a head start at least. n

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Northern Quest is committed to supporting responsible gaming. If you or someone you know has a gambling problem, please call the Washington State Problem Gambling Helpline at 800.547.6133 or Camas Path at 509.789.7630.

FEBRUARY 21, 2019 INLANDER 9

You’re so money. financial educ ation presented by stcu.

The gift of planning ahead.

Save year-round for the holidays. You’ll thank yourself later.

T

he holidays are long gone, and you’ve settled back into your familiar routine. But the start of a new year is the perfect time to launch some new habits ― like saving ahead for the next holiday season.

Next time, be your own secret Santa.

To make the next holiday season easier on your wallet:

STCU member Martha Hokenson says saving yearround for holiday expenses is easier than it sounds.

To start, become the ant.

· Create an honest holiday budget.

Becoming the ant.

In an old fable, a grasshopper spends most of the year relaxing and sunbathing while an ant busies itself putting away food for the winter. Guess which one is caught off-guard when the first snowflake falls.

To become the ant, start by putting away a little each month, ideally through direct deposit or automatic account transfers. Some employers let you divide your direct-deposit paycheck into multiple accounts.

Otherwise, your credit union or bank should let you set up automatic transfers, along with separate savings accounts for various purposes.

Set up regular automatic deposits to a “holiday account” ― and don’t touch the money until the holiday season.

“Auto transfer is something I’ve done for years and years, even if you just set up a piggy bank and commit to dropping in a set amount of every paycheck,” Hokenson says. “By the time you get to the holidays, you already have that fund to pay for the holiday expenses versus whipping out the plastic.”

Make an honest budget.

Even before you set up automatic transfers, draft a holiday budget for gifts and other expenses, such as food, travel, entertaining, decorations, and charitable donations.

· Create a holidayonly savings account and yearround automatic deposits. · Look for sales well before the shopping season.

Build in a little extra for unexpected expenses, like gift exchanges at work. Then divide the total over a year to determine how much to set aside every paycheck.

Be price-conscious.

Paying attention to prices throughout the year can make it easier to stick to your holiday budget. Keep an eye out for bargains.

"If you get your wrapping paper and lights after Christmas while they're on sale and then set them aside, you’re not out there doing that last-minute impulse shopping," Hokenson says.

Taking practical, yearlong steps to budget and save might be the best gift you give yourself each December.

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10 INLANDER FEBRUARY 21, 2019

· Shop with a list.

Avoid impulse buys. · Don't yield to pressure to overspend.

COMMENT | FROM READERS

SHAMING THE SHERIFFS n the elections of late 2018, the citizens of Washington state voted on

I

Initiative 1639, a suite of gun regulations designed to make communities safer. The initiative passed by a margin of 18.7 percent, 59.35 percent in favor and 40.65 percent against. The restriction of the sale of semi-automatic weapons to people under 21 years of age took effect on Jan. 1. The remaining provisions (including background checks, increased waiting periods and storage requirements) are set to take effect on July 1.

Since then, a number of sheriffs in Washington have declared their opposition to the new law and their intention not to enforce it.

Spokane Sheriff Now, I am perfectly happy to have a rational Ozzie Knezovich conversation with those who oppose any new law. I YOUNG KWAK PHOTO accept that they may even fund a legal campaign to defeat it in court. However, I find it absolutely appalling that many sheriffs in this state are opting to subvert the will of the people. That the highest law enforcement officials in nearly a dozen counties would unilaterally decide not to enforce the law is shameful.

This is an insult to the democratic process, as well as a blatant failure to enact the mandate of the institution of law enforcement. And it sets a dangerous precedent for future legislation. Are we to expect future LETTERS measures to be subject of final Send comments to judicial review by our sheriffs? editor@inlander.com.

By all means, when these sheriffs go home from work and don their civilian clothes, they should be free to campaign viciously against any law they please. But in their capacity as law enforcement officers, they must uphold the law, regardless of their personal preferences. Otherwise, what are we paying them for?

SAI LAKEWOLF, Deer Park, Wash.

Readers respond to a potential plan in the Washington Legislature to put repeat property offenders on community supervision (“Spokane Wants Supervision,” 2/14/19):

TARA L SMITH: Why isn’t this already a thing? We have so many people here who commit crimes, get a slap on the wrist, commit the same crime, get out on bail, commit the crime, rinse, repeat. Nothing really happens to them until they kill someone. I’m so tired of turning on the news and hearing about how someone with 15 felonies finally got thrown in jail for good after they killed someone. I’m all about rehabilitation, but some people can’t be rehabilitated and we need to get better at removing them from society.

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DAVID ANDERSON TURNER V: Great bill, and one that, arguably, should be in place already. Car prowling, property crime is, and has been, an epidemic in Spokane. Tying the bill to addicts/drug users is a great idea, and perhaps might break that cycle? But, I say, don’t lessen the sentence, rewrite the bill.

JEFF LOGAN: Maybe don’t let prolific repeat offenders out of jail?

There’s an idea to try! Or, just like a driver’s license, petty crimes get you points. When you get enough points, you get a ticket to the big house! n

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FEBRUARY 21, 2019 INLANDER 11

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Move in before the dog days of winter.

Winter isn’t so tough to weather when you live at Fairwinds – Spokane Retirement Community.

In fact, it’s doggone nice. Move in and all your needs will be taken care of.

Call (509) 252-0268 to schedule your complimentary lunch and tour. And come see just how much fun winter can truly be.

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12 INLANDER FEBRUARY 21, 2019

Catherine Childs, 103, says she enjoys her room at Little River Care Center, which is decorated with her own furniture and photos.

ERICK DOXEY PHOTO

HEALTH CARE

PLANNING FOR THE END

At 103, she’s had to fight to get her long-term care insurance to pay out. She’s not alone

BY SAMANTHA WOHLFEIL

T

he year Catherine Childs was born, Harry Houdini was still performing straitjacket escapes, the United States hadn’t yet entered World War I and Albert Einstein published his theory of relativity.

In the intervening century from 1915 to now, Childs has lived a full and healthy life. She worked as a highlevel secretary for companies like Coca-Cola in Chicago.

She married her husband in a work suit, instead of a wedding gown, because it was wartime. They raised their kids and eventually retired to Florida, which she enjoyed for its warm weather. At 85, she finally had to quit tennis, but nearly 30 years later she’s still mostly able to get around without a walker.

In fact, it wasn’t until about four years ago that she finally needed enough help day-to-day that she moved

up to the Spokane area to live with her daughter and son-in-law, Mary and Alan Maddox. While helpers came in a few hours a week there, she didn’t need to move into a place with round-the-clock care until about October 2018, when they found a nice adult family home for her.

But Childs, now 103-and-a-half (fractions count at this age, Mary notes), wasn’t expecting that when she finally got to this point, her long-term care insurance company would put up a fight when asked to pay out.

See, they’d cover a nursing home, which can easily run $12,000 a month in this area, but her Bankers Life insurance policy wasn’t ready to pay for the more modern type of care she could get at the adult family home.

Childs’ family says the home, which is less than half the price, offers a better level of comfort, with only a

handful of guests, each in their own rooms, and there are still doctors and nurses on call. Childs says the area is quiet, and the deer sometimes come right up to her window, which overlooks the Little Spokane River.

Bankers at first agreed the facility qualified, then said it didn’t, then only wanted to cover $1,000 a month for the care Childs would receive, but not the room and board, Mary Maddox says.

“Just think, I manage my life up until October,” Childs says one recent Saturday morning. “When I found out that that was all I was gonna have the rest of my life … I don’t like to depend, I’m one of those old people that wants to do everything themselves, I don’t want to take anything from anybody that’s earned it.” ...continued on next page

FEBRUARY 21, 2019 INLANDER 13

NEWS | HEALTH CARE

PROJECT

WITH THE SPOKANE SYMPHONY Morihiko Nakahara CONDUCTOR

The Little Spokane River runs right by the six-unit adult home where Catherine Childs and Eloise Maddox live.

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“PLANNING FOR THE END,” CONTINUED...

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While she won’t mention it in quite the same the right placement for their relatives. words, Alan Maddox says, the situation was very “What we’re seeing is this trend where — emotionally stressful for Childs at first. some companies are worse than others — there’s “She spent days curled up crying, and at this this trend of automatically denying the claim age, you worry it’ll be their demise,” he says. “I right away and people are having to appeal to get deal with it all the time with my patients.” these benefits,” Graham says. “The old policies He works as a physician, and despite his exdon’t reflect the changes in the kinds of options periences working in the medical field, he wasn’t that we have now, and I hate to see it being used prepared to deal with issues with long-term care as a way to avoid paying a claim.” insurance. In addition to Childs, Alan’s mother, he reality is, most people don’t plan for Eloise Maddox, who lives in one of the other this period of life, explains Jerry Graham, rooms at Little River Care Center, would also Michelle’s husband and business partner. be denied part of her coverage. Her company is “That’s why the business we provide is so flip-flopping on whether it will cover any given important for families,” he says. “Because nobody month in the home. The retired nurse anesthetist plans for this, no one underpaid into her plan for 52 years to stands it, no one prepares for make sure her kids wouldn’t be LETTERS it.” burdened when the time came, but Send comments to Once you hit the age of Alan has had to fight to make sure editor@inlander.com.

65, it’s about a heads-or-tails they pay out. chance that you’ll need long“There is no way that someone term care, according to AARP. Most people who that doesn’t have our education and tenacity, and use that care remain in a facility for about 18 frankly we’re not young, but young enough to months, Michelle Graham says. figure this crap out and stay with it, there’s no Between them, the Grahams have an in-depth way they would get paid,” Alan Maddox says. knowledge of the end of life system. Michelle, What they’re experiencing, they’d soon also a paralegal, worked for decades in long-term learn, isn’t unique. It’s starting to happen more care, and for years, Jerry sold long-term care frequently to people across the nation. insurance and recruited others to do so.

As more people are aging and starting to Often, people don’t have enough money to collect on policies they purchased in the ’80s pay for a nursing home when they need one, and and ’90s, and with fewer people purchasing the they acquire coverage through Medicaid, which policies anymore, the insurance companies are recovers the poor, Jerry Graham says. Others are alizing they can’t afford to keep up. So some are well off enough to pay out of pocket. finding clauses to deny coverage, like requiring Long-term care insurance was meant to help a nursing home license when a better, cheaper those in the middle, he says. It’d protect their facility meets the requirements of the policy, says assets from disappearing completely as they paid Michelle Graham. Her firm, Graham and Grafor care at the end of their life. ham Eldercare Consultants, helps families find

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“It was designed to protect your assets from the costs of long-term care,” Jerry Graham says. “If you’re paying 10 grand a month, that’s 120 grand a year: That’s hard on anybody’s estate.”

But many of the policies haven’t kept up with industry changes. Significantly, the number of companies selling the coverage has dwindled to about a dozen, and the number of people buying those policies has dropped, leading to sharp premium increases for some, the Wall Street Journal reported in early 2018. For others, it’s meant fighting to prove a newer type of care should be covered.

“We’re hearing across the board that people have this longterm care insurance they’ve paid for years and years, sometimes decades, and at the time they purchased the policies we didn’t have some of the options they now have,” Michelle Graham says.

“The adult family homes in Washington that can care for up to six people are way ahead of the rest of the United States. They can now provide care up to the end of life.”

When Childs bought her policy in 1996, nursing homes were the standard. She spent about $5,000 a year, dumping a total upwards of $60,000 into a policy intended to pay out up to $175,000 for her end-of-life care.

But even though the licensed adult family home she’s moved into matches all the types of care she needs, it wasn’t under a “nursing home” license, her insurance company pointed out.

It took months of back-and-forth phone calls, letters, bringing the Grahams in pro bono to share their expertise, and a letter from the state insurance commissioner for Bankers to finally agree to pay for Childs’ stay, Mary Maddox says. They’re calling it an “exception.”

Still, both Grahams say they still believe long-term care insurance can be a good investment, so long as you make sure it offers the right coverage and allows for alternatives.

Lawmakers in Olympia are currently trying to address longterm care affordability with the Long-Term Care Trust Act, House Bill 1087. The bill recognizes that “the current market for longterm care insurance is broken,” and would create a fund Washington workers would pay into over time via a payroll premium.

If and when they qualify, they could receive benefits from the account to help pay for part of the cost of their care.

In the meantime, with others in the industry also seeing families having a hard time getting their loved ones the care they paid for, Michelle Graham says she’s reaching out to the Washington state Attorney General’s Office to see if a larger investigation is needed.

“The last two years it’s become so much fighting with the long-term care insurance policies. The Boomers are aging — the silver tsunami, you hear that term — and now they’re having to pay out on these policies and the big question is: Did they price them right?” she says. “But it can’t be that they go into this automatic decline, decline, decline [mode] and people have to appeal and fight to get what they paid for.”

She encourages anyone having similar issues to file a complaint with the Attorney General’s Office. n samanthaw@inlander.com

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FEBRUARY 21, 2019 INLANDER 15

NEWS | DIGEST

ON INLANDER.COM

NO FEAR IN LOVE The No Fear in Love race will start at DAWN on March 2, symbolizing a transition from darkness into light as the event addresses domestic violence and encourages discussion about healthy relationships. Started by Karen Bontrager (left), a survivor who is now a relationship counselor, the event is meant to offer people the chance to talk about their worth and what makes for a healthy relationship in a fun environment. It’s particularly focused on opening that conversation with those ages 16 to 24, who are more likely to experience dating violence. The 6-mile race starts at Gonzaga, and there will be prizes and time to break into groups afterward. Registration is $27 at nofearinloverace.org. (SAMANTHA WOHLFEIL)

FEATURING NATIONAL NEWS FROM THE NEW YORK TIMES

ON LOVE AND LIBERALISM Patrick Deneen’s book, Why Liberalism Failed, defines “liberalism” — a PHILOSOPHY so pervasive it’s practically the oxygen we breath — as the idea that we create ourselves through the choices we make, and that more choices and more freedom are inherently better. On Valentine’s Day, we interviewed Deneen (above) about what that means for modern love. Ironically, Deneen argues, the buffet of choices that dating and hook-up apps have given us have left a lot of young people feeling paralyzed by all those options.

(DANIEL WALTERS)

GETTING PAID Shawn Audie, a Spokane Public Schools resource officer, submitted his resignation a week after the Inlander detailed his history of alleged violence during arrests, which the district was previously unaware of. Audie retired from the Spokane County Sheriff’s Office in lieu of termination last year as the result of an investigation of excessive force. He was hired as a resource officer in September.

Last month, video of him at FERRIS HIGH SCHOOL pinning down a black teenager during an altercation drew outrage in the community. With Audie on paid leave, Spokane Public Schools continues to review that incident and its own hiring practices, says spokesman Brian Coddington. Audie’s resignation is effective April 30, meaning he will get paid more than $10,000 from the district without working another day. (WILSON CRISCIONE)

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MAJOR DELAY Last summer, Spokane Police Chief Craig Meidl told city leaders that his department would have a large revamp of its internal USE-OF-FORCE policy wrapped up by fall. But eight months later, the update hasn’t happened, and there isn’t a defined timeline for codifying it into department policy. The changes are sweeping: Revisions include a new department priority to protect human life, and that officers use de-escalation tactics before resorting to force. (Meidl tells the Inlander that the department has largely already been training to the proposed changes.) It took city lawyers a long time to look at the update, and Meidl is still shopping it around within the police department. He also plans to gather community input on the proposed changes.

“I thought we would have this thing done by fall and obviously I grossly misjudged,” Meidl says. (JOSH KELETY)

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FEBRUARY 21, 2019 INLANDER 17

NEWS | BRIEFS

The Winnowing It’s make-or-break time in Olympia

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flurry of snowstorm-related cancellations last week forced the Legislature to pack its key hearings into fewer days, making it all the trickier for little-noticed bills to survive. After all, most bills don’t get voted down. They don’t get a chance at life in the first place.

This Friday, the Washington state Legislature undergoes the first big culling of the legislative session: the policy bill cutoff.

Any bill that doesn’t have a financial component and hasn’t passed out of the House or Senate by Feb. 22 is DEAD. Some of the most controversial bills, like the bill restricting “booth rentals” for salons and barber shops, look in trouble — though Republicans warn you can’t yet count similarly restrictive bills out. Similarly, Sen. Majority Leader Andy Billig says the Legislature’s latest attempt at a public records bill — heavily criticized by media for

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still giving legislators public record exemptions — appears to be dead as well.

And — no surprise — it doesn’t look like Rep. Matt Shea’s bill to split Washington state into two, with the eastern half called “Liberty,” is going anywhere. That’s despite having an osprey-festooned flag and everything.

A bill to ban plastic bags in the state passed out of the Senate in January. So did a bill to move up Washington’s presidential primary to the week after “Super Tuesday.” Last week, the Senate passed a bill to ban “fracking,” the seismically problematic natural gas extraction technique.

Billig’s bill that would try to reduce oil train explosions by banning the unloading of high-pressure oil trains hasn’t passed out of the Senate yet, but has made it to the Rules Committee, surviving the impending cutoff.

“It’s still moving,” Billig says.

Similarly, the bill to supervise property offenders, long desired by Spokane, has moved forward.

If you want to easily track how your legislator voted on each bill — and which votes they defied the majority of their party on — check out washingtonvotes.org.

(DANIEL WALTERS)

GETTING ID IN ID

How hard is it to get a homeless

former inmate an identification card?

As Boise-area shelter director Jodi Peterson found out while trying to help one man get an ID, it takes a trip down a Kafka-esque rabbit hole that could frustrate even the most patient of people.

Peterson tried to help the man get a copy of his birth certificate, but a notarized signature was required. That requires a photo ID. So they went to the prison he’d been released from and asked if they could reprint his prison ID. Nope.

Instead, they provided his mugshot. Notary couldn’t take it. He tried to get a new Social Security card, but that also requires a photo ID. They went to the Idaho Division of Motor Vehicles to see if they could reprint his license from years ago, but after 10 years, the system dumps all photos, so they couldn’t prove it was him.

The process went on and on (as detailed in Peterson’s 2017 Ted Talk) as the two went back and forth to the DMV and other places, scraping together enough supporting documentation to finally get him an ID card.

He immediately used it to get a job.

After that, Peterson went to Rep. Melissa Wintrow (D-Boise) to see what could be done to prevent this from happening to other people.

They’ve worked together with the Idaho Department of Corrections and DMV and the state is now trying out a pilot program to PROVIDE ID cards in state prisons.

Already, the prisons in Boise, Pocatello and Orofino have the machines needed to get inmates an identification before they leave.

“Honestly, if you think for a minute about how many things we do in our everyday lives that require photo ID, it’s almost impossible to function without one,” Wintrow says in a news release. “This is a low-cost and logical step

we can take to reduce recidivism, integrate people who have paid their debt back into society, and increase public safety.”

(SAMANTHA WOHLFEIL)

WHEELS COME LOOSE

Over the course of nearly five years, a bookkeeper for Greater Spokane County Meals on Wheels (MOW) used at least $88,800 of the organization’s money for personal expenses, according to charges filed in federal court.

Michelle Ferrell, the bookkeeper who has since been let go from the nonprofit, faces a charge of WIRE FRAUD that can carry a maximum sentence of 20 years in federal prison. Rick Waldt, a board member for the Greater Spokane County Meals on Wheels, says they found out about the fraud soon after MOW hired a new executive director, Marta Harrington, in December 2017.

“The initial impact was everybody was stunned,” Waldt says.

“It kind of knocked us for an emotional loop.”

According to the charges, Ferrell used her access to the organization’s funds “to make electronic fund transfers to, and debit card purchases from, various businesses and entities for her personal benefit.” She allegedly disguised the purchases to make them appear like they were MOW expenses. In addition, she is accused of failing to file quarterly tax returns, costing the organization more than $120,000 in back taxes, the charges state.

While Waldt says Greater Spokane County Meals on Wheels had to “tighten our belts” as a result, it did not impact service to customers. “As we dug into the situation and looked at what we could or couldn’t do, we realized we could make the necessary adjustment without affecting service to our customers.”

Waldt says the organization has used the opportunity to revamp its systems and internal controls to ensure nothing like it happens again.

“Once this is behind us, we’ll all take a giant sigh of relief,” he says. (WILSON CRISCIONE)

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FEBRUARY 21, 2019 INLANDER 19

NEWS | EDUCATION

Reckoning with Racism Following its 2015 scandal, Whitworth began addressing blackface during freshmen orientation — but could local colleges do more?

BY WILSON CRISCIONE

J

ust as Kamau Chege began his sophomore year at Whitworth University in fall of 2015, someone sent him a troubling picture. It was of five women on the Whitworth soccer team dressed in afro wigs and blackface.

Seeing blackface at his college was jarring, Chege says. Chege had spent his freshman year — during the peak of the Black Lives Matter movement — participating in protests and discussions aimed partly at creating a safer campus for black students like him. He questioned if anyone paid attention to the protests at all, and if so, why would they think this photo was OK? He decided to post it on his Facebook page. The story made national headlines, and the soccer players were suspended.

But for Chege, the university needed to do more.

“It still felt a little bit like it wasn’t enough. There were statements put out, and some of it really framed it around the students’ age and the fact that they apparently didn’t know,” Chege says. “To a lot of us, that was precisely the problem.”

Dale Soden, a history professor at Whitworth, agreed. He wanted to make sure Whitworth students couldn’t say “I didn’t know” anymore, so he resorted to what he knows best: teaching.

Since the 2015 scandal, Soden addresses blackface specifically — and why it’s offensive — on the second day of freshman orientation.

“Blackface, as I try to tell [students], has been so obviously an appeal to negative, pejorative stereotypes against African-Americans for being lazy or stupid or conniving,” Soden says.

American colleges, including Whitworth, have a long history with blackface and racism. The conversation has come up again in recent weeks as the governor of Virginia, Ralph Northam, admitted he wore blackface during the 1980s in medical school. While universities like Whitworth have taken some steps to educate students about blackface, David Leonard, a professor of comparative ethnic studies and American studies at Washington State University, says the problem represents a failure of higher education.

“If we’re going to respond as a society to each example of blackface, each example of a microaggression with a certain segment saying, ‘Well, we didn’t know. We didn’t understand, we didn’t know the history,’” Leonard says. “The next question is: What are we doing to educate? Are we investing in people and programs to do this work?”

I

n an auditorium filled with hundreds of students each year, Soden gives a 20-minute presentation on Whitworth’s history. He’s been doing that part for years.

20 INLANDER FEBRUARY 21, 2019

Dale Soden, a history professor at Whitworth, teaches incoming freshmen about the history of blackface.

But after the incident in 2015, he decided he needed to add something to his presentation.

“Whitworth’s history, like the history of most every college and university in the country, is one filled with pain and discomfort around race relations,” Soden says, according to his script.

Whitworth, he will tell students, occasionally performed blackface minstrel shows. He says he’s only found one or two photos in Whitworth’s history where students wore blackface in group photos. These minstrel shows were “overtly racist,” he says, and mimicked stereotypes of black people to make them feel inferior, as it was widely accepted by white students. Eventually, like other colleges, the shows at Whitworth ceased.

“But if we forget this history of racism or simply don’t know about it anymore, we can unintentionally hurt others,” Soden will say.

While other colleges may address blackface in different ways, Whitworth may stand out among local colleges for covering it during freshman orientation. Phil Weiler, a Washington State University spokesman, says he is “not aware” of such discussions as part of freshman orientation. Mary Joan Hahn, a Gonzaga University spokeswoman, says faculty and staff instead capture “teachable moments about blackface and cultural appropriation throughout the college experience.”

W

hen Leonard arrived to Washington State University in 2002, one of the classes he taught — Intro to Ethnic Studies — had anywhere from 35 to 50 people in the class, with more than a dozen sections.

It’s the kind of class that would cover the history of blackface and racial stereotypes. Yet since he first arrived, the number of Intro to Ethnic Studies sections has fallen to only a few, which meant the class size ballooned. Last spring, Leonard had 218 students in that class. He can still teach it, he says, but it doesn’t compare to the focus he can give individual students in a smaller class.

For Leonard, it’s indicative of how universities have failed to invest in teaching the history of racism despite the “daily examples” of racism society sees every day. He contrasts it to how the U.S. responded to reports that it lagged behind the world in science. That was met with widespread efforts to invest in STEM (science, technology, engineering and math) education.

“Yet we see daily reminders of the realities of racism, and not only is there [a lack] of investment, but there’s divestment from the very programs and people trying to make changes in the 21st century,” Leonard says.

Chege, who now works at a management consulting firm in Seattle, says he’s happy that Whitworth got better at talking about race and racism “more explicitly” since the 2015 scandal. Yet beyond briefly bringing up blackface during orientation, he sees other ways colleges can address the issue. One concrete step, he says, would be to integrate the conversation of race into required courses, rather than electives.

“It would be great news as an alumni to hear that talks of racial justice and the history of racial justice, the philosophy and frameworks of that, are more deeply centered in the core program,” he says.

Leonard says he would like to see something similar at WSU. The university requires undergraduates to take a diversity course, but that can end up being too vague.

Rather than teaching students to be literate about the history of racism, students might be taught generally about diversity and multiculturalism.

“Sadly,” Leonard says, “arguments about justice and inclusion and creating a campus and society that’s inclusive to others hasn’t persuaded investment in these tools and teaching these histories.” n

“We’re still working our way through understanding the depth and the extent of racism in the past.”

Grade schools are reckoning with racist histories, too.

Earlier this month, the Spokesman-Review reported about a photo of students in KKK robes in a 1968 Gonzaga Prep yearbook. The school says it scrubbed the photo from copies of the yearbook in its campus library and archives.

Soden doesn’t directly address the 2015 scandal in his presentation because he says some of those students who wore blackface are still on campus and feel bad about the situation. But he says it’s important that the history of racism is not lost — not only at Whitworth, but every college institution.

“We’re still working our way through understanding the depth and the extent of racism in the past,” Soden says.

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FEBRUARY 21, 2019 INLANDER 21

PREVIOUSLY…

Miller Cane figures the best way to keep 8-year-old Carleen safe is to keep moving. Carleen’s mother, Lizzie, is stuck in jail for shooting and injuring her estranged husband, Connor; that deadbeat suddenly came back into the picture after learning that Carleen will inherit a family fortune that he believes is rightfully his. Before all this, Miller had been been making his living conning the survivors of mass shootings, but now, with Carleen, he plans to return to the road with a different purpose: completing a long-ignored writing gig. Miller is writing short profiles of historical figures for an 11th-grade history textbook and the unlikely pair have gone to the Whitman Mission in search of his next subject: Narcissa Whitman.

CHAPTER 5, PART 2

A

very Mason, Miller’s favorite professor from college, had moved from Bellingham to grow grapes behind his new house in Walla Walla. He grilled salmon for dinner, and Miller and Carleen made huckleberry pie that baked as they ate. There was wine from the nearby vineyards, though Avery’s vines were still too young to bear good fruit. “People are worried about this smoke,” he said, “year after year. We’re talking a multimillion dollar industry here and nobody knows what’s happening to the grapes — not that I’m in it for the money.”

He held up his glass, regarding its contents, then took a long drink.

“What are you in it for?” Miller said, and Avery said, “The wine — what else?”

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And he laughed his big laugh.

“I mean, really,” he said, “I gave up whiskey years ago, gave up weed, even now that’s it legal.” He looked at Carleen. “You don’t smoke weed, do you, Carleen?”

She shook her head. “My mom does, though,” she said. “I don’t like the smell.”

“I don’t either,” Avery said.

“Makes me sneeze.”

He filled Miller’s glass.

“Can I have some wine?” Carleen said.

“No,” Miller said.

“You can have some juice,” Avery said, “once you finish your milk.”

“I don’t like milk,” Carleen said.

It was still hot outside, though an afternoon breeze had cleared the smoke. Avery went inside and Carleen

If Miller and Carleen could just know how long they’d be on the road — but they couldn’t know.

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her eyes shiny as she looked at Avery and kept laughing.

Miller touched her shoulder.

Avery raised his eyebrows, shrugging.

Miller drank his juice.

Carleen said, “Do you want to see my cat, Avery?”

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asked if she really had to drink her milk.

“Not if you don’t want to,” Miller said, but she drank it anyway — in three gulps.

The whole day had been that way.

Avery returned with a carafe and three glasses. “These are my grapes,” he said, pouring and passing the juice around.

Carleen gulped it down. “It’s good,” she said, “but not as good as Mama Chia’s.”

Miller had to stop himself from glaring at her. She was having a bad day was all.

Avery talked about his move from Bellingham. “Fifty years ago,” he said, “Walla Walla meant one thing only — the Washington State Penitentiary. Now it means lots of things — good food, good wine, lots of money. People from all over the world come here. But when I was a Panther, I never would have dreamed — I mean, really — Walla Walla?” And he laughed his big laugh. “At least I’m on the right side of the wall,” he said, and Miller laughed with him, then Carleen — too hard,

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A fraudulent historian who makes his living conning the survivors of mass shootings returns home to save the young daughter of the woman he loves, taking her with him on his roadshow across the worn-out heart of America, staying one step ahead of what’s after them.

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FIND Your First Love.

“Sure I do,” Avery said, and Carleen knocked her chair over jumping from the table.

“Easy,” Miller said.

“It’s okay,” Avery said, righting her chair.

Carleen ran to the motorhome.

“She’s having a rough day is all,” Miller said.

“Seems fine to me,” Avery said.

Miller told him how they’d slept at Rooks Park, Miller waking this morning to Carleen crying. There’d been nothing but bad news for weeks. And it all sounded crazy, saying it aloud, how Lizzie had shot Connor, how Connor wouldn’t go away until Lizzie gave up Carleen’s DNA, how Lizzie was facing eight to ten years — and just who would raise Carleen, she wanted to know, while she was in prison? Miller wanted to know that, too. How her attorney claimed he would bargain the charge down. Eventually. If Miller and Carleen could just know how long they’d be on the road — but they couldn’t know. Or they kind of could: eight to eighty months.

And this morning, first thing, Carleen had been crying as the motorhome started to bake.

Who wouldn’t cry?

Then, at the college this afternoon, she stole Narcissa Whitman’s hair.

“She what?” Avery said.

“This is what I’m talking about,” Miller said.

“She stole whose hair?” Avery said.

“Narcissa Whitman’s.”

If anyone could understand this, Avery could, a real historian.

“Okay,” he said, craning his neck to look across the lawn.

Carleen had not reappeared “But I’m going to need just a few more details,” he said.

“The hair was on the table,” Miller said, “and then it was gone.”

“Another couple steps back,” Avery said.

Miller took a deep breath and wondered how many steps back he’d have to go to figure out how they’d gotten here — and how many steps forward he’d have to take to get them out. n

What’s not to love about First Friday?

The next first Friday is coming up on March 1st. Make plans to join us, because you’ll love the creativity of our local artists, you’ll love the people you meet at each location, and you’ll love the free refreshments along the way. Find participating locations at downtownspokane.org, and

MILLER CANE CONTINUES IN NEXT WEEK’S INLANDER

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make plans to see it first, hear it first, and taste it first.

DON ’ T MIS S THE NEXT FIRST FRIDAY:

—

M A RC H 1 S T, 2 0 1 9

—

March Featured Poster Artist: Alice Harmon

• 21+ Public Classes • Available For Private Events/ Fundraising (Onsite Or Off site) • Great For Team Building, Special Occasions, Date Night • Beer/Wine/NA Drinks, Snacks 7704 N Division Suite B Spokane, WA 509-768-1458 sipnpaintstudio.com/events

For event listings visit: firstfridayspokane.org Most venues open 5-8pm

FEBRUARY 21, 2019 INLANDER 23

IMBIBE MAGICAL the

DINNER, DRINKS, MAGIC

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Inlander Empire Chapter SAFARI CLUB INTERNATIONAL Cordially invites you to their

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FREE ADMISSION Open at 12pm to the Public

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Hunters First Banquet is a fundraising event to benefit our local wildlife, conservation, humanitarian and educational projects

Centerplace • 2426 N. Discover y Place • Spokane 24 INLANDER FEBRUARY 21, 2019

The Mariners: Stuck in neutral.

DEREK HARRISON PHOTO ILLUSTRATION

BASEBALL

On Pain, Dustin Ackley & the Mariners With spring training underway, one Seattle fan reflects on a season lost before it even starts

BY MATT GREENE

B

eing a Mariners fan is painful, but worse than that, it’s liking the pain, and worse still, it’s liking the pain even though it’s not even cool in a sadomasochistic way like the film Secretary. Being a Mariners fan requires faith, but not a faith in some Chicago Cubs-style long sought after triumph but exactly the opposite, a Kierkegaardian leap of faith into the void. It’s a faith in the act and process of failure, in the beauty of lumber swinging back and forth aimlessly.

Deep down, in my bones, I know for a fact the Mariners will not only never win a World Series, but they won’t even make one.

That’s why the Mariners bringing back Dustin Ackley is absolutely perfect.

I

t’s been a hard offseason to be a Mariners fan. They traded away most the roster and all of its charm, discharging everything likeable about the team except an aging, speedy, tiny man named Dee Gordon who

spent most of last season with his feet broken.

A year ago they had a rotation anchored by James Paxton, a goofy middle-aged man in a 30-year old’s body, a guy with an overwhelmed smile who just happened to toss 97 with a nasty breaking ball. He threw a no-hitter! Now he’s a Yankee.

And the Mariners’ best pitcher is now Gonzaga’s own Marco Gonzales, which would be funny if anything about Marco Gonzales could possibly be funny, or interesting, or likeable. He seems like the kind of person who says their favorite food is Chipotle. And you might ask, what does he like at Chipotle? What does he get?

But the answer would be so numbing you wouldn’t dare ask, because the look on his face when he composed his answer would haunt you in the middle of the night when you’ve already had a Sleepytime Extra and a Benadryl and some whiskey you can’t actually afford. (Chicken — the answer is chicken.)

There’s more. They had a Hall of Fame second baseman who fielded in handsome slow motion and a lanky closer who chortled the ball home with more late break than any Mariner since the Big Unit. They’re gone. They’re all gone.

W

e’ve been here before. The Mariners traded away Randy Johnson because his back was a liability and then he won the next four Cy Youngs. In a row.

The Mariners traded away Ken Griffey Jr. and then they threw piles of cash at A-Rod, who left anyway for the more bigsome cash piles of Texas. They traded Ichiro and then they brought him back and made him retire midseason and now they’re bringing him back again for just two games, the two games the Mariners will play in Japan to open the 2019 season. How nice. ...continued on next page

FEBRUARY 21, 2019 INLANDER 25

DELICIOUS

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New and Used RUSH ORDERs

CULTURE | BASEBALL “ON PAIN, DUSTIN ACKLEY & THE MARINERS,” CONTINUED...

With all of these moves, the experience of being a fan was akin to leaning into the void. Maybe there is some ailment of Late Capitalism that might explain the satisfaction one can feel in knowing the Mariners ought to lose, some total rejection of meritocracy and neoliberal free market possibility. The Mariners have their place in the hierarchy. The Mariners cannot win.

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Mind, Body, Spirit Holistic Fair Presents . . . .

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Saturday, February 23rd • 10 am - 5 pm • FREE EVENT - FREE PARKING 40 Vendors • Information & Demonstrations and 9 Dynamic Speakers

Medical Intuitive Readings, Botanicals, Chakra Balancing, Artists, Life Coaching, Massage, Chiropractic, BodyTalk, Reiki, DNA activation, BEMER, Qhantum Vibrational Healing, Maitreya, Nutritional Products, Blue Rune Readings, Crystals and Lavender products, Astrology Readings, Essential Oils, Biomat Therapy, Eckancar, Angel readings, “Good Vibrations”, Books and CD’s, Herbs, Tarot, Medication, Homeopathy, Shamans, Sound Healing, Botanicals, Faith Healing and Jewelry

Food and Coffee Available

UNITY SPIRITUAL CENTER on the South Hill • 29th and Bernard, Spokane, WA 99203 For More Information: (509) 496 - 8138 / LindaChristine@LindaChristineStudios.com

26 INLANDER FEBRUARY 21, 2019

hen I moved to Spokane in 2015 I went to an IndiansEverett Aquasox game and watched the M’s top prospect fall down trying to field a flyball. Then I watched him do it again.

I saw our best pitching prospect take the mound, and I leaned over to my partner and mouthed something about how he was Brazilian, wasn’t that cool? And she said, “His breaking ball doesn’t break much.”

Those players, Alex Jackson and Luiz Gohara, were the last of a batch of prospects from Mariners’ ex-general manager Jack Zduriencik’s regime, which ended just as the wildfire smoke set upon the Inland Northwest that summer. Jackson and Gohara represented the end of hope, the last in a long line of disasters that began with Dustin Ackley.

“In my bones, I know the Mariners will not only never win a World Series, they won’t even make one.”

The M’s took Dustin Ackley with the second overall pick in the 2009 draft (annual MVP candidate Mike Trout went 23 picks later) and he quickly became the focal point of desperate adulation. He was compared to Derek Jeter. He was the next Derek Jeter.

He was like Derek Jeter, only better in the minors at every level.

He was like Derek Jeter, only he baked better ziti and didn’t have a spray tan. He was like Derek Jeter but better in every way. He had Derek Jeter’s abs but the looks of Jake Gyllenhaal, and his prose was compared to Beckett.

When Dustin Ackley emerged from the bus lanes of the minor leagues he immediately thrived, and then, after an offseason of digesting his success while the sports talk radio egos made phallogocentric assertions (phallogocentric assertions about Dustin Ackley, about his future framed by skyways and domed hovercars), he failed gloriously. He came up to the plate with bags under his eyes and an anxious scowl that asked the pitcher to get it over with. He did that for several years, and then he vanished as all failed ballplayers do, into the mist.

N

ow he’s back! This winter, the Mariners signed Dustin Ackley to a minor league contract.

In practice, that means he’ll show up to spring training, toss some balls around, and begin the season in Tacoma with the Rainiers. But what this really means is that the go-nowhere, “rebuilding” 2019 Mariners will at some point suffer an injury (see: Dee Gordon’s broken feet) and Dustin Ackley will be back.

He will strike out, and turn a double play, and hit some singles. He might hit a home run and round the bases to little fanfare, like someone who stuck around their college town too long and totally sunk that beer pong shot!… but everyone else is sort of really creeped out and uncomfortable.

He will, at some point, notice the camera framing his bearded face and gaze with his blue eyes at and through the camera, and when he does that, despite the yawning void of colliding waves and particles that spans the gap between his face and the camera and the TV screen, you will be looking at yourself. n Matt Greene is a fiction writer with warm feelings for mediocre players like Fernando Rodney and Logan Morrison. He has work forthcoming in Moss and Santa Monica Review.

CULTURE | DIGEST

THE SOUNDS OF THE SUNLESS SKIES If you, like me, have plunged into the eerie literary depths of Sunless Sea — a slow-paced seafaring video game set in a gothic steampunk twist on England — you’ll welcome this worthy sequel. Sunless Skies swaps out your ship for a sky-locomotive, and has you chugchugging across worlds where stories are currency, time is mined and your soul can be upgraded to fetch a better price from devils. This time around, the star may be less the strange writing as the game’s sound effects. The hiss of your locomotive releasing steam. The gusts of the “peacock winds” that infect your food stores. The strange stretching and creaking sounds that hint at exactly why your crew’s terror levels are rising. (DANIEL WALTERS)

Can Game of Thrones surprise us again?

T

BY WILSON CRISCIONE

here may be no other show that has subverted expectations as often, or as violently, as Game of Thrones.

You think it’s like any other fantasy story? That expectation flies off with the decapitated head of the man who you thought was the hero. You think you know who the good and bad characters are? Please.

THE BUZZ BIN

THIS WEEK’S PLAYLIST Some noteworthy new music arrives online and in stores Feb. 22. To wit: TELEKINESIS, Effluxion. The Seattle-based Michael Benjamin Lerner is back with a new dose of winning indie-pop.

OVERKILL, The Wings of War. These thrash-metal pioneers have been together nearly 40 years, and this is their 19th album. That’s a lot of thrashing.

HALF JAPANESE, Invincible. These arty punks love distortion. Not-so-fun fact: Kurt Cobain was wearing a Half Japanese T-shirt when he killed himself. (DAN NAILEN)

The ability to not just surprise viewers but to leave them speechless, disgusted and angry, and do so elegantly, has always been the magic of the show.

I bring this up because HBO is starting to release trailers for the show’s final season airing in April. There may be higher expectations for this season than perhaps any other in the history of TV. Already, fans are disseminating a few seconds of a trailer to draw meaning.

They’re going back to books and scouring for clues.

They’re over-analyzing interviews from the actors.

I am one of these obsessed fans. And yet I have to question: Has the hype over Game of Thrones, created by its own ability to shock viewers, actually hurt the show?

In the last couple seasons, the most surprising aspect of Game of Thrones is that there were actually few surprises. Obsessed fans predicted many major plotlines.

Right now, heading into season eight, the pieces on the map of Westeros seem exactly where they should be.

The endgame seems within reach.

That’s weird. The show subverted expectations of a fantasy story early on. Then, by turning into more of a traditional fantasy story, it subverted expectations again.

Yet that’s exactly why I fear the show could lose its magic. Neither a traditional fantasy ending of good defeating evil (or living defeating undead) nor an ending that kills every major character would surprise me at this point. It’s a credit to the show that expectations have been smashed into so many pieces that this late into the narrative we’re thinking, “I guess I should be prepared for any outcome.” It’s a credit to the show that fans care so deeply that they can figure out what’s going to happen before it does.

But if fans are truly prepared for anything, how can anything be a major surprise? Hopefully, Game of Thrones can pull it off. n

READ WITH THE FISHES Whether or not you revere The Sopranos as I do, there’s no arguing that the HBO series about a New Jersey family (and “Family”), overseen by a depressed gangster, pioneered socalled “prestige television” 20 years ago. Critics Matt Zoller Seitz and Alan Sepinwall both wrote about the show for the newspaper in Newark where The Sopranos was set, and their new book The Sopranos Sessions offers ample opportunity to ponder the dreams, double crosses and occasional deaths of Tony, Carmela, Paulie Walnuts, Johnny Sack and the rest. The duo analyzes every episode, but even better is a set of seven interviews with show creator David Chase that delves into the show’s minutiae and his decision-making on who lived, who died and why. (DAN NAILEN)

TUNNEL VISION There’s something oddly refreshing about a post-apocalyptic dystopia that doesn’t take place in America.

I’m referring to Metro Exodus, the third installment of the Metro series, released on Feb. 15. Originally a novel

by Russian author Dmitry Glukhovsky, the story begins in Moscow’s metro tunnels, which have become a refuge from the radioactive horror show on the surface. The previous installments have been dark, action packed and politically conscious. Though dated, I still totally recommend giving the earlier games a play. (QUINN WELSCH)

BOOKS, BREWS, BUDS “Gestures are all that I have; sometimes they must be grand in nature.” That sentence, coupled with the fact that this book — covered to mask its identity — was “experimental literature/fiction,” was all the context I had before making my selection. For $8, it came with a beer or cider at Heritage Bar & Kitchen’s Blind Book and Brew night, where bookworms choose $8 oldies or $20 newbies based only on their first sentence and genre.

Sitting at the bar, I quickly realized I’d chosen Garth Stein’s great The Art of Racing in the Rain, and watched as others picked out award-winning reads and chatted with fellow word nerds. Keep an eye on Heritage’s Facebook page for the next one. (SAMANTHA WOHLFEIL)

FEBRUARY 21, 2019 INLANDER 27

CULTURE | GAMING

How to use THIS

PULL-OUT SECTION

Pull down then out

Leveling Up

PlanTechtor is Spokane game developer Lester Bloom’s first solo project.

Spokane’s Lester Bloom is living a childhood dream making video games; his first solo project PlanTechtor is out this month

BY CHEY SCOTT

F

rom gripping a Nintendo controller on the living room floor to a desk at the Seattle studios of that same video game behemoth, Lester Bloom’s dream to make games like those he loved as a kid are now coming full circle.

The 38-year-old Spokane native is about to release his first full-length solo project as an independent game developer.

PlanTechtor, a virtual reality (VR) firstperson shooter arrives for PC on Feb. 27.

In PlanTechtor, players defend a castle from invading enemies by using creative and strategic combinations of skills and ammunition for three main weapons: a bow, a bazooka and dual-wielded pistols.

“I was always in the world of video games and creating ideas. I remember during recess in elementary school drawing maps for Mario Bros.,” Bloom recalls. “Coming out of college I had this job at Nintendo, and that was my dream come true.

I was like, ‘What do I do now? I pulled it off.’”

Bloom spent roughly the next decade and a half as a developer for big-name studios including Microsoft’s Xbox Game Studios and ArenaNet, the latter for which he worked on the popular online game Guild Wars 2. On top of the demanding, deadlinedriven environment at those companies, Bloom also coded his own games at home.

“It’s always been a dream to move into

28 INLANDER FEBRUARY 21, 2019

my own stuff full time, but it takes a lot of work to get things up and running and get to that point,” he notes.

In the years since landing that dream job at Nintendo, Bloom got married and started a family. In mid-2016, he realized he needed to shift priorities from 50-plus-hour weeks at the office, and hours more each weekend on personal projects, to focus on his young family.

Bloom couldn’t quit his day job, however, until he was closer to finishing PlanTechtor, which he began coding later that year. When the game was close to completion in mid-2018, he and his wife decided to move back to Spokane, seeking a slower pace and to be nearer to family.

“I now work out of the house, and because PlanTechtor is finished, I’m only working 40 hours a week now. I haven’t done that since ever!” Bloom says. “I get to spend a lot more time with my family and I see my kids every day.”

B

loom’s experience is not uncommon in the hard-grinding world of video game development, which can be especially grueling for independent developers working solo or on small teams.

As a one-man studio (he contracted out some work to other coders and artists), it’s all on Bloom to conceptualize, code, debug and promote each game he publishes

through his studio FunnerSoft, starting with PlanTechtor.

In just a few days, he’ll see all that work pay off when PlanTechtor is released through the PC distribution platform Steam. The game has 50 levels of play and is priced at $15. It’s compatible with the HTC Vive, Oculus and Microsoft Mixed Reality virtual reality headsets.

“It’s a mixture of strategic planning and intense virtual reality action,” Bloom describes. “Each level has two parts. At the beginning you plan what you want to do. You get hints to the enemies you have to fight, and get to design the strategy you use.”

Before each progressively difficult level of PlanTechtor, players choose from a variety of features to load onto each of their three weapons. Throughout the game, players also unlock special combos, used to create powerful damage effects that synergize between weapons.

“Then you start the fight and enemies are showing up and they try to destroy your castle, so you use the weapons in a first person shooter VR environment to take down enemies,” Bloom continues.

The game is infinitely replayable, and all levels can be revisited later in a player’s progression as they unlock more features.

Each level has multiple potential paths to success, and Bloom estimates most players could beat the entire game over about 15 hours of play.

“It feels like a comic book or cartoon, with some aggressive edginess,” he says of PlanTechtor’s visual aesthetics. “There’s some metal music and the enemies are a stark, contrasting black and red, but the worlds you are trying to protect are a warm and inviting place that you want to protect.” n Learn more about PlanTechtor at funnersoft.com.

NOT dinner.

NOT a beverage.

YES a resource you keep and share with friends.

Now you know how!

PULL-OUT & KEEP! INLANDER RESTAURANT WEEK 2019

Presented By

Amazing3 IS ON THE MENU

FEBRUARY 21 - MARCH 2 2019 EVENT GUIDE

Chocolate passion fruit entremet cake from the Davenport's Palm Court Grill SUPPLEMENT TO THE INLANDER

108 RESTAURANTS IN SPOKANE & NORTH IDAHO VISITORS' GUIDE TO THE BEST OF THE INLAND NW THE IMPORTANCE OF DRINKING LOCAL

THANK YOU TO OUR GENEROUS SPONSORS

APRIL 12TH-14TH, 2019 Join regionally renowned chefs and award-winning winemakers at this regional celebration of food and wine. Delight your tastebuds at wine seminars, lake cruises, carefully crafted meals and more throughout this spectacular weekend.

OVERNIGHT A C C O M M O DA T I O N S S TA R T I N G A T

179

$

À LA CARTE EVENTS S TA R T I N G A T

$

35

Call 2 0 8 / 76 5 - 4 0 0 0 or visit C DA F O O DA N D W I N E F E S T . C O M for more info.

2 INLANDER RESTAURANT WEEK 2019

SELECT SYRAH

W E E K E N D PA S S

$

starting at

169

pp

INSIDE HOW IT WORKS

4

IT'S ON THE MENU

6

CHARITY SPOTLIGHT NEWCOMERS NORTH IDAHO

14 16

MEET YOUR CHEFS VISITORS’ GUIDE EVENTS

12

18

24

26

DRINK LOCAL

28

MENUS FOR ALL 108 RESTAURANTS START ON PAGE 32

Stuffed squash from Tamarack Public House

INLANDER RESTAURANT WEEK 2019

Delicious I

t’s really the best way to be overwhelmed; when you first pick up the guide for Inlander Restaurant Week, and immediately begin flipping through more than 100 threecourse menus from restaurants across the region, you find that there’s everything from the most elegant fine dining to ultra-casual sports bar fare.

We know that’s where hungry readers' eyes go first, so now that you’ve read our featured chef Q&As, learned how Restaurant Week helps feed those in need and skimmed local events and activities coinciding with this year’s dining extravaganza, where are you going?

Our list, too, is long, and we all will have to make some tough choices in the coming days, because unfortunately, Restaurant Week is just 10 delicious days each year,

IS ON THE MENU

and again the participant count has topped out at 108. But that’s also OK, because we know you’ll also become excited to try, later on, many of the eateries featured here simply based on the appealing dishes they’ve curated to create a cohesive, diverse and tasty three-course menu of just nine things their kitchen does really, really well.

As so many local business owners and chefs have told us over the past six annual Restaurant Weeks, they love getting to introduce themselves to YOU, and they’re putting their best feet forward to make sure you’re impressed, tell your friends and come back. So get your pen out and start making a list, don’t forget reservations and to make a night of it, because this Restaurant Week is unquestionably full of amazing flavors, dishes, memories and all-around local goodness. 

PRIX FIXE

You’ll see this phrase, or its English translation — fixed price — repeatedly during Inlander Restaurant Week.

Essentially, this means that there’s a flat fee for your meal — either $21 or $31 depending on the restaurant — and you get to pick from three different options for each of three courses. But don’t worry; if you want a tried-and-true favorite from the standard menu, restaurants will have their regular menus available.

HOW IT WORKS

MAKING THE MOST OF IT GETTING IN

There’s nothing more frustrating than showing up at that restaurant you’ve been anxious to try for months, only to be told the wait is 90 minutes. Instead, call ahead. Make a reservation if the restaurant you want to go to takes them. Really. If the restaurant is booked when you call, check their website. Often restaurants that use online reservation tools like Open Table have tables set aside for those online reservations. We’ve had success with this in years past. For high-demand restaurants, consider an early (4:30 or 5 pm) or late seating (after 8 pm). A final hack, the second weekend of Inlander Restaurant Week tends to be a little less busy than the first.

BEFORE YOU GO

Step by Step

THE BEGINNER'S GUIDE

1

GETTING A DEAL

There are some crazy deals to be had during Inlander Restaurant Week. A three-course meal at Beverly’s, with filet mignon complete with a Parmesan-crusted scallop gratin on the menu, uh, yeah. A 14-ounce ribeye steak at Masselow’s plus two other courses for $31 — ridiculous. So peruse the menus carefully. With all those savings, order a local beer, and of course, make sure you tip your server well. If you really want to go all out, there are some awesome hotel packages that come with dining credits at Inlander Restaurant Week eateries. For instance, a $198 package at the Doubletree includes an overnight stay and dinner for two at Spencer’s, plus breakfast for two the next morning. Look for stay-and-play packages on InlanderRestaurantWeek.com.

Menus are also online for easy browsing at InlanderRestaurantWeek.com

GET HUNGRY. Browse Inlander Restaurant Week menus to figure out what sounds tasty.

2

PICK A RESTAURANT AND GO. You don’t have to do anything ahead of time, though it’s a good idea to make reservations.

Then just head on over to the restaurant.

BE SOCIAL.

3

EAT. Each restaurant’s menu has three courses included in your meal, with up to three options for each course.

MAKING SENSE OF THE MENUS GF / GFA / V / VA

UPGRADE. Some places may have add-ons or upgrades for a clearly marked additional cost.

DRINK LOCAL

Local just tastes better. While Inlander Restaurant Week aims to support our awesome local chefs and restaurants, we also want to spotlight the amazing distilleries, wineries, cideries, and breweries that make our community taste so good. Each restaurant is highlighting one local beverage on the listings found in this guide, and then you’ll find two more options on the menus inside each restaurant. Drink up!

HOURS

4

While we intended Inlander Restaurant Week to be primarily a dinner event, some of the participating restaurants wanted to offer the threecourse meal all day. We salute them. So how do you know when the three-course meal is being served? The hours the Restaurant Week menu is offered are listed here. These aren’t the hours the restaurant is open, but strictly when they are making their Inlander Restaurant Week meal available.

RR

What’s RR you ask? Reservations recommended. Not all restaurants take reservations, but if you see the RR icon on a menu, call them up and book your table. Don’t wait. Some high-demand restaurants may book up before Restaurant Week even begins. 

4 INLANDER RESTAURANT WEEK 2019

5

PAY (AND TIP). You already know the cost of your meal, but you may have ordered drinks or other items. And don’t forget to tip!

REPEAT STEPS 1-5. Until this year’s Restaurant Week ends March 2.

$31

Not everyone can afford to go out to eat. This year, there are some super easy ways to make sure that everyone can eat during Inlander Restaurant Week. Post about your dinner out, tag it with #IRWRave Reviews on Instagram, Twitter or Facebook (make sure your privacy setting is opened up so we can see your post and count it), and Sysco will donate five meals to Second Harvest. Some restaurants are also adding a donation line on their receipts. Those donations will go directly to Second Harvest. 

The menus are fixed price, which means you know the price ahead of time. Each restaurant’s menu costs either $21 or $31.

1 $2

Share your dining experience on social media. Use the hashtag #IRWRaveReviews.

Sysco will donate five meals for every post.

GIVING BACK

This year, more restaurants than ever before are offering options for the gluten-free, vegetarians or vegans. We even spotted some ketofriendly designations on menus! So how do you make sense of it all?

GF means the dish is gluten-free. GFA means the dish can be prepared, by request, gluten-free. V stands for vegetarian, while VA means a vegan option is available.

It’s a good idea to make reservations

The price is listed with each menu, starting on page 32

DRINK UP. Restaurants all carry local libations: wine, beer and spirits.

INLANDER RESTAURANT WEEK 2019 5

DINING OUT

What’s on the Menu?

WE COMBED THROUGH ALL 108 RESTAURANT MENUS AND WE CAN CONFIDENTLY SAY THIS: A LITTLE OF IS ON THE MENU

Everything

The World

Comfort Food Seafood

While Inlander Restaurant Week is a welcome reason to revisit favorite old spots you haven’t been to in a while, it’s also a perfect opportunity to expand your palate and explore new flavors from around the world, all while dining right here in your own backyard.

Consider the Inlander Restaurant Week menus a passport for culinary exploration, and then use that passport to circle the globe on a trip full of delicious options.

First stop? How about Asia, where several of our restaurants found inspiration for some incredible dishes. CHEF LU’S ASIAN BISTRO on Spokane’s South Hill has a barbecue pork slowcooked to perfection, and NUDO features barbecue pork in their incredible tonkotsu ramen. The BOILER ROOM gives its Asian approach a twist via a Korean kalbi pizza, with a pie topped with braised short ribs, Korean barbecue sauce, garlic, scallions and kimchi.

Hop a ride to Europe where Italian flavors rule at a few of our restaurants. ITALIA TRATTORIA is always a highlight of the week, and this year is no different thanks to their grilled pork tenderloin served with parmesan potato fondant and olive piccata sauce. LATAH BISTRO is doing an enticing Italian-style grilled octopus, while the ITALIAN KITCHEN is spicing things up with a blackened halibut dish served over a parmesan veggie risotto.

Staying on the continent, more options rise up from FLEUR DE SEL’S French menu and dishes like their chicken confit Provencal. LAGUNA CAFE brings a Portuguese chicken stew to the party — it’s a keto diet-friendly dish full of chicken, chorizo, shallots, peppers, daikon and kalamata olives. And DAS STEIN HAUS has a menu full of German favorites like the rouladen, a dish of thinly sliced beef stuffed and rolled with bacon, red onion, pickle and German mustard. You’ll probably want a beer with that one.

If spicy flavors from south of the U.S. border are more your taste, be sure to drop by REMEDY KITCHEN for its popular chile verde, or the TORTILLA UNION SOUTHWEST GRILL for its crab avocado quesadilla. The combination of blue crab, avocado and Cajun sauce make for a creamy, crabby dish with some kick.

Indulgence is easy to find on this year’s menus. The Davenport Tower’s SAFARI ROOM FRESH BAR & GRILL is starting things off with its bacon beer cheese soup, a creamy treat that’s simmered with Stella Artois beer and special seasonings. Cheese lovers can also find their fill of the ultimate comfort food classic with FLAME & CORK’S wood-fired mac and cheese, also gluten free.

Pepper jack mac and cheese is choice at RED TAIL BAR & GRILL at the Coeur d’Alene Casino, which is also cooking plenty more comforting favorites, including a meatloaf sandwich entree and fry bread sundae for dessert. Over at its sister restaurant, CHINOOK STEAK, PASTA & SPIRITS, a standout is the five-cheese poutine.

Meatloaf from a restaurant is not going to be like your mom’s, and we expect this to be true at BARLOW’S RESTAURANT in Liberty Lake, which has a homestyle recipe on its menu, along with two other nostalgic, homey favorites: pot roast and chicken fettuccine.

In downtown Spokane, creative comfort food twists is a focus of the new-in-2018 HERITAGE BAR & KITCHEN, which is spotlighting several house favorites during Restaurant Week, including its hash brown burger — yep, that’s a beef patty between two hash brown “buns” — as well as its famous “Fancy Nancy,” handheld meat pies that are like a sloppy-Joe-meetshot-pocket but, you know, really good. For dessert, don’t miss the deep-fried PB&J. Classic fried goodness can also be found in the synonymous deep-fried mac and cheese bites at SARANAC PUBLIC HOUSE, as well as, obviously, fried ravioli at FERRARO’S. Go old school at the LANTERN TAP HOUSE with chicken pot pie, and at RADICCI ITALIAN BISTRO with a classic simply titled “Grandma’s Spaghetti.” EPIC SPORTS BAR at Northern Quest Resort & Casino has a classic sweet treat for dessert in the form of pineapple upside down cake, and at GILDED UNICORN downtown, the “Fat Elvis” is a sourdough liege waffle topped with bacon jam, banana ice cream and a peanut butter mousse.

Um, whoa.

IS ON THE MENU

Smoked salmon tart from Ambrosia Bistro and Wine Bar

6 INLANDER RESTAURANT WEEK 2019

IS ON THE MENU

IS ON THE MENU

One of the best aspects of dining out in the Inland Northwest is just how many places take advantage of our lakes, rivers, streams, even oceans to fill their menus with fabulous fish dishes.

CEDARS FLOATING RESTAURANT in Coeur d’Alene is featuring a lobster bisque on its menu, an irresistible smooth soup full of lobster, scallops and prawns. Hard to beat that as an opening course. CORKHOUSE in Liberty Lake is offering two Dungeness crab cakes on its menu, while Spokane’s TABLE 13 gives a similar dish a twist with its king salmon cakes served with winter greens and Yukon potatoes.

BEVERLY’S in Coeur d’Alene has a little something for everyone with their seafood trio dish, which includes togarashi seared hamachi, shrimp ceviche and sesame-crusted Hawaiian tuna. The ANTHONY’S locations in both Spokane and Coeur d’Alene have a delightful sharable plate in their Hawaiian ahi nachos, with poke served up on taro chips with a little wasabi aioli on the side to spice things up. Another great sharable? Be sure to check out the SOUTH HILL GRILL'S fried calamari, featuring calamari cut in house and fried in a delicious beer batter, then topped with pickled jalapenos and garlic aioli. Raw oysters are a delightful addition to many local menus, and seem to be increasingly common, but you don’t see fried oysters every day in the Inland Northwest, so a trip to the CENTENNIAL RESTAURANT could be in order this Inlander Restaurant Week.

Main fish courses abound on this year’s menus and you’ll find plenty of places offering a classic salmon or Idaho trout dish. The TWIGS on the South Hill spices up the options with their red curry halibut, which is pan-roasted and served over cilantro rice. STEELHEAD BAR & GRILLE has a hearty seafood cioppino on the menu, its combination of clams, mussels, scallops and shrimp showcasing a lot of seafood lovers’ favorites.

And if cod is your fish of choice, check out the BARREL STEAK & SEAFOOD HOUSE’s pan-seared wild Alaskan cod, served with cherry tomatoes and fresh basil. ...continued on page 8

INLANDER RESTAURANT WEEK 2019 7

DINING OUT

Roasted vegetable pizza from Palouse Bar and Grill

Vegetables

ARE ON THE MENU

It’s become really easy to eat your way through Inlander Restaurant Week with nary an animal product in sight. And we’re not just talking about salads, either, although there are some excellent ones in store at DURKIN’S LIQUOR BAR (kale and hummus salad) and WANDERING TABLE (squash pear salad).

No doubt you’ve seen butternut squash soup on many a menu since fall, but have you seen the likes of the version served by CURRENT KITCHEN & BAR, which includes maple syrup and smoked marshmallow? Yes, you read that correctly — marshmallow!

The creativity of our local food scene really gets showcased in the myriad preparations you’ll find for the vegan and vegetarian dishes. CENTRAL FOOD even has a menu entirely made up for meat-free diners — don’t sleep on their pumpkin pasta, seriously — while dozens of other spots have vegetable-focused dishes that will appeal to everyone.

Take CLOVER’s Parisian gnocchi, for example, served with a medley of winter vegetables like parsnips, red bell peppers, tri-color carrots and squash in one of the homier eating environments you’ll find among this year’s restaurants. TABLE 13 also tackles a gnocchi dish, this one featuring wild mushrooms, burrata cheese and caramelized onions. SCRATCH’S herb-infused pasta arrives with onions, mushrooms, shaved asparagus and a red pepper romesco cream sauce that will have you wiping up every last drop.

TAMARACK PUBLIC HOUSE has an eye-popping tri-colored quinoa pilaf stuffing its roasted delicata squash, while NUDO’S vegetable ramen will help fight off any chill outside with its heady broth full of broccoli, carrots, corn, mushrooms and baby bok choy. And there’s no reason eating vegetarian doesn’t mean eating hearty — just take a look at IRON GOAT BREWING’S sweet potato curry dish, or CASPER FRY'S Hoppin’ John blackeyed pea cakes.

8 INLANDER RESTAURANT WEEK 2019

Meat

IS ON THE MENU

This year’s Inlander Restaurant Week menus are likewise full of new flavors and old favorites. Meat lovers certainly won’t go hungry, no matter their beast of choice.

Even the appetizers and first courses get in the act this year. DOWNRIVER GRILL has a braised wild boar crostini on its menu, which was the 2018 Epicurean Delight award-winner for appetizers. The BLACKBIRD managed to find a way to get some of their killer barbecue into a salad with the barbecue brisket wedge salad. You can give yourself points for eating healthy while eating delicious brisket! Truly, they’re doing God’s work. EUROPA RESTAURANT AND BAKERY has a steak salad on the menu served with roasted pumpkin seeds and Gorgonzola cheese along with its top sirloin.

Steaks look like the star attractions at a few spots this year.

MASSELOW’S at Northern Quest Resort & Casino know their way around a steak, and you can bet that 14-ounce ribeye will be incredible. DOWNRIVER GRILL has a 7-ounce filet mignon, while the BARREL is doing a blackened ribeye and TAMARACK has a New York steak in store. If you love beef but want something besides steak, consider a stop by the POST STREET ALE HOUSE for some of the peach-bourbon glazed beef medallions.

Rib lovers have options ranging from RED TAIL BAR & GRILL at the Coeur d’Alene Casino in Worley, where they’re served six slow-smoked pork ribs in a few different sauces, to the LONGHORN’S rib platter, where the venerable barbecue spot is combining St. Louis ribs, rib tips and baby back ribs in one entree.

Pork is the star at PALM COURT GRILL, where the prime pork ribeye is rubbed in coriander and pan-seared, served with butternut squash risotto and seasonal veggies. At the THREE PEAKS KITCHEN & BAR at the Spokane Tribe Casino in Airway Heights, pork belly is braised and then fried, served on a watermelon block with some house-made cotton candy. That’s some serious creativity, people!

Coeur d’Alene’s GLOBAL KITCHEN puts its spotlight on a rack of lamb, served with a Brussels sprouts hash, while SPENCER’S FOR STEAKS AND CHOPS likewise features its Epicurean Delight award-winning pan-seared lamb tenderloin, served with an English pea and mint puree.

Gluten-Free

IS ON THE MENU

Not too long ago, it was pretty difficult for diners with dietary restrictions to find Inlander Restaurant Week menus offering more than a salad marked gluten-free. That’s changed greatly in recent years, however, and this year’s menus are a major indication of restaurants’ willingness to cater to this customer demographic. These dishes are sure to win big even for those who don’t live with Celiac’s disease or gluten sensitivity, with creative flavors, plating and texture. They’re also great options for carb-avoiding dieters looking to stick to their resolutions.

In Liberty Lake, FLAME AND CORK WOOD FIRED PIZZA is serving a gluten-free and veggie-friendly wild mushroom and brie pizza that’s loaded with a garlic cream sauce, wild mushrooms, caramelized shallots, brie cheese and fresh thyme atop its signature gluten-free pizza crust. That’s not the only glutenfree dish on its menu; one featured starter is a wood-fired mac and cheese with a smoked gouda cream sauce and there’s a creme brulee for dessert.

Gluten-friendly pizza is also on the menu at PALOUSE BAR & GRILL in the form of its roast veggie pizza, an entree choice made on a cauliflower crust that’s then overflowing with roasted veggies, feta and parmesan cheese, a smoked tomato basil sauce and balsamic gastrique.

Many restaurants this year are featuring at least one (or more) gluten-free option for each course, and we couldn’t help but notice this trend at 315 MARTINIS & TAPAS in Coeur d’Alene, which is serving an entirely gluten-free menu of its small plates favorites, including its black and white ahi tuna, pork osso bucco and more. Also in North Idaho, French cuisine favorite FLEUR DE SEL offers at least one option each course that’s made sans gluten, including smoked beef carpaccio and chicken confit.

In addition to offering an entire vegetarian-friendly menu during Restaurant Week, CENTRAL FOOD boasts plenty of nogluten choices, from raw chocolate spiced Brussels sprouts with a honey-soy glaze to vegan chickpea tacos on corn tortillas with avocado salsa verde and pickled carrots.

Flourless dishes steal the show at REPUBLIC KITCHEN + TAPHOUSE in Post Falls, with its curried cauliflower bites topped in a citrus yogurt sauce, along with buffalo duck drums and a baked apple cheddar cobbler for dessert.

These dishes are just a small slice of the many gluten-free offerings being served during 2019’s event; look for the GF or GFA (gluten-free available) notation on menus throughout this guide. ...continued on page 10

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DINING OUT

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Pacific Northwest cioppino from Palm Court Grill

Benefiting

Adventurous Food

Drinks as Dessert

Everybody loves bacon, but have you ever had duck bacon? It’s on the menu at chef Adam Hegsted’s the WANDERING TABLE in Kendall Yards, served with a sourdough cracker, smoky aioli, tomato jam and lettuce. Duck is also on the menu at the BLACKBIRD, in the form of wings that come with a Thai basil and sweet chili sauce.

A few more less mainstream types and cuts of meats stood out this year, including the oxtail ravioli at EUROPA RESTAURANT, layered with an eggplant and tomato-based caponata sauce. A rustic, French country-style patê de champagne is not a dish local diners may see often, but it’s on the menu at DURKIN’S LIQUOR BAR, along with braised rabbit and dumplings as an entree option.

Southern-inspired flavors from many regions are strong standouts as well, like the street corn hummus — a fun, Mexican-Mediterranean mashup — at TORTILLA UNION SOUTHWEST GRILL, featured as a starter and served with toasted pita bread, lime wedges and topped with cotija cheese and cilantro. Also Southern-based, but not from south of the border, is the Nola crawfish bread from CASPER FRY, served warm with a crawfish salad spread.

We also noticed a few bison-focused dishes, giving nod to the region’s roots. Stuffed bison meatballs at MAX AT MIRABEAU are served with a Gorgonzola hazelnut filling, smoked sweet onion demi-glace, Yukon gold mashed potatoes and fried parsnip sails. Also find a bison burger at THE REF SPORTS BAR in Spokane Valley, topped with bacon, dry rubbed pork, cheese, onion rings, lettuce, tomato and a pickle. A great alternative to the traditional beef patty, ground bison tends to have a softer texture with an earthy flavor.

Depending on what you order or where you go, three courses can be a lot of food to stuff down in one sitting. If a liquid digestif is more your style than something super sweet, there are many restaurants serving craft cocktails or other alcoholic drinks for the third course — you’ll ease into bed later for a deep, full-bellied sleep.

On the lightest side, MORTY’S TAP & GRILLE on the South Hill is featuring a fizzy cocktail made with local Warrior Liquor’s blood orange vodka and sparkling white wine. Fruity and sweet is also an option at CHARLEY’S GRILL & SPIRITS located just north of the Spokane River, and which has a lemon meringue pie martini, shaken and served up with lemon and Madagascar vanilla vodka, simple syrup, cream and a sour.

What would an evening dining at any of the region’s TWIGS BISTRO & MARTINI BAR locations be without a martini to finish things off? While each area Twigs location is serving something slightly different on its Restaurant Week food menu, at all three guests can choose the “Seeing Double” cocktail to end the night. It’s made with Hpnotiq liquor and tequila, shaken with cilantro and lime and served on the rocks as a double. Wow! BARDENAY RESTAURANT & DISTILLERY in Coeur d’Alene has a couple of drinks-as-dessert options, including a chocolate martini and the Luchador, listed as “Patron XO cafe, half and half, Aztec bitters and a cinnamon stick, served over Icepresso cubes.”

Sticking true to its roots, O’DOHERTY’S IRISH GRILLE is serving a traditional Irish coffee for course three, made from 4 Seasons Coffee with Irish cream and whiskey liqueur and topped with whipped cream. 

IS ON THE MENU

2019 menus also available online InlanderRestaurantWeek.com

Search by restaurant, neighborhood or cuisine.

IS ON THE MENU

DINE DINE IN OUT From comfort food at home to fine dining at your favorite restaurant.

When it comes to cooking, local dairy makes all the difference.

INLANDERRESTAURANTWEEK.COM

INLANDER RESTAURANT WEEK 2019 11

CHARITY SPOTLIGHT

Food for the Hungry3

HOW SECOND HARVEST FEEDS HUNGRY CHILDREN IN THE INLAND NORTHWEST

I

t’s hard for people to comprehend how many people need food assistance, says Julie Humphreys, community relations manager for Second Harvest. When she tells people that 55,000 people a week depend on food from Second Harvest food banks, the reaction is always the same: astonishment.

“It surprises people how many hungry neighbors we have right here in our own community,” she says.

Perhaps even more shocking is that of those 55,000, an estimated 40 percent are children who are food insecure. That’s why Second Harvest has a variety of ways to feed hungry children.

One way is a program called Bite2Go, an effort that started in 2008.

It provides a sack of food for kids who are on free or

reduced lunch in school because when they’re out of school, many of those kids don’t have food to come home to. The program serves 7,000 kids in the region.

“For so many kids, their last good meal was Friday at lunch,” Humphreys says.

Second Harvest also puts on cooking classes, either on site near Gonzaga University or in programs where they go to the Boys and Girls Club, YMCA or local schools to teach kids about nutrition.

Yet the main way Second Harvest feeds children is the same way it feeds families. Second Harvest itself isn’t a food bank, but distributes donated food to 250 food banks throughout Eastern Washington and Idaho. Those are available for families to access any time, so a mom can go and get food for her three kids. While Second Harvest serves as the middle man for those food banks, it does have 200 more mobile market distributions per year.

Recently, Second Harvest had a mobile market at a local Walmart, and families were lined up for hours waiting for fresh fruits and vegetables, Humphreys says.

“Nobody should have to go hungry, but it particularly tugs on your heartstrings when it’s children who really can’t fend for themselves,” Humphreys says. 

If Savory is in your nature, Spokane is your destination.

Spokane’s epicurean options feature fine cuisine and delightful wine and spirit pourings. Travel back in time to the speakeasy era, or indulge in the latest dining trends at our many award-winning restaurants, wineries and pubs. Salud! visitspokane.com/things-to-do

12 INLANDER RESTAURANT WEEK 2019

HERE TO HELP

Those dining out for Inlander Restaurant Week should know that they’re also helping feed thousands of families who are in need of a meal in the Inland Northwest.

Inlander Restaurant Week has once again partnered with Second Harvest, and last year the event helped donate more than 54,000 meals to Second Harvest.

This will be the second year of Everyone Eats, which allows participating restaurants to make a donation to Second Harvest. Last year, Everyone Eats generated more than 14,000 meals for Second Harvest. Events like First Bite for Second Harvest also result in thousands of meals for Second Harvest. Another way to help? Post a picture of your Inlander Restaurant Week food on Facebook, Instagram or Twitter (you know you were going to anyway) and include the tag #IRWRaveReviews. Make sure the post is public, and Sysco will donate five meals to Second Harvest for each post.

INLANDER RESTAURANT WEEK 2019 13

NEWCOMERS

Abundant in Every3 Way3

WELCOME THESE NEW PARTICIPANTS TO INLANDER RESTAURANT WEEK

Kung Pao chicken from Chef Lu's Asian Bistro

NEW FOR 2019

14 INLANDER RESTAURANT WEEK 2019

• Centennial Restaurant • Chef Lu’s Asian Bistro • Current Kitchen + Bar • Ferraro’s Italian • Flame & Cork • Global Kitchen • Honey Eatery & Social Club • Italian Kitchen • Luigi’s Italian Restaurant • Masselow’s Steakhouse • Momo - Sushi. Wok. Grill.

• Mustard Seed • Radicci Italian Bistro • The Ref • Three Peaks Kitchen + Bar

T

here are certain words that translate easily, like abundance — abbondante in Italian — which this year is a cuisine wellrepresented amongst the roster of newcomers to Inlander Restaurant Week. Why? Who cares. Let’s call it a windfall and say buon appetito!

FERRARO’S

F is for family when it comes to Ferraro’s Family Italian Restaurant. They’ve welcomed diners with home-cooked food for 10 years in two locations: on the Northside and Spokane Valley.

Consistency is important to Ferraro’s, both in terms of service — there’s always an owner on-site — and the food. That’s why the family eatery is offering some of its best-sellers for $21 per person during Inlander Restaurant Week: baked lasagna, chicken fettuccine and sausage-breaded fried ravioli with tangy marinara. “We are expecting a lot of new customers and we want them to come back and have the same great experience as they will have during Restaurant Week,” says Jason Ferraro.

ITALIAN KITCHEN

This longtime downtown restaurant’s interior is a mixture of Old World elegance, Spokane’s golden age and casual charm, contributing to its reputation as a dining destination. Although tradition usually places the insalata later in the rotation, for $31 per person, Italian Kitchen starts you with salad (or soup), followed by a cross between traditional primo (first course) and secondi (second course) entrees of blackened halibut, lasagna or a three-cheese chicken dish over angel hair pasta. Save room for dolce (dessert), like tiramisu, which pairs perfectly with a local glass from Maryhill Winery.

FLAME AND CORK

Few foods are associated with both Old and New World Italy like pizza, although the variations on this ubiquitous handheld are endless. At Flame & Cork Wood Fired Pizza in Hayden, the emphasis is on traditional techniques and from-scratch ingredients, says Connie Young, who opened the place with stepson Nick Young and Nick’s father John. The Youngs let their dough rise 48 hours, house-make everything they can — from sauces to grinding their own pork into meatballs — and stock an array of local beverages, including cider by North Idaho Cider and local Mad Bomber Beer, two of the restaurant’s Drink Local features this year for Inlander Restaurant Week. Thing is, Flame & Cork is offering more than just pizza for this year’s fixed-price menu, so good luck deciding. Try the Sicilian-fired pizza with red sauce and fennel sausage, the baked penne pasta or the gluten-free wild mushroom and Brie pizza (you just might convert).

ConnoisseurConcerts_BachFest_022019IRW_6H_WT.pdf

RADICCI ITALIAN BISTRO

Also in Hayden, Radicci Italian Bistro has all the classics, from arancini (stuffed rice balls) as an appetizer, veal saltimbocca for an entrée, and cannoli pastries for dessert. For $21, their Restaurant Week menu offering is a mixture of standard menu items like panna cotta and pasta puttanesca, a spicy, tangy red sauce with capers and olives, and specials like the caprese crostini, which combines the best parts of crispy toast points, melty cheese, piquant pesto and tomatoes roasted to a savory richness.

LUIGI’S ITALIAN RESTAURANT

With just over 30 years in business — at the same historic downtown location, no less — Luigi’s has perfected the magic of doing very simple things exceedingly well and consistently enough to become a landmark location for Spokane’s dining crowd. And for Restaurant Week, they’ve put together a menu with a smattering of sure-to-be-favorites at $21, beginning with the first course of scallops, garlic bread or caprese salad. You’ll debate mightily over the second course — try pesto gnocchi with artichokes — and have an equally difficult time deciding on an almond tortoni, traditional cannoli or the always decadent tiramisu, sponge cake soaked in espresso with a rich cream filling. 

INLANDER RESTAURANT WEEK 2019 15

Black and white ahi from 315 Martinis and Tapas

NORTH IDAHO’S RESTAURANTS • 315 Martinis & Tapas • Anthony’s at Coeur d’Alene • Bardenay • Beverly’s • Bluebird A Midtown Eatery • Cedars Floating Restaurant • Chinook Steak, Pasta & Spirits • Collective Kitchen Public House • Current Kitchen & Bar • Dockside • Flame & Cork • Fleur de Sel • Global Kitchen • Honey Eatery & Social Club

• MacKenzie River Pizza, Grill & Pub • Momo - Sushi. Wok. Grill.

• The Oval Office • Radicci Italian Bistro • Red Tail • Republic Kitchen + Taphouse • Satay Bistro • Seasons of Coeur d’Alene • Sweet Lou’s Restaurant & Tap House • Thai Bamboo • Timber Gastro Pub • Vine & Olive Eatery and Wine Bar • White House Grill

16 INLANDER RESTAURANT WEEK 2019

NORTH IDAHO

A Bunch of Gems S

RESTAURANT WEEK OFFERINGS CONTINUE TO GROW IN THE PANHANDLE

ix years after expanding to North Idaho, the roster of Panhandle-based participants for Inlander Restaurant Week continues to grow with new restaurants joining old favorites. Newcomers include FLAME & CORK WOOD FIRED PIZZA, MOMO, RADICCI ITALIAN BISTRO, as well as CURRENT KITCHEN & BAR, which was formerly Mallards Restaurant and Lounge at Red Lion Templin’s Hotel on the River in Post Falls.

Two additional restaurants join sister participants

from prior years: GLOBAL KITCHEN complements Jason Rex’s COLLECTIVE KITCHEN PUBLIC HOUSE, while HONEY EATERY & SOCIAL CLUB is the newest Idaho restaurant from Adam Hegsted, who last year involved REPUBLIC KITCHEN + TAPHOUSE. With locations in both Washington — North Spokane and the South Hill — and Idaho, MACKENZIE RIVER PIZZA COMPANY has been a solid supporter of Inlander Restaurant Week since 2012. It’s a great opportunity

for the restaurants and guests alike, says regional manager Devin Cassan, noting that they like to feature both newer menu items and those that guests might not typically order.

He’s excited about the chorizo meatball skillet, for example, one of three entrée options for the $21 prix fixe menu available at all three area locations.

“It’s a great complement of spice, little bit of sweetness with the green chili sour cream and topped off with an egg.”

Another southwestern treat: fish tacos with pineapple salsa.

A truly local eatery, MacKenzie River Pizza has also paired with TOWNSHEND CELLAR, NO-LI BREWHOUSE and DRY FLY DISTILLING for their Drink Local specials.

Speaking of surprises, you never know what the creative culinary team at SATAY BISTRO is going to offer. This year, the $31 three-course offering includes butternut squash from its regular menu, plus a roasted beet salad with mandarin oranges. In addition to bourbon pecan chicken, Satay is serving tiger prawns and a decadent flank steak roulade alongside whipped potatoes, duck confit truffle popcorn and cream corn. For dessert, try the crème brulee with praline cream sauce or fried bread pudding bites with a dark rum glaze.

Last year, they’d only been open a few months when Restaurant Week hit, yet VINE & OLIVE EATERY AND WINE BAR owner Naomi Boutz jumped at the opportunity to participate. “Nothing ignites the community’s enthusiasm for eating local like Inlander Restaurant Week,” says Boutz.

Start your $31 meal there with citrus-cured salmon or mushroom and pancetta piroshki, a Russian pastry dumpling. Follow that up with rock shrimp and polenta, a roasted veggie flatbread or steak frites and Béarnaise sauce. Try their butterscotch budino (pudding) for dessert.

“I love the camaraderie it creates within the restaurant industry as we all contribute to the success and excitement of the event while celebrating our individual niches,” Boutz adds. 

8

Then Stop in for a Drink and a Great Time!

Best Dance Club in Spokane!

Happy Hour 3pm - 6pm Open Tuesday - Saturday 3pm - 2am 232 W Sprague Ave. nynebar.com 474-1621 INLANDER RESTAURANT WEEK 2019 17

MEET YOUR CHEF

Jason Rex C

GLOBAL KITCHEN, COLLECTIVE KITCHEN

hef Jason Rex grew up in the Inland Northwest and earned a culinary degree in Portland. In 2007, he partnered with Connie Naccarato to open Scratch Spokane, opening a second location in Coeur d’Alene two years later. He went on to open Rex’s Burgers and Brews as well as a French restaurant called Fraiche. Currently, he runs Collective Kitchen, the Filling Station on 5th and Global Kitchen in Coeur d’Alene, and is on a fast track to opening the Filling Station in Post Falls with his brother and nephew. His true realm is fine dining, but in this food culture, he focuses primarily on upscale pub food “which is fun, quick and popular.”

RESTAURANT WEEK: What is an “aha!” moment in your journey to becoming a chef?

REX: I think my biggest “aha” moment was doing the first payroll at Scratch in Spokane. Up until that point, I had always been spending other people’s money. We now had 30 employees, and I thought to myself, I’m helping

18 INLANDER RESTAURANT WEEK 2019

Kobe beef burger

families succeed right now. I feel like I’m making a small difference by offering my people a good working environment and consistent pay.

what Adam’s [Hegsted] doing, even what they’re doing up at Daft Badger [Brewing]. We’re all bringing different cultures, cuisines and flavors to this area.

What do you enjoy about cooking in our region?

I enjoy the customers, especially the regulars [who] come in all the time.

What are your thoughts on Inlander Restaurant Week?

I appreciate the effort the Inlander now puts into promoting the Coeur d’Alene restaurants. In our community, Restaurant Week gives people perceived value to go check out a new place. In developing the menu, I definitely add unique items, but I do always have Caesar salad because it’s familiar for people. This year, I am also using Abi’s Ice Cream for a dessert. It’s been cool to feature a local ice cream company.

Are there any go-to foods you order when dining out?

I always try to find something that’s a little off-thewall, that’s not on every menu in Coeur d’Alene.

Who is your culinary hero and why?

My grandma. She taught me how to make the best soups, biscuits and gravy and homestyle food.

What do you find intriguing about the local food scene?

We have an Indian restaurant [in Coeur d’Alene] now, and it’s pretty good! I like what Viljo’s [Basso] doing,

How do you regularly challenge yourself to stay fresh?

I do an astronomical amount of catering during the summer, so I have to stay creative. I also travel quite a bit, so I try to go to cool, hip, locally owned places and experience what they’re doing. 

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MEET YOUR CHEF

Bler2ita Kaba

THREE PEAKS KITCHEN + BAR, SPOKANE TRIBE CASINO

B

lerita Kaba was born in Albania and immigrated to New York City with her family when she was 12.

She had already learned a lot about food from her mother, but in NYC, Kaba began her own culinary journey, cleaning and washing dishes in the kitchens of her family’s Italian restaurants. At 25, she moved to Arizona to run her uncle’s Italian restaurant, then spent a couple years establishing a bustling hotel restaurant and banquet room in Alaska. Life eventually brought her to Spokane, “where I’m dedicated now.”

Locally, she worked at Twigs and Tortilla Union before accepting the position of head chef at the Spokane Tribe Casino’s new Three Peaks Kitchen + Bar. With her diverse background, she feels she brings “flair” to the kitchen. When not at work, she enjoys baking with her 5-year-old daughter and trying every restaurant in Spokane.

20 INLANDER RESTAURANT WEEK 2019

RESTAURANT WEEK: What is an “aha!” moment in your journey to becoming a chef?

KABA: When I was 12 years old working in the kitchen in Queens, I was so intrigued by everything.

I watched and shadowed the cooks as I was cleaning.

Learning in that kitchen was the first moment I knew I wanted to do this.

What do you enjoy about cooking in our region?

I have been amazed at how small Spokane is while also being big in the food industry. Getting to go to Walla Walla, check out the ranches we work with and truly learn where that ribeye is coming from is phenomenal. I didn’t have that in a lot of places.

Are there any go-to foods you order when dining out?

Anything Italian. It’s by far my favorite.

Steak frites

Who is your culinary hero and why?

Giuseppe, the chef that I worked with in Queens. Just watching him make something out of nothing was really inspiring.

What do you find intriguing about the local food scene?

The diversity. You can find any kind of cuisine in Spokane. There are so many talented chefs in here!

What are your thoughts on Inlander Restaurant Week?

I try to pull some items from our core menu, but also give customers something outside of the menu that shows them that we’re so much more than what you can get every day. I also love that we have a whole other dynamic of people who come out during Restaurant Week, and we get to show them more than the basic food that we do on a daily basis. 

Visit Anthony’s at Two Great Locations!

Your Local Family-Owned Seafood House Overlooking the Spokane Falls

On the Water at Riverstone

510 North Lincoln Street • Spokane, WA 99201 (509) 328-9009

1926 W. Riverstone Drive • Coeur d’Alene, ID 83815

www.anthonys.com

(208) 664-4665

INLANDER RESTAURANT WEEK 2019 21

Tasting Room Hours: Thurs & Fri 2pm to 5pm • Sat 12pm to 4pm • Or by appointment

115 W. PACIFIC, SPOKANE, WA 99201 | 509-363-1353 888-4CLARET | WWW.ROBERTKARL.COM

Check out the Festivities at Vino!! comE join us for: • weekend wine tastings • professional tastings • small plates tastings • Art Gallery • wine of the month memberships 222 S. Washington St, Spokane 509.838.1229 vinowine.com

Tasting Room hours Friday 3pM-6:30pM SATURDAY 2pM-4:30pM Your local friend in the wine business... SINCE 1995

STORE hours Tuesday – Friday 10-6 • Saturday 10-5 JAN, THE TOY LADY, IS GETTING TO KNOW HER NEW FRIENDS FROM TY: nyone Does a extra n a e v a h carrot?

River Park Square (509) 456-TOYS 22 INLANDER RESTAURANT WEEK 2019

MEET YOUR CHEF

Kory Schimanski K

CLOVER RESTAURANT & BAR

ory Schimanski has always had a passion for food. So when his father told him he needed to get a job fresh out of high school, he applied to become a dishwasher at Luna Restaurant, which at the time was trailblazing locally sourced fine dining in Spokane. He worked his way up to lead prep cook, then left to join several former employees at Vin Rouge on the South Hill. But it wasn’t until he began working with chef Cody Guerin at Vintages at 611 that he really started to come into his own as a chef. He followed Guerin to Clover, where he eventually took on the role of sous chef, and became the head chef when Guerin left in December 2018.

RESTAURANT WEEK: What is an “aha!” moment in your journey to becoming a chef?

SCHIMANSKI: When I worked at Luna, they were the hot spot. Just experiencing every-

thing they put into the food, the fact that it was fresh and not coming in packages, and the care they took opened my eyes to a lot of things in the industry.

What do you enjoy about cooking in our region?

There’s so much within arm’s reach that we get to work with! Currently, I am enjoying working with winter squash, and I love playing with local microgreens year round.

Are there any go-to foods you order when dining out?

I try a little bit of everything. It also depends on the mood I’m in — sometimes I just want a cheeseburger.

Who is your culinary hero and why?

The chefs from my past molded me to be a

“ANDREW LLOYD WEBBER HAS BROADWAY ROCKING!” – REUTERS

Parisian gnocchi

better cook and gave me the knowledge to do what I do now. I look back at the food I was doing 13 years ago, and it was just a trainwreck. What I’m doing now is a night-and-day difference.

What do you find intriguing about the local food scene?

That it’s constantly changing and getting better. There are culinary giants everywhere, but as a smaller area, we’re starting to get on the map.

What are your thoughts on Inlander Restaurant Week?

It’s chaos. We prepare by over-prepping and just getting ready for the onslaught. We do a whole new menu, because it gives us a chance to showcase what we can do outside the normal menu.

How do you regularly challenge yourself to stay fresh?

By seeing what everyone else is doing and trying to produce the best food that we can here. It’s constantly changing every day, so we try to stay up on the times. 

T H E

M U S I C A L

P H E N O M E N O N

AUGUST 6 - 11 FIRST INTERSTATE CENTER FOR THE ARTS • wcebroadway.com 800.325.SEAT  GROUPS SAVE! 509.818.3440 INLANDER RESTAURANT WEEK 2019 23

FOOD & DRINK C E L E B R AT I O N SPOKANE VALLEY JULY 11-14, 2019 ~ CraveNW.com

VISITOR’S GUIDE

Featured Attractions

MUST-SEE DESTINATIONS FOR ANY NEW VISITOR TO THE INLAND NORTHWEST

LIMITED TICKETS ON SALE NOW ORDER NOW AND SAVE 24 INLANDER RESTAURANT WEEK 2019

CASINOS: Both Northern Quest Resort & Casino, run

DOWNTOWN SPOKANE SHOPPING: River

MOUNTAINS: Mount Spokane is the closest to

DOWNTOWN COEUR D’ALENE SHOPPING:

by the Kalispel Tribe, and the Spokane Tribe Casino can be found in Airway Heights, while the Coeur d’Alene Tribe’s Coeur d’Alene Casino is in Worley, Idaho. All are participating in Inlander Restaurant Week and have plenty of slots and gaming options, of course, but also feature clubs, bars and other entertainment.

Spokane, with plenty of sledding, tubing, snowboarding and skiing at a reasonable price. Hardcore winter sports enthusiasts will also want to trek to the four other resorts within a short drive — Schweitzer, Silver, 49 Degrees North and Lookout Pass.

Park Square, the mall just south of Riverfront Park, is the central shopping attraction, featuring mainstays like Nordstrom, Nike Factory Store and the Apple Store.

But don’t miss the independent bookstore, Auntie’s, or Boo Radley’s, where the quirkiest, strangest and most Spokane of items reside.

As a tourist town, Coeur d’Alene is perfectly prepared for visitors. Most of the shopping is concentrated on Sherman Avenue. Kids will love scampering about Figpickels Toy Emporium, culture lovers will want to see the paintings and sculptures at the art co-op Gallery Northwest, nostal-

gic old-timers may be most interested by Crow’s Nest Antiques, while bargain hunters will want to seek out the smattering of thrift shops along Fourth Street.

THE MUSEUM: The Northwest Museum of Arts and Culture, or the “MAC” as locals call it, is just a few blocks west of downtown in historic Browne’s Addition. An exhibit of studio glass artists, including the renowned Dale Chihuly, opens on Feb. 23. Hours and admissions prices at northwestmuseum.org.

INLANDER RESTAURANT WEEK

STAY & PLAY PACKAGES

Brought to you by

RIVERFRONT PARK: It’s the cen-

terpiece of downtown and the single biggest legacy of Expo ’74. During the winter months, the park’s ice ribbon, filled with skaters, is by far the most popular feature. But your kids will want to ride the historic Looff Carrousel or feed the metal goat statue (press the button, and it eats garbage). Then follow the gondola line across the street to check out Spokane’s widely adored Huntington Park.

THE HISTORIC DAVENPORT HOTEL

BEST WESTERN PLUS CITY CENTER

Break Away and Stay Restaurant Week Package Starting at $247 Enjoy a $75 dining credit per package good at any of our fine restaurants and lounges, overnight deluxe accommodations and complimentary overnight valet parking.

Restaurant Week Special Rate Starting at $95 Enjoy Restaurant Week in Spokane and stay the night in Downtown Spokane. Room rate includes complimentary breakfast and parking.

800.899.1482 • Spokane, WA

CORK DISTRICT: Pick a wine pairing

DOUBLETREE BY HILTON SPOKANE CITY CENTER 509.455.9600 • Spokane, WA

to go with your meals. Spread out throughout downtown Spokane, the Cork District brings together more than a dozen different wineries within easy walking distance.

Browse corkdistrict.com, where you’ll find a map and winery listings to plan your Cork District tasting route, along with a few other wineries located further afield.

ALE TRAIL: What the Cork District is to wine, the Ale Trail is to beer. In the past decade, the number and quality of brewers in Spokane has exploded. Go to inlandnwaletrail.com to get the map of more than 30 regional brewers, and pick what sounds good. We suggest at least hitting up the nationally renowned No-Li Brewhouse.

MOVIES: There are the chain theaters where you can check out the latest flicks, of course, including AMC in River Park Square and Regal at the NorthTown Mall on Division Street. We also recommend some local alternatives. The Garland discount theater has long been a community icon (see the milkbottle-shaped ice cream shop a block west while you’re there), while the Magic Lantern on Main Avenue downtown always has a great assortment of documentaries, foreign films and lovably pretentious indie flicks.

TRAILS: Depending on the weather, take a bike ride on Fish Lake Trail, or hike along the many paths of the Bowl and Pitcher to the west or Indian Painted Rocks to the far north. Keep your eyes open for marmots — Spokane’s unofficial mascot — scurrying about. 

800.899.1482 • Spokane, WA

Restaurant Week Package Starting at $198 Join us! This special offer includes: dinner for 2 at Spencer’s during Inlander Restaurant Week , overnight accommodations, breakfast for 2 in Shutters Café the next morning, and self-parking during your stay.

RUBY RIVER HOTEL

509.326.5577 • Spokane, WA

Restaurant Week Special Starting at $99 Book a guestroom at the Ruby River Hotel for $99, and receive a $20 dining voucher to any of Adam Hegsted’s participating restaurants: Gilded Unicorn, Wandering Table, Republic KItchen and Taphouse or Honey Eatery and Social Club.

CENTENNIAL HOTEL

509.326.8000 • Spokane, WA

Break Away & Stay Restaurant Week Package Starting at $194 Enjoy a $50 dining credit per package, overnight accommodation and complimentary overnight self-parking.

MIRABEAU PARK HOTEL & CONVENTION CENTER

509.924.9000 • Spokane Valley, WA

Restaurant Week Special Rates starting at $109 Special $109 offer during Inlander Restaurant Week.

Package includes a standard two double beds executive room, dinner for two and free parking. Additional package options are available.

509.623.9727 • Spokane, WA

THE DAVENPORT LUSSO Break Away & Stay Restaurant Week Package Starting at $217 Enjoy a $75 dining credit per package good at any of our fine restaurants and lounges, overnight deluxe accommodation and complimentary overnight valet parking.

THE DAVENPORT GRAND 800.899.1482 • Spokane, WA

Break Away and Stay Restaurant Week PackageStarting at $254 Enjoy a $75 dining credit per package good at any of our fine restaurants and lounges, overnight deluxe accommodation and complimentary overnight valet parking.

THE DAVENPORT TOWER 800.899.1482 • Spokane, WA

Break Away and Stay Restaurant Week Package Starting at $217 Enjoy a $75 dining credit per package good at any of our fine restaurants and lounges, overnight deluxe accommodation and complimentary overnight valet parking.

THE COEUR D’ALENE RESORT 855. 703.4648 • Coeur d’Alene, ID

Inlander Restaurant Week Package Starting at only $229 Enjoy the flavors of Coeur d’Alene with our Inlander Restaurant Week Package starting at only $229!

Includes an overnight stay and a $100 dining credit to any resort restaurant!

For package details & rates visit

InlanderRestaurantWeek.com/hotels INLANDER RESTAURANT WEEK 2019 25

EVENTS

Before or After

LOCAL EVENT HIGHLIGHTS DURING RESTAURANT WEEK, FEB. 21-MARCH 2

KRIS KRISTOFFERSON & THE STRANGERS

There’s no one quite like Kris Kristofferson, the man who turned a hardscrabble upbringing into an adult life as a Golden Gloves boxer, Rhodes Scholar and eventually one of the premier American songwriters of his generation. “Me and Bobby McGee” might be known for Janis Joplin’s version, but that’s a Kristofferson tune. It’s been estimated that no less than 450 artists have covered Kristofferson songs like “Sunday Morning Coming Down” and “Help Me Make It Through The Night,” but there’s nothing quite like seeing the man himself deliver songs from a stunning catalog, especially in a beautiful venue. Fri, Feb. 21 at 8 pm. $35-$65. All ages. Martin Woldson Theater at the Fox, 1001 W. Sprague. foxtheaterspokane. org (624-1200)

“The voice can still weave its magic...”

– Times of Israel, 2015

PROJECT

WITH THE SPOKANE SYMPHONY

MARCH 2 8PM Morihiko Nakahara CONDUCTOR

Founder of the IrishAmerican powerhouse band, Solas, Seamus Egan has helped define the sound of Irish music today.

MARCH 16 8PM FEATURE FILM SCREENED WITH LIVE ORCHESTRA

PERFORMING JOHN WILLIAMS’ EPIC SCORE

An intimate evening with the legendary Art Garfunkel, blessed witha “beautiful countertenor” (The NewYork Times), sharing new and classic songs from his illustrious career.

JORGE LUIS UZCÁTEGUI, CONDUCTOR

Pops Series Sponsor:

© 1981 LUCASFILM LTD. ALL RIGHTS RESERVED. PRESENTATION LICENSED BY BANTHA MUSIC C/O WALT DISNEY MUSIC COMPANY. © ALL RIGHTS RESERVED.

M ARTIN WOLDSON THEATER AT THE FOX

TICKETS | 509 624 1200 | SpokaneSymphony.org or FoxTheaterSpokane.org 26 INLANDER RESTAURANT WEEK 2019

LUMINOUS: DALE CHIHULY AND THE STUDIO GLASS MOVEMENT

You don’t have to leave Spokane to see some of the stunning, delicate glass sculptures of prolific Washington artist Dale Chihuly (facing page). While his art is a centerpiece of Gonzaga University’s Jundt Art Museum, more of it is coming to the MAC this spring thanks to a partnership with the Tacoma Museum of Glass. See works by Chihuly alongside those of 18 international studio glass artists, including Preston Singletary and Lino Tagliapietra. Opens Sat, Feb. 23; gallery hours Tue-Sun from 10 am-5 pm. $5-$10 admission. Northwest Museum of Arts & Culture, 2316 W. First Ave. northwestmuseum.org (456-3931)

SPOKANE SYMPHONY BAROQUE 2: HANDEL’S JOURNEY

The second installment this season of the Symphony’s new offsite concert series, held in the serene setting of local churches and cathedrals and featuring the Symphony Chorale (above), is conveniently timed. The concert is described as an old-world journey across England, Germany and Italy, featuring the music of Handel, Corelli, Bach and other contemporaries. Sat, Feb. 23 at 7 pm at Westminster Congregational United Church of Christ, downtown Spokane. Sun, Feb. 24 at 3 pm at Spokane Valley Church of the Nazarene. $22.50. spokanesymphony.org (324-1200)

SPOKANE CHIEFS VS. TRI-CITY AMERICANS

See a lively rivalry unfold on home ice as our own Chiefs take on Central Washington’s Tri-City Americans. During the home battle, the Chiefs are also raising funds to help fight cancer in the community. Sat, Feb. 23 at 7:05 pm. $11-$25. Spokane Arena, 720 W. Mallon Ave. spokanechiefs.com (279-7000)

ing the Kennel with easily as much energy as the men’s squad.

During their last meeting on New Year’s Eve, the Zags (above) beat Pepperdine’s Waves 79-54, and with March Madness right around the corner, they’ll be battling hard to close the season in style. Thu, Feb. 28 at 6 pm. $5-$15. McCarthey Athletic Center, 801 N. Cincinnati St. gozags.com

AUTHOR KATE QUINN

FIRST FRIDAY

The New York Times bestselling author (above) is stopping in Spokane to promote her latest novel, The Huntress, a tale that was inspired by the historical fact that Nazis were living in plain sight in post-World War II America. Quinn reads from and signs copies of her work and answers audience questions during the event co-hosted by Auntie’s Bookstore. Wed, Feb. 27 from 8-9:30 pm. Book purchase from Auntie’s required (includes two tickets).

Spokane Public Library, downtown branch, 906 W. Main. auntiesbooks.com (838-0206)

GONZAGA WOMEN’S BASKETBALL VS. PEPPERDINE

Cheer on the highly ranked Zags as they battle their West Coast Conference rivals from Pepperdine in the Kennel. As of late January, the Bulldogs were sitting near the top of the WCC and had already achieved their highest-ever national ranking while pack-

Step out for an evening pre-spring stroll and enjoy the sights and sounds of downtown Spokane’s monthly arts showcase. Many venues around the downtown core are conveniently located near participating IRW restaurants, making for easy pre- and post-dinner art viewing. Fri, March 1, from 5-8 pm. Free. Locations vary; visit firstfridayspokane.org for details.

THE FLICK

See the Spokane Civic Theatre’s rendition of this 2014 Pulitzer Prize-winning drama which follows three employees at a rundown movie theater that houses one of the last 35 millimeter projectors in Massachusetts. As it turns out, their individual toils and troubles are more compelling than the second-rate films on the screen. Fri, March 1 and Sat, March 2 at 7:30 pm. $27. Spokane Civic Theatre, 1020 N. Howard St. spokanecivictheatre.org (3252507) 

AT THE HEART OF FOOD a SERVICE

Proud Sponsor of

Inlander Restaurant Week

Sysco lives at the heart of food and service, crafting service and culinary solutions for our valued customers.

Through our relentless dedication to variety, innovation, quality, logistical excellence and integrity, we give customers the strength to thrive and solutions to scale. Sysco is honored to be at the heart of the industry we pioneered nearly 50 years ago.

INLANDER RESTAURANT WEEK 2019 27

DRINK LOCAL

Raise a Glass!

LET’S TOAST OUR LOCAL BEER, WINE AND SPIRITS

I

nlander Restaurant Week has been supporting the concept of Drink Local for a long time, and given the growth of our local craft beer, wine and distillery communities, we’ll be doing it for years to come.

There are a lot of reasons to Drink Local. It’s great for the local economy, supporting our friends’ and neighbors’ ventures from Spokane to Pullman, Sandpoint to Moscow, and all points in between. It’s great for the environment — when your favorite beer, wine or vodka only has to travel a few blocks or a few miles to get in your glass, your carbon footprint is dramatically lessened.

Most important — especially in the context of Inlander Restaurant Week — is the fact our local products just taste great. We live in a world-class spot for hops, wheat and grapes, and that comes through in our local libations.

Every Inlander Restaurant Week menu includes three Drink Local options for your perusal. (They’re listed on every restaurant’s menu.) We encourage you to tap into an old local favorite, or try something from the region for the first time. Cheers!

WHAT’S UP FOR DRINK LOCAL 2019?

One of the founding goals, way back in 1993, for the Inlander was to support local business and work to build local culture.

One of the best ways to do both is to highlight the outstanding beer, wine, spirits and more being produced right here in the Inland Northwest.

Since Inlander Restaurant Week began in 2013, participating restaurants have been featuring drinks that are locally produced,

28 INLANDER RESTAURANT WEEK 2019

and diners will find more than ever this year, as every participating restaurant will feature three available “Drink Local” specials.

For 2019, Inlander Restaurant Week has brought on a beer, wine and spirits partner to help support the over 100 participating restaurants and to encourage diners to think local when picking out a drink to accompany your meal.

Each of the partners — Townshend Winery, Dry Fly Distill-

ing and No Li Brewhouse — have outstanding award-winning products, widespread distribution and a long history of working to build community in the Inland Northwest. The final partner for 2019 is the Inlander. The Inlander will be dedicating promotion throughout the event and through the rest of 2019 to keep reminding folks of the great local products that can be found in and around the region surrounding Spokane and Coeur d’Alene.

2019

PARTNER

BEER NO-LI BREWHOUSE IPA | STOUT | ALE| PORTER

EST 2012 | SPOKANE, WASH. LOCALLY OWNED WITH OVER 80 EMPLOYEES HERE IN THE NORTHWEST

OUR STORY

DRINK LOCAL

Post Street Ale House

What’s Brewing3?

I

f you drink alcohol, beer is one of the more perfect beverages to accompany a lunch or dinner meal. (Some people also go for beers with breakfast or brunch on the weekends — though that may force you to consign a good chunk of your day to the closest couch.) Lagers are great for washing down spicy food and cooling your flaming taste buds, while stouts can accentuate the flavor of a rich, herby, and hearty stew or salty oysters.

The point is that beer can be a food enhancer — and it’s even better if you know it was made by someone who lives near you. So, if you’re going to enjoy Inlander Restaurant Week to its fullest, you’ll need to know a thing or two about local beer offerings at the restaurants. We’ve got you covered.

The regional microbrewery scene is still going strong so you’ll have an almost overwhelming variety of brews available to you during Restaurant Week. This year, COLLECTIVE KITCHEN in Coeur d’Alene will be offering rotating handles from Radio Brewing in Kellogg and McDuff’s Brewing in Sandpoint (hopefully you find the suspense excit-

With a focus on local ingredients, innovation, quality and creativity, No-Li has been proudly brewing awardwinning beer in the heart of the Inland Northwest since 2012 and is now sold throughout the states of Washington and Idaho.

At No-Li Brewhouse, we strive to always be better.

And it is our passion, experiences, and support from those in the Spokane community that continually improve who we are as we help to build a craft beer culture in our part of the country. We take great pride in our product, our staff, our city and No-Li fans everywhere.

ing). Another Coeur d’Alene restaurant, BEVERLY’S, will be serving a coffee stout from Liberty Lake’s the Hidden Mother Brewery.

Washingtonians need not feel envious of Idaho’s brewing chops, because the eastern side of the Evergreen State is pumping out great beer, too. In Spokane’s South Hill neighborhood, TWIGS BISTRO AND MARTINI will be pouring up Big Barn Brewing Company’s — they’re based in Mead, Washington — Rye IPA, which is described as melding a mellow spiciness into the traditional IPA hop flavor. POST STREET ALE HOUSE in downtown Spokane has a beer-forward beverage menu this year, featuring NoLi brewhouse’ hearty Born and Raised IPA, a Davenport Peanut Brittle Porter from Waddell’s Brewing, and a rotator from Iron Goat Brewing. Or saunter over to EPIC SPORTS BAR in Airway Heights for Selkirk Abbey Brewing Company’s Huckleberry Chapel Witbier, a sweet berry-flavored beer with a Belgian wheat finish.

Are you excited yet? You should be.

There’s foaming and delectable brews abound. 

BIG JUICY TROPICAL AND CITRUS FLAVORS

AWARD WINNERS

WASHINGTON BEER AWARDS 2016 Large Brewery of the Year WORLD BEER CUP Born and raised IPA silver medal Double Red Ale category WASHINGTON BREWERS FESTIVAL Silver Born & Raised IPA 2018

BREWHOUSE

1003 E. TRENT #170 | SPOKANE 11:30AM - 10PM | SUN - THUR 11AM - 11PM | FRI - SAT

Stop by the No-Li Brewhouse and enjoy great pub style food paired with delicious No-Li offerings. Try a flight of freshly brewed beers or relax with your favorite local flavor. If the sun is out take in the breathtaking view of the Spokane River and wonder why you haven’t discovered this sooner.

NOLIBREWHOUSE.COM | 509.242.2739 INLANDER RESTAURANT WEEK 2019 29

2019

PARTNER

SPIRITS DRY FLY DISTILLING VODKA | GIN | WHISKEY | BOURBON

EST 2007 | SPOKANE, WASH. LOCALLY OWNED AND OPERATED

OUR STORY Dry Fly Distilling began with Don Poffenroth and a good friend, knee-deep in a Pacific Northwest river. The two friends discussed how fortunate they were to live, work, and play in one of the most amazing places on earth.

That conversation hatched an idea to share their mutual love of hand-crafted spirits and the natural beauty and purity of the Northwest. Dry Fly Distilling was born.

FIRST LEGAL BOURBON EVER MADE IN WASHINGTON

Dry Fly embraces the farm to bottle approach for all of their products. Grain is sourced from family farms located within 30 miles of the distillery. With each product consumers can be sure they are getting the finest spirits available and it is a totally grain to glass operation.

AWARD WINNERS

DRY FLY WASHINGTON WHEAT VODKA 91 Points in Wine Enthusiast DRY FLY STRAIGHT BOURBON 101 96 points in Tasting Panel Magazine DRY FLY STRAIGHT TRITICALE WHISKEY 96 points in Tasting Panel Magazine

TASTING ROOM

1003 E. TRENT #200 | SPOKANE NOON – 8PM | MON - SAT

Sit, enjoy an artfully crafted cocktail sampler or try a flight of a few of our spirits to compare. All this comes with a bit of education and of course an enjoyable laid back bar atmosphere with lots to experience!

Bottle Sales and Gifts sold at the Tasting Room

DRYFLYDISTILLING.COM | 509.489.2112 30 INLANDER RESTAURANT WEEK 2019

Durkin's

DRINK LOCAL

Let the Spirits

Lead You D ry Fly may have made its mark with its vodka. But their whiskey is where the local distillery truly flourishes. And when whiskey’s good enough, you don’t want a cocktail’s cockiness to distract too much from its subtleties. The Old Fashioned at ANTHONY’S in Coeur d’Alene and MELTING POT'S classic Manhattan both use Dry Fly’s Bourbon 101. (The Melting Pot also gives Dry Fly’s gin its due, with a Vesper Martini featuring the Dry Fly Gin, Dry Fly vodka and a touch of Lillet Blanc.)

Meanwhile, CENTRAL FOOD’S Blue Jay cocktail features Dry Fly Triticale Whiskey — among Dry Fly’s best offerings — with Fernet-Branca and Angostura bitters.

Still in the mood for vodka? Warrior Liquor’s vodka makes numerous cameos in Restaurant Week, including in the lime, orange and cranberry flavored Nancy’s Cosmo at DURKIN’S. There’s an entire stampede of Moscow Mules at Restaurant Week this year. The BACKYARD PUBLIC HOUSE serves up Mary’s Mule (including Warrior Blood Orange Vodka, agave

nectar, muddled orange and basil and ginger beer). The REF SPORTS BAR’S Crisp Apple Mule combines apple and cinnamon vodka, lime juice and ginger beer.

And if you really want to get in the Inland Northwest mood, you need to infuse your drinking with a bit of huckleberry action. (Grizzlies do it. You should too.) Get a Huckleberry Lemon Drop at BEVERLY’S or LUIGI’S ITALIAN RESTAURANT; Huckleberry Moscow Mules at LONGHORN BARBECUE and CEDARS FLOATING RESTAURANT; a Huckleberry Negroni at the GILDED UNICORN, and a vodka-spiked Huckleberry lemonade at the DOCKSIDE and SCRATCH. REMEDY KITCHEN AND TAVERN’S “Fruit and Forest” cocktail mixes Warrior Huckleberry Vodka, with ginger simple syrup lemon and sage. The Clemson at the Backyard takes Huckleberry Vodka and adds Cointreau Liqueur, sweet and sour, and a splash of cranberry in a float of champagne.

Prefer your fruit with a bit of kick?

Try the Spicy Gin-Berry at the BOILER ROOM, which stars serrano peppers and a huckleberry puree. 

2019

PARTNER

WINE TOWNSHEND CELLAR RED | WHITE | DESSERT | SPARKLING

EST 1998 | SPOKANE, WASH. LOCALLY OWNED BY THE TOWNSHEND FAMILY

OUR STORY Townshend Cellar was founded in 1998 by Don Townshend and family in the beautiful farming community of Green Bluff just north of Spokane. Now as a true second generation family winery, brothers Michael and Brendon are proud to continue the tradition of creating the highest quality wines at the best possible value. With a range of red, white, sparkling, and dessert wines made from the best grapes in Washington’s Columbia Valley AVA, there is certainly something for everyone to enjoy!

T3 BORDEAUX BLEND

DRINK LOCAL

The Safari Room

Grapes of Joy3 I

s there a drink more synonymous with fine dining — with actually heightening the flavors of your food, rather than merely complementing them — than wine?

A dry, oaky pinot noir pairs beautifully with a steak from MASSELOW’S at Northern Quest Resort & Casino, and a savory cabernet franc would go great with charcuterie at 1898 PUBLIC HOUSE. A bold, subtly sweet zinfandel works wonders with a decadent pasta dish at EUROPA. Why not try a bottle of red and a bottle of white? As Billy Joel sang, it all depends upon your appetite.

At WILD SAGE, you can order a wine flight, with a trio of wines from Spokane’s Bridge Press Cellars — a cabernet franc, a merlot and their so-called Evil Queen blend.

Both high-end restaurants in the downtown Davenport Hotels are offer-

ing premium wines. The SAFARI ROOM has an Arbor Crest cab sauv and a huckleberry riesling from Latah Creek, while the PALM COURT GRILL is serving a 2016 chardonnay from Gordon Estate — which has an apricot and vanillaflavored finish — an ’08 merlot from Five Star Cellars and a 2014 range from Revelry Vintners.

Other downtown Spokane restaurants with exceptional wine offerings: SPENCER’S STEAKHOUSE at the downtown DoubleTree has Arbor Crest’s 2015 cabernet franc, while the STEELHEAD, a favorite spot for upscale pub grub, has a menu of wines from Greenbluff’s Townshend Cellar, including a red blend and a chardonnay.

Sure, Restaurant Week is mostly about the food, but oenophiles will find plenty to savor. 

AWARD WINNERS

TOWNSHEND RED TABLE WINE Double Gold - Great Northwest Wine Awards TOWNSHEND PURPLE TABLE WINE Double Gold - Seattle Wine Awards TOWNSHEND SPARKLING BRUT Double Gold - Seattle Wine Awards

TASTING ROOM

8022 E. GREENBLUFF RD | COLBERT 12PM - 5PM | FRI -SUN

Enjoy the full collection of wines at the Tasting Room in the heart of Green Bluff.

Taste and learn about the wine from the educated staff or enjoy a glass on the patio all while enjoying the sweeping views of Mt. Spokane and the surrounding Inland Northwest.

TOWNSHENDCELLAR.COM | 509.238.1400 INLANDER RESTAURANT WEEK 2019 31

2019

Presented By

Area Coeur d’Alene 315 Martinis & Tapas Anthony’s at Coeur d’Alene Bardenay Beverly’s The Bluebird. A Midtown Eatery.

Cedars Floating Restaurant Collective Kitchen Dockside Flame & Cork Wood Fired Pizza Global Kitchen Honey Eatery & Social Club MacKenzie River Pizza, Grill & Pub MoMo Radicci Italian Bistro Satay Bistro Seasons of Coeur d’Alene Sweet Lou’s Restaurant and Tap House Thai Bamboo Vine & Olive Eatery and Wine Bar

PRICE PAGE

$31 34 $31 34 $21 35 $31 36 $31 36 $31 38 $21 41 $21 42 $21 44 $21 44 $31 45 $21 48 $31 50 $21 52 $31 55 $31 55 $21 57 $21 58 $31 61

Downtown Spokane

Anthony’s at Spokane Falls Backyard Public House Blackbird Tavern + Kitchen Central Food The Centennial Restaurant Central Food Charley’s Grill and Spirits Clinkerdagger Clover Durkin’s Liquor Bar Europa Restaurant + Bakery Gilded Unicorn Heritage Bar & Kitchen Iron Goat Brewery Italian Kitchen Luigi’s Italian Restaurant The Melting Pot Nudo Ramen House O’Doherty’s Irish Grille Palm Court Grill Post Falls Post Street Ale House Current Kitchen + Bar $21 41 Ruins Fleur De Sel $31 44 Safari Room Fresh Grill & Bar The Oval Office Bistro & Martini Bar $31 51 Santé Restaurant and Charcuterie Republic Kitchen + Taphouse $21 53 Saranac Public House Timber Gastro Pub $21 58 Scratch Restaurant & Rain Lounge The White House Grill $21 62 Spencer’s for Steaks and Chops Steam Plant Kitchen + Brewery Worley Steelhead Bar & Grille Chinook Steak, Pasta & Spirits $31 40 Table 13 Red Tail $21 53 Tamarack Public House both at The Coeur d’Alene Casino Tomato Street Airway Heights Tortilla Union Southwest Grill EPIC Twigs Bistro and Martini Bar at Northern Quest Resort & Casino $21 43 Wandering Table Longhorn Barbecue $21 47 Wild Sage Masselow’s Steakhouse Wiley’s Downtown Bistro at Northern Quest Resort & Casino $31 49 Liberty Lake Three Peaks Kitchen + Bar $21 57 Barlows at Liberty Lake Browne’s Addition CorkHouse Italia Trattoria $31 45 True Legends Grill

PRICE PAGE

$31 35 $21 35 $21 38 $31 38 $21 38 $31 38 $21 40 $31 40 $31 41 $31 42 $31 43 $31 44 $21 45 $21 45 $31 46 $21 48 $31 49 $21 51 $21 51 $31 52 $21 52 $31 54 $31 54 $31 54 $31 55 $31 55 $31 56 $31 56 $21 56 $31 57 $31 57 $21 60 $21 58 $31 60 $31 62 $31 62 $31 62 $21 35 $31 41 $21 60

North Spokane 1898 Public House The Barrel Steak & Seafood House The Boiler Room Bonefish Grill Cascadia Public House Das Stein Haus Downriver Grill Ferraro’s Italian Restaurant JJs Tap & Smokehouse MacKenzie River Pizza, Grill & Pub Mamma Mia’s Mustard Seed Asian Cafe Nudo Ramen House Thai Bamboo Restaurant Tomato Street Twigs Bistro and Martini Bar

$31 $31 $21 $21 $21 $21 $31 $21 $31 $21 $21 $21 $21 $21 $21 $31

34 36 37 37 37 42 42 43 46 48 48 50 51 58 60 61

$31 $21 $31 $21 $31 $21 $21 $21 $31 $21 $21 $21 $31

37 40 46 47 47 48 50 52 53 54 56 58 61

South Spokane Casper Fry Chef Lu’s Asian Bistro Laguna Cafe The Lantern Tap House Latah Bistro MacKenzie River Pizza, Grill & Pub Morty’s Tap & Grille Palouse Bar and Grill Remedy Kitchen and Tavern Republic Pi South Hill Grill Thai Bamboo Twigs Bistro and Martini Bar

Spokane Valley Ambrosia Bistro & Wine Bar Ferraro’s Italian Restaurant Longhorn Barbecue Max at Mirabeau The Ref Sports Bar Thai Bamboo Twigs Bistro and Martini Bar

$31 $21 $21 $31 $21 $21 $31

34 43 47 49 53 58 61

West Spokane

GF - Gluten Free GFA - Gluten Free Available V - Vegetarian VA - Vegan Available 32 INLANDER RESTAURANT WEEK 2019

PRICE PAGE

Backyard Public House Chaps

RR

$21 35 $31 38

= Reservations Recommended

Restaurant Directory TAX & GRATUITY NOT INCLUDED

Cuisine American

1898 Public House Backyard Public House Barlows at Liberty Lake Casper Fry The Centennial Restaurant Central Food Chaps Charley’s Grill and Spirits Clinkerdagger Collective Kitchen Downriver Grill Durkin’s Liquor Bar EPIC Gilded Unicorn Honey Eatery & Social Club Iron Goat Brewery Laguna Cafe The Lantern Tap House Morty’s Tap & Grille The Oval Office Bistro & Martini Bar Palouse Bar and Grill Post Street Ale House Red Tail Safari Room Fresh Grill & Bar Satay Bistro South Hill Grill Steam Plant Kitchen + Brewery Sweet Lou’s Restaurant and Tap House Table 13 Tamarack Public House Three Peaks Kitchen + Bar Timber Gastro Pub True Legends Twigs Bistro and Martini Bar Downtown, North, South, Valley

PRICE PAGE

$31 34 $21 35 $21 35 $31 37 $21 38 $31 38 $31 38 $21 40 $31 40 $21 41 $31 42 $31 42 $21 43 $31 44 $31 45 $21 45 $31 46 $21 47 $21 50 $31 51 $21 52 $21 52 $21 53 $31 54 $31 55 $21 56 $31 56 $21 57 $31 57 $31 57 $21 57 $21 58 $21 60 $31 60-61

Asian MoMo Mustard Seed Asian Cafe Nudo Ramen House Downtown, North

$31 50 $21 50 $21

51

$21 $31

36 46

$21

47

Barbecue The Blackbird Tavern + Kitchen JJs Tap & Smokehouse Longhorn BBQ Valley, Airway Heights

Bistro Ambrosia Bistro & Wine Bar The Bluebird. A Midtown Eatery.

Wiley’s Downtown Bistro

PRICE PAGE

$31 $31 $31

34 36 62

$21

40

Chinese Chef Lu’s Asian Bistro

Eclectic Ruins

$31 54

European The Melting Pot Vine & Olive Eatery and Wine Bar

$31 $31

49 61

$31

47

$31

44

European Inspired Latah Bistro

French Fleur De Sel

FEBRUARY 21 - MARCH 2 Mediterranean Clover The White House Grill

$31 $21 $21

34 41 44

$21 $21 $21 $31 $21 $31

37 45 53 53 53 55

Bardenay Beverly’s Restaurant Chinook Steak, Pasta & Spirits CorkHouse Dockside Santé Restaurant and Charcuterie Scratch Restaurant & Rain Lounge Seasons of Coeur d’Alene Steelhead Bar & Grille Wandering Table Wild Sage

$21

42

$21

51

$31

43

$21 $31 $31 $21 $21 $21

43 45 46 48 48 52

$21

60

German Das Stein Haus

Irish O’Doherty’s Irish Grille

Italian Europa Restaurant Ferraro’s Italian Restaurant Valley, North Italia Trattoria Italian Kitchen Luigi’s Italian Restaurant Mamma Mia’s Radicci Italian Bistro Tomato Street Downtown, North

$21 35 $31 36 $31 40 $31 41 $21 42 $31 54 $31 55 $31 55 $21 56 $31 62 $31 62

Pizza The Boiler Room MacKenzie River Pizza, Grill & Pub Coeur d’Alene, North, South Republic Pi

$21 $21

37 44

$21 $21

48 54

$31 $31 $21 $31

34 35 37 52

$21

58

$31 $31 $31 $31 $31

36 38 49 49 56

$21

58

Seafood

Gastropub Cascadia Public House Heritage Bar & Kitchen The Ref Sports Bar Remedy Kitchen and Tavern Republic Kitchen + Taphouse Saranac Public House

$31 41 $21 62

Northwest

Flame & Cork Wood Fired Pizza Fusion 315 Martinis and Tapas Current Kitchen + Bar Global Kitchen

PRICE PAGE

Anthony’s at Coeur d’Alene Anthony’s at Spokane Falls Bonefish Grill Palm Court Grill

Southwestern Tortilla Union Southwest Grill

Steakhouse The Barrel Steak & Seafood House Cedars Floating Restaurant Masselow’s Steakhouse Max at Mirabeau Spencer’s for Steaks and Chops

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

INLANDER RESTAURANT WEEK 2019 33

wander in for...

Inlander Restaurant Week 31

$

1898 PUBLIC HOUSE

Classic foods with a fresh twist, using the finest ingredients.

NORTH SPOKANE

AMERICAN

315 MARTINIS AND TAPAS $

31

FIRST COURSE Wild Mushroom Bruschetta with aged Rembrandt gouda and white truffle oil White Cheddar Bisque with Pacific Northwest crab meat

Baby Kale and Arugula Caesar Salad with house dressing, garlic croutons, Parmesan Reggiano cheese, lemon and white anchovy fillets SECOND COURSE Chicken Mushrooms and Truffles Braised roasted garlic chicken served with wild mushroom risotto topped with truffle shavings and truffle oil and roasted Brussels sprouts Chef Tyler’s Bacon-Wrapped Kobe Meatloaf Topped with rich Cabernet demi-glace, fried onions, served with horseradish mashed potatoes and roasted Brussels sprouts Atlantic Salmon Pan-seared and topped with lobster butter sauce, served with Yukon mashed potatoes and roasted Brussels sprouts THIRD COURSE Cheesecake topped with cranberry compote and port syrup Chocolate Peanut Butter Mousse with shaved chocolate

DRINK LOCAL One Tree Hard Cider Seasonal cider $7

Inlander

Restaurant Week

2010 W. Waikiki Rd. Menu served Monday-Sunday, 4 pm-close

(509) 466-2121 RR

AMBROSIA BISTRO & WINE BAR Serving the Spokane Valley for over twelve years.

SPOKANE VALLEY

BISTRO

$

31

FIRST COURSE Saffron and Chorizo Arancini Deep fried saffron scented rice balls stuffed with Chorizo sausage and served with marinara sauce

Tomato Basil Soup Creamy tomato basil soup topped with a crispy cheese crouton SECOND COURSE Salmon En Croute Wild Alaskan sockeye salmon fillet topped with cream cheese, spinach and caramelized onion, wrapped in crispy puff pastry and topped with a lemon dill cream.

Served with wild rice and seasonal vegetables Chicken Saltimbocca Chicken breast stuffed with prosciutto, provolone, and sage and topped with a lemon caper sauce.

Served with mashed Yukon Gold potatoes and seasonal vegetables

FREE DINNER PARKING!

245 W. Main (509) 624-5226 Reservations Recommended

NOW DELIVERING

FAMILY STYLE TO YOUR HOME OR OFFICE

$

31

FIRST COURSE Fresh Spring Roll Fresh mustard greens, smoked mango, jalapeno and red bell pepper with bacon-plumb vinaigrette in rice paper. GF H. Davey Salad Organic spring greens, mandarin oranges, candied pecans, pears and feta tossed in wild blueberry vinaigrette. GF V

Roasted Beets and Endive Fresh Belgian endive leaves with roasted beets, toasted walnuts and green onions with creamy honey dressing. GF V SECOND COURSE Black and White Ahi Seared yellow fin tuna, wasabi, ponzu and aioli. GF Firecracker Cauliflower Sauteed cauliflower and mixed veggies in spicy lime butter. GF V Brussels and Boursin Sauteed Brussels sprouts in creamy Boursin with candied pecans and sweet balsamic glaze. GF V THIRD COURSE Flank Steak Marinated flank steak, red wine demi glace, seasonal vegetable and potato. GF

DRINK LOCAL SinHattan Torched, smokey cinnamon stick, Koenig Seven Devils Idaho Rye Whiskey, Up North Idaho Apple Brandy, homemade cherry simple syrup and orange bitters. $10

Smoked Salmon Tart Tart made with house smoked salmon, Boursin cheese, shaved red onion and fried capers

Spokane’s landmark Italian Restaurant since 1988

FUSION

Mojito Shrimp Scampi Large prawns sauteed with mixed veggies sauteed in our mojito butter sauce over linguine noodles. Substitute rice for gluten-free. GF

AT KENDALL YARDS

Join us for

COEUR D’ALENE

Pork Osso Buco Pork shank braised for three hours in white wine, tomatoes and mirepoix. With seasonal vegetable and potato. GF

Apple Strudel with salted caramel

1242 W SUMMIT PKWY • 509-443-4410 THEWANDERINGTABLE.COM

High quality tapas, entrees and cocktails. Casual fine dining.

Roasted Pork Tenderloin Pan roasted pork tenderloin on a chorizo-potato hash topped with caramelized apples THIRD COURSE Tiramisu A house favorite! Liquor soaked lady fingers layered with shaved chocolate and mascarpone cream Creme Brulee Rich, sweet custard enveloped in a burnt sugar crust - an always delicious, classic dessert!

Italian Cherry Sundae House-made Amarena cherry ice cream topped with chocolate sauce and fresh whipped cream.

The perfect way to end a meal!

315 Wallace Ave. (208) 667-9660 Menu served Tuesday-Saturday, 4:30 pm -9 pm RR

ANTHONY’S AT COEUR D’ALENE Fresh Northwest seafood in a scenic waterfront setting.

COEUR D’ALENE

SEAFOOD

$

31

FIRST COURSE Hawaiian Ahi Nachos Traditional Hawaiian poke served on homemade taro chips with wasabi aioli.

Anthony’s Award-Winning Clam Chowder A cup of our homemade New England clam chowder.

Oregon Shrimp Cocktail With Oregon Coast shrimp. GF SECOND COURSE Fresh Columbia River Steelhead Chargrilled and finished with roasted apple-ginger butter. Served with cornbread pudding and seasonal vegetable.

Steak and Prawns Large ocean prawns basted with cilantro pesto and paired with a petite top sirloin.

Chargrilled Prawns Basted with cilantro pesto and served with seasonal vegetable and our homemade cornbread pudding.

THIRD COURSE Anthony’s Burnt Cream Our traditional silky rich vanilla burnt cream with a caramelized sugar crust topping. GF Olympic Mountain Chocolate Chip Cherry Ice Cream Made by Olympic Mountain Ice Cream. GF Sticky Toffee Pudding With vanilla ice cream and our homemade caramel sauce.

DRINK LOCAL Glass of Colter’s Creek Syrah A 2018 Cascadia Wine Competition Gold Medal winner. $10

DRINK LOCAL Ambrosia Bistro Red Custom blended for Ambrosia. Dark fruits, cherry and leather $9

Please visit our website for our family style delivery menu.

luigis-spokane.com/menu 34 INLANDER RESTAURANT WEEK 2019

9211 E. Montgomery Ave. Suite A (509) 928-3222 Menu served Monday-Sunday, 4 pm-9 pm RR

1926 W. Riverstone Dr. (208) 664-4665 Menu served Sun-Thu 3 pm-close; Fri-Sat 4 pm-close RR

ANTHONY’S AT SPOKANE FALLS

Fresh Northwest seafood overlooking the Spokane River and upper falls.

DOWNTOWN SPOKANE

SEAFOOD

$

31

FIRST COURSE Hawaiian Ahi Nachos Traditional Hawaiian poke served on homemade taro chips with wasabi aioli.

Anthony’s Award-Winning Clam Chowder Our homemade New England-style clam chowder.

Roasted Beet Salad Red and golden beets tossed with orange-citrus vinaigrette, field greens, shaved fennel, feta, candied walnuts and fresh orange. V SECOND COURSE Fresh Columbia River Steelhead Chargrilled and finished with roasted apple-ginger butter. Served with cornbread pudding and seasonal vegetable.

Steak and Prawns Large ocean prawns basted with cilantro pesto and paired with a petite top sirloin.

Roasted Scampi Prawns Butterflied, roasted with garlic butter, fresh lemon and sprinkled with gremolata. Served with almond basmati rice pilaf. GF THIRD COURSE Anthony’s Burnt Cream Our traditional silky rich vanilla burnt cream with a caramelized sugar crust topping. GF Chocolate Chip Cherry Ice Cream Made by Olympic Mountain Ice Cream. GF

JOIN US FOR INLANDER RESTAURANT WEEK

BACKYARD PUBLIC HOUSE

A neighborhood pub focusing on upscale pub fare and great service.

WEST SPOKANE

AMERICAN

21

DRINK LOCAL No-Li Brewhouse IPA Enjoy this IPA from Spokane’s own No-Li Brewhouse. $6

FIRST COURSE Spring Salad Mixed greens and romaine hearts tossed with a citrus shallot vinaigrette, candied walnuts and Gorgonzola crumbles.

Soft Pretzels Handmade soft pretzels served with Backyard’s signature cheese sauce.

Bellwether’s Beef Stew Hearty beef stew made with Bellwether’s Eclectic Pale Ale. SECOND COURSE Backyard Burger Beef patty, American cheese, lettuce, tomato, caramelized onions and mayonnaise, served with fries.

Mango Chicken Wrap Braised mango-chili shredded chicken, citrus vinaigrette dressed greens and a pineapple cream cheese, wrapped in a tomato basil tortilla.

RESTAURANT & LOUNGE OPEN AT: 11AM MON-FRI & 9AM SAT-SUN

dassteinhaus.net

1812 W. Francis Avenue • Spokane • 509.326.2214

Pesto Pasta Cavatappi noodles tossed in garlic butter, white wine and house-made pesto, with sautéed artichoke hearts and diced tomatoes, topped with Parmesan cheese.

THIRD COURSE Churros Cinnamon sugar churros with a brown sugar bourbon cream cheese sauce.

No Bake Cheesecake Chocolate no bake cheesecake with fresh raspberries and chocolate sauce.

DRINK LOCAL Bellwether’s Eclectic Pale Ale Oat Pale Braggot Gruit Ale $6

1811 W. Broadway Ave. (509) 822-7338 Menu served Monday-Sunday, 11 am-10 pm

BARDENAY

BARLOWS AT LIBERTY LAKE

Bardenay specializes in handcrafted cocktails and Northwest Cuisine.

21

$

FIRST COURSE Roasted Chickpeas Indian spiced, roasted chickpeas with raita GF V Scotch Eggs Sausage wrapped boiled egg, breaded, flash fried, and served with mustard sauce.

Shishito Pepper Poppers Breaded and fried, queso stuffed shishito peppers.

SECOND COURSE Chicken Chili Verde Chicken thighs, poblano tomatillo sauce, steamed rice, pickled vegetables GF Ratatouille Risotto Sauteed seasonal vegetables and herbs with mushroom risotto. GF V VA Char Siu Bao Char Siu pork, Asian slaw, steamed bun THIRD COURSE Dessert Selection Choose from a rotating list of desserts made by our in-house pantry chef.

Luchador Patron XO café, half and half, Aztec bitters, and a cinnamon stick, served over Icepresso cubes.

Chocolate Martini Godiva, Stoli vanilla vodka shaken and served up with a cocoa rim.

DRINK LOCAL Bardenay Ginger Rum Cocktail Bardenay Ginger Rum, dash of vanilla, triple sec, house sour. $7

Family owned & operated, homemade quality food & handcrafted cocktails.

LIBERTY LAKE

AMERICAN

21

$

FIRST COURSE Citrus Spinach Salad Sliced mandarin oranges, feta cheese, red onion, Craisins, sweet and spicy pecans tossed together with fresh spinach in a flavorful citrus vinaigrette.

Homemade Chili Cup Our delicious homemade chili topped with diced onion and fresh cheddar cheese.

Classic Caesar Salad Fresh romaine lettuce tossed in classic Caesar dressing and topped with Parmesan cheese and homemade croutons.

SECOND COURSE Homestyle Meatloaf Homemade meatloaf served with fluffy mashed potatoes, rich brown gravy and seasonal vegetables.

Chicken Fettuccine Alfredo Rich homemade Alfredo sauce with a fresh hand-cut chicken breast served on fettuccine noodles with Parmesan cheese and garlic bread.

Barlows Pot Roast Slow-cooked pot roast served with stewed red potatoes and vegetables topped with our homemade brown gravy.

THIRD COURSE Brownie Ala Mode Freshly baked rich chocolate brownie served with vanilla bean ice cream, whipped cream, and chocolate drizzle.

(208) 765-1540

Open Daily for Lunch & Dinner 208.758.7770 • vineandolivecda.com 2037 N Main St, Coeur d’Alene, ID (IN RIVERSTONE)

Call us to Make your Inlander Restaurant Week Reservations

Come see us for Restaurant Week!

Sticky Toffee Cake Delicious sticky toffee cake topped with chocolate drizzle, caramel, and whipped cream.

Classic NY Cheesecake New York-style cheesecake topped with house-made strawberry compote and whipped cream.

DRINK LOCAL No-Li Amber Ale Get a 16 oz or 22 oz No-Li Amber Ale chilled to perfection. $4.50 / $5.50

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

APPLE STRUDEL

$

510 N. Lincoln St. (509) 328-9009 Menu served Monday-Sunday, 4 pm-Until Closing RR

NORTHWEST CUISINE

ROULADEN

Mint Sundae Creme de menthe, dark chocolate chips and chocolate sauce.

Sticky Toffee Pudding With vanilla ice cream and our homemade caramel sauce.

COEUR D’ALENE

SOFT PRETZEL

1428 N. Liberty Lake Rd. (509) 924-1446 Menu served Monday-Sunday, 4 pm -close RR

• Real Food • Great Beer • Fine Wine • Hand Crafted Cocktails

21 W Main • 509-473-9455 • SaranacPublicHouse.com

INLANDER RESTAURANT WEEK 2019 35

OPEN THIS SUNDAY 2/24 AT 3PM FOR IRW

THE BARREL STEAK & SEAFOOD HOUSE Locally owned neighborhood steak and seafood house.

NORTH SPOKANE

STEAKHOUSE

$

31

Pineapple Upside Down Cake Martini Spokane Warrior Pineapple and Vanilla Vodka, pineapple juice, and whipped cream, with a brown sugar graham cracker rim

DRINK LOCAL Townshend T3 Red Blend Local Green Bluff, Spokane Red Blend $11

SCRATCHSPOKANE.COM

NEW DOWNTOWN LOCATION

Voted “Best Italian” year after year!

JOIN US FOR RESTAURANT WEEK!

Baked Brie en Croute Brush Creek Creamery Brie cheese, organic apples, toasted pistachios, local honey, sun dried cherries, and golden puff pastry V SECOND COURSE Surf and Turf Rainbow peppered filet mignon with huckleberry-balsamic demi-glace with Parmesan crusted scallop gratin with Yukon mashed potatoes and fresh asparagus GFA Idaho Ruby Red Rainbow Trout and Prawns Idaho whipped potatoes, organic spinach, blistered tomatoes, salmon roe, and a chive beurre blanc sauce GF Elk Osso Bucco Tender slow braised elk shank, brown butter spaetzle, chanterelle mushrooms, and Cabernet demi-glace GFA

THIRD COURSE Warm Chocolate Toffee Pecan Skillet Cookie With whiskey caramel ice cream V Vanilla Bean Creme Brulee Crisp sugar crust, fresh berries, and almond tuiles cookies V Huckleberry Doughnuts Warm, fresh made cake doughnuts with huckleberry icing V

DRINK LOCAL Huckleberry Lemon Drop Dry Fly Vodka, local huckleberries, organic lemon $12

115 S. 2nd St. (208) 765-4000 Menu served Monday-Sunday, 5 pm-close RR

THE BLACKBIRD TAVERN + KITCHEN

THE BLUEBIRD. A MIDTOWN EATERY.

DOWNTOWN SPOKANE

8

31

6404 N. Wall St. (509) 467-5490 Menu served Monday-Sunday, 4 pm-close

Where craft beer & cocktails meet slow smoked meats & grilled burgers

NOW OPEN in river park square!

$

Asian Duck Confit Five spiced duck confit, crispy wontons, Asian slaw, hoisin sauce GFA

Raspberry Cheesecake New York-style cheesecake topped with a fresh raspberry puree

1007 W. 1st Ave • (509) 456-5656

NORTHWEST CUISINE

Fried Brussels Sprouts Fried Brussels sprouts tossed in a honey balsamic glaze with toasted almonds and a Romano cheese blend

Chicken Florentine Stuffed Portabella Mushroom Chicken, spinach, red onions, and our house cheese blend topped with Italian bread crumbs and fresh lemon zest baked to perfection in a portabella mushroom and served with a cooled risotto salad THIRD COURSE Salted Caramel Cream Puffs House-made cream puffs stuffed with salted caramel custard, topped with a chocolate ganache

INLANDER RESTAURANT WEEK

COEUR D’ALENE

FIRST COURSE Seafood Trio Togarashi seared hamachi, shrimp ceviche, and sesame crusted Hawaiian tuna GF

Blackened Ribeye Steak Blackened Ribeye, prepared to your liking with hot fried potatoes tossed in our house-made blue cheese butter

PROUD PARTICIPANT OF

Lake view dining, innovative signature dishes, award winning wine

FIRST COURSE Prawn Cocktail Poached prawns over micro greens with house-made cocktail sauce and freshly shaved horseradish GF

Korean Pork Belly Tender pork belly marinated in a sweet chili soy sauce topped with green onions and served with a sriracha cola sauce SECOND COURSE Pan-seared Cod Wild Alaskan Cod pan-seared in a garlic white wine sauce with cherry tomatoes and fresh basil GF

DINNER MON-FRI 3PM-CLOSE SAT 4PM-CLOSE

BEVERLY’S RESTAURANT

BARBECUE

21

$

Locally owned neighborhood bistro.

COEUR D’ALENE

BISTRO

$

31

FIRST COURSE Bacon Fat Popcorn Popcorn cooked in bacon fat, dressed with brown sugar and sea salt GF V

FIRST COURSE Soup or Salad Your choice of soup of the day or side salad.

Duck Wings Soy, lime and cilantro marinated, smoked and fried with pineapple, Thai basil and sweet chili sauce GF

Scallop of the Day Ask server for today’s preparation. GF

Brisket Wedge Salad A smaller version of our Brisket Wedge Salad with iceberg lettuce, tomatoes, jalapeño ranch dressing GF SECOND COURSE Sampler Plate A smaller version of our Sampler Plate, comes with two meat or veggie choices, cornbread, pickles, and your choice of one side. GFA V VA Cedar Wrapped Atlantic Salmon Smoked sea salt and brown sugar rubbed Atlantic Salmon, pan seared and wrapped in cedar paper, smoky tomato cream sauce over rosemary and garlic roasted red potatoes GF Stuffed Chicken Breast A pan seared chicken breast stuffed with house smoked jack cheese and bacon, chipotle lime crème fraîche, your choice of one side GF THIRD COURSE Whoopie Pies Soft cake-like red velvet cookies, cream cheese buttercream frosting V Lemon Bomb Lemon mousse and fresh raspberries encapsulated in a meringue shell GF V

GF V VA

Cauliflower and Brussel Sprouts Pork Belly, caramelized onion, red pepper flake, lemon, Parmesan, green onion. GF V VA SECOND COURSE Fried Chicken Breast, thigh, leg, wing, honey-miso glaze, pickle.

Chilean Sea Bass Eggplant, zucchini, yellow squash and tomato ratatouille. GFA Shrimp and Grits Grits, spicy shrimp, pork belly and eggplant salsa.

THIRD COURSE Creme Brulee Ask server for flavor of the week.

Carrot Cake Cream Cheese frosting, toasted coconut, toasted pecans and pineapple sauce.

Doughnuts Served with berry, chocolate hazelnut, and vanilla mascarpone sauce.

DRINK LOCAL Radio Brewing Tasty brew selected from Kellogg’s own Radio Brewing. $4

Coffee & Donuts A smaller version of our Coffee and Donuts, fresh fried with coffee chocolate ganache V

CRAFT COCKTAILS • OPEN KITCHEN • BRICK OVENS gluten free options available

to-go party platters

DRINK LOCAL Whistle Punk Beer Rotating taps from this Spokane craft brewery. Ask your server for details $6

SPOKANE NORTH • (509) 484-4500 NOW OPEN! SPOKANE DOWNTOWN • 509-315-4175

tomatostreet.com 36 INLANDER RESTAURANT WEEK 2019

905 N. Washington St. (509) 381-2473 Menu served Monday-Saturday, 4 pm-9 pm

816 N. 4th St. (208) 665-3777 Menu served Tuesday-Sunday, 4 pm-close

THE BOILER ROOM

Neighborhood wood fired pizza joint, craft cocktails, regional beer.

NORTH SPOKANE

PIZZA

21

$

BONEFISH GRILL NORTH SPOKANE

SEAFOOD

21

$

FIRST COURSE Classic Caesar Salad Fresh romaine hearts, house Caesar, Parmesan, croutons. GFA

FIRST COURSE Bang Bang Shrimp Crispy shrimp, tossed in our signature creamy, spicy sauce

Tomato Basil Soup House-made tomato basil soup, simple pesto, Parmesan cheese. GF

Wagyu Beef and Ginger Potstickers Pan-seared with crispy onions and soy sauce

Stuffed Mushrooms Crimini mushrooms, house sausage, roasted tomatoes, Parmesan, fresh mozzarella, white balsamic reduction. GF SECOND COURSE Carnivore Pizza Pomodoro sauce, pepperoni, Kansas City bacon, prosciutto, prime rib, house cheese blend, Parmesan.

Corn Chowder and Lump Crab with a hint of bacon SECOND COURSE Lily’s Salmon Goat cheese, sautéed spinach, artichoke hearts and lemon basil butter, served with steamed asparagus GF

Honey Garlic Chicken Pizza Olive oil, spinach, roasted garlic, chicken, house cheese blend, parmesan, honey, rosemary. GFA

Angler’s Sirloin 6 oz, wood-grilled center-cut sirloin with roasted garlic butter, served with mashed potatoes GF THIRD COURSE Key Lime Pie with roasted pecan crust V

GFA

Korean Kalbi Pizza Korean barbecue sauce, braised short ribs, crispy garlic, pickled Shishito peppers, fresh green cabbage, scallions.

THIRD COURSE Butterfinger Brownie House brownie, vanilla ice cream, caramel sauce, butterfinger pieces.

Raspberry Streusel Pizza Raspberry compote, cream cheese frosting, streusel topping. GFA Chocolate Mousse Martini Dark chocolate mousse, chocolate sauce, whipped cream, chocolate shavings. GF

Our food is your next big craving

Wood-fire grilled seafood & steaks in an upscale casual environment

Bonefish House Salad with Shrimp Wood-grilled shrimp skewer with hearts of palm, Kalamata olives, tomatoes, pepitas and citrus herb vinaigrette GF

Chocolate Crème Brulee with fresh whipped cream GF V New York Cheesecake with choice of sea salt caramel or raspberry sauce V

DRINK LOCAL Old Fashioned 101 Dry Fly Bourbon 101 with muddled orange and Bordeaux cherry $9.90

DRINK LOCAL Iron Goat Brewery Rotating pint. $6

Award-Winning Cuisine Live Music • Vibrant Bar • Fireplace Lounge 209 Lakeside 208.664.8008 SEASONSOFCDA.COM

6501 N. Cedar Rd. (509) 863-9213 Menu served Monday-Sunday, 11 am-close RR

Northtown Mall, 4750 N. Division St. (509) 960-8978 Menu served Monday-Sunday, 3 pm-close RR

CASCADIA PUBLIC HOUSE

CASPER FRY

Locally owned gastropub featuring regionally sourced Northwest cuisine.

NORTH SPOKANE

GASTROPUB

21

$

FIRST COURSE Cascadia Caprese Fresh mozzarella balls, heirloom cherry tomatoes, crispy basil leaves, basil olive oil, and a drizzle of balsamic reduction. GF V

House-made Pretzel, served with a stout beer cheese-edged dipping sauce with stone ground mustard (Made fresh!). V VA Mozzarella Medallions Fresh mozzarella discs (2), tossed in a house blend of panko, herbs, and spices, deep fried to a golden brown and served with a house-made romesco sauce. V SECOND COURSE Cascadia Steak Dip Thinly sliced St. Helen’s Farm’s culotte steak, fontina cheese, crispy onion straws, house-made horseradish aioli, savory au jus, on an Alpine Bakery hoagie.

Served with your choice of fries, fruit, or house salad. GFA Braised Short Rib Braised and slowly cooked to tender perfection, served on top of creamy garlic mashed potatoes, topped with a reduced red wine mushroom demi-glace, accompanied by a seasonal grilled green vegetable. GFA Curry Mac and Cheese Penne pasta, delicious coconut and herb base with yellow curry, topped with bread crumbs, served with toasted fresh Alpine Bakery bread. V VA THIRD COURSE Lemon Cheesecake An amazing Southern-style house-made tart lemon cheesecake, drizzled with a huckleberry puree. V Cascadia Creme Brulee Silky smooth and sweet cream based custard, with a thin and crunchy caramelized sugar top, served with seasonal berries. GF V Chocolate Covered Fruit Kabob Fresh seasonal fruit kabobs dipped in chocolate with a drizzle of house-made raspberry puree. GF V VA

DRINK LOCAL Maple St. Mule Dry Fly Vodka, muddled blueberries and lime, with ginger beer. $8.50

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

Southern Inspired Classics, Down-Home Hospitality, Craft Cocktails SOUTH SPOKANE

AMERICAN

$

31

FIRST COURSE Confit Duck Gumbo Smoked confit duck, trinity, hearty dark roux, smoked tomato rice, chives Poached Pear and Spinach Salad Spiced wine poached pears, spinach, radicchio, warm herb fried goat cheese, toasted pecans, bourbon cane syrup vinaigrette GF V VA

Nola Crawfish Bread Toasted French bread, pulled crawfish, warm cream cheese, micro-greens SECOND COURSE Peach Stuffed Pork Loin Josper grilled peach and ricotta stuffed pork loin, Mill’s Farm Red Mule Creamy Organic Grits, buttery glazed carrots, pork jus GF Andouille Crusted Trout Pan fried trout fillet coated with house-made andouille sausage, sweet potato mash, Josper roasted brussels sprouts, creole sauce meuniere Hoping John Black Eyed Pea Cakes Savory stacked vegetarian black eyed pea cakes, cauliflower purée, sweet corn, smoked shallot and roasted garlic sauce V THIRD COURSE Campfire S’more Buttery graham cracker crust, rich chocolate ganache, house-made toasted whipped marshmallow V

CALAMARI

COFFEE NUDGE

FIRE LION KING SUSHI ROLL

Nate’s Caramel Apple Bread Pudding Warm and sweet caramel apple bread pudding, whiskey hard sauce, vanilla bean ice cream V Classic Southern Banana Cream Pie Creamy, rich banana pudding in a jar, fresh whipped Chantilly cream, Madeleine’s vanilla wafer V

DRINK LOCAL Nancy’s Cosmo Warrior Vodka, cranberry cordial, Curacao, lime, orange $10

928 S. Perry St. (509) 535-0536 Menu served Tuesday-Sunday, 5 pm-close RR

Join us for Restaurant Week 2808 E. 29TH AVE SPOKANE • 509-536-4745 SOUTHHILLGRILL.COM

INLANDER RESTAURANT WEEK 2019 37

CEDARS FLOATING RESTAURANT Idaho’s premier floating restaurant on Lake Coeur d’Alene COEUR D’ALENE

STEAKHOUSE

$

31

FIRST COURSE Lobster Bisque Creamy, smooth bisque with lobster, scallops and prawns House Smoked Steelhead Trout Lemon-dill cream cheese, red onions, capers on toasted crostini GFA Ahi Tuna Spoons Sesame ginger dressing, fried wontons, chives GF SECOND COURSE Cedar Planked Salmon Grilled salmon, tri-color baby garlic potatoes, seasonal vegetables, honey-chipotle sauce GF Steak Oscar Two tender medallions, butter poached crab, Béarnaise sauce, Yukon garlic mashed potatoes, fresh Broccolini Seafood Risotto Creamy crab risotto, marinated tomatoes, fresh asparagus, sea scallop and prawn skewer THIRD COURSE Huckleberry Ice Cream Sundae Cascade huckleberry ice cream, huckleberry sauce Mud Pie Oreo cookie crust, espresso ice cream, Heath Bar crumbles, chocolate sauce, caramel sauce, fresh whipped cream Chocolate Mousse Chocolate shavings, hint of hazelnut, whipped cream, rolled gaufrette cookie

DRINK LOCAL Pomegranate Lemon Drop Sugared rim, Bardenay vodka, Pama liquor, sweet and sour $7

THE CENTENNIAL RESTAURANT We offer a variety of pub food and flat breads.

DOWNTOWN SPOKANE

AMERICAN

21

$

FIRST COURSE Bourbon Glazed Steak Flat Bread Tender steak with a bourbon glaze, sautéed mushrooms, mozzarella cheese, green onions.

Gorgonzola Salad Mixed greens, Craisins, candied pecans, sliced apples, Gorgonzola vinaigrette, red onions and Gorgonzola cheese. GF Fried Oysters Lightly breaded oysters, chili aioli and our own Centennial sauce.

SECOND COURSE Pork Flank Steak Tender pork flank brisket seared and served with an apple, bacon, walnut and sweet potato hash. GF Seafood Carbonara Shrimp and scallops sautéed with pancetta, mushrooms, onion, cream sauce and penne pasta.

Black and Bleu Beef Medallions Blackened beef shoulder tenderloin medallions, Gorgonzola cream sauce, rustic red potato garlic mash, seasonal vegetables. GF THIRD COURSE Bread Pudding Housemade baguettes cooked in a custard batter and topped with a butter rum sauce.

Caramel Pecan Cheesecake Caramel pecan cheesecake with sea salt caramel and whipped cream.

Triple Chocolate Mousse Cylinder Triple chocolate mousse cylinder with espresso crème anglaise.

DRINK LOCAL Arbor Crest Wines All Arbor Crest Wines $7

Open Daily | Full Bar 818 W. Sprague Ave | 290-5763 9602 N Newport Hwy, | 467-0292 NudoRamen.com

• GREAT FOOD • CATERING • FULL SERVICE BAR • FAMOUS BURGERS •

Join us for Restaurant Week!

1514 N. Marina Drive (208) 664-2922 Menu served Mon-Sat, 4 pm - 9 pm; Sun 3 pm - 8:30 pm RR

303 W. North River Dr. (509) 326-8000 Menu served Monday-Sunday, 5 pm-10 pm

CENTRAL FOOD

CHAPS

Also offering a $21 Vegetarian menu!

DOWNTOWN SPOKANE

AMERICAN

$

31

FIRST COURSE Avocado Tartine Whipped feta, avocado, bacon jam on our country bread G

Warm Spinach Salad Baby spinach, golden raisins, almonds, brandied bacon dressing ABC Salad Fresh apple, vinegar braised beets, Chèvre (goat cheese), honey-almond vinaigrette SECOND COURSE Prawn Carbonara House made black pepper pasta, bacon, broccoli florets, garlic, parmesan, egg yolk, cream, green onion G Pan-Seared Idaho Trout Rice flour seared boneless filet, Vietnamese garlic sauce, raw vegetable salad, ginger sauce, cilantro Catalan Beef Stew White wine and orange braised beef, Nicoise olives, root vegetables, tomato-herb toast G THIRD COURSE Butter Cake With blood orange curd G

3

COURSES $

21

Flourless Aztec Cake Cinnamon-ancho Chile spiked chocolate cake with dulce de leche Tarte Tatin French apple tart with cream cheese pastry, molasses ice cream G

DRINK LOCAL Blue Jay Dry Fly Triticale Whiskey, Fernet-Branca, Angostura bitters $8

Featuring comfort food inspired by American classics.

WEST SPOKANE

AMERICAN

$

31

FIRST COURSE Jambalaya Sautéd trinity of onion, celery, and pepper with andouille sausage, chicken and shrimp in a Creole broth with rice Ahi Tuna Tataki A delicious tuna tataki recipe, accompanied by sesame, cabbage cucumber slaw with miso dressing, wonton and wasabi Orange Duck Orange duck within a butter leaf cup-stuffed with pear goat cheese salad dressed with ponzu SECOND COURSE Smoked Pork Ribeye Bone in ribeye together with caramelized apples, sweet potato croquettes dressed in a blackberry port barbeque sauce Sea Scallop Spinach Salad Spinach tossed in an orange bacon vinaigrette. Embellished with toasted almonds, citrus, and fennel

Sirloin Medallions A smoked onion demi-glace is drizzled over two sirloin medallions in combination with pancettawrapped asparagus and Yukon gold potato THIRD COURSE The Devil’s Lady Devil’s food cake topped with honey infused mousse, and filled with a spiced pear compote. Covered in a dark rum caramel Sizzling Hot Fudge Sundae Hot fudge, and The Scoop’s salted caramel ice cream sundae served atop a warm chocolate chip cookie in a skillet Tangerine Basil Tart Smooth tangerine basil curd, in a toasted macadamia nut crust and finished with a brown sugar whipped cream

DRINK LOCAL Blackberry Sorbet Martini Sorbet from the Scoop, Spokane’s small batch ice cream shop $9

801 N. MONROE | 509.328.8911 38 INLANDER RESTAURANT WEEK 2019

1335 W. Summit Pkwy.

(509) 315-8036 Menu served Monday-Saturday, 4 pm -9 pm RR

4237 S. Cheney-Spokane Rd. (509) 624-4182 Menu served Wednesday-Sunday, 4 pm-10 pm

Foodie Friendly.

Amazing food in a comfortable, yet elegant setting.

Chicken mushrooms & truffles

See our full menu at 1898publichouse.com Call to make your Inlander Restaurant Week reservation today!

509.466.2121 • 2010 West Waikiki Road • Spokane, WA INLANDER RESTAURANT WEEK 2019 39

CHARLEYS GRILL AND SPIRITS

Casual comfortable atmosphere serving all-American food with a twist DOWNTOWN SPOKANE

AMERICAN

21

$

FIRST COURSE Candy Apple Wings Four chicken wings flash-fried and coated with Apple-Pucker Buffalo Sauce and dusted with Parmesan cheese GF

Wedge Salad A wedge of Roma Crunch lettuce topped with tomato, olives, bleu cheese crumbles, frizzled onions & garbanzo beans with dressing of your choice GF V Steamers Half-pound baby clams sautéed with zesty garlic, basil, white wine and butter GF SECOND COURSE The Ultimate Stack Our signature five-cheese mac & cheese stacked on Parmesan toast, topped with house-made stuffed meatloaf, drizzled with sweet chili sauce, served with seasonal vegetables USDA Top Sirloin Top sirloin seasoned and charbroiled to perfection, basted with either our house-made huckleberry butter or garlic-shallot butter, served with roasted garlic Parmesan mashers and seasonal vegetables GF Dijon Chicken Airline chicken breast baked and smothered with a yummy Dijon sauce and topped with a combo of frizzled onions & prosciutto, served with roasted garlic Parmesan mashers and seasonal vegetables GF THIRD COURSE Lemon Meringue Pie Martini 360 Sorrento Lemon Vodka, 360 Madagascar Vanilla Vodka, simple syrup, sour and cream, shaken and served up Jamaican Me Crazy Coffee Local roaster Tom Sawyer’s Jamaican Rum coffee brewed, topped with a scoop of vanilla bean ice cream and toasted coconut GF

CHEF LU’S ASIAN BISTRO

Authentic wok-cooked dishes with traditional and modern Chinese style!

SOUTH SPOKANE

CHINESE

21

$

FIRST COURSE Cheese Wontons Creamy cheese filling wrapped in a wonton and lightly fried with a choice of soups: hot and sour, egg flower, miso or wonton. GFA House-made Dumplings These tiny packages are stuffed with a savory meat filling and are perfect for dipping into our house-made sauce. Choose from gyoza (pan-fried) or Jiaozi (steamed) preparation. GF BBQ Pork Slow-cooked char siu pork, perfect for dipping.

This course also includes a choice of soups: hot and sour, egg flower, miso or wonton. GFA SECOND COURSE Kung Pao Chicken Diced chicken wok-fried in a rich dark sauce with celery, onions, carrots, zucchini, water chestnuts, chili pepper GFA Mongolian Beef Sweet, soy-glazed beef with sliced scallions and garlic on a bed of crispy pan-fried noodles GFA Phoenix & Dragon Chicken breast and shrimp, combined with fresh vegetables in a light sauce GFA THIRD COURSE Spicy Tuna Roll Tuna sushi roll GFA California Roll California sushi roll Avocado or Cucumber Roll Avocado or Cucumber sushi roll GFA

DRINK LOCAL Maryhill Sauvignon Blanc $7

Tiramisu A slice of heaven drizzled with iced espresso

DRINK LOCAL 14 oz Local Craft Beer Iron Goat, No-Li, 12 Strings Electric, River City $5.50

Fresh & Delicious

801 N. Monroe St. (509) 328-8911 Menu served Monday-Saturday, 5 pm-9:30 pm

2915 E 29th Ave. Menu served Monday-Sunday, 11 am-9 pm

CHINOOK STEAK, PASTA & SPIRITS

CLINKERDAGGER

Warm hospitality, tranquil ambiance and superior cuisine.

WORLEY

NORTHWEST CUISINE

$

31

AMERICAN

$

31

Stuffed Mushrooms Mushrooms stuffed with sweet Italian sausage, cream cheese and Parmesan cheese.

New England Clam Chowder Creamy house-made chowder with bacon bread crumbs SECOND COURSE Oven-Roasted Chicken Dijon Asiago, panko, mashed Yukon potatoes and wilted spinach with bacon bread crumbs

Halibut Risotto A rich Arborio rice dish made with Alaskan halibut.

THIRD COURSE Raspberry Lemon Panna Cotta Double Dutch Apple Pie Topped with caramel sauce.

Chocolate Decadence A rich, flourless chocolate cake topped with raspberry sauce.

DRINK LOCAL Laughing Dog Uprooted Amber Pints $4

40 INLANDER RESTAURANT WEEK 2019

DOWNTOWN SPOKANE

FIRST COURSE Broadway Pea Salad Water chestnuts, bacon, creamy pepper dressing GF

Trout Northwest trout breaded in cornmeal, grilled, and topped with lemon dill sour cream. Served with wild rice and seasonal vegetable.

We love our community and our customers!

A Spokane tradition for 44 years! Great cuisine with amazing river view

FIRST COURSE Five Cheese Poutine Fries with Alfredo sauce (mascarpone, Parmesan, jack, cheddar, pecorino Romano cheeses) and topped with house-made pancetta pecorino Romano cheese and chives.

Northwest Salad Mixed greens topped with Washington apples, Oregon sharp white cheddar, candied walnuts, and huckleberries. Dressed with huckleberry honey vinaigrette.

SECOND COURSE Pork Tenderloin Grilled tenderloin topped with wild mushrooms. Served with seasonal vegetables and smokey whipped potatoes.

2912 E Palouse Hwy Suite A • Spokane, WA 99223 509-309-2966 • www.palousegrill.com

(509) 443-3871

Coeur d’Alene Casino 37914 S. Nukwalqw St. (800) 523-2464 Menu served Thursday - Sunday, 5 pm - 9 pm RR

Hearts of Romaine Caesar Caesar dressing, olive oil croutons, Asiago cheese

Fresh Oven-Roasted Salmon Honey-glazed peppercorn crusted salmon finished with dill, beurre blanc and pickled red onion GF Rock Salt Roasted Prime Rib Garlic-herb rub, slow roasted all day under a mountain of rock salt and finished in high heat for a superior crust THIRD COURSE Burnt Creme Our signature dessert. Rich vanilla custard, caramelized sugar crust, fresh berries, whipped cream Key Lime Pie House-made with Nellie and Joe’s Famous Key West Lime Juice, graham cracker crust Amaretto Chocolate Mousse Decadent chocolate mousse with a hint of Amaretto topped with whipped cream

DRINK LOCAL No-Li Brewery Seasonal Brew Locally made seasonal brew $6

621 W. Mallon St. (509) 328-5965 Menu served Monday-Sunday, 4:30 pm-9 pm RR

CLOVER

Freshest ingredients whenever possible, and as local as we can.

DOWNTOWN SPOKANE

MEDITERRANEAN

$

FIRST COURSE Clover Salad Mixed greens, citrus vinaigrette, Pecorino Romano cheese, and candied pecans GFA V

31

COLLECTIVE KITCHEN

Upscale pub featuring over 50 craft beers on tap with a upscale menu COEUR D’ALENE

AMERICAN

21

$

FIRST COURSE Caesar Salad House-made dressing, croutons, and Parmesan GFA

Caesar Salad Cut romaine hearts, house-made croutons, house-made Caesar dressing, and boquerones, and Pecorino Romano cheese GFA V Mushroom Soup Wild mushroom soup, tart cherry duxelles, and truffled crème fraiche GF SECOND COURSE Rockfish Semolina crusted rockfish on a bed of rye Spaetzle, roasted butternut squash, house-made pancetta, and a pickled garlic puree Parisienne Gnocchi Parisienne gnocchi served with a medley of winter vegetables (parsnips, red bell pepper, tri-colored carrots, and squash) edged with a coulis sauce V VA Chili Rubbed Flat Tri-Tip Steak Chili rubbed tri-tip steak on a bed of confit tri-colored fingerling potatoes, grilled asparagus topped off with a pickled corn piquillo relish GFA THIRD COURSE Orangesicle Cream Cake Orange cupcake served with a crème anglaise sauce, orange frosting, and orange segments

Seasonal Soup Choice of three daily soup options Bacon Wrapped Figs Blueberry glaze, goat cheese, cucumber salad GF SECOND COURSE Kobe Beef Burger Bacon jam, brie, served with fries Seared Pork Loin Pan-seared, roasted red potatoes, fresh green beans, Asian plum glaze GF V Curry Stir-fry Seasonal fresh vegetables, rich, spicy yellow curry sauce, jasmine rice GF V THIRD COURSE Blueberry Cobbler Served with vanilla ice cream Molten brownie Served with vanilla ice cream and chocolate ganache Salted carmel ice cream Locally made and amazing GF

DRINK LOCAL McDuffs Brewery Rotating selection $6

Hazelnut Butter Cake Brown butter hazelnut cake, huckleberry compote, topped off with caramel mascarpone and powdered sugar Daily Ice Cream Daily rotating ice cream

DRINK LOCAL Stout Float Moscow, Idaho’s Hunga Dunga Oatmeal Stout and house vanilla oatmeal ice cream $8

913 E. Sharp Ave. (509) 487-2937 Menu served Monday-Sunday, 4:30 pm-9 pm RR

501 E. Sherman Ave. (208) 930-4762 Menu served Monday-Sunday, 4 pm-9 pm RR

CORKHOUSE

CURRENT KITCHEN + BAR

Scratch based recipes featuring Northwest Cuisine LIBERTY LAKE

NORTHWEST CUISINE

$

31

FIRST COURSE Dungeness Crab Cakes Two Dungeness crab cakes topped with a spicy aioli and served on a bed of fresh greens Sausage Sage Stuffed Mushrooms Three grilled button mushroom, filled with a rich mixture of Italian sausage and roasted sage and garlic Roasted Brussels Sprouts Fresh Brussels char-roasted to perfection. Served with a spicy aioli GF, V SECOND COURSE CorkHouse Burger Half pound hand-pressed Angus beef burger with all the trimmings. Served with choice of fries 8 oz Sirloin Steak Baseball cut Choice Angus Sirloin from the Idaho Cattle Company. Served with chef’s potatoes and seasonal vegetable medley. Topped with a veal demi-glace

Walnut Curry Salmon Wild, sockeye salmon fillet crusted with green curry and walnuts. Served with cauliflower puree and seasonal vegetable medley. Topped with a cucumber beurre blanc THIRD COURSE Chocolate Oblivion Torte Gluten-free, scratch-made flourless chocolate torte GF, V New York Cheesecake House-made cheesecake in a graham cracker crust V Key Lime Pie Southern style, house-made key lime pie in a graham cracker crust V

Comfort food with a modern twist and a touch of smoke POST FALLS

FUSION

@momo_cda

@momocda

21

$

FIRST COURSE House Salad wild field greens/ figs/ black pepper vin GF V

Butternut Squash Soup maple syrup/ smoked marshmallow/ winter herbs GF V VA Crispy Cauliflower curry/ tamarind chutney/ smoked almonds GF V SECOND COURSE Nothing To It Ground brisket patty/ ale pickled tomato/ white cheddar/ stout mustard/ smokey mayo GFA Alfredo Fettuccine/ parmesan-mascarpone cream sauce/ wild mushrooms V

flavor bursting pan-asian cuisine

LAKE COEUR D’ALENE VIEW

Oak Smoked Salmon crispy rice/ cucumber/ yuzu broth/ parsley/ candied lemon GF THIRD COURSE Bread Pudding creme anglaise/ whiskey syrup V Chocolate Curry Donuts apply-curry sugar/ vadouvan caramel V Ice Cream Sandwich chocolate chip cookie/ vanilla bean ice cream/ whipped chocolate V

DRINK LOCAL Grin & Pear it Dry Fly Whiskey/ sherry/ benedictine/ pear brandy/ bitters $10

MISO GLAZED

DRINK LOCAL No-Li Big Juicy IPA Golden-colored IPA $6

momocda.com 208.966.4076

1400 N. Meadowwood Ln. (509) 922-4210 Menu served Monday-Saturday, 4 pm -9 pm RR

414 E. First Ave. Menu served Monday-Sunday, 4 pm-9 pm

(208) 773-1611 RR

best new restaurant

101 E Sherman Ave., CDA, ID

INLANDER RESTAURANT WEEK 2019 41

DAS STEIN HAUS

DOCKSIDE

Spokane’s authentic German pub and eatery.

NORTH SPOKANE

FIVE STAR DIVE BAR

GERMAN

21

$

FIRST COURSE Bratwurst House-made sausage served with stone ground and Dijon mustard GF Pretzel Fresh baked, soft pretzel served hot with sweet mustard and a creamy cheese sauce V

German Specialty Salad Fresh mixed greens, beets, cucumber, balsamic dressing and house-made German potato salad SECOND COURSE Rouladen Thinly sliced beef stuffed and rolled with bacon bits, red onion, pickle and German mustard, slowly cooked and served with homemade German spaetzle and red cabbage

SPOKANE’S BEST BURGER The Backyard Burger A JUICY NORTHWEST BEEF BURGER SMOTHERED IN AMERICAN CHEESE, CARAMELIZED ONIONS, TOPPED WITH BIBB LETUCE, TOMATO, AND MAYONNAISE ON A BRIOCHE BUN, AND SERVED WITH OUR SIGNATURE SIDE OF FRIES

1811 W. Broadway, Spokane, WA • 509-822-7338 Open 7 Days A Week www.backyardspokane.com

COEUR D’ALENE

NORTHWEST CUISINE

21

$

FIRST COURSE Personal Dockside Salad Fresh mixed green salad topped with beets, house cooked brown sugar bacon, ginger spiced pecans, and feta cheese with choice of dressing. GF

Ron Baker’s Famous Clam Chowder Ron has been making this house-made, New England style clam chowder with bacon, fresh vegetables, and real cream for 15 years!

Soup of the Day A different and fresh soup made from scratch daily by our culinary experts.

SECOND COURSE Steak Oscar Certified Angus Beef sirloin steak with fresh Dungeness crab and béarnaise sauce. Accompanied by a buttered Idaho baked potato and asparagus. GF

Cordon Bleu Pork tenderloin stuffed with prosciutto, ham and smoked gouda cheese and then breaded and baked. Served on a bed of veal demi-glace with homefried potatoes and house vegetables

Halibut Fish and Chips Three large pieces of Alaskan halibut hand-dipped into beer batter, breaded, and fried to order for a flavorful, golden crust around moist and flaky halibut.

Accompanied with french fries and coleslaw.

Schweinebraten Tender, juicy, bone-in pork roast with peppercorn sauce, served with garlic mashed potatoes and house vegetables THIRD COURSE Apfelstrudel Thin pastry baked with apples, walnuts and raisins. Served hot with whipped cream

Chef Vince’s Avocado & Chicken Rice Bowl Sweet and spicy braised cabbage, steamed jasmine rice, with Chef Vince’s family recipe for island chicken (from the island of Guam), fresh sliced avocado, and pickled ginger layered in a large rice bowl.

THIRD COURSE Mixed Berry Cobbler Trio of fresh berries sweetened and topped with cinnamon crumb topping and baked; with a scoop of vanilla ice cream. V

Black Forest Cake Layered chocolate, cream and cherry cake German Chocolate Cake Cocktail Dessert in a glass! Vodka, coconut rum and hazelnut liqueur in a chocolate and coconut rimmed glass

DRINK LOCAL Barili Red’ass Red A light Malbec, gold award winning blend $9

Chocolate Mousse Traditional silky chocolate mousse with whipped cream, dark chocolate shavings, and a rolled wafer cookie.

Creme Brulee Smooth vanilla custard with crunchy caramelized sugar on top with whipped cream and fresh berries.

DRINK LOCAL Huckleberry ’Spiked’ Lemonade Fresh lemonade and huckleberry puree with Dry Fly Vodka. $9

1812 W. Francis Ave. (509) 326-2214 Menu served Mon-Sat, 4 pm-close; Sun, 2 pm-close RR

115 S. 2nd St. (208) 765-4000 Menu served Monday-Sunday, 11 am-close RR

DOWNRIVER GRILL

DURKIN’S LIQUOR BAR

A locally owned, seasonal and fresh modern cuisine restaurant.

NORTH SPOKANE

AMERICAN

$

31

Swank diner liquor bar and speakeasy serving fancy classics & cocktails DOWNTOWN SPOKANE

AMERICAN

$

31

FIRST COURSE Braised Wild Boar Crostini bacon toasted brioche, carrot puree, pickled onion gremolata (Epicurean Delight award winning appetizer 2018)

FIRST COURSE Kale and Hummus Salad Fresh kale, pepita hummus, candied hazelnuts, manchego, creamy champagne vinaigrette, lemon zest V

DRG Signature Salad spinach, bacon, pine nuts, shaved parmesan, warm bacon vinaigrette GF

Rustic Pate de Champagne Country-style pork pate, violet mustard, pickled leeks, grilled toast points

Caesar Salad romaine, grilled lemon, garlic confit, parmesan crisp, caesar dressing GF SECOND COURSE Panko-crusted Rock Fish lemon-thyme beurre blanc, pesto whipped potatoes, seasonal vegetables

Shaved Brussels Sprouts Salad Brussels, crisp apples, creamy apple cider vinaigrette, toasted walnuts V SECOND COURSE Rabbit and Dumplings Braised pulled rabbit, dijon dumplings, carrots and celery root, savory rabbit consommé

Chicken Marsala sautéed cremini mushrooms, marsala cream sauce, seasonal vegetables, house potatoes, fried leeks

Open Faced Hot Bison Sandwich Shredded bison, Madeleine’s Texas Toast, Mama Lil’s Peppers, honey habanero mustard, gruyère cheese, crispy duck fat jojo’s

Grilled 7 oz Filet Mignon* chive mashed potato, cambozola butter, bone marrow bordelaise GF THIRD COURSE Bread Pudding almond, toasted coconut and chocolate served with vanilla bean ice cream

Spaetzle Mac and Cheese House-made spaetzle, creamy Durkin’s American cheese sauce, buttery, toasted breadcrumbs, crispy fried shoestring onions V THIRD COURSE Bananas Foster Churro Banana churro, Sweet Peaks Honey Cinnamon Ice Cream, warm whiskey caramel sauce V

Tiramisu italian ladyfinger cookies brushed with rum and espresso, layered with mascarpone cream and finely grated imported chocolate Crème Brûlée traditional vanilla custard topped with caramelized sugar and served with berry compote, whipped cream and mint GF

DRINK LOCAL The Boulevard House grapefruit-fennel infused gin $9

3315 W. Northwest Blvd.

(509) 323-1600 Menu served Tuesday-Sunday, 4 pm-9 pm RR

42 INLANDER RESTAURANT WEEK 2019

Comfortable, family dining at the water’s edge on Coeur d’Alene Lake.

Chocolate Mousse Stack Rich chocolate mousse, layered chocolate wafer cookies, berries, Himalayan pink salt, chocolate decor V Triple Apple and Cognac Pie Sweet and tart apples, cinnamon sugar cognac, pecan crumb streusel, vanilla bean crème anglaise V

DRINK LOCAL Nancy’s Cosmo Warrior Vodka, Cranberry Cordial, Curacao, Lime, Orange $10

415 W. Main Ave. (509) 863-9501 Menu served Monday-Saturday, 5 pm-close RR

EPIC SPORTS BAR

FERRAROS RESTAURANT AND BAR

Epic Food. Epic Sports. Epic Fun. AIRWAY HEIGHTS

AMERICAN

21

$

Family owned and operated, authentic Italian eatery

ITALIAN

21

$

FIRST COURSE Mini Caprese Grilled Cheese Ham, fresh mozzarella, basil, with tomato soup dip

FIRST COURSE Fried Ravioli Sausage stuffed breaded ravioli, fried and served with a side of our house marinara.

EPIC Peanut Butter and Jelly Wings Chicken wings tossed in raspberry habanero sauce and peanut dust

House Salad Fresh cut iceberg lettuce topped with red onions, pepperoncini, tomatoes and olives. GF V

Blue Mac Cavatappi pasta, creamy smoked blue cheese sauce, bread crumb, smoked tomato coulis SECOND COURSE Philly Cheesesteak Enchiladas Grilled beef, onion, bell pepper, flour tortilla, pepper jack fondue, buffalo sauce drizzle, served with bacon cheese fries

Minestrone Soup Made from scratch daily, our minestrone is made with onions, crushed tomatoes, green beans, red beans, peas, carrots, potatoes and a splash of our marinara!

SECOND COURSE Baked Lasagna Made fresh daily with our homemade meat sauce, ricotta cheese, and mozzarella, layered high and baked to perfection!

Chicken and Hash Brown Waffle Cornflake-crusted fried chicken, garlic, green onion, hash brown waffle, house-made ketchup, berry drizzle, bacon dust EPIC Burger Gruyere-stuffed burger, house-made focaccia bread, wild mushroom, bacon, onion bourbon marmalade, lemon tarragon aioli, baby greens, served with EPIC fries THIRD COURSE Pineapple Upside Down Cake Pineapple sponge cake, brown butter toffee sauce, vanilla Chantilly cream French Silk Tart Butter tart shell, dark chocolate mousse, Chantilly cream Turtle Cheesecake Chocolate cheesecake, salted caramel, candied pecan

DRINK LOCAL Grapefruit and Basil Martini Dry Fly Vodka, grapefruit juice, basil, simple syrup $7

Join u� f�

INLANDER RESTAURANT WEEK

Chicken Fettuccine Grilled chicken, sliced and placed on fettuccine Alfredo.

Meatball and Sausage with Spaghetti One homemade meatball with one New York-style sausage served with spaghetti and marinara.

THIRD COURSE Creme Brulee Vanilla creme brulee toasted to perfection!

Spumoni Ice Cream Cherry, pistachio, and chocolate ice cream all in the same bowl!

Homemade Tiramisu Made in house daily. Homemade cream layered in lady fingers and topped with coco powder.

DRINK LOCAL Latah Creek Barbera 2016 Dark, wonderful ripe berry characters! $9

Northern Quest Casino 100 N. Hayford Rd. (509) 481-2122 Menu served Monday-Sunday, 11 am -close

CRAFT COCKTAILS. LOCAL FOODS. BREAKFAST, LUNCH AND TAPAS.

317 e sherman ave. cda • (208) 930-1514

EUROPA RESTAURANT

Featuring fresh pasta, pizza & pastries in a casual, cozy environment.

ITALIAN

$

31

FIRST COURSE Smoked Salmon Tortellini Fresh-made tortellini filled with house-smoked salmon and tossed in a lemon and butter sauce.

Caesar Salad Romaine tossed with Caesar dressing, Parmesan cheese and housemade croutons. Anchovies on request. GFA V SECOND COURSE Scallops Pan-seared sea scallops over sauteed fresh-made spaghetti, salami and arugula. GFA Oxtail Ravioli Fresh-made ravioli stuffed with braised oxtail in caponata sauce.

Sirloin Grilled sirloin with a port wine demi-glace and sweet potato hash. GF THIRD COURSE Limoncello Ice Cream House-made limoncello ice cream with a raspberry sauce. GF V Peanut Butter Chocolate Bomb Chocolate cake and peanut butter mousse covered in chocolate ganache. V

North Spokane 3022 N. Division St. Menu served Monday-Sunday, 4 pm-9 pm

(509) 325-7443

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Steak Salad Romaine tossed with balsamic dressing, roasted pumpkin seeds, Gorgonzola cheese and skirt steak. GF

Spokane Valley 11204 E. Sprague (509) 928-2303 Menu served Monday-Sunday, 4 pm-9 pm

E

DOWNTOWN SPOKANE

your table awaits you

SOCIAL.

Mascarpone Cheesecake Mascarpone cheesecake with an amaretti crust and coffee cream. V

DRINK LOCAL Myropa Red Wine Our custom red wine created for us by Coeur d’Alene Cellars. $10

For updates and giveaways 125 S. Wall St. (509) 455-4051 Menu served Monday-Sunday, 4 pm-close RR

#InlanderRW INLANDER RESTAURANT WEEK 2019 43

FLAME AND CORK WOOD FIRED PIZZA Family owned authentic wood fired pizza restaurant.

COEUR D’ALENE

PIZZA

21

$

POST FALLS

FRENCH

$

31

FIRST COURSE French Onion Soup Classic soup the way my mom made it - Parmesan tartine

Bruschetta with Kalamata Olive Tapenade House-made baguette baked with garlic oil and topped with scratch-made Kalamata olives and sun-dried tomato tapenade and arugula

Crispy Snails 4 snails, butternut squash and onion petals tempura - Cream of parsley and garlic GF

Baked Penne with Meatballs Penne pasta, house-made marinara and pork meatballs, with gruyere baked to perfection in our applewood fired oven Gluten-free Wild Mushroom and Brie Pizza Our signature gluten-free crust topped with a garlic cream sauce, wild mushrooms, caramelized shallots, Brie cheese and fresh thyme GF V THIRD COURSE Creme Brulee Creamy vanilla custard with caramelized sugar GF

S’mores Pizza Fluffy pillow of dough with toasted marshmallows, chocolate chips, graham crackers and finished with chocolate sauce Chocolate Chunk Brownie Scratch-made milk chocolate chunk brownie served with salted caramel and real whipped cream

DRINK LOCAL Mad Bomber Booby Trap Blonde Delicious beer made right around the corner $6

Smoked Beef Carpaccio Thin sliced house smoked beef shoulder tender cooked sous vide rare - red cabbage and goat cheese salad with roasted shishito peppers GF SECOND COURSE Pork cheeks ‘à la Bourguignonne’ Braised in a red wine sauce - Yukon gold cake - bacon jam and glazed Brussels sprouts GF Salmon ‘à la nage’ Chinook Canadian salmon baked and served in a lobster broth with turnips, fennel and fingerling potatoes GF Chicken ‘à la Provencal’ Roasted airline chicken breast (Non GMO and free range) - Panisse fries - classic piperade and lemon confit GF THIRD COURSE Colonel with Dry Fly Vodka House-made lemon sorbet topped with Dry Fly Vodka - coriander meringue GFA Brush Creek Blue Cheese A sliver of Brush Creek blue cheese from Deary, Idaho - local apple compote - house brioche GFA Tarte ‘Belle Helene’ Puff pastry tart filled with roasted local pears, Barry semi sweet chocolate and frangipane - vanilla creme anglaise

DRINK LOCAL Last Call cocktail Up North Distillery apple brandy - Tuaca orange bitter $7

9225 N. Government Way (208) 635-5836 Menu served Tuesday-Saturday, 5 pm-close

4365 Inverness Dr. (208) 777-7600 Menu served Monday-Saturday, 5 pm-close RR

GILDED UNICORN

GLOBAL KITCHEN

Our food is fashioned of nostalgic items with a modern twist DOWNTOWN SPOKANE

AMERICAN

$

FIRST COURSE Pea Salad Tillamook sharp cheddar, smoked bacon, sunflower seeds and green onions GF

31

Devils on Horseback Bacon-wrapped dates stuffed with almonds GF Deviled Eggs Smoky whipped yolks, maple chili and applewood bacon SECOND COURSE Shrimp Fried Rice Shrimp, bacon-cured carrots, peas, jasmine rice, sesame and ginger Magical Mac n Cheese Pimiento cheese and white cheddar sauce, braised brisket, green onions, jalapenos; baked to golden brown Pan Roasted Pork Chop Honey brined pork chop, maple mustard, gouda mac n cheese, bacon braised kale GFA THIRD COURSE Unicorn Lemon Pie Lemon curd topped with whipped cream GFA

Fat Elvis Sourdough liege waffle, bacon jam, banana ice cream, peanut butter mousse Brownie à la Mode Dark chocolate brownie topped with brown sugar bourbon ice cream and whipped cream

Classic Italian Dishes

A classic setting for an authentic French dining experience.

FIRST COURSE Wood Fired Mac and Cheese Wood fired gluten-free mac and cheese - with a smoked gouda cream sauce GF V

Spinach Salad with Bacon Vinaigrette Baby spinach, red grapes, pickled onions, and blue cheese tossed with a warmed bacon vinaigrette GF SECOND COURSE Sicilian Wood Fired Pizza House-made fennel sausage, red sauce, and premium mozzarella atop our traditional Italian pizza crust GFA

Authentic, family recipes to make you feel at home!

FLEUR DE SEL

A locally owned restaurant focusing on global cuisine.

COEUR D’ALENE

FUSION

21

$

FIRST COURSE Caesar Salad House-made dressing, croutons, and Parmesan GFA

Soup Du Jour Fresh daily selection Ahi Poke Fresh ahi poke served with cucumbers SECOND COURSE Eggplant Lasagna Layered with fresh vegetables and mozzarella V Spanish Octopus Marinated octopus served with Yukon gold potatoes and white wine broth Rack of Lamb Bacon-wrapped served with Brussels sprouts hash and balsamic glaze THIRD COURSE Bread Pudding House-made served with Chantilly cream Flourless Chocolate Cake House-made and served with Chantilly cream and berry sauce GF Crème Brûlée Vanilla bean custard, berry sauce, and Chantilly cream V

DRINK LOCAL Post Falls Brewing Rotating handle $6

DRINK LOCAL Huckleberry Negroni Featuring Warrior Distillery Huckleberry Vodka $10

Weekly Dinner Specials after 4pm | Free Spumoni Ice Cream with Dinner FAMILY OWNED & OPERATED, CATERING AND PICK-UP AVAILABLE

North Division 325-7443 | 11204 East Sprague 928-2303 FerrarosFamilyItalian.com

44 INLANDER RESTAURANT WEEK 2019

110 S. Monroe St. (509) 309-3698 Menu served Monday-Sunday, 4 pm -Close RR

309 E. Lakeside Ave. (208) 930-4050 Menu served Monday-Sunday, 4 pm -9 pm RR

HERITAGE BAR & KITCHEN Pub food done right.

DOWNTOWN SPOKANE

GASTROPUB

HONEY EATERY & SOCIAL CLUB

21

$

Honey Social Club is a cozy place with craft cocktails and small plates.

COEUR D’ALENE

AMERICAN

$

31

FIRST COURSE Dough Boys Fresh baked bread bites covered in garlic and melty cheddar. V

FIRST COURSE Chorizo Deviled Eggs Whipped egg yolk with chorizo, maple chili, and olive GF

Pesto Chicken Club Salad Sliced chicken breast atop fresh greens, tomato, bacon crumbles, diced onion, shredded cheddar and provolone drizzled with pesto ranch and a balsamic reduction. GFA

Scotch Egg Soft cooked egg wrapped in sausage, fried and served with honey mustard

Tomato Basil Soup A cup of our house-made tomato basil soup. GF V VA SECOND COURSE Hash Brown Burger One smash patty made from fresh local beef, bacon, smoked gouda, lettuce, tomato and onion.

Served on our house-made hash brown buns with chipotle ketchup. GF The Fancy Nancy Two of our signature handheld meat pies. Stuffed with seasoned ground beef, onion, tomato and cheese.

Pork Tenderloin Sandwich Tenderized pork chop with a cracker crust served with mustard, lettuce, onion and pickles.

Simple and delicious.

THIRD COURSE Deep Fried Peanut Butter and Jelly Sandwich Need we say more? V Chocolate Layer Cake Chocolate cake, cool whip and crumbled Skor bars. Repeated.

Any local draft beer! Choose a pint of any one of our Spokane draft beers.

Idaho Potato Rolls Deep fried dumpling with tomato chutney V SECOND COURSE Honey Fried Chicken Twice fried with mashed potatoes, biscuit, coleslaw, and pickled chiles Cedar Cooked Trout Steelhead roasted on a cedar plank with potato cake, apple slaw, and curry aioli GFA Moroccan Duck Seared duck breast with Moroccan chickpea stew, seeds, mint, and orange GF THIRD COURSE Candy Bar Bacon Nougat, pecan butterscotch, dark chocolate, and sea salt GF V Huckleberry Cream Pie Cracker crust and whipped honey cream cheese V

SINK [YOUR TEETH INTO] A PERFECT THREE POINTER.

Banana Bread Egg battered banana bread, maple-peanut glaze, caramelized bananas V

DRINK LOCAL North Idaho Cider Cran-Apple Draft apple cider with cranberries $5

Catch your favorite teams on our 30' LED HDTV and score three courses for $21 during Restaurant Week.

DRINK LOCAL Warrior Huckleberry Lemon Drop Made using Warrior’s Mountain Fresh Huckleberry Vodka. $10

122 S Monroe St. (509) 863-9235 Menu served Monday-Sunday, 11:30 am-10 pm

317 Sherman Ave. (208) 930-1514 Menu served Monday-Sunday, 4 pm-10 pm

IRON GOAT BREWERY

ITALIA TRATTORIA

Craft beer and elevated food in a relaxed setting.

DOWNTOWN SPOKANE

AMERICAN

21

$

A lively, regionally inspired Italian restaurant.

BROWNES ADDITION

ITALIAN

$

31

FIRST COURSE Arancini Fried risotto balls with prosciutto and Parmesan, romesco and parsley

FIRST COURSE Prosciutto Bruschetta Robiola fonduta, pickled onions, arugula and peppers

Grilled Asparagus Salad Charred tomato, feta, avocado, almond, olive oil, lemon V VA

Ricotta and Spinach Dumplings Brown butter, sage and Parmesan

Currywurst Bruschetta Grilled bread, sweet potato purée, currywurst, curry ketchup, cilantro SECOND COURSE Gnocchi House-made gnocchi pan fried with browned butter, sage and Parmesan V

Smoked Cod Ravioli Spicy tomato butter, preserved lemon, parsley and capers SECOND COURSE Grilled Pork Tenderloin Parmesan potato fondant, pancetta Castelvetrano olive piccata sauce, grilled garlic broccoli

Sweet Potato Curry Coconut curry with sweet potatoes, brown rice, coconut milk reduction and fresh herbs V VA

Pan Seared Vancouver Island Rock Fish Italian sausage risotto, saffron tomato butter sauce, bay shrimp relish

Salmon and Cauliflower Pan seared salmon with cauliflower purée, lime beurre blanc and avocado salsa verde THIRD COURSE Goatmeal Stout Tiramisu Goatmeal Stout Tiramisu with candied sugar and cocoa powder V

Green Chick Pea and Pepper Cake Spiced roasted carrots and cauliflower, minted yogurt, beet relish THIRD COURSE Italia Tiramisu Italian trifle, mascarpone, lady fingers, espresso

Apple Crisp Apples, streusel, vanilla ice cream, stout caramel V

Chocolate Mousse Terrine Hazelnut praline, caramel sauce, candied orange

Beer Float A float of ice cream and your favorite beer or soda V

Lemon Mascarpone Mousse Blueberry sauce, almond biscotti

DRINK LOCAL Buzzsaw Mcthunder IPA Juicy, hazy ipa $6

DRINK LOCAL Robert Karl Cellars Claret $14/ glass

FULL BAR, BEER & WINE

NEW Small Plates on the Lunch and Dinner Menus!

Call & Make Your Reservations Today!

509.448.0887 2013 E 29th Ave., Spokane 1302 W. Second Ave. (509) 474-0722 Menu served Monday-Sunday, 4 pm -9 pm

144 S. Cannon St. (509) 459-6000 Menu served Tuesday-Saturday, 5 pm-close RR

Mon-Thur 11AM till 9PM | Fri & Sat 11AM till 10PM Sun 11AM till 8PM

RestaurantsSpokaneWa.com

INLANDER RESTAURANT WEEK 2019 45

Fresh and Authentic ASIAN CUISINE

ITALIAN KITCHEN

JJ’S TAP & SMOKEHOUSE

Spokane’s premier dining experience DOWNTOWN SPOKANE

ITALIAN

$

31

NORTH SPOKANE

Strawberry and Spinach Salad Balsamic vinaigrette, bleu cheese crumbles, candied walnuts, strawberries, and spinach.

Minestrone Soup House-made with carrots, onions, celery, potatoes, zucchini, garlic, kidney beans, spinach and bacon SECOND COURSE Lasagna Made from scratch with Italian spiced meats, cheeses and our own Alfredo and marinara sauces

Steamer Clams Clams, De Leon’s Chorizo, cherry tomatoes, parsley, garlic, shallots, butter, white wine reduction, and char broiled garlic bread.

SECOND COURSE BBQ Brisket ( 8oz) Brisket smoked for 12 hours, gouda mac and cheese, and jalapeño coleslaw.

Baby Back Ribs A half rack of pork ribs, BBQ beans, and corn bread topped with jalapeño honey butter.

Chicken Formaggio Baked with fresh herbs and three cheeses on a bed of marinara and Alfredo with angel hair pasta and sautéed veggies THIRD COURSE Tiramisu Ladyfinger cookies soaked in espresso, Kahlúa, Baileys and rum with layers of dark chocolate and mascarpone sweet custard

Smoked Prime Rib Prime rib, balsamic roasted Brussels sprouts, garlic mashed potatoes, chimichurri and au-jus sauce.

THIRD COURSE Vanilla Bourbon Stout Beer Float Adult stout beer float, vanilla bean ice cream, and whiskey caramel sauce.

Spumoni An Italian favorite with chocolate, cherry and pistachio ice cream

Brownie and Ice Cream Freshly baked brownie topped with vanilla ice cream, chocolate and caramel sauce.

German Chocolate Cake Shaved coconut, fresh mint, chocolate ganache.

113 N. Bernard St. (509) 363-1210 Menu served Sun-Thur 4:30-9 pm; Fri-Sat 4:30-10 pm RR

DRINK LOCAL Local Drafts Local Craft Beers $5

8801 N. Indian Trail Rd. (509) 467-4267 Menu served Monday-Sunday, 4:30 pm -10 pm RR

Master

LAGUNA CAFE

Locally owned, operated, featuring fresh locally sourced ingredients.

SOUTH SPOKANE

AMERICAN

$

31

FIRST COURSE E tch-made food.

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H S O UT

Seafood Stuffed Avocado Half a Hass Avocado topped with house-made creamy seafood mix. Keto friendly Classic Caesar Salad Fresh triple-washed romaine tossed with Caesar dressing topped with aged shaved Parmesan cheese. Keto friendly GF SECOND COURSE Lasagna Bolognese Start with layers of pasta, five cheeses and three meats — bacon, ground chuck and ham — add our family marinara recipe and you have our Bolognese Lasagna with a Sicilian spin.

DRINK LOCAL Bridgepress Cellars Evil Queen Local Spokane winery, rich Columbia Valley red blend $7

46 INLANDER RESTAURANT WEEK 2019

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

Portuguese Chicken Stew with Chorizo It’s all about the chicken... slow cooked with shallots, sweet red and yellow bell peppers, daikon and kalamata olives. Keto friendly THIRD COURSE Chocolate Affogato A Martini glass, drizzled with Ghirardelli’s dark chocolate add ultra premium ice cream drowned with espresso, TA DAH. GF

Bourbon Street Butterscotch Toffee Cake Tender layers of vanilla cake and toffee banana date cake with a bourbon butter glaze, add toffee crumbles. Oh My!

2013 E. 29th Ave. (509) 448-0887 Menu served Monday-Sunday, 5 pm -close RR

THE MENUS

Special Offerings

Black and Bleu Filet Mignon Medallions Locally sourced, melt in your mouth filet mignon topped with Gorgonzola. Served with sautéed mushrooms and fresh creamed spinach. Keto friendly

ay-S Perr Zeppole di San Giuseppe, Italian Beignets Three10Italian 04 S. rved Mond se Menu dough balls lightly fried and fluffy, dusted with powdered sugar. A step back into my childhood. V

W. 621 Mallon St | 509.328.5965 | clinkerdagger.com

31

Caesar Salad Traditional Caesar salad with house-made dressing GFA

DRINK LOCAL No-Li Amber Draft Beer $5

H A PPY HOUR daily 3-6

$

FIRST COURSE Smoked Pork Belly and Potato Soup Cream soup base, house-smoked bacon, mirepoix, and potato.

The Godfather A chocolate ganache brownie with caramel, white chocolate, whipped cream and vanilla ice cream

Clinkerdagger, where great memories are made.

BARBECUE

FIRST COURSE House Salad Mixed greens, fresh tomatoes, house-made Parmesan vinaigrette and croutons GFA

Blackened Halibut Fresh halibut with our blackened seasoning (moderately spicy). Served over Parmesan veggie risotto with a roasted red pepper vinaigrette

2915 E 29TH AVENUE STE D, SPOKANE • 443-3871 WWW.LUASIANBISTRO.COM

Neighborhood friendly BBQ restaurant and craft beer

VA - Vegan Available

Reserve your table RR = Reservations Recommended Hours Available

Times the special Inlander Restaurant Week menu is served (some have extended to lunchtime!)

LANTERN TAP HOUSE

Neighborhood pub with a focus on craft beer and scratch-made food.

SOUTH SPOKANE

AMERICAN

21

$

FIRST COURSE Cranberry Apple Salad Mixed greens tossed with apple slices, cranberries, chopped bacon, red onion and a housemade honey mustard dressing. GF

Hot Reuben Dip with Crostini Toasts All the flavors of the classic sandwich baked into a cheesy dip and served with marble rye crostini toasts.

Balsamic and Goat Cheese Sweet Potato Fries Lantern sweet potato fries topped with goat cheese and a balsamic glaze drizzle. V SECOND COURSE Famous Fish and Chips Lantern’s famous fish and chips with hand-cut cod lightly dipped in an Iron Goat Brewing lager batter and fried to a golden crisp. Served with hand-cut pub fries and house tartar.

Lantern Meatball Sandwich Hand-formed beef/pork meatballs with a zesty marinara, melted provolone cheese and Italian seasonings stuffed into a toasted split-top roll.

Served with hand-cut pub fries and fry sauce. VA Classic Chicken Pot Pie Scratch-made chicken pot pie with a golden flaky biscuit loaded with a buttery creamy chicken pot pie filling with chicken breast, mixed vegetables and herbs.

THIRD COURSE Red Velvet Whoopie Pie Soft, rich red velvet cake sandwiching a creamy and sweet buttercream filling. So good! V Mint Oreo Layered Dessert Layers of crushed mint chocolate Oreo, creamy chocolate and whipped cream sprinkled with a mint chocolate Oreo topping. V

LONGHORN BARBECUE Texas ’Pit’ Style Barbecue

BARBECUE

21

$

FIRST COURSE Cowboy Dip Creamy artichoke and roasted jalapeno dip served with corn tortilla chips GF V

German Sausage Longhorn Barbecue’s very own German sausage cut up in bite size portions. Served with our Original Barbecue Sauce GF Longhorn Chili Potatoes Baked potato, cut, fried and seasoned. Topped with Longhorn chili and cheese and onions GF

SECOND COURSE Longhorn Rib Platter Longhorn’s famous ribs on one platter: St. Louis Ribs, Rib Tips and Baby Back Ribs. Served with barbecue beans and corn bread GF Fire Roasted Barbecue Rib Eye 14 oz rib eye, dipped in our fire roasted barbecue sauce, topped with sauteed bacon and tomatoes. Served with baked potato and Longhorn baker mix GF

Barbecued Chicken Dinner Barbecued Half chicken, glazed with Longhorn Original Barbecue Sauce. Served with your choice of side GF THIRD COURSE Brownie Bites Rich fudge brownie bites, sprinkled with powdered sugar V Apple Cobbler Apples mixed with cinnamon and sugar topped with batter, baked until golden brown V Cheesecake Silk French cheesecake, drizzled with raspberry and chocolate syrup V

Chocolate Covered Champagne Strawberries Strawberries soaked in champagne and dipped in a silky chocolate. The chocolatey snap gives way to a bubbly, juicy berry. GF V VA

DRINK LOCAL No-Li A tap designated to one of Spokane’s favorite Breweries $6

DRINK LOCAL Iron Goat Brewery Rotator Pint $5

1004 S. Perry St. Menu served Monday-Sunday, 11 am-9 pm

(509) 315-9531

LATAH BISTRO AND WINE & TAPS Fine neighborhood dining with an extensive wine selection.

SOUTH SPOKANE

EUROPEAN INSPIRED

$

31

FIRST COURSE Caesar Salad Romaine, house caesar dressing, crisp cheese crouton, parmesan GFA V

Italian Style Grilled Octopus Braised cannellini bean pistou, peppalilly relish GF Mushroom Prosciutto Salad Arugula and spinach, shiitake mushrooms, thin sliced prosciutto, warm oregano vinaigrette GF SECOND COURSE Pork Osso Buco Yukon potato puree, braised red chard, garlic-cherry chutney, red wine braise GF Red Wine-Sausage Agnolotti House-made red wine-fennel sausage, stewed tomatoes, baby cippolini onions, houserolled pasta pouches, parmesan brodo Oxtail Lasagna San Marzano tomato marinara, braised oxtail, ricotta, parmesan, mozzarella THIRD COURSE Chocolate-Chili Muffins Flourless chocolate cakes, cinnamon, ancho-chili powder, powder sugar GF V Espresso Tiramisu Espresso soaked lady fingers, shaved chocolate, mascarpone cream, cognac V

Spokane Valley 2315 N. Argonne Rd. (509) 924-9600 Menu served Monday-Sunday, 5 pm -9 pm RR Airway Heights 7611 W. Sunset Hwy. (509) 838-8372 Menu served Monday-Sunday, 5 pm -9 pm RR

Get

SOCIAL.

Cinnamon Cider Donuts Fried cider brioche, cinnamon sugar, chantilly whipped cream V

SATISFY YOUR MEAT TOOTH. And your sweet tooth, too, with a starter, entree and dessert for just $31 during Restaurant Week. Reservations 509.481.6020 (Drop-in childcare available at Kids Quest for those without the patience for three courses.)

DRINK LOCAL Bridgepress Cellars Evil Queen, Red Blend $10

For updates and giveaways 4241 S. Cheney-Spokane Rd. (509) 838-8338 Menu served Monday-Sunday, 5 pm-9 pm RR

#InlanderRW INLANDER RESTAURANT WEEK 2019 47

OPTION 1

LUIGI’S ITALIAN RESTAURANT We pride ourselves on serving delicious homemade food.

DOWNTOWN SPOKANE

ITALIAN

21

$

FIRST COURSE Caprese salad A simple Italian salad, made of sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with salt and olive oil GFA V Pan Seared Scallops Three pan seared scallops in a cream sauce. Yummy and healthy! GF Garlic Bread Luigi’s bread topped with garlic butter and cheeses. Then baked to perfection and served with a homemade marinara sauce. V SECOND COURSE Chicken Dijon Saltimbocca Chicken breast with slices of prosciutto ham, sage, and provolone cheese, braised in white wine. A simple and savory Dijon cream sauce. GFA

CEDAR WRAPPED ATLANTIC SALMON WITH SMOKY TOMATO CREAM SAUCE OVER ROSEMARY AND GARLIC ROASTED RED POTATOES

Rock Shrimp Fra Diavolo Means “Brother Devil,” and refers to a spicy light tomato-based sauce that’s flavored with chili peppers, served with rock shrimp and pasta. GFA Pesto Gnocchi Traditional Italian pesto of basil, pine nuts, garlic, and Parmesan. Smothered on top of tomatoes, artichokes and gnocchi. GFA V THIRD COURSE Tiramisu An elegant and rich layered Italian dessert made with delicate ladyfinger cookies, espresso house-made cream filling. V Cannoli A unique and delicious Italian tube pastry filled with a sweetened ricotta cream V Tortoni Homemade ice-cream with toasted almonds, cherries, amereto and dark chocolate. V

3 COURSE MEAL AT $21 905 N. WASHINGTON ST. | 509-381-BIRD The Old Broadview Dairy TheBlackbirdSpokane.com |

@TheBlackbirdGEG

DRINK LOCAL Basil Martini Your choice of Dry Fly Gin or Dry Fly Vodka, fresh basil and limes and a dash of simple syrup muddled together, served up in a martini glass. $10

Delicious homemade recipes made from scratch, Southern Italian dining.

NORTH SPOKANE

ITALIAN

21

$

FIRST COURSE Homemade Minestrone Soup Handmade meatballs, carrots, tomatoes, green beans, celery and Acini Di Pepe pasta.

House Salad Romaine lettuce with cucumbers, olives and fresh Asiago. Served with your choice of dressing.

Italian Bean Soup Cannellini beans, Italian sausage, spinach, onion and garlic.

SECOND COURSE Chicken Cacciatore Half chicken, sautéed with mushrooms and onions, simmered in wine sauce. Served with your choice of pasta and one sauce: meat, marinara, or Alfredo.

Lasagna Palooza Made from scratch! Choose your favorite: Mamma’s Original, Chicken Primavera, Sicilian, Three Cheese or Lobster.

Handmade Papa Joe’s Pasta Fresh handmade egg noodles, served with sausage or meatballs and your choice of sauce: meat, marinara, Alfredo, pomodori, garlic and olive oil, bolognese or pesto.

THIRD COURSE Spumoni Ice Cream Cherry, pistachio and chocolate.

Homemade Apple Cobbler Apples, cinnamon and spices with a crumbly cake topping, baked until golden brown.

Bread Pudding Made in house, with eggs, milk, sugar, vanilla and raisins. A family favorite!

DRINK LOCAL Barilli’s Backdoor Reserve A red wine blend, made especially for Mamma Mia’s. $7

PIZZA

21

$

FIRST COURSE House Salad Fresh greens, diced pears and crunchy Grape Nuts with your choice of dressing. V

Caesar Salad Romaine lettuce, shredded Parmesan and seasoned croutons tossed in Caesar dressing. Anchovies by request.

Soup of The Day Signature soups made from scratch daily.

SECOND COURSE Pesto Shrimp Linguine Linguine, shrimp, herbed olive oil, pesto sauce, prosciutto, tomatoes, roasted garlic and grilled lemon.

Chorizo Meatball Skillet Spicy chorizo meatballs baked in hearty ranchero sauce, topped with green chili sour cream, queso fresco, cilantro and an over-easy egg.

Baja Fish Tacos Two flour tortillas with spicy grilled or breaded cod fillets, pineapple salsa, arugula and green chili sour cream. Served with blue tortilla chips and house salsa.

THIRD COURSE Kentucky Bourbon Bites Bourbon-dipped pound cake deepfried and dusted with powdered sugar. Served with caramel bourbon and raspberry sauces.

Mud Pie Coffee ice cream with almonds and fudge on a chocolate cookie crumble crust.

Mack Lovin’ Gooey chocolate chip cookies in a piping hot skillet with vanilla ice cream and chocolate sauce.

DRINK LOCAL No-Li Brewhouse Born & Raised IPA $5

South Spokane 2910 E. 57th Ave. Menu served Monday-Sunday, 4 pm-close

(509) 315-9466

Coeur d’Alene 405 W. Canfield Ave. Menu served Monday-Sunday, 4 pm-close

(208) 772-5111

North Spokane 9225 N. Nevada St. Menu served Monday-Sunday, 4 pm-close

(509) 413-1043

Master

THE MENUS RR

Reserve your table RR=Reservations Recommended

Hours Available

Sat-Sun Brunch 9am-2pm

Times the special Inlander Restaurant Week menu is served

Sat-Sunday Supper 4pm-Close

48 INLANDER RESTAURANT WEEK 2019

Featuring an array of delectable dishes, always flavorful and fresh

245 W. Main Ave. (509) 624-5226 Menu served Monday-Sunday, 4 pm-close RR

MAMMA MIA’S ITALIAN RESTAURANT

Tue-Fri 11:30-Close

MACKENZIE RIVER PIZZA, GRILL & PUB

420 W. Francis Ave. Menu served Monday-Sunday, 4 pm-close

(509) 467-7786 RR

(some have extended to lunchtime!)

MASSELOW’S STEAKHOUSE A prime grade dining adventure.

AIRWAY HEIGHTS

STEAKHOUSE

$

MAX AT MIRABEAU

31

FIRST COURSE Masselow’s Green Salad Organic greens, chèvre cheese, dried fruit, pine nuts, shaved radish GF V

Classic Caesar Salad Shredded Parmesan Reggiano, garlic croutons Smoked Salmon Chowder Roasted sweet corn, red potato SECOND COURSE Artichoke Chicken Spinach cream, pappardelle pasta, herb-roasted tomato Ribeye Steak 14oz USDA Choice, seasonal vegetable, mashed potato GF Wild Salmon Parsley butter, roasted corn, mushroom and arugula mélange, Palouse lentil, black rice GF THIRD COURSE Ice Cream Trio Caramel, vanilla, chocolate GF V Chocolate Oblivion Vanilla bean rosemary anglaise, raspberries GF V Cheesecake Blackberry, shortbread

DRINK LOCAL Barrister Winery Rough Justice Washington Red Blend - glass $13

Prime steaks, chops, seafood, burgers, cocktails, 500 wine bottles & more!

SPOKANE VALLEY

STEAKHOUSE

$

31

FIRST COURSE Roasted Golden Beet Salad Curly endive, pickled fennel, celery heart, smoked paprika oil, lemon vin, crème fraîche, candied pepitas GF V VA

Butternut and Wild Mushroom Arancini Creamy Arborio rice balls, aged parmesan, roasted red pepper, toasted pine nuts V Polynesian Ahi Poke on Won Ton Crisp Palm sugar-shoyu marinade, lychee nut, mango, scallions, ginger, red pepper, toasted sesame GFA SECOND COURSE Creamy Lobster ’Maccheroni’ Langostino, Cougar Gold cheese, campanelle pasta, white truffle herb gratin Cajun Sirloin Steak Black eyed pea succotash, cheesy white cream grits with chili fumé GF Stuffed Bison Meatballs Nutty Gorgonzola hazelnut crimini farce, smoked sweet onion demi-glace, Yukon Gold mashed potato, fried parsnip sails GF THIRD COURSE MAX’s New York Huckleberry Cheesecake Made on premise, white chocolate shortbread crust, huckleberry Pernod glaze, zest of lemon V Washington Apple Galette à la Mode Served warm, tender pastry, cinnamon, caramel sauce V Chocolate, Chocolate, Chocolate Torte Bittersweet center, spiked chocolate whip, white chocolate, raspberry coulis V

DRINK LOCAL Warrior Old Fashioned Spokane’s American single malt released at MAX at mirabeau! $9.90

Northern Quest Casino 100 N. Hayford Rd. (509) 481-6020 Menu served Monday-Sunday, 5 pm-close RR

Everyone Eats2 #IRWRaveReviews

1100 N. Sullivan Rd. (509) 922-6252 Menu served Monday-Sunday, 12 pm-close RR

THE MELTING POT

A unique, interactive dining experience created by the art of fondue!

DOWNTOWN SPOKANE

EUROPEAN

$

31

FIRST COURSE Bourbon Bacon Cheddar Cheddar cheese, lager beer, mustard powder, garlic, bacon, Worcestershire and a splash of bourbon. GFA VA Wisconsin Trio Fontina, Butterkäse and Gorgonzola cheeses with white wine, scallions and a hint of sherry. GFA V VA

You can help Second Harvest feed local families by going out to dinner!

Loaded Baked Potato Cheddar Cheddar cheese blend, our Green Goddess, garlic and wine seasoning, potatoes, bacon and scallions GFA VA SECOND COURSE Chipotle Pear Spinach, pears, egg, tomatoes, chipotle spiced pecans, gorgonzola, scallions, buttermilk bacon bleu cheese dressing. GFA Caprese Field greens topped with fresh mozzarella, vineripened tomatoes and fresh basil, with a balsamic glaze. GF V Caesar Salad Crisp romaine, Parmesan cheese, croutons and Parmesan-dusted pine nuts, tossed in Caesar dressing. GFA THIRD COURSE Meat Lover’s Fondue Filet mignon, roasted garlic chicken, spicy Thai teriyaki-marinated sirloin, andouille sausage. GFA The Coastal Fondue Sesame-crusted ahi tuna, Atlantic salmon, Pacific white shrimp, chef selected ravioli. GFA The Vegetarian Fondue Marinated tofu, asparagus, wild mushroom sacchetti, artichoke hearts, chef selected ravioli.

GFA V VA

Post to #IRWRaveReviews Sysco will donate 5 meals to Second Harvest for each post.

Inlander Restaurant Week $21 Vegetarian/Vegan Menu $31 Omnivore Menu

DRINK LOCAL Dry Fly Manhattan Classic Manhattan made with Dry Fly 101 Bourbon! $10

707 W. Main Ave. (509) 926-8000 Menu served Monday-Sunday, 4 pm -close RR

8

EatCentralFood.com • (509) 315-8036

INLANDER RESTAURANT WEEK 2019 49

MOMO

A Pan-Asian restaurant offering Korean, Japanese & Chinese infused entrees.

COEUR D’ALENE

ASIAN

$

31

FIRST COURSE Hawaiian Beef Yakitori Two (2) skewers with garlic buttered beef, pineapple, bell pepper, onion, and asparagus Japanese Handroll Sampler Two (2) handrolls -- a classic California handroll with avocado, cucumber, imitation crab, masago and a vegetable handroll with roasted red bell pepper, cucumber, and avocado

Call today for your Restaurant Week reservation

(208) 457-3610 120 E 4th Ave Post Falls, ID 83854

Health Home

Family People

AMERICAN

21

$

FIRST COURSE Sausage Stuffed Mushrooms Italian sausage, cream cheese, green onions, and Worcestershire sauce, baked and topped with Parmesan cheese

Strawberry Spinach Salad Sliced strawberries, red onions, feta cheese, and spinach tossed in a poppy seed vinaigrette SECOND COURSE Smothered Top Sirloin Top Sirloin grilled to perfection and smothered in a red wine demi-glace with crispy onion straws, and served with red smashed potatoes GFA

Korean Kalbi Three (3) short ribs in soy garlic kiwi-pear marinade served with spicy cucumber salad and daikon radish slaw

Chicken Manicotti Chef’s own red sauce, chicken, and manicotti topped with mozzarella cheese and served with garlic bread

Sushi Sampler Six (6) piece Chef’s choice nigiri and your choice of Las Vegas, Super Crunch, or Alaska Roll (GF) GFA THIRD COURSE Banana Spring Roll Fried bananas and vanilla ice cream

Steamers One pound of steamer clams sautéed with white wine garlic and herbs, served with garlic bread GFA THIRD COURSE Strawberry Shortcake Shortcake bread topped with sweetened strawberries and whipped cream Red Velvet Cake Red velvet layered cake with a deep chocolate torte filling and cream cheese icing

DRINK LOCAL No-Li Brewhouse Corner Coast PNW Ale $5

Champagne Cocktail Spokane Warrior Blood Orange Vodka and sparkling wine garnished with a orange twist

DRINK LOCAL Townshend T3 Local Green Bluff, Spokane, Red Blend $11

101 E. Sherman Ave. Menu served Tursday-Sunday, 4 pm-9pm

(208) 966-4076 RR

5517 S. Regal St. Menu served Monday-Sunday, 4 pm-9 pm

Asian cooking of the Far East blended with the tastes from the PNW. NORTH SPOKANE

ASIAN

21

$

o d.

FIRST COURSE USEnd scratch-made fo $ 21 r a and P HO Thai-Style Green Beans Sauteed in a soy-sauce glaze e e A b T ft N a ICA ERN focus on cr AMER fresh garlic GFA LANoTrhood pub with a ple b ith ap eh ig Ne sed w a hous NE Asian Glazed Pork Ribs Oven-roasted glazed with shoisin Aand ens toonion and SPOK re H g T d U SO barbecue sauce Mixe n, red E the Salad d baco rs of OURS g. GF

(509) 443-9123

Master

MUSTARD SEED ASIAN CAFE

le C pe y App chop FIRST

Food

SOUTH SPOKANE

Korean Bulgogi Taco Two (2) corn tortillas with thinly-sliced marinated beef, mango salsa, and pickled ginger cabbage slaw (as seen on the Food Network) SECOND COURSE Honey Miso Glazed Salmon Grilled salmon marinated in honey miso on a bed of wok-seared vegetables GF

Mousse Bombe Dark chocolate and mango mousse

craft foods we LOVEat. to e

Neighborhood sports bar and grille.

Morty’s Croquettes - Back by Popular Demand! Potatoes mixed with our house cheese blend and seasonings fried golden brown, and served with a smoky ranch sauce

Mochi Sampler Green tea, lychee, and mango mochi

Sharing the

MORTY’S TAP & GRILLE

THE MENUS

avo with the fl d

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Special Offerings GF - Gluten Free

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Beef Teriyaki Thin strips of beef sirloin sizzled in ginger teriyaki sauce and served with rice

Thai Chicken Curry Noodles Chicken with udon noodles stir fried in Thai coconut curry sauce and fresh vegetables THIRD COURSE White Chocolate Huckleberry Cheesecake Cheesecake made locally, drizzled with huckleberry sauce

GFA - Gluten Free Available V - Vegetarian VA - Vegan Available

Red Velvet Cake Served with world famous Ghirardelli chocolate sauce Snickers Pie Snickers satisfies you!

DRINK LOCAL Robert Karl Claret Local favorite winemaker $13

rr nday-S S. Pe 1004 served Mo Menu

Reserve your table RR = Reservations Recommended Hours Available

A bi-monthly magazine, available on Inlander stands throughout the Inland Northwest

50 INLANDER RESTAURANT WEEK 2019

4750 N. Division St. (509) 483-1500 Menu served Monday-Sunday, 11 am -close RR

Times the special Inlander Restaurant Week menu is served (some have extended to lunchtime!)

NUDO RAMEN HOUSE

O’DOHERTY’S IRISH GRILLE

Best Ramen house in town and more!

ASIAN

21

$

FIRST COURSE

Crispy Eggplant Crispy eggplant with house-made sweet and sour sauce topped with cilantro GFA V Cha Shso Bao BBQ pork served in Chinese flat bread with pickled radish and hoisin sauce Gyoza (Pork or Veggie) Pork or veggie dumpling with black vinegar (steamed or fried) SECOND COURSE Tonkotsu Ramen Fresh ramen noodles, barbecue pork, soft boiled egg, corn, bean sprouts, nori (seaweed), fish cake and inari boiled up for 15 hours in pork bones soup and topped with green onions Vegetable Ramen Fresh ramen noodles served with broccoli, carrots, corn, mushroom, baby bok choy in a soy and miso soup, topped with cilantro and green onions GFA V Ramen Hamburger Fresh Kobe beef patty, arugula, and tonkatsu sauce served in ramen bun and side of edamame VA THIRD COURSE Mochi Ice Cream Select two mochi flavors: green tea, red bean, strawberry, mango, vanilla, chocolate Japanese Vanilla Crepe Cake Topped with green tea powder and whipped cream Cream Puffs Four cream puffs finished with strawberry sauce and whipped cream

DRINK LOCAL Ginger Peach Smash Dry Fly Vodka, peach puree, lime, ginger ale, candied ginger $8

Family friendly Irish pub serving traditional and local favorites.

DOWNTOWN SPOKANE

IRISH

21

$

FIRST COURSE Irish Stew Beef and sausage stew simmered slow with hearty vegetables. GFA Mozzarella Sticks Fresh cut mozzarella hand dipped and fried to perfection!

Patty’s Scottish Egg A hard-boiled egg wrapped in mild sausage and deep fried. Served with a Dijon mustard dipping sauce.

SECOND COURSE Blackened Chicken Sandwich Grilled chicken breast seasoned with our homemade blackened spice topped with melted swiss, crispy bacon, and a scoop of our tangy house coleslaw- served on a toasted bun with cajun mayo, lettuce and tomato

Extraordinary.

Served Daily.

ONE PLATE AT A TIME.

Hooligan & Hannigan Spokane’s favorite Reuben sandwich 26 years and running! Tender, slow-cooked corned beef, with sauerkraut and Swiss cheese all topped with Thousand Island dressing on grilled rye bread!

Fish and Chips Alaskan fish fillet, dipped in our Guinness beer-batter and deep fried. Served with our famous O’Doherty’s french fries, tartar sauce and coleslaw! V THIRD COURSE O’Doherty’s Irish Coffee Our twist on Irish Coffee! Featuring 4 Seasons coffee with Irish Cream and Irish Mist Whiskey liqueur and whipped cream!

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

DRINK LOCAL O’Danaghers Whiskey Dry Fly’s limited release American Hibernian Whiskey $9

525 W. Spokane Falls Blvd.

(509) 747-0322 Menu served Monday-Sunday, 11:30 am-close

OVAL OFFICE BISTRO & MARTINI BAR Northwest cuisine with foreigner flair North Spokane 9602 N Newport HWY, B (509) 467-0292 Menu served Sun-Thu, 11 am-9 pm; Fri-Sat, 11 am-10 pm RR Downtown Spokane 818 W. Sprague Ave. (509) 290-5763 Menu served Sun-Thu, 11 am-9 pm; Fri-Sat, 11 am-10 pm RR

Menus

ON THE GO

Search by restaurant, price ($21 or $31) , region or cuisine InlanderRestaurantWeek.com

POST FALLS

AMERICAN

$

31

FIRST COURSE Brussels Sprouts Sautéed with a spicy, savory sauce and sprinkled with walnuts. V

Happy Mushrooms Button mushrooms sautéed with butter, chili flakes and soy sauce. V House Mix Mixed greens, red onions and tomatoes tossed in raspberry vinaigrette and topped with gorgonzola crumbles.

SECOND COURSE Salt and Pepper Prawns Butterflied extra large prawns marinated in olive oil, salt and pepper. Accompanied by lemon-butter dipping sauce, creamy pesto linguine and sautéed veggies.

Barron Steak A flavorful rib-eye steak grilled to perfection and served with creamy peppercorn steak sauce.

Blackened Salmon Our famous blackened salmon served with rice and sautéed veggies.

THIRD COURSE Creme Brûlée Espresso flavored custard topped with caramelized sugar.

Lemon Cheesecake House-made and very delicious!

Chocolate Helena House-made, flourless cake served warm with vanilla bean ice cream.

DRINK LOCAL Radio Brewing Porter $4.50

www.cloverspokane.com 509.487.2937 620 N. Spokane St. Menu served Monday-Sunday, 3 pm-11 pm

(208) 777-2102 RR

913 E Sharp Ave, Spokane | INLANDER RESTAURANT WEEK 2019 51

PALM COURT GRILL

PALOUSE BAR & GRILL

Located in the historic Davenport Hotel DOWNTOWN SPOKANE

SEAFOOD

$

31

FIRST COURSE Poached Pear Salad Arugula, pomegranate, blue cheese, almonds, sherry maple vinaigrette GF

Parmesan Croquettes Roasted garlic Yukon Gold potatoes, Parmesan Cheese, Panko Crust served with bacon aioli Chef’s Soup Prepared daily by one of our talented chefs SECOND COURSE Prime Pork Ribeye Coriander rubbed and pan-seared prime pork ribeye, butternut squash risotto, seasonal vegetables, toasted pepitas, sage cream sauce

Open Late 7 Days a Week!

Pacific Northwest Cioppino Chinook salmon, clams, mussels, shrimp, and squid stewed in a San Marzano white wine sauce Red Wine-Braised Short Ribs Served with roasted-garlic Boursin mashed potatoes, seasonal vegetables, red wine demi-glace THIRD COURSE Chocolate Passion Fruit Entremet Cake White chocolate passion fruit and Manjari dark chocolate entremet cake Panna Cotta Milk chocolate Caramelia panna cotta with hazelnut toffee crumb Meyer Lemon Tart Caramelized Meyer lemon tart with blackberry thyme coulis

DRINK LOCAL Arbor Crest Chardonnay Flavors of apricot, peach, honey and toasty flavors $10

We are a locally owned restaurant that is known for our great food.

SOUTH SPOKANE

AMERICAN

21

$

FIRST COURSE Cougar Gold Fondue Bread Bowl Grilled chicken and vegetable skewers presented with Cougar Gold cheese fondue in an individual bread bowl.

Roasted Beet Salad Roasted beets, pickled fennel, candied walnuts, crumbled goat cheese, and apricot vinaigrette on a charred head of romaine lettuce. GF V Drunken Mussels Australian green lip mussels, leeks, organic carrots, and andouille sausage simmered in No-Li Born & Raised IPA beer.

SECOND COURSE Chicken and Waffles Buttermilk-fried chicken breast and Belgian waffles smothered with a spiced maple and bourbon cream sauce.

Roasted Vegetable Pizza Cauliflower pizza crust topped with an array of roasted vegetables, smoked tomato basil sauce, goat cheese, Parmesan cheese, and balsamic gastrique. GF V Whiskey Peppercorn Coulotte Steak Seasoned and fired broiled to your specifications. Accompanied with Cougar Gold mashed potatoes, and Dry Fly Wheat Whiskey peppercorn reduction.

THIRD COURSE Lavender Panna Cotta with Fresh Berries Light Italian custard accented with Lavender. Presented with fresh berries and a sprig of mint. GF Apple Tart Fresh baked apple tart topped with a rich caramel sauce, whipped cream, and Cougar Gold cheese crisp.

Tuxedo Bread Pudding White and dark chocolate bread pudding. Finished with vanilla bean ice cream and Dry Fly Vodka-flamed strawberries.

DRINK LOCAL No-Li Born & Raised IPA Big, bold, copper-colored ale. $7

10 S. Post St. (509) 789-6824 Menu served Sun-Thu, 4pm-9pm; Fri-Sat, 4pm-10pm RR

2912 E. Palouse Hwy., Suite A (509) 309-2966 Menu served Monday-Sunday, 11 am-9 pm RR

POST STREET ALE HOUSE

RADICCI ITALIAN BISTRO

Good Food. Cold Beer.

DOWNTOWN SPOKANE

AMERICAN

21

$

Prosciutto Arancini Hand-formed risotto ball mixed with fontina, Parmesan, and prosciutto; served with a pesto rouille

Fried Prawn Cocktail Five lightly breaded and fried large prawns served with lemon and housemade beer infused cocktail sauce.

SECOND COURSE Peach Bourbon Glazed Beef Medallions Grilled beef medallions with a peach bourbon glaze, Brie, and caramelized onions. Served with cream cheese mashed potatoes, and broccolini.

Caprese Crostini House-made sourdough toasted points, pesto, melted mozzarella, oven roasted tomatoes, and basil drizzled with a balsamic glaze and dusted in Parmesan V SECOND COURSE Grandma’s Spaghetti Slow simmered sauce with Italian sausage and hand-formed meatballs over your choice of pasta

Chicken Carciofi Fettuccine Pasta Sundried tomatoes, marinated artichoke hearts, mushrooms, red onions and grilled chicken tossed with fettuccine noodles in a garlic cream sauce, served with fresh house garlic bread.

Veal Saltimbocca Veal cutlets with sage and prosciutto, dressed in a Marsala wine sauce; served with a side of sauteed spinach and buttered gnocchi THIRD COURSE Cannoli Crispy shell filled with sweet ricotta, chocolate chips, and pistachios V

Sample Paddle Choose to sample three of our six local beer offerings.

52 INLANDER RESTAURANT WEEK 2019

21

$

Bacon Beer Cheese Soup Waddell’s M.T.F.U Scotch ale, bacon, and cheese... say no more!

Spokane’s Only Late Night Eclectic Dining Experience

1100 N. Sullivan Rd, Spokane Valley, WA 509.922.6252 | maxatmirabeau.com

ITALIAN

FIRST COURSE Radicci Salad Spring mix, romaine heart, grilled vegetables, ancient grains, and roasted tomatoes tossed with an Italian vinaigrette dressing V

Come see us during Inlander Restaurant Week in the Valley!

Connect with us

COEUR D’ALENE

FIRST COURSE Drunken Clams Steamed clams in a lager broth with garlic, red onion, parsley, oregano, and chili flake. Served with fresh house garlic bread.

M.T.F.U Scotch Ale Pork Chops Grilled bone-in pork chops with a roasted apple scotch ale sauce served with cream cheese mashed potatoes, and broccolini.

THIRD COURSE Local Pint Choose a pint from one of six local breweries on tap.

Open ‘til 1am Mon-Thu • 2am Fri & Sat Midnight on Sunday

Serving pastas, house-made soups, breads and specialty pizzas

Arbor Crest Wine Choose a glass of Arbor Crest’s Cabernet Sauvignon, Merlot, Chardonnay, or Riesling.

Pasta a la Putanesca Blend of olives, capers, garlic, tomatoes, anchovies, and wine over your choice of pasta GFA

Mandarin Orange Panna Cotta Mandarin orange molded Italian custard with a chocolate and stout reduction sauce and a nutlace cookie GFA V Beer-a-misu Our twist on a classic - creamy mascarpone layered with ladyfingers dipped in a seasonal stout V

DRINK LOCAL Colter’s Creek Juliaetta Blanco Viognier/Chardonnay Blend $8

DRINK LOCAL Waddell’s Brewpub Davenport Peanut Brittle Porter $6.50

1 N. Post St. (509) 789-6900 Menu served Monday-Sunday, 5 pm-10 pm

8049 N. Wayne Dr. Menu served Monday-Sunday, 3 pm-close

(208) 635-5821 RR

RED TAIL

Traditional tribal hospitality offering every flavor our region provides.

WORLEY

AMERICAN

21

$

FIRST COURSE BBQ Pork Ribs Six slow smoked pork ribs flash fried and tossed in your choice of spicy peach, chipotle honey or uprooted sauce. Garnished with cilantro lime slaw.

Chicken Quesadillas Smoked mozzarella, cheddar & pepper jack cheese quesadillas with caramelized onions & pico de gallo.

Tortilla Soup Slow-cooked chicken, roasted tomatoes and chilies in a flavorful broth. Garnished with cilantro, avocado, sour cream and fried tortillas.

SECOND COURSE Black and Blue Wrap Blackened steak with gorgonzola crumbles, diced tomato, spinach, bacon, and blue cheese dressing rolled in a warm tortilla. Served with choice of fries, coleslaw or tater tots.

Pepper Jack Mac Large macaroni noodles tossed in a creamy pepper jack cheese sauce, topped with bread crumbs and baked until golden brown.

Meatloaf Sandwich House-made meatloaf on Asiago cheddar bread with smoked mozzarella, chipotle aioli, uprooted bbq sauce, fried onions lettuce and tomato. Served with choice of fries, coleslaw or tater tots.

THIRD COURSE Fry Bread Sundae Traditional Native American fry bread with vanilla ice cream, honey huckleberry syrup and topped with whipped cream.

Blue-Huckleberry Crisp Northwest huckleberries and blueberries are combined with a golden brown crisp topping.

Served with vanilla ice cream.

Lava Cake Warm chocolate cake with vanilla ice cream.

DRINK LOCAL Laughing Dog Uprooted Amber Pints $4

THE REF SPORTS BAR Classic neighborhood sports bar elevated.

SPOKANE VALLEY

GASTROPUB

21

$

Chili Queso Pretzel Bites Bavarian pretzel bites served with our scratch-made chili queso for dipping Bases Loaded Chips House-made potato chips baked with bacon, cheese, and topped with ranch dressing and green onions SECOND COURSE Blindside Bison Burger Buffalo patty topped with bacon, dry rubbed pork, cheese, onion rings, lettuce, tomato, and pickle GFA Backspin Bahn Mi Burger Patty topped with dry rubbed pork, pickled carrots, cilantro, cucumber, jalapeno, and Asian aioli on a steamed bun GFA Wing Sampler Your choice of traditional bone-in wings, or house-made boneless wings tossed in our house sauces and dry rubs GFA THIRD COURSE Bombin’ Bronx Creme Brulee Creme Brulee with fresh sliced strawberries, raspberry puree, and graham cracker crumble

Dessert Martini Shaken to perfection, and guaranteed to relax.

DRINK LOCAL No-Li Brewhouse A pint of No-Li’s beloved Born & Raised IPA $5

14208 E. Sprague Ave. (509) 315-9637 Menu served Monday-Sunday, 5 pm-10 pm

REMEDY KITCHEN AND TAVERN

REPUBLIC KITCHEN + TAPHOUSE

SOUTH SPOKANE

GASTROPUB

FIRST COURSE Soup Cup of Yukon gold potato leek and bacon soup.

$

31

Salad Red and gold beet slices, spring mix, sprinkled with goat cheese and shaved macadamia nuts, served with an orange cranberry maple dressing.

POST FALLS

GASTROPUB

21

$

FIRST COURSE Ginger Glazed Pork Belly Ginger glazed pork belly served with chili aioli and kimchi, on warm flat bread

Curried Cauliflower Bites Roasted, curried cauliflower, red pepper and citrus yogurt sauces GF V Buffalo Duck Drums Buffalo tossed duck drums with celery slaw and Brush Creek blue cheese sauce GF SECOND COURSE Our-B-Que Pork Sliders Smoked pork in our plum BBQ sauce, Li Hing Mui (plum powder) dusted apple cider slaw and fried jalapenos and onions served on house-made slider buns

Baked Ziti House-made marinara sauce, Montchevre goat cheese, baked and topped with parmesan cheese, served with crostini. V

Marinated Portobello and Farro Risotto Marinated portobello steak served on Reggiano Parmesan risotto, and pickled red onion V

Maple Bourbon Chicken Seasoned pan-fried chicken breast, crimini mushrooms with a maple bourbon glaze, served with spicy sweet potato hash and seasoned vegetable.

THIRD COURSE Bread Pudding Strawberry banana bread pudding topped with a house bourbon sauce.

Republic Chili Mac Republic mac and cheese served with Republic chili, cheddar cheese, pickled onions, pickled jalapeños and cilantro THIRD COURSE Mini Brownies Mini brownies served with salted caramel ice cream, chocolate fudge sauce, and a porter syrup drizzle V

Cheesecake Oreo crusted cheesecake with whipped cream and chocolate sauce.

Spiced Pretzel Bites Cinnamon and sugar spiced, soft pretzels with a hint of cayenne served with a Mexican mole sauce V

DRINK LOCAL Perry Street Brewery Rotating tap $6

3809 S. Grand Blvd.

(509) 443-3730 Menu served Monday-Sunday, 11 am-10 pm

All 4 Locations Participating

PHAD THAI NOODLES GOLDEN CASHEW NUT

PHO

Sharing craft foods we love to eat and the local brews we love to drink

Ceviche Coconut lime ceviche served with fresh prawns. GF SECOND COURSE Chili Verde Seared and smoked pork shoulder, simmered with tomatillos, poblano pepper, onion and garlic, topped with Spanish rice, sriracha creme fraiche and served with crostini. GF

Mousse House-made chocolate mousse with whipped cream and topped with shaved macadamia nuts. GF

Join us for Inlander Restaurant Week

Bulldog Donut Sundae Donut topped with ice cream, chocolate syrup, caramel, whipped cream, and chopped peanuts

Coeur d’Alene Casino 37914 S. Nukwalqw St. (800) 523-2464 Menu served Sun-Thu, 4:30pm-9:30pm; Fri-Sat, 4:30pm-11pm

A South Hill gem featuring high-end dishes from an applewood fired oven.

We’re here for you

FIRST COURSE Spinach Artichoke Dip House-made spinach artichoke dip served with tortilla chips GF V

Dine ly Regular ! & Save

Join our Loyalty Club today! Sign up on our website is quick and easy.

Northside 5406 N Division St. 509.777.THAI (8424) East Valley 12722 E Sprague Ave. 509.444.THAI (8424)

South Hill 2926 E 29th Ave. 509.232.THAI (8424) Coeur d’Alene 2010 4th St. 208.667.THAI (8424)

thaibamboorestaurant.com

Baked Apple Cheddar Cobbler Sweet and salty baked apple topped with melted cheese and cobbler crumbles GFA V

DRINK LOCAL Prohibition Cooler The Taphouse’s interpretation of a Moscow Mule. Coeur d’Alene Cider Company’s hard cider with ginger beer and a splash of lime juice $5

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

INLANDER RESTAURANT WEEK 2019 53

WORK OF ART

REPUBLIC PI

Manito neighborhood craft beer bar specializing in artisan pizza.

SOUTH SPOKANE

PIZZA

21

$

FIRST COURSE Pi Bites baked and crisp-fried pi dough, sea salt, Perry Street beer cheese sauce, green onion V VA Qualchan Caesar romaine, shaved parmesan, caesar dressing* with herbed flat bread GFA Pi Salad greens mix, roasted green garbanzo beans, carrot, cherry tomato, cucumber, gorgonzola, pepperoncini, white balsamic vinaigrette GF V VA SECOND COURSE Monroe Sandwich grilled chicken, apple wood smoked bacon, dried cherry-onion jam, provolone, dijon mayo, house focaccia bun

Fairview Pizza garlic cream sauce, house cheese blend, house cured ham, pear, gorgonzola, white balsamic reduction GFA

RUINS

A small restaurant with an eclectic and ever-changing menu.

DOWNTOWN SPOKANE

ECLECTIC

$

FIRST COURSE Sesame Noodles Black garlic, pumpkin, cashew V VA

31

Nampla Caesar Romaine, rye crouton, schmaltz, Parmigiano Reggiano GFA Butter Lettuce Smoked tomato, walnut, dried green olive GF V VA

SECOND COURSE Pork Belly Turmeric, yogurt curry, preserved lime, sweet potato GF Roasted Chicken Stroganoff Egg spaetzle, mushroom confit, sour cream Corned Beef and Carrot Grits, beurre blanc, XO sauce GF THIRD COURSE Pot de creme Olive oil, chocolate, sea salt, caramel cream GF V

30th Off Grand Pizza rossa sauce, cheese blend, Italian sausage, pepperoni, house-cured ham GFA THIRD COURSE Guinness Pudding salted toffee crunch, house whipped cream

Lemon tart Sweet Peaks Madagascar vanilla ice cream V Butterscotch bread pudding Warm custard, cardamom V

DRINK LOCAL Anvil coffee-infused bourbon, lemon juice, ginger syrup, violet liqueur. $11

Cheese Cake espresso with chocolate-covered espresso beans and cocoa nibs Dumpling rotating fruit selection

DRINK LOCAL Oak-aged Dry Fly Old Fashioned Dry Fly Whiskey, aged in french oak $10

611 E. 30th Ave. Menu served Monday-Sunday, 4 pm-close

(509) 863-9196

SAFARI ROOM FRESH BAR & GRILL Spokane hot spot specializing in fresh fare and cocktails DOWNTOWN SPOKANE

AMERICAN

$

31

$2 1

Northtown Mall • 483-1500 MustardSeedWeb.com 54 INLANDER RESTAURANT WEEK 2019

Preview of Smoke and Mirrors Saloon, opening in our space this spring.

DOWNTOWN SPOKANE

NORTHWEST CUISINE

FIRST COURSE Salmon Rillettes and Toast Capers and dill

Bacon Beer Cheese Soup Crisp bacon and vegetables simmered in a Stella Artois cream broth finished with special seasonings and garnished with bacon.

Shirred Eggs Eggs, pancetta, herbs SECOND COURSE Meatball Beef brisket and bacon

Seared Pork Loin Bone-in pork loin, brined with black tea and served with a maple rosemary yam puree, garlic spinach and pan jus.

3 course

SANTÉ RESTAURANT AND CHARCUTERIE

FIRST COURSE Spinach Strawberry Salad Fresh spinach and strawberries tossed with a lemon poppy seed vinaigrette and topped with feta cheese, candied walnuts, oranges and avocado. GF

Chef’s Soup Prepared Daily SECOND COURSE Andouille Sausage Clams Andouille Sausage in a garlic, white wine broth with fresh clams, shallots and topped with tomatoes, Parmesan and parsley. GF

MUSTARD SEED

825 N. Monroe St. (509) 443-5606 Menu served Tuesday-Saturday, 5 pm-10 pm

Southwestern Steak Salad Fresh romaine and Arcadian greens tossed in a Carolina ranch dressing and topped with grilled chuck eye steak. Tomato, grilled corn, red onion, blue cheese, bacon and avocado complete the salad. GF THIRD COURSE Triple Chocolate Sampler An assortment of chocolate confections with international flavors.

$

31

Roast Beef, Jus and Mash Five peppercorn spiced meat drippings

Sausage and Mustard Mustard and sausage Pork Riblets, Dry Rub and Smoke BBQ sauce THIRD COURSE Basil Ice Cream Chocolate Tres Leches Milk cake Eclair Classic

DRINK LOCAL Well Intended Dry Fly Triticale Whiskey, BroVo Boomerang Liqueur, sfumato, chocolate molé bitters, flamed orange zest. $12

Lemon Tartlet Velvety lemon curd in a phyllo shell with whipped cream and black sesame.

Safari Miniature Desserts Select 2: German chocolate cake, Chocolate peanut butter pie, Cheesecake, Key lime pie, Crème brulee, Chocolate mousse.

DRINK LOCAL Arbor Crest Winery Cabernet Sauvignon $6

111 S. Post St. (509) 789-6800 Menu served Monday-Sunday, 5 pm-9 pm

404 W. Main Ave. (509) 315-4613 Menu served Tuesday-Sunday, 5 pm -9 pm RR

SARANAC PUBLIC HOUSE

SATAY BISTRO AMERICAN FUSION DINING

Lively atmosphere with an awesome variety of food covering multiple genres DOWNTOWN SPOKANE

GASTROPUB

$

31

FIRST COURSE Deep Fried Mac and Cheese Bites Our award winning mac and cheese breaded and deep fried until golden brown and served with a spicy queso sauce Calamari Lightly tempura-breaded calamari deep fried and served with a house-made jalapeno dipping sauce

Crab and Artichoke Dip House-made artichoke and crab dip topped with Parmesan, baked and served with sliced baguette SECOND COURSE New York Strip Steak New York strip steak pan seared and oven finished with red wine compound butter served with potatoes au gratin and rainbow carrots Crab Mac and Cheese Our signature five cheese mac and cheese with blue crab meat sautéed with shallots and deglazed with white wine and topped with toasted herbed panko crumbs and Parmesan cheese. Served with pub toast GFA

Mushroom Risotto Risotto cooked with shallots, white wine, butter, seasonings and a variety of mushrooms topped with crispy fried parmesan, balsamic reduction and arugula GF V THIRD COURSE Chocolate Tart Decadent chocolate tart drizzled with salted caramel V Banana Nac Banana pudding layered with buttery vanilla wafer crumb crust and topped with whipped cream and banana slices V Hazelnut Latte Frangelico, hazelnut espresso vodka and coffee topped with cream

DRINK LOCAL River City Brewing Vanilla Bourbon Stout $5.50

Fusion culinary flavors and ingredients all prepared from scratch.

COEUR D’ALENE

AMERICAN

$

31

FIRST COURSE Mandarin Roasted Beet Salad Spring Greens, goat cheese, mandarin oranges, candied walnuts, poppy seed dressing GF Butternut Squash Soup House-made squash soup, crème fraiche, toasted seeds GF Ahi Tuna Wontons Ponsu infused ahi, wasabi whip, napa cabbage slaw SECOND COURSE Mango Cocoon Tiger Prawns Phyllo, mango garlic, roasted corn risotto, caramelized almond carrots Pecan Bourbon Chicken Bourbon peach Dijon, roasted pepper jasmine rice, bacon gouda Brussels GF Flank Steak Roulade Basil garlic pesto, burnt onion butter, goat cheese whipped potatoes, duck confit truffle popcorn cream corn THIRD COURSE Fried Bread Pudding Bites Sugar dust, caramel, dark rum glaze, whipped cream Injected Dipped Berry and Chocolate Mousse Kahula chocolate mousse, Chambord white chocolate berry, Raspberry port sauce GF Crème Brûlée French Toast Vanilla bean ice cream, praline caramel sauce

DRINK LOCAL Coeur d’Alene Cellars No. 6 Red Hints of violet, red berry fruit, ripe cherry and soft oak $10.50

21 W. Main Ave. (509) 473-9455 Menu served Tuesday-Saturday, 4 pm-close

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

SCRATCH RESTAURANT & RAIN LOUNGE

SEASONS OF COEUR D’ALENE

Fresh, locally-sourced ingredients thoughtfully prepared and presented DOWNTOWN SPOKANE

NORTHWEST CUISINE

$

31

Seasonally inspired spirited cuisine.

COEUR D’ALENE

NORTHWEST CUISINE

$

31

FIRST COURSE Scratch Signature Salad Baby spinach, bacon, Brie, apples, candied walnuts, pomegranate vinaigrette GF

FIRST COURSE French Onion Soup Caramelized onions, natural beef broth, classic crouton, Swiss, Gruyere and Parmesan cheeses

Scratch Caesar Salad Chopped hearts of romaine, Parmesan, toasted pecans, croutons, Parmesan crisp, anchovy Caesar dressing GF

Caesar Salad A well dressed Caesar of chopped romaine, rustic croutons, Parmesan crisp, tomato and pickled sweet onions

Scratch Crab Chowder Creamy, New England-style chowder featuring potatoes, bacon, celery, carrots, and dungeness crab meat SECOND COURSE Smoked Duck Smoked duck breast, wild mushroom risotto, port wine reduction, spiced pecans and fresh seasonal vegetable GF

Bistro Salad Baby greens, fresh herbs, candied pecans, rustic croutons, marinated tomatoes, golden raisins and cotija cheese GFA V SECOND COURSE Porterhouse Steak 16 oz certified Angus beef, balsamic reduction, caramelized sweet onion butter, hand cut ranch fries and seasonal fresh vegetables GF

House-made Pasta Herb-infused pasta, onions, mushrooms, shaved asparagus, red pepper romesco cream sauce, topped with shaved Lamb Chopper cheese V

Seafood Stew Mixed fish and shrimp, red potatoes, andouille sausage, hearty saffron-sherry broth, basil pesto topper and a huge chunk of sourdough bread for dunking!

Tenderloin 6 ounce tenderloin, horseradish mashed potatoes, marsala demi-glaze, fresh seasonal vegetable GF THIRD COURSE Chocolate Brownie Sundae House-made vanilla bean ice cream, chocolate brownie, chocolate ganache, chantilly cream

Buttermilk Chicken Buttermilk biscuit hand-breaded chicken breast with green chili pan gravy, sour cream crushed potatoes, cheddar scallion biscuits and seasonal fresh vegetables THIRD COURSE Idaho Huckleberry Cheesecake Made in house and delicious!

Mixed Berry Cobbler Mixed berries baked and topped with crumble streusel, vanilla ice cream Creme Brulee Burnt vanilla custard, caramelized banana, huckleberry puree, chantilly cream

DRINK LOCAL Huckleberry Lemonade Dry Fly Vodka, 44 Degrees North Huckleberry Vodka, huckleberries $8

1007 W. First Ave. (509) 456-5656 Menu served Mon-Sat, 4pm-9pm in Scratch & until 11pm in Rain RR

THREE COURSES. YOUR CHOICE. ALL DELICIOUS. AVAILABLE ONLY DURING RESTAURANT WEEK! For just $21, let a custom threecourse meal serve as the perfect introduction to our unique kitchen, focused on sourcing local ingredients and artisanal cooking in a casual, yet contemporary, dining room setting.

Visit Spokane Tribe Casino for full menu details.

Warm Bread Pudding with Brandy Sauce The dessert you forgot that you love; soon to be your favorite again!

Seasons’ Chocolate Rapture Flourless gluten-free chocolatey decadence GF

DRINK LOCAL Coeur d’Alene Craft Brews Rotating local favorites $6

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

SPOKAN E T RIBE CASIN O INLANDER RESTAURANT WEEK 2019 55

SOUTH HILL GRILL

SPENCER’S FOR STEAKS AND CHOPS

American comfort food, scratch-made-kitchen, with a sushi twist

Spokane’s finest prime steaks, succulent chops and sensational seafood

SOUTH SPOKANE

DOWNTOWN SPOKANE

AMERICAN

21

$

FIRST COURSE Crispy Calamari Fresh calamari cut in house and fried to perfection in our own beer batter tempura. Topped with pickled jalapeños and garlic aioli. Served with grilled lemon.

Lamb Street Tacos Slow cook lamb leg, shredded over three warm corn tortillas. Topped with a Mediterranean salsa and mint infused Greek yogurt. GF Gyoza Your choice of eight (8) steamed or pan fried dumplings. Served with dipping sauce and wasabi.

SECOND COURSE Pork and Apples Center cut pork ribeye topped with whiskey glazed apple slices, served with hand-mashed garlic potatoes (loaded) and seasonal vegetables. GF Fire Lion King Asparagus, crab and avocado topped with salmon, baked with eel sauce and spicy aioli. Served with an open flame.

Chicken Pot Pie Our take on this comfort food classic, made in-house with fresh vegetables and topped with a flaky puff pastry crust.

THIRD COURSE Deep Fried Banana Split Vanilla ice cream sandwiched between a deep fried banana, topped with chocolate syrup whipped cream and a cherry.

STEAKHOUSE

$

FIRST COURSE Six Onion Soup - cup Sourdough crouton, gruyere crust

31

Steakhouse Soup - cup Steak strips, hearty vegetables Green Salad Diced cucumber, diced tomato, parmesan, balsamic vinaigrette V SECOND COURSE Epicurean Award Winning Lamb Pan seared lamb tenderloin, English pea and mint puree, rosemary smoked purple gaufrette, lemon gastrique Zabuton Steak Coffee rubbed Zabuton, chocolate infused veal demi glace, smoked acorn squash puree, hazelnut Chicken Chop Pan seared frenched breast, chayote squash, fried polenta, giardiniera THIRD COURSE Chocolate Naughty Cake Chocolate flourless torte, salted caramel ice cream GF Classic crème brûlée Vanilla bean GF Mary Lou’s Milk Bottle Ice Cream Local ice creamery, assorted flavors

DRINK LOCAL Arbor Crest Cabernet Franc 2015 Conner Lee Vineyard $15

Apple Crisp Warm apple crisp made from scratch Chocolate Torte Flourless chocolate torte topped with strawberries and white chocolate ganache. GF

DRINK LOCAL Iron Goat Impaler IPA American imperial IPA citrus aroma and fruity hop flavors $5

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

322 N. Spokane Falls Ct. (509) 744-2372 Menu served Monday-Sunday, 11:30 am-close RR

STEAM PLANT KITCHEN + BREWERY

STEELHEAD BAR & GRILLE

Iconic building. Industrial ambience. Inventive cuisine.

DOWNTOWN SPOKANE

AMERICAN

$

31

Upscale pub fair with a Northwest flair.

DOWNTOWN SPOKANE

NORTHWEST CUISINE

21

$

FIRST COURSE Caesar Salad Fresh cut Romaine lettuce, shaved Asiago cheese, house-made Caesar dressing, cornbread croutons and balsamic drizzle GFA

FIRST COURSE Jicama, Beet and Kale Salad Kale, roasted beets and jicama tossed in a truffle vinaigrette topped with candied walnuts and blue cheese crumbles

Rib Eye Chili Rib eye, grilled peppers, kidney and pinto bean chili, topped with sour cream and cheese blend GF

Burrata Caprese Salad Burrata, sliced tomatoes and fresh basil served with a balsamic reduction GF

Mushroom Velvet Soup Rich and creamy mushroom soup made with a variety of sautéed wild mushrooms V SECOND COURSE Petrale Sole Parmesan crusted sole, pan seared and topped with apple beurre blanc. Served over rice pilaf and grilled broccolini

Smoked Steelhead Crostini House-smoked steelhead atop a garlic crostini with Boursin cream cheese SECOND COURSE Filet Mignon Stroganoff Tender pieces of filet mignon in a house-made mushroom and onion gravy atop egg noodles, garnished with creme fraiche and fried sage

Rotisserie Chicken Enchiladas Rotisserie chicken, zucchini, squash, quinoa, spinach, peppers mixed with Cotija cheese, all rolled in white corn tortillas and served with a roasted poblano cream sauce

Seafood Cioppino Clams, mussels, scallops, shrimp and baby red potatoes sautéed in garlic butter and white wine then tossed with a rich tomato sauce and served with garlic bread

St. Louis BBQ Ribs House-smoked and braised BBQ pork ribs, brushed with Steam Plant’s signature Boilermaker BBQ sauce. Served with crispy jalapeño slaw and roasted garlic mashed potatoes THIRD COURSE Apple-Hazelnut Crisp Granny Smith apples, crushed hazelnuts, cinnamon-nutmeg crumble. Served with vanilla bean ice cream V Lincoln Street Cheesecake Smooth and creamy house made cheesecake. Served with a drizzle of berry compote V Chocolate Tort A deliciously rich chocolate cake made in house daily. Sure to please any chocolate lover GF V

Brown Butter Rosemary Gnocchi Gnocchi tossed in a rosemary brown butter and garnished with fresh Parmesan THIRD COURSE Ginger Snap Whoopies House-made ginger whoopies filled with a cinnamon, clove and ginger cream cheese frosting Heath Bar Creme Brulee Dark chocolate creme brulee finished with a toffee crumble Red Velvet Cake Martini Spokane Warrior Vodka martini garnished with a chocolate cake pop

DRINK LOCAL Townshend T3 Red Blend Local Green Bluff Spokane Red Blend $11

DRINK LOCAL One Tree Cider House Lemon Basil Cider $6

159 S. Lincoln St. Menu served Monday-Sunday, 4 pm-close

56 INLANDER RESTAURANT WEEK 2019

(509) 777-3900 RR

218 N. Howard St. Menu served Monday-Sunday, 4 pm-close

(509) 747-1303

SWEET LOU’S RESTAURANT & TAP HOUSE American fare, with original recipes and fresh ingredients.

COEUR D’ALENE

AMERICAN

21

$

TABLE 13

Big flavor restaurant, inventive cuisine, and fresh, local ingredients DOWNTOWN SPOKANE

AMERICAN

$

31

FIRST COURSE Tailgate Egg Rolls Two egg rolls stuffed full of cream cheese, jalapenos and mixed cheese. Served with homemade jalapeno jelly for happy dipping. V

FIRST COURSE Organic Market Greens Salad Goat cheese, candied walnuts, Valencia orange, pickled fennel, fig vinaigrette GF VA

Wings Three bone-in wings, you decide how you want them.

Wet: house BBQ or buffalo Dry: salt and pepper, cajun or lemon pepper.

King Salmon Cakes Winter greens, Yukon potato, remoulade SECOND COURSE Gnocchi and Wild Mushrooms Basil-wine sauce, burrata cheese, caramelized onions V

Calamari Hand-battered rings and tentacles served with Sriracha mayo and cilantro lime aioli.

SECOND COURSE Bison Ribs Fred Flintstone would be impressed with this dish.

Three tender glazed bison ribs with bourbon barbecue sauce.

Served with choice of one side. GF Ahi Poke Ahi tuna tossed with our poke sauce and avocados.

Served in a fried wonton with toasted pita. Choice of soup or salad. GFA Bleu Cheese and Mushroom Top Sirloin Melted bleu cheese crumbles and sauteed mushrooms top our hand-cut 6 oz. Certified Angus Beef choice top sirloin. Served with choice of one side. GFA THIRD COURSE Chocolate Chip Cookie Skillet Baked when you order so it’s hot enough to melt the Tillamook vanilla bean ice cream.

Soup of the Day Our chef’s daily creation

Cider Brined Bone-In Pork Chop Charred leek, peppercorn veal demi, shoestring potato GF Charred Wild White Prawns Heirloom grits, Tasso ham, smoked tomato emulsion, roasted peppers, sweet onion GF THIRD COURSE Pear Tartlet Viognier sabayon, nutmeg honey V Rolo Dome Chocolate mousse, salted caramel, creme anglaise GF V Washington Apple Crisp Housemade crisp, Häagen-Dazs vanilla ice cream V

DRINK LOCAL Showstopper Dry Fly Vodka, Aperol, grapefruit, strawberry, rosé syrup $10

Huckleberry Cheesecake Homemade cheesecake made with local huckleberries picked from our top-secret pickin’ spot.

S’mores Bringing the campfire to your table with the sweet treat - graham crackers, marshmallows and Hershey chocolate.

DRINK LOCAL Lou’s Brew IPA Our very own house IPA. $4

601 E. Front Ave #101 (208) 667-1170 Menu served Monday-Sunday, 11 am-10 pm

333 W. Spokane Falls Blvd.

(509) 598-4300 Menu served Monday-Sunday, 5 pm-9 pm RR

TAMARACK PUBLIC HOUSE

THREE PEAKS KITCHEN & BAR

Beautiful environment, fresh crafted menu, 32 taps, full bar & wine DOWNTOWN SPOKANE

AMERICAN

$

31

A place of gathering for casual dining using local ingredients.

AIRWAY HEIGHTS

BISTRO

21

$

FIRST COURSE Asian Pork In-house marinated pork tenderloin with hoisin and spicy mustard dipping sauces and tuxedo sesame seeds

FIRST COURSE Calamari Fries Golden fried and topped with sriracha aioli, togarashi spice and roasted peanuts.

Wild Mushroom Soup Savory and satisfying wild mushroom soup GF V VA

Pork Belly Slow braised then crispy fried. Served on a grilled watermelon block topped with hoisin glaze and house-made cotton candy. GF

GF

Corn Bread Pudding House-made corn bread served with honey butter V SECOND COURSE Prime NY Steak Grilled New York steak with herbed compound butter, Parmesan potato and house vegetables

Mediterranean salad Spring greens, artichoke hearts, kalamata olives, feta cheese, cucumbers, tomatoes and pepperoncini tossed in our rich Greek vinaigrette. GF V SECOND COURSE Steak Frites Top cap sirloin served on a bed of garlic fries topped with a rich béarnaise sauce and micro greens. GF

Wild Duck Breast Pan-seared breast with plum sauce, basmati rice and house vegetables GF Stuffed Delicata Squash Roasted and stuffed with tri-colored quinoa pilaf, house vegetables GF V VA THIRD COURSE Well Spirit Choose a premium well spirit with a single mixer Ice Cream Sundae Vanilla bean ice cream, candied pecans, chocolate & caramel sauces, topped with whipped cream and bada bing cherry GF Spiked Lemon Ginger Sorbet Fresh lemon sorbet topped with ginger-whiskey syrup GF V VA

DRINK LOCAL Craft on Tap 12 local breweries and cideries including: Bellwether Brewing Co., 12 Strings, Big Barn, No-Li, Steam Plant, Black Label, Iron Goat, Hidden Mother, River City, No Drought, One Tree and Liberty Ciderworks. $6

912 W. Sprague Ave. Menu served Tuesday-Sunday, 4 pm-9 pm

(509) 315-4846 RR

Roasted Airline Chicken On a bed of smoked potato puree, seasonal vegetable, topped with garlic cream, spinach coulis and sweet potato crisps. GF Skillet Crab Mac N’ Cheese Lump crab, cavatappi noodles in a creamy four cheese sauce. Finished with seasoned crumbs and asiago cheese.

THIRD COURSE Cheesecake Trio Mascarpone cheesecake bites with mango, huckleberry, strawberry coulis. Vanilla vodka whipped cream, strawberry dust. GFA Sacher Torte Raspberry chocolate cake with whipped cream, creme anglaise, raspberry gel.

French Martini Combines Chambord raspberry liqueur, vanilla vodka and pineapple juice for a light, fruity twist.

DRINK LOCAL Iron Goat Trashy Blonde Blonde Ale $4.50

14300 W SR-2 Hwy. Menu served Monday-Sunday, 4 pm-close

(509) 818-1547

THE INLANDER’S WEEKLY EMAIL FOR FOOD LOVERS Delivered to your inbox every Thursday

Subscribe at Inlander.com/newsletter INLANDER RESTAURANT WEEK 2019 57

THAI BAMBOO RESTAURANT

Providing the very best in healthy, authentic Thai and Asian cuisine.

THAI

21

$

TIMBER POST FALLS Custom Crafted American Cuisine POST FALLS

AMERICAN

21

$

FIRST COURSE Filipino Pork Lumpia (2 pieces) Pork and veggies are folded into a lumpia wrapper and fried crispy to a golden brown; served with sweet chili dipping sauce.

FIRST COURSE Zesty Tomato Bisque Tomatoes, poblano peppers, onions steeped into a flavorful soup. Served with sour cream and fresh basil. GF V

Butterfly Wontons (3 pieces) Wontons stuffed with crab meat and cream cheese, deep-fried to a golden brown; served with a plum dipping sauce.

Timber Chopped Shredded romaine, green beans, smoked turkey, bacon, tomato, provolone, Parmesan, balsamic and basil. GF

Fresh Rolls (2 pieces) Fresh vegetables, thin noodles, and tofu hand-rolled in rice paper; served with a Thai peanuthoisin sauce. GF V SECOND COURSE Vietnamese Pho Soup Your choice of chicken or stewed beef in a house-made bone broth seasoned with traditional Vietnamese spices; served with rice noodles, red onion, basil, lime and cilantro. GF

Wood Oven Roasted Gouda Stuffed Mushrooms Caramelized onions, gouda, mozzarella, fresh herbs GF SECOND COURSE Roasted Garlic Prawns Served with garlic shallot butter, red jacket mashed potatoes, broccolini and baby carrots GF

Phad Thai Your choice of protein stir-fried with rice noodles and eggs in Thai Bamboo’s signature Phad Thai sauce, topped with ground peanuts and garnished with shredded cabbage and carrots. GF

Grilled Top Sirloin and Garlic Prawns Mushroom veal sauce, garlic shallot butter, red jacket mashed potatoes, broccolini, baby carrots GF THIRD COURSE Chocolate Swirl Cheesecake With caramel and chocolate Sauce V

Golden Cashew Nut Your choice of meat sauteed with cashews, bell peppers, onions, green beans, and carrots in a tasty chili sauce. A mild spiced Thai classic served with white jasmine rice. GF THIRD COURSE Coconut Cheesecake Fresh-baked coconut cheesecake made with a gluten-free coconut crust finished with a caramel drizzle and whipped cream. GF Brownie Sundae House-made brownie warmed and topped with Mary Lou’s vanilla ice cream and finished with caramel sauce.

Bacon-Wrapped Timber Sirloin Mushroom veal sauce, crispy onions, red jacket mashed potatoes, green beans, and baby carrots GF

Apple Bread Pudding Whiskey Sauce, vanilla ice cream and caramel V Sorbet Sampler Served with seasonal fresh berries GF V

DRINK LOCAL Dry Fly Gin Fizz Dry Fly Gin, fresh lemon and soda water $7

Fried Banana (6 pieces) Fresh banana hand-rolled in wonton wrappers, deep-fried and served with caramel drizzle.

DRINK LOCAL No-Li Brewhouse Rotating brews: Ask your server for details $4

1610 E. Schneidmiller Ave. (208) 262-9593 Menu served Mon-Sun, 4:30pm-8pm; Tue-Sat, 4:30pm-9pm RR

South Spokane 2926 E. 29th Ave. (509) 232-8424 Menu served Monday-Sunday, 4 pm-close

TORTILLA UNION SOUTHWEST GRILL

Spokane Valley 12722 E. Sprague Ave. (509) 444-8424 Menu served Monday-Sunday, 4 pm-close

DOWNTOWN SPOKANE

Coeur d’Alene 2010 N. 4th Ave. (208) 667-5300 Menu served Monday-Sunday, 4 pm-close North Spokane 5406 N. Division St. Menu served Monday-Sunday, 4 pm-close

(509) 777-8424

Flavorful cuisine that takes you on a Southwestern journey.

SOUTHWESTERN

21

$

FIRST COURSE Sweet Potato Cakes Fried crispy cakes with sweet potato, corn, green onion and spices. Served with a garlic crème sauce.

Baja Salad Arugula, mangoes, cucumber, queso fresco, and slivered almonds tossed in a mango balsamic vinaigrette. GF V Street Corn Hummus Garbanzo and sweet corn hummus with cotija cheese and cilantro, topped with a street corn salsa, served with toasted pita bread and lime wedges. GFA V SECOND COURSE Chicken-n-Waffle Tacos Pretzel fried chicken layered in a waffle shell, drizzled with blueberry jam and chipotle honey cream, topped with candied bacon and queso fresco. Served with a side of apple slaw.

Crab Avocado Quesadilla Blue crab, bacon, avocados and cheddar jack melted in a giant flour tortilla served with lime, pico de gallo, and Cajun remoulade. GFA Baked Colorado Tender juicy chili Colorado with refried black beans, citrus rice, guacamole, and pico de gallo, cheddar jack and cilantro, rolled in a giant flour tortilla and baked till crispy.

THIRD COURSE Southwestern Pot de Crème Delicious chocolate custard, hints of nutmeg and cinnamon, crusted with a burnt sugar topping and shaved dark chocolate. GF

OPEN SUNDAY 2/24 AT 4PM FOR IRW!

TASTE NORTHWEST FRESH! Make your reservation today and

Join us for Restaurant Week!

208.765.2555 • sataybistro.com 2501 N. 4th St. Cd’A, ID 58 INLANDER RESTAURANT WEEK 2019

Sopaipillas Cinnamon and sugar dusted pillows of fried dough served with chipotle honey and chocolate ganache dipping sauces.

Local makes it better.

Order the local options, now on all restaurant week menus.

Seeing Double Cocktail Hpnotiq liquor and tequila shaken with cilantro and lime, served on the rocks as a double.

DRINK LOCAL No Li Big Juicy IPA Bright citrus and tropical fruit hop aromas lead the way. $6.50

808 W. Main Ave. Menu served Monday-Sunday, 11 am-close

(509) 381-5162

Everyone Eats

#IRWRaveReviews

Post to #IRWRaveReviews and Sysco will feed a family.

FEBRUARY 21 - MARCH 2 You can help Second Harvest feed local families by going out to dinner!

During Inlander Restaurant Week, post your Rave Review with hashtag #IRWRaveReviews on Twitter, Instagram or Facebook.

For every #IRWRaveReviews post, Sysco will donate 5 meals to Second Harvest.

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InlanderRestaurantWeek.com INLANDER RESTAURANT WEEK 2019 59

TOMATO STREET

Cuisine made from scratch, modern in approach and “Italiano” in spirit ITALIAN

FIRST COURSE Tomato Basil Soup A Tomato Street favorite! Served with fresh garlic bread

Spokane’s Legendary BarbeCUE

Minestrone Soup An Italian classic served with fresh garlic bread House Garden Salad Your choice of house-made dressing: creamy garlic, honey mustard, Italian, Thousand Island, blue cheese or huckleberry vinaigrette. Served with fresh garlic bread SECOND COURSE Chicken Parmesan Two breaded chicken breasts with marinara and melted mozzarella, provolone and Parmesan cheeses, served with a side of fettuccini Alfredo

West

2315 N. Argonne Rd. 924-9600 Open at 11am daily TheLonghornBBQ.com

7611 W. Sunset Hwy 838-8372 Breakfast at 6:30am BBQ starts at 11am

FIRST COURSE Roasted Red Pepper Hummus Housemade Greek hummus finished with sliced red peppers, olive oil and balsamic glaze.

Served with fried pita chips. V Caesar Salad Crisp romaine tossed with grated Parmesan and True Legends Caesar dressing. V

Salmon Chowder Our signature chowder full of fresh salmon, or choose our chef’s soup of the day.

SECOND COURSE Shrimp Thai Peanut Pasta Sauteed shrimp, cabbage, green onions, peanuts and cilantro tossed in our house-made Thai peanut sauce with linguine noodles. This is the entree you won’t want to miss!

Bourbon Honey Mustard Burger Find out why True Legends is famous for burgers with this new creation, a half pound Angus beef patty with bourbon honey mustard dressing, fried wonton noodles, mushrooms, Swiss cheese, lettuce and tomato. Served with endless fries.

THIRD COURSE Warm Cookie à La Mode Baked to order peanut butter chocolate chip cookie topped with ice cream & chocolate sauce.

Legendary Hot Fudge Brownie Sundae Housemade brownie topped with vanilla ice cream & chocolate fudge sauce.

Root Beer Float A mug overflowing with root beer and vanilla Ice cream topped with whipped cream and a cherry for a touch of elegance.

DRINK LOCAL Classic Northwest Manhattan Dry Fly Washington Wheat Whiskey, sweet Vermouth, topped with a cherry $10

TWIGS BISTRO & MARTINI BAR

Spokane’s favorite downtown hot spot for delicious drinks and dining.

Downtown Spokane 808 W. Main Ave. Menu served Monday-Sunday, 11 am-close

AM

Master

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(509) 315-4175

North Spokane 6220 N. Division St. (509) 484-4500 Menu served Monday-Sunday, 11 am-close

.

THE MENUS

Special Offerings GF - Gluten Free

THE FIRST RESTAURANT AND DISTILLERY IN THE NATION.

On the Pond at Riverstone

1710 W RIVERSTONE DR. CDA (208) 765-1540 • BARDENAY.COM 60 INLANDER RESTAURANT WEEK 2019

21

$

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

d E de foo OUSer and scratch-ma $ H P e A b 21 AN ERIC RN T s on craft

S O UTH

AMERICAN

Baked Lazzoni Lasagna, wrapped in our pizza dough, brick oven-fired with your choice of sauce: marinara, meat, Alfredo, tomato-mushroom, or zesty tomato THIRD COURSE Chocolate Amaretto Mousse Whipped light and fluffy with a rich chocolate-Amaretto flavor

DRINK LOCAL Dry Fly Kamikaze Washington Wheat Vodka, Cointreau orange, fresh lime, simple syrup $9

DISTILLED Neighb

LIBERTY LAKE

Salisbury Steak Chef Kyle’s legendary Salisbury steak slowly cooked in a beef demi-glace gravy, served on top of garlic mashed potatoes.

Spumoni Ice Cream A heaping scoop of this classic Italian favorite!

Deliciously

E focu LANoTrhood pub with a

Liberty Lake’s premier restaurant featuring a 26’x10’ legendary HDTV

Penne Pallame Oven-roasted chicken, bacon, green peppers, fresh tomatoes, lemon butter with a garlic and Alfredo sauce tossed with penne pasta GFA

Grandma’s Bread Pudding Our famous house-made bread pudding with golden raisins and cinnamon, topped with caramel sauce and vanilla ice cream

Never LEave Hungry East

21

$

TRUE LEGENDS

rry nday-Su S. Pe 1004 served Mo Menu

GFA - Gluten Free Available V - Vegetarian VA - Vegan Available

DOWNTOWN SPOKANE

AMERICAN

$

31

FIRST COURSE Prawn Wonton Cups Spicy prawn salad mixed with cucumbers, avocado, and red onions layered in a crisp fried wonton cup, lime-chili vinaigrette, garnished with cilantro.

Spinach Apple Salad Spinach, crisp bacon, green apples, dried cranberries, crumbled goat cheese, and toasted almonds tossed in lemon vinaigrette. GF Gyro Tacos Grilled mini naan layered with roasted leg of lamb, cucumber-tomato relish, lettuce, and a stoneground mustard tzatziki sauce.

SECOND COURSE Wild Mushroom Schnitzel Buttermilk breaded pork tenderloin fried crisp over chive mashed potatoes with pan roasted wild mushrooms, mustard cream sauce, garnished with daikon sprouts.

Huckleberry Duck Smoked duck breast served medium rare with parsnip puree, bacon-fried Brussels sprouts, served with a huckleberry reduction and garnished with daikon sprouts. GF Short Rib Gnocchi Beef short ribs cooked in red wine and rosemary served over potato dumplings with roasted garlic, herbs, and grated Romano cheese.

THIRD COURSE Dark Cherry Chocolate Tart Almond crust, dark chocolate ganache filling, topped with a dark cherry bourbon compote, finished with whipped cream. GF Seeing Double Hpnotiq liquor and tequila shaken with cilantro and lime, served on the rocks as a double.

Huckleberry Cheesecake Martini Svedka citrus vodka and Frangelico shaken with huckleberries and cream. Served in a graham cracker rimed martini glass.

DRINK LOCAL No-Li Twigs Amber Ale A special local brew produced by No-Li for Twigs. $6

808 W. Main Ave. (509) 232-3376 Menu served Monday-Sunday, 11 am-close

TWIGS BISTRO & MARTINI BAR North Spokane’s favorite waterside dining option.

NORTH SPOKANE

AMERICAN

$

31

TWIGS BISTRO & MARTINI BAR A South Hill destination serving a great American menu.

SOUTH SPOKANE

AMERICAN

$

31

FIRST COURSE Empanadas Two hand-stretched crusts filled with Alfredo, Italian sausage, roasted cauliflower and goat horn peppers served on a bed of arugula.

FIRST COURSE Tequila Prawn Cocktail Prawns poached in tequila and butter then chilled and served with spicy cocktail sauce and lime. GF

Clams and Chorizo Half pound steamer clams tossed in a spicy tomato and chorizo broth with garlic, shallots, and tomato, served with grilled focaccia bread. GFA

Steak Tostada Fajita steak bites served with two crispy corn tortillas, guacamole, tomatoes, cotija cheese, cilantro and a lime wedge.

Tuna Crudo Sliced ahi tuna served on a bed of avocado mousse topped with pink peppercorns, jalapeños, and smoked sea salt. GF SECOND COURSE Artichoke Prawn Fettuccine Prawns sautéed with goat horn peppers, artichokes, mushrooms, spinach and bacon tossed with fettuccini in a Parmesan cream sauce spiked with Cajun seasoning. GFA

Ahi Poke Salad Ahi tuna served and dressed with a poke sauce tossed in a seaweed salad, sweet onions, scallions, sesame seeds and crushed red peppers. GF SECOND COURSE Five Spice Crusted Chicken French cut chicken breast seasoned with five spice and pan-roasted, served with herb butter sauce with cilantro rice, seasonal vegetables and garnished with shaved pears. GF

Brandy Short Ribs Braised beef short ribs paired with a brandy mushroom sauce, served on a bed of sour cream chive mashed potatoes and seasonal vegetables. GF

Red Curry Halibut Curry-crusted halibut pan-roasted and finished with a mint red curry sauce over cilantro rice and grilled asparagus, garnished with fried parsnips. GF

Pork Shank Trio Three mini roasted pork shanks tossed in a chimichurri sauce served with a purple cauliflower mashed potato and glazed rainbow carrots.

THIRD COURSE Strawberry Lemonade Shortcake Deep fried honeylavender cake with balsamic soaked strawberries and a lemon Chantilly cream.

Bourbon-Glazed Pork Pork loin seasoned with a paprikabrown sugar rub, roasted and finished with a bourbon glaze, served with sour cream chive mashed potatoes, seasonal vegetables, garnished with fried parsnips. GF THIRD COURSE Classic Sundae Vanilla ice cream topped with chocolate sauce, salted caramel, whipped cream, peanuts, and a cherry on top. GF

Seeing Double Hpnotiq liquor and tequila shaken with cilantro and lime, served on the rocks as a double.

Orange Creamsicle Martini Svedka Clementine vodka, Svedka Vanilla vodka, vanilla syrup, muddled oranges and a splash of cream.

DRINK LOCAL No-Li Twigs Amber Ale A special local brew produced by No-Li for Twigs. $6

Seeing Double Hpnotiq liquor and tequila shaken with cilantro and lime, served on the rocks as a double.

TWIGS BISTRO & MARTINI BAR

VINE & OLIVE EATERY AND WINE BAR

AMERICAN

$

31

FIRST COURSE Black Bean and Squash Tostada Large fried squash chips sprinkled with chili powder, topped with black bean salsa, avocado, and pickled onions. Served with jalapeño ranch. V VA Creamy Garlic Sprouts Roasted Brussels sprouts served in a creamy garlic and Parmesan sauce topped with smoked paprika and served with toasted focaccia. V VA

European inspired small plates created with Northwest flair.

COEUR D’ALENE

EUROPEAN

$

FIRST COURSE Citrus Cured Salmon Pickled chiles, ginger oil GF

Same Fantastic View.

Red Crab and Apple Tartine Tarragon, watercress Mushroom and Pancetta Piroshki Cognac cream SECOND COURSE Rock Shrimp Creamy polenta, roasted tomato, saffron GF Roasted Root Vegetable Flatbread Fromage blanc, dill GFA V

Pepper Jack Mac Marinated chicken, jalapeño bacon, red onions, bell peppers, sautéed and tossed in a creamy pepper jack cheese sauce, topped with a black bean salsa and green onions.

Taleggio Tart Candied orange V

Steak Frites Salsa verde GF THIRD COURSE Butterscotch Budino Caramel, crème fraîche GF V Banana Cake Peanut butter crunch V

DRINK LOCAL 2015 Coeur d’Alene Cellars No. 6 Red $6/half; $12/glass; $39/bottle

At Templin’s Resort on the River

Seeing Double Hpnotiq liquor and tequila shaken with cilantro and lime, served on the rocks as a double.

Breakfast Daily: 6 am - 10 am

Huckleberry Cheesecake Martini Svedka citrus vodka and Frangelico shaken with huckleberries and cream. Served in a graham cracker rimed martini glass.

Dinner Sunday-Thursday: 5 pm - 9 pm Friday-Saturday: 4 pm - 9 pm

DRINK LOCAL No-Li Twigs Amber Ale A special local brew produced by No-Li for Twigs. $6

14728 E. Indiana Ave. (509) 290-5636 Menu served Monday-Sunday, 11 am-close

New Executive Chef,

31

Jalapeño Prawns Jalapeño bacon-wrapped prawns served with a BBQ butter, roasted corn, and scallions. GF SECOND COURSE Huckleberry Duck Pan-fried duck breast cooked to your liking served with parsnip puree, a huckleberry pan sauce, and roasted butternut squash. GF

Peppercorn Steak Hand-cut sirloin cooked to your liking and served with cauliflower mash, roasted asparagus salad, topped with a brandy peppercorn sauce and finished with fried squash chips. GF THIRD COURSE Huckleberry Brûlée A layer of huckleberry compote topped with a classic vanilla custard and a toasted sugar crust. GF

New Owners,

DRINK LOCAL No-Li Twigs Amber Ale A special local brew produced by No-Li for Twigs. $6

4320 S. Regal St. (509) 443-8000 Menu served Monday-Sunday, 4 pm-close

SPOKANE VALLEY

Join us for Inlander Restaurant Week!

Crème Brûlée Martini Your favorite dessert as a drink!

401 E. Farwell Rd. (509) 465-8794 Menu served Monday-Sunday, 11 am-until closing

Great American menu and a Spokane Valley destination.

1400 N Meadowwood Ln | Liberty Lake | 922-4210 | corkhouse.net

2037 N. Main St. Menu served Monday-Sunday, 4 pm-close

(208) 758-7770 RR

414 E 1st Ave | Post Falls, Id | (208) 773-1611 INLANDER RESTAURANT WEEK 2019 61

WANDERING TABLE

Electric, evolving menu. Locally, and seasonally inspired.

DOWNTOWN SPOKANE

NORTHWEST CUISINE

THE WHITE HOUSE GRILL $

31

FIRST COURSE Butternut Squash Masala Chai Soup Roasted butternut squash, masala chai spiced GF V SALISBURY STEAK SHRIMP THAI PEANUT PASTA BOURBON HONEY MUSTARD BURGER

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

509-892-3077

Popcorn Cauliflower Barrel-aged hot sauce, bleu cheese, celery carrot salad GF V Crispy Brussels Sprouts Maple-chile sauce, candied bacon, green onions. Available without bacon, please ask. GF SECOND COURSE Squash-Pear Salad Pickled, roasted squash, curado cheese, pepitas and maple truffle vinaigrette GF V VA White Cheddar Baby Kale Salad Crispy bacon, apple, candied pecans, poppy seed dressing GF Duck Bacon House-cured duck bacon, sourdough cracker, smoky aioli, tomato jam, lettuce GFA THIRD COURSE V Paella Baked risotto, crispy tofu, egg, pancetta-cured squash, roasted tomatoes, seasonal vegetable, jalapeno aioli GF V VA

Crispy Washington Steelhead Ginger glaze, rice cake, soy syrup, chile mayo GF Bistro Steak Seared foie gras butter, crispy fingerling potatoes, honey mustard, duck fat gremolata GF

NORTHWEST CUISINE

RR

$

31

Char Siu Pork and Seeds Char siu glazed kurobuta tenderloin, sweet hot mustard, kim chi, sesame seeds GF

DOWNTOWN SPOKANE The Inlander’s Top 5 events for the weekend - delivered to your inbox every Friday

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FIRST COURSE Fried Lamb Meatballs Spicy ground lamb meatballs deep fried and served with an onion relish and topped with a spicy butter sauce. GF Garlic Potato Soup Roasted garlic potato soup spiced with mild curry and topped with fresh mint and house-made croutons.

White Bean Salad White beans, tomatoes, jalapeños, onions and cilantro tossed in our olive oil lemon dressing and set over a bed of romaine lettuce. GF SECOND COURSE Braised Lamb Shank 14oz lamb shank braised in a garliclemon sauce with potatoes and carrots. Served with warm French bread.

Pasta Diablo Prawns, scallops, baby clams, red onions and red pepper flakes mixed with linguine in a white wine butter sauce. Served with garlic cheese bread.

Kebab Trio Curry chicken kebab, marinated lamb kebab and a ground beef kebab served over our famous rice and green beans.

THIRD COURSE Baklava Traditionally prepared and very delicious!

712 N. Spokane St. Menu served Monday-Sunday, 3 pm-11 pm

(208) 777-9672 RR

WILEY’S DOWNTOWN BISTRO

FIRST COURSE Sweet Basil Arancini Fontina stuffed risotto, rustic arrabiata sauce, pecorino romano, basil chiffonade

LOCATED IN THE HEART OF

21

$

DRINK LOCAL Radio Brewing Coffee Stout $4.50

WILD SAGE BISTRO DOWNTOWN SPOKANE

MEDITERRANEAN

Glass of Port The perfect way to end your night!

(509) 443-4410

Regionally sourced Northwest cuisine

POST FALLS

Almond Roll Phyllo dough stuffed with our sweet almondorange filling. Topped with powdered sugar.

DRINK LOCAL Beer Flight Tastes of four rotating local beers from River City, No-Li Brewhouse, Tricksters and Iron Goat $13

1242 W. Summit Pkwy.

Menu served Monday-Sunday, 4 pm-close

Mediterranean garlic house.

Wild Sage Salad Organic lettuce bouquet, huckleberrybalsamic vinaigrette, fresh goat cheese crumbles, toasted hazelnuts GF SECOND COURSE Pork Tenderloin Au Poivre Pepper-rubbed Berkshire pork tenderloin, brandy-green peppercorn veal demi-glace, mashed Yukon potato GF Columbia River Steelhead Cedar roasted, sweet onion soubise, Meyer lemon glaze, tomato-caper relish, ancient grains pilaf GF Creole Shrimp Arrabiata Creole spiced wild shrimp, sauteed onions, garlic-herb butter, sauce arrabiata, rosemaryParmesan polenta, blanched local vegetables GF THIRD COURSE Goat Cheese Ice Cream Cajeta caramel, spiced Bartlett pear compote, biscotti GF Creme Brulee Classic vanilla bean custard, caramelized raw sugar, pecan tuile GF Callebaut Chocolate Hazelnut Torte Flourless chocolate ganache layer cake, chocolate meringue hazelnuts, mascarpone-caramel cream GF

DRINK LOCAL Iron Goat Brewery 2nd Avenue Saison $7

Creating positive energy through culinary and service excellence.

DOWNTOWN SPOKANE

BISTRO

$

31

FIRST COURSE Jalapeño Cheddar Chicken Soup Our delicious house soup!

Chicken stock base, jalapeños, sharp cheddar cheese, fresh herbs, and a touch of cream. A must try! GF Roasted Beet Salad Organic spring greens, balsamic white truffle vinaigrette, topped with roasted beets, toasted hazelnuts, goat chèvre, and house-made pickled roots. GF V VA Classic Caesar Salad Crisp organic romaine hearts, tossed with a classic creamy caesar dressing, house croutons, and parmigiano-reggiano cheese. Served with lemon. GFA V VA SECOND COURSE Gorgonzola Chicken Tender, juicy chicken breast baked with tangy bacon vinaigrette, gorgonzola & provolone cheese.

Served with garlic mashed and sautéed vegetables. GF Braised Beef Short Ribs Beef short ribs slowly roasted for 16 hours with rosemary and thyme. Served with a green peppercorn red wine pan sauce, cougar gold scalloped potatoes and fresh vegetables. GF Prawns Linguine Five extra jumbo shrimp, sautéed with white wine, garlic, capers, sun-dried tomatoes, and finished with a splash of cream. Topped with a sprinkle of parmesan and chiffonade basil. Sub vegan version! GFA VA THIRD COURSE Four Layer Chocolate Fudge Cake Four layers of cake, four layers of fudge, rich, decadent, and amazing! V Bourbon Creme Brûlée Delicious custard with scraped vanilla beans and orange peel; with a bourbon-cayennenutmeg caramel and whipped cream. GF V VA New York Style Cheesecake Rich & creamy with graham cracker crust, topped with huckleberry reduction. V

DRINK LOCAL One Tree Cider Staycation A beautiful blend of sweet and dry, crisp, vibrant, amazing! $6

Promote your event! advertising@inlander.com

62 INLANDER RESTAURANT WEEK 2019

916 W. 2nd Ave. (509) 456-7575 Menu served Sun-Thu, 4 pm- 9pm; Fri-Sat, 4 pm- 10pm RR

115 N. Washington St. (509) 838-4600 Menu served Fri-Sat, 4pm-11pm; Sun-Thu, 4pm-10pm RR

Join us for Inlander Restaurant Week

Three Delicious Courses | $21 Dinner starting at 4pm 1428 N. Liberty Lake Rd. | 509-924-1446 INLANDER RESTAURANT WEEK 2019 63

Inlander Restaurant Week • February 21 - March 2

5 restaurants and 41 dishes of sumptuous dining to choose from each day.

BY DAVENPORT HOTELS

Table 13

Palm Court Grill

Centennial Restaurant

Safari Room Fresh Grill & Bar

davenporthotels.com • centennialhotelspokane.com • 509.455.8888

Post Street Ale House

CULTURE | VISUAL ARTS

Dazzling Display Luminous glass exhibition will amaze MAC audiences with the versatility and artistry of glass

BY CARRIE SCOZZARO

T

here’s something about glass that intrigues us. That glimmer of blue or green glass sticking out of the sand and made smooth by the sea. The old bottle whose walls are thick with immobilized bubbles. The kaleidoscope of colors emanating from magnificent stained glass windows.

Beyond its utility — a cup, a windowpane, a light fixture — and in the hands of true artists, glass can be dazzling to behold. And that, say organizers of the Northwest Museum of Arts & Culture’s new glass exhibit, is precisely the point.

Luminous showcases 33 local and international exemplars in glassworking who will collectively amaze audiences with the versatility of this ancient artform dating back more than 4,000 years. The MAC partnered with Portland-based glass collector George Stroemple and Tacoma’s Museum of Glass, which loaned 40 works for the four-month exhibition. Featured are several works from Dale Chihuly, the glassworld’s equivalent of a mega-star known for elevating and promoting the art of glassblowing and glassworking, including co-founding the Pilchuck Glass School in 1971.

One piece, the Laguna Murano Chandelier, is a 250-pound chandelier embodying a sense of floating sea creatures and undulating waves. The chandelier consists of five pieces — two hanging and three on steel armatures — each comprised of ridiculously fragile, luminous, individually blown glass elements.

The Laguna chandelier was the result of a 1996 collaboration with Lino Tagliapietra, aka “the maestro,” and the late Pino Signoretto, both from Italy, where Chihuly was finalizing an inter-

Dale Chihuly’s Laguna Murano Chandelier. nationally acclaimed exhibition entitled Chihuly Over Venice. Some consider it Chihuly’s finest work, which is saying a lot as the artist has been working in glass since 1968.

Chihuly has brought glass to the forefront in the Northwest and beyond, says Katie Creyts, associate professor of sculpture at Whitworth University, who teaches three levels of glassworking classes. That’s just one reason the MAC’s glass exhibition is a big deal, she says. “[Glass] artists are true pioneers of craft,” says Creyts. “Glass is challenging to work with, finicky and expensive!”

Working with glass requires passion and a vision, says Creyts, who has studied at such places as the Studio at the Corning Museum of Glass in New York and the Pilchuk Glass School.

“Artists learn about the material and their voice through exploring what the material can do,” says Creyts, who is also excited about a Whitworth exhibit, Currently, featuring glass artist Nathan Sandberg and running through March 22 at the school’s Bryan Oliver Gallery.

Glass, says Creyts, also has unique properties like translucency and optics. “It can be formed in many ways from furnace work, kilncasting, lamp working, fusing, etc.”

Another fascinating aspect of glasswork is the range of possible colors, Creyts says. Some of Chihuly’s Macchia series, for example, reflect the artist’s experimentations with 300 different colored rods he has in his “hotshop,” the Seattlebased studio where Chihuly continues to conjure his creations.

The MAC exhibition allows audience members to experience the full spectrum of what can be done with glass, from the radiant segmented geometric forms of Midwestern-based artist Jiyong Lee to the ghost-like clear and frosted-glass assemblages of Ingalena Klenell to the mixed works of Elin Christopherson. Also included are regional artists, including Joe Fedderson of the Confederated Tribes of the Colville Reservation and Preston Singletary, a Seattle-based artist best-known for incorporating motifs from his Tlingit heritage into works combining traditional glassblowing and sandcarving techniques. n Luminous • Feb. 23-June 23; open Tue-Sun, 10 am-5 pm; third Thursday 10 am-8 pm • $12/ adults, $8/seniors and college students with ID, $5/ages 6-17 (MAC members and ages 5 and under free) • Northwest Museum of Arts & Culture • 2316 W. First • northwestmuseum. org • 456-3931

FEBRUARY 21, 2019 INLANDER 29

French-born chef Laurent Zirotti uses sous vide at home and in his Post Falls restaurant.

YOUNG KWAK PHOTOS

COOKING

KEY TO FLAVOR Celebrated local chef Laurent Zirotti shares his secrets on sous vide cooking

BY CARRIE SCOZZARO

A

good chef has many tools in his or her toolbelt.

Sous vide is just one of them, says chef Laurent Zirotti, who relied on the cooking method to pull off his beef bourguignon when competing against Food Network chef Bobby Flay last fall. Flay won, but Zirotti still smiles at the memory of it. He also uses the cooking method at home and at Fleur de Sel restaurant, the popular Post Falls spot he opened with wife Patricia in 2008.

French for “under vacuum,” sous vide refers to both a method of cooking and the equipment used. It combines three key elements: a sturdy, heat-resistant plastic or stainless steel container full of water; the sous vide heating element or circulator, which is placed in the water bath to keep it at a low-yet-constant temperature; and a sealed jar or bag in which the food cooks slowly while submerged in the hot water.

At home, says Zirotti, he prefers to cook in a glass canning jar versus a bag, although when he does use plastic bags he’ll use Ziploc brand because they are

30 INLANDER FEBRUARY 21, 2019

bisphenol-A-free (BPA) and can withstand long cooking times typical of sous vide. The sausage and lentil recipe he created to demonstrate the versatility of sous vide, for example, takes around four hours to cook, while the dulce de leche he makes from a simple can of sweetened condensed milk takes between 15 and 20 hours.

Zirotti uses several brands of sous vide circulators, the equipment that enables this slow, even cooking. At home, he has a Wi-Fi-enabled Anova brand sous vide, which allows him to turn the device on remotely, much like a crockpot. At work, he uses the ChefSteps Joule brand, which resembles the cylindrical Anova brand, along with a square-ish VacMaster, a higher-wattage device capable of heating larger amounts of water, up to eight gallons, which is ideal for commercial applications.

Regardless of the sous vide brand, says Zirotti, it’s important to understand the process.

“The idea of sous vide is a constant low temperature,” Zirotti says. “It’s perfectly safe,” he adds, as long as the food is either served right away or cooled very, very

quickly to prevent spoilage.

Sous vide is also not appropriate for every meal or preparation technique, says Zirotti, a James Beard Foundation Award finalist in 2017 who also competed on Food Network’s Guy’s Grocery Games last fall. While it’s great for vegetables and meat, he says, it may not be worth it for sauces.

At Fleur de Sel, for example, Zirotti uses sous vide to make a perfectly tender beef shoulder, vegetables for other dishes and a 63-degree egg, slow cooked for the perfect balance of rich, gooey yolk and firm egg white.

It’s also important to experiment says Zirotti, who uses sous vide to create île flottante, or floating island, a classic French dessert his mother served when Zirotti was growing up in the Alsace region. As experienced as he is, Zirotti got a surprise when sous vide cooking meringue with a new recipe — it nearly exploded out of the jar in which he cooked it.

“But I liked the texture,” says Zirotti, who, by the look on his face, is delighted at learning something new. n

QUIERO FL A MENCO PRESENTS

LENTIL AND SAUSAGE STEW 1 cup of Shasta yellow lentils 3 cups water, or a mix of water and chicken broth 1 sausage (duck, chicken or summer) cut into 1-inch pieces 1 slice of raw bacon, cut in half 3 garlic cloves, peeled 1 celery stick, cut into 1-inch pieces 1 carrot, peeled and cut into 1-inch pieces 1 teaspoon kosher salt 1/4 teaspoon cracked black pepper 1 sprig fresh thyme or rosemary 1 bay leaf

1. Place ingredients in a 32-ounce glass jar with lid, seal tight and shake well.

2. Submerge jar completely in water bath set at 84 degrees Celsius/183 degrees Fahrenheit and cook for at least 4 hours.

3. Remove from bath (canning jar lifters are helpful) and let rest a few minutes.

4. Serve and garnish with fresh cut onions and parsley, or a ravigote or tapenade, or chimichurri to add brightness and a fresh texture. Dijon mustard is a nice side, too.

5. If you’re not eating right away, cool quickly in a water and ice bath, then store in the refrigerator in the original jar for up to 4 days.

It’s Rib Week at last!

1931 W. Pacific Ave. 363-1973 • wedonthaveone.com

FEB 23 rd

8 pm

BING CROSBY THEATER

$25 ADV $30 DOOR

Spokane’s own Grammy Awardwinning baritone, Thomas Hampson, explores poems and songs from over 250 years of US history for an engaging journey through American culture. Works

by Foster, Bernstein, Ives, and more, accompanied by pianist Lara Downes and an ensemble of Spokane Symphony musicians.

Zirotti’s lentil and sausage stew, cooked via the sous vide method.

ÎLE FLOTTANTE (FLOATING ISLAND) FOR THE CRÈME ANGLAISE: 2 cups whole milk 1/3 cup sugar 5 eggs, separated 1 vanilla bean or 1 teaspoon vanilla extract 1. Whisk all ingredients in a nonreactive bowl.

2. Place in jar and submerge in water bath. If using a Ziploc bag, seal the bag nearly closed and place slowly into water, letting it sink until most of bag is submerged, then seal the bag completely. This forces air out and ensures the bag will not float.

3. Cook at 84 degrees Celsius/181 degrees Fahrenheit for 1 hour.

4. Remove from bath and cool in an ice and water bath for at least one hour, to at least 41 degrees Fahrenheit.

5. Pour cooled crème anglaise into a bowl and whisk.

6. Top with cooked, cooled meringue.

ENTRÉE

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FOR THE MERINGUE: 5 eggs whites 1 teaspoon cornstarch or cream of tartar 1/2 cup sugar 1. In a mixing bowl add cornstarch to egg whites and whisk to a soft peak with an electric mixer.

2. On a slower speed, add sugar little by little to make meringue very stiff.

3. Spoon the meringue into quart-sized canning jar until 3/4 full, putting excess into another jar as needed.

4. Seal jar and submerge in the water set at 84 degrees Celsius/181 degrees Fahrenheit. To prevent jar from floating, place another lidded jar filled with water on top of it.

5. Cook for 1 hour.

6. Remove the jar, let cool for 10 minutes and then open slightly to relieve pressure in the jar. The meringue will puff up.

7. Cool in fridge and serve on top of the crème anglaise.

8. Add toasted almonds and caramel syrup, chocolate syrup or dulce de leche. (To make via sous vide, remove label from can of sweetened condensed milk and cook at 85 degrees Celsius/185 degrees Fahrenheit for 15-20 hours).

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FEBRUARY 21, 2019 INLANDER 31

Local

FOOD | RURAL EATS

IS ON THE DRINK MENU

A dish from one of chef Alex Jacobsen’s recent dinners.

In Store for a Surprise Chef Alex Jacobsen has transformed Sandpoint’s Pack River Store into a culinary destination

BY CARRIE SCOZZARO

Yes, Inlander Restaurant Week is all about the food. But trust us, your meal will taste even better when you pair it with locally produced wine, beer, or spirits.

Every restaurant has selected local options just for you, so drink up and enjoy!

2019 DRINK LOCAL PARTNERS InlanderRestaurantWeek.com/DrinkLocal 32 INLANDER FEBRUARY 21, 2019

F

our feet of snow and temperatures below freezing but you’re hankering for prime rib?

No problem, says the Pack River Store’s new owner, Alex Jacobsen, a California Culinary Academy grad who uses Friday’s extra prime rib for shaved prime rib sandwiches ($11) on Saturday.

Jacobsen’s can-do mindset and sense of culinary adventure have transformed the out-of-theway Sandpoint locale popular with river-goers in the summer and locals year-round. It’s the kind of place where you can fuel up both your car and your tummy — fresh-baked cinnamon rolls, anyone? — stock up on party supplies, do your laundry and grab a pack of smokes.

“We think the store is its own crazy, weird, funky ambiance,” says Jacobsen, who relocated from Santa Cruz, California, as a high school freshman when his mother Arlene Dardine purchased the store in 2000 from the people who built it in 1975.

After a stint at Sandpoint’s Spud’s Waterfront Grill, Jacobsen returned to California to attend CCA and pursue cooking professionally, working throughout the Bay Area under a number of highly esteemed chefs. At the now-closed Eccolo in Berkeley, for example, he worked under Chris Lee, formerly of Chez Panisse, the Alice Waters restaurant credited with helping launch the local, sustainable, seasonal and organic food movement.

Jacobsen credits Lee with instilling in him a love of curing meat.

“It’s a dying art,” says Jacobsen, who worked for Jeremy Hansen at Santé Restaurant & Charcuterie in downtown Spokane after relocating back to Idaho.

Try Jacobsen’s pork loin cured with fennel and called by its Spanish name lomo, similar to Italian lonza. Also available by the pound in the store’s deli case: smoked chicken, Nova Scotia lox, pastrami and Canadian bacon, as well as the weekly featured “take-and-bake” specials like manicotti or beef stroganoff ($12 each). Don’t forget dessert, like home-baked pies.

In addition to take-out items, Pack River Store serves up breakfast, like huevos rancheros ($11), biscuits and gravy ($8) and benedicts too big to eat in one sitting ($13).

Once a month the Pack River Store hosts five-course meals featuring foods diners might expect in a white-tablecloth establishment. Here’s where Jacobsen really shines, with dishes like a pan-roasted swordfish topped with salsa agresto, made with green grapes, walnuts and almonds, or a chocolate and butterscotch torte with nutmeg crème anglaise and huckleberry compote (dinners are $75/person).

Jacobsen wants people to know what the “new” Pack River Store is capable of.

“Hey, we’re not just hot sandwiches, cigarettes and beer.” n Pack River Store • 1587 Rapid Lightning Rd., Sandpoint • Open Mon-Fri 6 am-7 pm, Sat 7 am-7 pm, Sun 7 am-5 pm • packriverstore. com • 208-263-2409

FOOD | TO GO BOX

Thanks for

IRW Updates and More VOTing Tickets to Crave! and the Spokane Brewer’s Festival are also now on sale

I

nlander Restaurant Week 2019 kicks off this week, Feb. 21 through March 2, and we’re glad you’re holding the event guide in your hands right now. Since creating the guide last month so that eager diners could start making plans, however, a few changes have come up. The first is the unfortunate fact that one of this year’s participants, the Blackbird Tavern + Kitchen, has closed and thus will not be serving its planned menu, which is still listed in all printed copies of the guide.

The second note we’d like to address is the separate coinciding campaign, Restaurant Week Rejects, being run by three chef-owned spots: Cochinito Taqueria, Biscuit Wizard and Zona Blanca. Our event director has since met with each chef/owner and says the Inlander is re-evaluating qualifying criteria for next year’s Restaurant Week. When the event was launched in 2013, our event team set out to create some consistency for diners by focusing on full-service eateries, versus counter-service — the model at the three mentioned above. Restaurant Week coordinator Tamara McGregor says: “We think highly of these restaurants, their chefs and their cuisine and would encourage diners to try them during Restaurant Week, as well as the other 355 days of the year.” (CHEY SCOTT)

GET TICKETS TO CRAVE!, SPOKANE BREWER’S FESTIVAL The Crave! Food festival is back for year three, featuring some of the region’s best chefs, wineries, distilleries and breweries at four tasting events held over three days this summer, July 1113, in Spokane Valley. Tickets to separate tasting events or all-access and VIP passes are currently on sale at cravenw.com for what organizers say is the lowest price to be offered leading up to the event. Packages range from $160-$530 and individual event tickets from $35-$170.

Tickets to the 2019 Spokane Brewers Festival, set for Saturday, May 18, are also now available. When purchased early, individual tickets to the craft beer festival at the Spokane Arena are $25, coming with a commemorative glass and seven 4-ounce tasters. This year’s event coincides

Join

Crave! returns for year three July 11-13. with Spokane Craft Beer Week, May 11-18, and a portion of proceeds benefit the Wishing Star Foundation. Details at spokanebrewersfestival. com. (CHEY SCOTT)

TIM’S SPECIAL CUT MEATS MOVES WEST

One of its new freezer meat packages commemorates Tim’s Special Cut Meats’ recent relocation to Post Falls after nearly 20 years in Coeur d’Alene. The Falls ($180) is a beef-lover’s dream with 17 pounds of beef: 3 pounds of extra-lean ground beef and 14 pounds of steaks, from New York to ribeye to sirloin. Tim’s still sells all of its other meat packages, which offer bulk meats, mostly frozen, but occasionally fresh, ranging from pork, to beef, to chicken and including items like ham, pork chops, steaks and sausage.

The butchery has also expanded its bacon and sausage line, all done in-house, says longtime owner Tim Branen. Don’t tell your cardiologist, but Tim’s has smoked kielbasa, fresh-made chorizo and big, juicy bratwurst, as well as thick-cut, house-cured bacon. And if you need the equipment to cook your meat, Tim’s can sell you any number of smokers and grills, the wood to go inside them and all the seasonings you could ever need. What they no longer sell, says Branen, is butchery services, including the mobile service.

“We’ve actually downsized,” he says.

(CARRIE SCOZZARO) n

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FEBRUARY 21, 2019 INLANDER 33

GOLD PURSUIT

The Oscars have generated a lot of drama offscreen. Here’s who we’d vote for onscreen

BY NATHAN WEINBENDER

W

e love to hate the Oscars. It was much easier to hate them this year, what with the stink of desperation emanating from all the harebrained decisions — the lack of a host, the proposed Popular Film category, the now-abandoned idea to shuffle certain categories to ad breaks — made by the Academy.

In the age of streaming and declining TV ratings, movie buffs still tune in to the telecast, no matter how long and self-congratulatory it might be. When our favorite films and artists are awarded, it’s a validation of our superlative taste. But when those little gold statuettes go to the wrong movie — well, what do the Oscars matter, anyway?

I’ve gone through the six top categories and voted for my favorite films and performances, and pointed out work that the Academy overlooked. Here’s what I’d mark my ballot for.

BEST SUPPORTING ACTOR Mahershala Ali, Green Book Adam Driver, BlacKkKlansman Sam Elliott, A Star Is Born RICHARD E. GRANT, Can You Ever Forgive Me? Sam Rockwell, Vice

WHO SHOULD WIN? Ali will likely take home

34 INLANDER FEBRUARY 21, 2019

his second Supporting Actor Oscar (despite being a colead), and his performance is really the only thing I like in Green Book. I’d prefer to see one of the veterans win; Elliott and Grant have been stealing scenes for decades without a single nomination, and both bring nuance to roles they could have easily phoned in. I’m leaning more toward Grant, because he’s such a great comic foil to Melissa McCarthy in Can You Ever Forgive Me?, but it’d be just as satisfying to hear Elliott’s sonorous tones as he graciously accepts a long-overdue award.

WHO WAS LEFT OUT? Michael B. Jordan made Killmonger a surprisingly empathetic presence in Black Panther. Brian Tyree Henry cuts to the heart of If Beale Street Could Talk in a single scene. Daniel Kaluuya brought hair-trigger horror to Widows, and Steven Yeun was chilling as a possibly murderous playboy in the South Korean mystery Burning.

BEST SUPPORTING ACTRESS Amy Adams, Vice REGINA KING, If Beale Street Could Talk Marina de Tavira, Roma Emma Stone, The Favourite Rachel Weisz, The Favourite

WHO SHOULD WIN? Like Ali, Stone and Weisz are as much the leads of The Favourite as Best Actress

nominee Olivia Colman. They’re excellent in that movie, as is Adams in Vice, and it’s also wonderful to see de Tavira, a surprise (and deserving) nominee for Roma, in the mix. But it’s King’s work that stands out most: Her performance, as a mother resolutely fighting a corrupt system in Beale Street, is magnetic in its quiet, confident power.

WHO WAS LEFT OUT? The mostly unknown Kayli Carter in Tamara Jenkins’ wonderful Private Life.

Blake Lively, finally getting a role she can gleefully tear apart in A Simple Favor. Broadway star Cynthia Erivo as an aspiring Motown star in the neo-noir whatsit Bad Times at the El Royale. Nicole Kidman as the devout Southern mother of a gay teenager in Boy Erased.

BEST ACTOR

Christian Bale, Vice BRADLEY COOPER, A Star Is Born Willem Dafoe, At Eternity’s Gate Rami Malek, Bohemian Rhapsody Viggo Mortensen, Green Book

WHO SHOULD WIN? I’m not particularly taken with any of these performances, honestly. Malek and Bale are the frontrunners, and both deliver uncanny impersonations of well-known figures. But I guess I’ll go with Cooper: His performance is no less physical

ABOVE (FROM LEFT): Richard E. Grant, Yalitza Aparicio, Regina King and Bradley Cooper

than the two I just mentioned, but it’s quieter, less flashy work. I wasn’t immediately convinced by him as a scraggly rock star, but I’ve come around.

WHO WAS LEFT OUT? Ethan Hawke’s work in First Reformed is more layered, more nuanced, and ultimately more complex and beguiling than anything that’s nominated. I also admired Ben Foster in Leave No Trace, Lakeith Stanfield in Sorry to Bother You, Joaquin Phoenix in You Were Never Really Here and John C. Reilly in The Sisters Brothers.

BEST ACTRESS

YALITZA APARICIO, Roma Glenn Close, The Wife Olivia Colman, The Favourite Lady Gaga, A Star Is Born Melissa McCarthy, Can You Ever Forgive Me?

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WHO SHOULD WIN? In sharp contrast with the Best Actor field, this is a goldmine. It’s Close’s year: She’s on her seventh nomination without a win, and the standing ovation when she takes the stage will be thunderous. In terms of preference, I’m between newcomer Aparicio and the long-underappreciated Colman. I’m leaning toward Aparicio, the heart and soul of my favorite movie of 2018, but Colman is also great in a rich, humane interpretation of a role that could have easily descended into camp.

WHO WAS LEFT OUT? Toni Collette’s turn in Hereditary was the performance of the year, but she was stupidly overlooked due to the Academy’s general antipathy toward horror. Also: Charlize Theron in Tully, Regina Hall in Support the Girls, Elsie Fisher in Eighth Grade, Joanna Kulig in Cold War, Amandla Stenberg in The Hate U Give, Michelle Pfeiffer in Where Is Kyra? and Thomasin McKenzie in Leave No Trace.

BEST DIRECTOR

ALFONSO CUARÓN, Roma Yorgos Lanthimos, The Favourite Spike Lee, BlacKkKlansman Adam McKay, Vice Pawel Pawlowski, Cold War

WHO SHOULD WIN? Cuarón will likely (and should) win.

Though it’d be awesome if Lee — and this is, crazily enough, his first Best Director nod — got the gold, because the recognition is long overdue.

WHO WAS LEFT OUT? If I had my way, I’d clip McKay out and leave the other four. Who would I give that fifth slot, then? Pardon my repetition, but what about Barry Jenkins for If Beale Street Could Talk? Or Steve McQueen for Widows? Or Debra Granik, whose Leave No Trace is a beautifully modulated and sensitive study of trauma and alienation?

BEST PICTURE BlacKkKlansman Black Panther Bohemian Rhapsody The Favourite Green Book ROMA A Star Is Born Vice

WHAT SHOULD WIN? Roma. End of discussion.

WHAT WAS LEFT OUT? Considering how good 2018 was for movies, this isn’t the best representation of the year. I love seeing BlacKkKlansman and Black Panther in the conversation, and both Roma and The Favourite were on my top 10. But the pat social-issues malarkey of Green Book? The generic musical biopic Bohemian Rhapsody? The didactic, glib Vice? I don’t care for any of them, especially when they’re taking up space that could have been filled by adventurous, invigorating work like If Beale Street Could Talk, Widows, First Man, First Reformed, Can You Ever Forgive Me? and Eighth Grade. The Academy, as usual, could do better. n

FEBRUARY 21, 2019 INLANDER 35

FILM | SHORTS

OPENING FILMS

FIGHTING WITH MY FAMILY

The true story behind the career of wrestler Paige, who left a British blue-collar town to become a WWE star. Florence Pugh stars as Paige, and her mentor Dwayne Johnson plays himself. (MJ) Rated PG-13

CRITICS’ SCORECARD THE INLANDER

Fighting with My Family

HOW TO TRAIN YOUR DRAGON: THE HIDDEN WORLD

The third entry in the hit DreamWorks franchise finds Hiccup and Toothless up against a hunter that wants to eradicate all dragons. Even for fans, this one’s a bit disappointing. (MJ) Rated PG

NOW PLAYING ALITA: BATTLE ANGEL

A junked cyborg is rescued by a futuristic scientist, who rebuilds her and turns her into a fighting machine. Based on a ’90s manga series. (NW) Rated PG-13

AQUAMAN

The half-man, half-fish superhero gets his own vehicle, in which he inherits the Atlantean throne and fights with his evil brother. It’s got some crazy visuals and hammy performances but still manages to be kind of a slog. (JB) Rated PG-13

BOHEMIAN RHAPSODY

The band Queen and late frontman Freddie Mercury (played by Rami Malek) get the biopic treatment, and the results won’t exactly rock you. It takes a disappointingly conventional approach to a wildly unconventional figure. (JB) Rated PG-13

BUMBLEBEE

A surprisingly fun Transformers origin story, with the yellow Autobot coming to Earth in the ’80s and befriending a teenage outcast (Hailee Steinfeld). Unlike its Michael Bay-directed predecessors, it coasts by on low-key charm. (NW) Rated PG-13

CAPERNAUM

This Oscar nominee for Best Foreign Language Film is an ambitious drama about a Lebanese boy who sues his negligent parents for the act of giving birth to him.

(NW) Rated R

COLD PURSUIT

Murder! Revenge! Snowplows! Liam Neeson is a snow removal specialist who goes after the drug dealers that killed his son. Based on a 2014 Norwegian film.

(DN) Rated R

COLD WAR

A pianist and a singer fall in love in postWWII Poland, and are separated and reunited many times over the course of a decade. A haunting portrait of a broken relationship and of a country in turmoil.

At the Magic Lantern. (NW) Rated R

A DOG’S WAY HOME

A plucky canine is separated from its owner, and makes a dangerous crosscountry trek to get back to him. If you saw the trailer, you’ve basically seen the whole movie. (NW) Rated PG

36 INLANDER FEBRUARY 21, 2019

RUN THE RACE

A faith-based drama about teen brothers — one a football MVP, the other a track star — trying to escape their hometown and their drunkard father. (NW) Rated PG

THE FAVOURITE

FREE SOLO

A documentary following climber Alex Honnold’s attempt to successfully ascend Yosemite’s El Capitan rock formation sans rope and safety harness. Not for acrophobes, especially in its stunning final minutes. (NW) Rated PG-13

GLASS

M. Night Shyamalan continues his Unbreakable saga, with the indestructible Bruce Willis returning to fight supervillains Samuel L. Jackson and James McAvoy. It’s got some intriguing ideas, but the payoff is meager. (NW) Rated PG-13

GREEN BOOK

A white driver (Viggo Mortensen) ferries a black jazz pianist (Mahershala Ali) through the American South in the 1960s. Its racial politics are undoubtedly simplistic, but its central performances more than make up for it. At the Magic Lantern. (MJ) Rated PG-13

HAPPY DEATH DAY 2U

Sequel to the surprise horror hit elaborates on its zany premise of a college student who re-spawns every time she’s offed by a masked killer. Goofy and overplotted, but fun. (JB) Rated PG-13

IF BEALE STREET COULD TALK

Barry Jenkins’ follow-up to Moonlight is a tender adaptation of James Baldwin’s novel, a touching drama about a young couple separated by imprisonment as they prepare to welcome a baby. At the Magic Lantern. (JB) Rated R

ISN’T IT ROMANTIC

Rebel Wilson is an unlucky-in-love woman who hits her head and finds herself stuck inside a cheery, convention-riddled romantic comedy. (NW) Rated PG-13

THE LEGO MOVIE 2: THE SECOND PART

In this sequel to the 2014 hit, Bricksburg is attacked by exploding Duplo toys and Batman is entrapped by a shapeshifting

queen. It might not have the novelty of the original, but it’s still entertaining.

(NW) Rated PG

MARY POPPINS RETURNS

In this long-awaited sequel to the Disney classic, the magical nanny lands again in London to again help out the Banks children, now adults and with kids of their own. A slab of candy-coated excess that laboriously tries to copy the original’s charm. (JB) Rated PG

ON THE BASIS OF SEX

After the success of the documentary RBG, we now get the Hollywood dramatization of Ruth Bader Ginsburg’s trailblazing legal career. It’s well intentioned, but it’s also pretty forgettable and clumsily told. (JB) Rated PG-13

METACRITIC.COM (OUT OF 100)

COLD PURSUIT

58

GLASS

42

HAPPY DEATH DAY 2U

56

IF BEALE STREET COULD TALK

87

THE LEGO MOVIE 2

65

THE PRODIGY

45

WHAT MEN WANT

51

DON’T MISS IT

In 18th-century England, two women jockey for a position of power within the coterie of an ailing Queen Anne. A lacerating, cutthroat dark comedy with great performances from Olivia Colman, Rachel Weisz and Emma Stone. (SS) Rated R

NEW YORK VARIETY (LOS ANGELES) TIMES

WORTH $10

the twilight years of their long career, in a gentle biopic that’s a bit cheesy but still enjoyable to watch. At the Magic Lantern.

(JB) Rated PG

THEY SHALL NOT GROW OLD

Peter Jackson’s documentary about British troops in WWI, featuring colorized and CGI-augmented footage from a century ago, is more of a museum piece than a film. Still, it’s an often moving monument. (MJ) Rated R

THE UPSIDE

A remake of the French hit The Intouchables, with Bryan Cranston as a paralyzed millionaire and Kevin Hart as the troubled man who becomes his caretaker. It thinks

WATCH IT AT HOME

SKIP IT

it’s a feel-good drama, but it’s actually manipulative trash. (ES) Rated PG-13

VICE

Adam McKay’s follow-up to The Big Short is another experimental dark comedy, this one following the career of Dick Cheney (an unrecognizable Christian Bale). The gimmicks and gags feel limp and unfocused this time around. (JB) Rated R

WHAT MEN WANT

Sports agent Taraji P. Henson gains the ability to hear the thoughts of the men, and uses it to her professional advantage.

Like the 2000 comedy that inspired it, this squanders a clever premise with lazy farce. (NW) Rated Rn

THE PRODIGY

A hyper-intelligent little boy is possessed by the spirit of a Hungarian serial killer, and his mother is the only one who believes it. Standard supernatural horror stuff. (NW) Rated R

RALPH BREAKS THE INTERNET

This animated sequel finds Wreck-It Ralph exploring the vast unknown of the internet in an attempt to stop the shutdown of his friend’s video game. When it isn’t retreading the original, it relies on pop culture references that already feel dated. (JB) Rated PG

ROMA

The best film of 2018 is finally hitting the big screen in Spokane, and it’s worth a trip to the theater. Alfonso Cuarón’s black-and-white epic is sweeping yet intimate, a powerful study of class divide in 1970s Mexico. At the Magic Lantern.

(NW) Rated R

SPIDER-MAN: INTO THE SPIDER-VERSE

Spider-Men from various dimensions converge in the world of a teen web slinger, and they help him find his powers. A brilliant and funny animated feature that looks and feels like a comic book come to life. (SS) Rated PG

STAN & OLLIE

Steve Coogan and John C. Reilly play legendary comedy duo Laurel and Hardy in

NOW STREAMING HIGH FLYING BIRD (NETFLIX)

During an NBA lockout, a tenacious sports agent (Andre Holland) conspires to make his newest prospect a viral star. Steven Soderbergh’s latest shot-oniPhones quickie is thoughtful and socially conscious, with a great supporting cast and sharp, acerbic script by Moonlight scribe Tarell Alvin McCraney. (NW) Not Rated

FILM | REVIEW

Third time is no charm for this Dragon tale.

A Toothless Finale Even for a fan of the series, the third How to Train Your Dragon film is sadly forgettable

BY MARYANN JOHANSON

I

t absolutely breaks my Viking-heritaged, ary dragon sanctuary, that hidden world, for the geeky, dragon-lovin’ heart to have to say this, beasts to conceal themselves in. It’s not really because I adore the first two How to Train Your clear how Grimmel is the existential threat that Dragon movies, but this third one, The Hidden the movie makes him out to be, but fine: We’re World? It’s not very good. meant to understand that everything that Hiccup Which isn’t to say that it’s very bad, either. In has been building and working toward over the some ways, it’s worse than that: It’s forgettable. previous movies is threatened, for hiding away Like, instantly forgettable. (Maybe the hidden the dragons means the end of the human-dragon world is… too hidden?) I went to write this symbiosis that he has fostered. review after seeing the film once and I was totally Yet the stakes feel very low, and Hiccup’s stumped, because I could barely remember a odyssey is a bit incoherent and rather slapped thing about it just a few days later. So I went to together. The actual plot intended to bring see it again and just a few days later, it’s all a blur about the salvation of dragons is a lot of wheelof… nothing. spinning, in which his friends goof around and It may be the understatement of my 21wisecrack in precisely the same ways they’ve year career in film criticism to say that I’m been doing over the past two movies — they have disappointed that an animated not grown like Hiccup has — series that has been a gloriand in which Hiccup’s, dragon, HOW TO TRAIN YOUR Toothless, gets himself a girlous exploration of reason over DRAGON: THE HIDDEN WORLD friend. But even the unexpected violence, of human partnership Rated PG with the natural world, and of appearance of another Night dragons — oh so many beautiful Directed by Dean DeBlois Fury dragon — Toothless had Starring Jay Baruchel, America Ferrera, dragons! — comes to such a flat been presumed to be the last of F. Murray Abraham conclusion. his breed — leads to little more We’ve watched Hiccup than some mild comedy as this (the voice of Jay Baruchel) grow from a proudly creature, wild and beautifully all white in contrast nerdy boy amongst warriors into a dragon-trainto Toothless’s jet-blackness, mostly just watches er extraordinaire. Now, in The Hidden World, he with bemusement his goofy attempts to woo her. is leader of the Viking village of Berk, which, we Sadly, not only is The Hidden World not about can plainly see, he has transformed into a realm that hidden world — it barely appears — it’s not of human-dragon cooperation and friendship. It’s about much of anything else, either. Sure, Hica fun place! There’s still a bit of darkness about: cup’s world still looks touchably gorgeous — see The film opens with Hiccup and his friends resthis in IMAX if you want see it at all — and cuing captured dragons from cruel hunter Grimthere’s certainly nothing offensive here. The mel (F. Murray Abraham). But Hiccup’s world is series’ themes of nonviolence and careful human pretty close to being as right as it can be. stewardship of nature are still here, and Hiccup There’s not much drama in that, and the remains the sort of hero the big screen sees far conflict that returning writer-director Dean Detoo few of: He’s a great example of nontoxic Blois cooks up feels pretty small, even though it masculinity. But his final adventure is missing shouldn’t. Hiccup decides that he and the people the spark the others had, and it’s a desperate of Berk should embark upon a quest to save absence. I’m very sorry to say that it looks like a dragonkind from Grimmel by finding the legendgood thing that this franchise is finished. n

FEBRUARY 21, 2019 INLANDER 37

38 INLANDER FEBRUARY 21, 2019

ANALOG

Respooled In the era of streaming music, how is it possible that cassette tapes are making a comeback?

BY NATHAN WEINBENDER

M

y first car was a silver 1990 Buick Park Avenue handed down from my grandmother, and like all early ’90s cars, it came equipped with a

tape deck.

It always had a cassette loaded. Most were homemade: I’d buy blank Maxell cassettes, hook up a CD player to my parents’ tape deck and dub my favorite albums — Ziggy Stardust on one side, Hunky Dory on the other.

The convenience of digital soon came calling, and I spent my first-ever tax return to swap out that tape deck for a stereo with a CD player. Every paycheck from my first job went almost exclusively to CDs, and I don’t think I’ve listened to a cassette since.

In the last few years, though, I started to wonder if I’d been too hasty in throwing them out.

I saw touring indie bands selling tapes during their Spokane stops, and fans actually buying them.

Friends are proudly posting pictures of their thriftstore cassette finds on Instagram. Artists are collaborating on limited-run cassette releases.

But this is not just a local trend.

T

he popularity of vinyl records has been increasing over the last decade: Per Nielsen Music, vinyl sales increased in 2018 by 15 percent from the previous year. Now it seems like cassettes are the next retro medium that could find a new audience.

According to the music database Discogs, cassettes hit their sales peak in 1994, an era when vinyl was being phased out and CDs were becoming an affordable option. Discogs also reports that, while CD sales continue to plummet,

vinyl and cassette sales are on the rise. Cassette sales alone rose by 23 percent last year, with Nielsen logging 219,000 new units purchased in 2018.

If you’ve bought any of those new cassettes, they all came from the same place: Missouri’s National Audio Company.

It’s the country’s sole manufacturer of cassettes, and they’re now producing more than 10 million a year.

It’s where the garage-rock label Burger Records, which has released hundreds of cassettes since 2007, gets its supply. It’s where Marvel Studios ordered millions of copies of the Guardians of the Galaxy soundtrack on tape.

Urban Outfitters, too, has started selling tapes and tape players. There’s even an annual Cassette Store Day, a spiritual cousin to the popular Record Store Day, where participating merchants offer a selection of limited, collectible releases.

Why are music fans, particularly in metal, rap and garage-rock circles, gravitating toward an audio format that most would consider obsolete?

“I don’t think it’s obsolete. I think CDs are obsolete,” says Mike House, owner of Resurrection Records. The store’s namesake record label has been in operation since 2009 — House opened the brick-and-mortar store in 2016 — and all its releases have been on wax or tape.

House says he easily sells more tapes than CDs. Another Spokane-based label, I Had an Accident Records, almost exclusively releases cassettes. Owner and operator Damien Miller acquired the Maryland-founded label in 2016, and says his on-tape output leans toward hip-hop and noise-rock.

“You can ‘in-home’ them, too,” Miller says, “which I think is part of why they’re coming back.” ...continued on next page

FEBRUARY 21, 2019 INLANDER 39

MUSIC | ANALOG “RESPOOLED,” CONTINUED...

He’s referring to the bands buying blank cassettes and dubbing their music, which is often the simplest (and cheapest) route. Local rock trio BaLonely put out their debut album Stories on cassette last year, and frontman Norman Robbins dubbed all 80 copies himself. It’s something of an arduous process — he could only dub two tapes at a time, with both sides featuring the full 30-minute album — but it results in a more unique product.

“There are certain things you can hear in tapes that you can’t hear in CDs, and vice versa,” Robbins says. “One isn’t necessarily better than the other.”

Discogs partially attributes the cassette’s unlikely resurgence to nostalgia, but there’s another major factor at play: They’re relatively inexpensive. For an WEEKEND indie band, it’s C O U N T D OW N way cheaper Get the scoop on this to produce 100 weekend’s events with tapes than 100 our newsletter. Sign up at vinyl records.

Inlander.com/newsletter.

Miller says a band’s recent order of 130 cassettes, which includes dubbing and label printing, cost them $300. Compare that to another order of 100 7-inch vinyl records, which came with a $600 price tag.

And while it’s about as cheap to burn CDs, discs don’t seem to have the same appeal as tapes.

“Anyone can listen to the sound quality of a

CD by streaming it,” Robbins says. “[Tape] just has a different sound quality. I feel like it’s a better selling point, especially if you include a digital download with it. It’s like you’re getting a CD and a tape in one.”

A

ll this tape talk might seem antithetical to the time we’re in, when consumers are relying on streaming platforms in lieu of physical media. (Spotify alone reported 170 million active users last year.)

But that’s also precisely why tapes are being coveted again: The tangibility is exactly what makes them special. At any time and without any advance notice, an artist’s music can vanish from a streaming platform. A tape, as long as it’s stored properly and treated with care, can last forever.

“I think people like being able to look at the artwork and the lyrics, and just being able to hold something that came from the artist is more impactful than it was a few years ago,” Robbins says. “And the fact that you’re able to fit a cassette tape in your pocket is huge for local bands.”

Miller, who has his own cassette collection that he estimates contains at least 1,200 tapes, grew up with the medium, and he still has an obvious fondness for it.

“I think with the older generation, it’s the nostalgia,” he says. “I have a lot of old cassettes that I listened to when I was a kid. And maybe to the younger generation, it’s just something different.” n

Ped ia

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MUSIC | INDIE ROCK

Do It Yourself California’s Hot Flash Heat Wave brings a personal, DIY approach to swirling psych-rock

BY HOWARD HARDEE

H

ot Flash Heat Wave is a California indierock band known for their creative, mostly DIY music videos (see gems like “Gutter Girl” and “San Francisco Dating Life”), fuzzy guitar hooks and sugar-sweet pop choruses. On freshly dropped EP Mood Ring, the band delves deeper into swirling psych-rock, and co-songwriters Adam Abildgaard and Nathaniel Blum get more comfortable with singing about personal subjects.

“More than ever, we reinvented ourselves on this album,” Abildgaard says. “We got more honest about our emotions and talking about our personal feelings. On past albums, we were singing songs that were ideas or stories, rather than stuff about what we’re going through in life. It’s kind of cool because we’re more ourselves than we’ve ever been.”

Being themselves is what Hot Flash Heat Wave is all about. They have a history of working with outside collaborators and ultimately deciding they’re better off doing their own thing. For example, the band recorded their 2017 dream-pop album Soaked with producer Jeff Saltzman (Blondie, the Killers), but the experience left something to be desired in terms of creative control.

“Working with Jeff, he definitely had an opinion, a very strong opinion on certain things,” Abildgaard says. “If we had a disagreement, we’d almost have to get in an argument to have it our way. He knows how to go for a certain sound, but sometimes I don’t think it was our sound.

Looking back on that record, it turned out bigger and cleaner than maybe it would have if it had been fully up to us. It was a great learning experience and some of it turned out really sick, but I guess if I could go back in time we would record everything at our house.”

Chances are good Hot Flash Heat Wave took this photo themselves.

Similarly, the band attempted to find a director to lead the music video for their new single, “Day Glo,” but they ended up getting “all these really bogus ideas we felt didn’t represent our band, so we decided to just do it ourselves.”

Originally formed in San Francisco, the members of Hot Flash Heat Wave are scattered in the Bay Area and the central Sacramento Valley, but it doesn’t really matter where they live “because all we do is work on music and go on tour,” Abildgaard says.

They apply a DIY spirit to most aspects of being a band. Bassist Ted Davis does all the design work, including album covers, and Abildgaard prints the merchandise — an important part of the band’s strategy for staying afloat on the road.

“For most of our tours, we’ve been the supporting act, so we don’t get paid much per show,” he says. “We sort of depend on selling merch to actually make touring profitable.”

The band keeps their home studio sessions simple and cost-effective by plugging directly into a recording interface, using guitar pedals to dial in their tones on the floor. Abildgaard says they do a limited amount of computer-based sound editing after the fact, adding touches of delay and reverb, but for the most part they try to capture the character of their instruments.

“We don’t really have any fancy equipment and honestly we don’t need it,” he says. “For our sound, a lot of it comes down to the quality of, say, a raw guitar tone or synth tone. Ideally, if you get a good tone, the mixing process is really easy. They don’t have to do too much, just clean it up a bit.”

And rather than having one frontman, the band takes a democratic approach to lead vocals.

Basically, whoever writes the song gets to sing it, Abildgaard says.

“If it’s your baby, you sing lead. And it’s funny how that works: The more you work with one another, the more you get inspired by each other’s sound, so it doesn’t really matter who writes the song — it all sounds similar.”

What really matters is that they’re handling the enterprise of Hot Flash Heat Wave almost entirely themselves. Whether it’s the music, merchandise or videos, they want to do it their own way.

“When you have full creative control,” Abildgaard says, “you get the best results.” n Hot Flash Heat Wave with VACATIONS and Lunar Vacation • Sun, Feb. 24 at 8 pm • $13 advance, $15 day of • All ages • The Bartlett • 228 W. Sprague • thebartlettspokane.com • 747-2174

FEBRUARY 21, 2019 INLANDER 41

MUSIC | SOUND ADVICE

ROCK MARTIN BARRE

W

hen guitarist Tony Iommi left the newly minted Jethro Tull after a short stint, Martin Barre stepped in.

It was a fortuitous replacement: Iommi went on to form a little band called Black Sabbath, while Barre and company became arguably the most famous art-rock group in history.

Barre was the band’s guitarist for most of its platinum-selling, Grammy-winning lifespan, and now he’s on the road with his self-titled backing band. You can still hear a twinge of that distinctive Jethro Tull sound on Barre’s latest solo album, Road Less Traveled. It’s more straight-ahead rock than what you might associate with his Aqualung era, but that sense of fanciful folk and theatrical flair is still there.

— NATHAN WEINBENDER The Martin Barre Band • Fri, Feb. 22 at 7:30 pm • $27-$40 • All ages • Bing Crosby Theater • 901 W. Sprague • bingcrosbytheater. com • 227-7638

J = THE INLANDER RECOMMENDS THIS SHOW J = ALL AGES SHOW

Thursday, 02/21

J THE BARTLETT, The Love Language, The Emilys BERSERK, Vinyl Meltdown THE BIG DOG BAR & GRILL, DJ Dave J BOOTS BAKERY & LOUNGE, The Song Project BRIDGE PRESS CELLARS, Open Mic J BUCER’S COFFEEHOUSE PUB, Open Jazz Jam with Erik Bowen CRUISERS, Open Jam Night DAN & JO’S BAR & GRILL, Usual Suspects FIZZIE MULLIGANS, Country Dance J J MARTIN WOLDSON THEATER AT THE FOX, Kris Kristofferson and The Strangers THE GILDED UNICORN, Dallas Kay J HOUSE OF SOUL, Hard Bop Night THE JACKSON ST., Zaq Flanary and the Songsmith Series JOHN’S ALLEY, Dylan Jakobsen J LAGUNA CAFÉ, Just Plain Darin J THE LOCAL DELI, KOSH MICKDUFF’S BEER HALL, Brendan Kelty J MONARCH MOUNTAIN COFFEE, Open Mic Hosted by Scott Reid O’SHAYS IRISH PUB & EATERY, O’Pen Mic Thursdays J THE PIN, Traitors, AngelMaker, VCTMS, Pontiff POST FALLS BREWING COMPANY, Ron Greene RAZZLE’S BAR & GRILL, Songsmith Series feat. Meghan Sullivan RICO’S, Solid Ghost THE RIDLER PIANO BAR, Dueling Pianos feat. Christan Raxter & Steve Ridler THE ROXIE, Music Challenge ZOLA, Blake Braley

42 INLANDER FEBRUARY 21, 2019

ALT-COUNTRY H.C. McENTIRE

H

.C. McEntire’s debut solo record Lionheart is rustic and beautiful, somber and disquieting, a collection of intimate songs about the Mount Moriah frontwoman returning to her small North Carolina hometown and to a family who doesn’t accept that she’s gay. Under the mentorship of punk icon Kathleen Hanna, McEntire constructed a confident record that’s simultaneously a repudiation of Bible Belt conservatism and a paean to her Southern roots, inspired by the country and gospel she grew up with. Its images of abandoned junkyards and old grain silos are evocative enough, but it’s really about embracing who you are and where you come from.

— NATHAN WEINBENDER H.C. McEntire with Silver Treason • Mon, Feb. 25 at 8 pm • $10 • All ages • The Bartlett • 228 W. Sprague • thebartlettspokane.com • 747-2174

Friday, 02/22

12 TRIBES RESORT CASINO, Harmonious Funk ANNIE FANNIE’S, SweetHearts of the Blues feat. Julie Duke, DAMN, Meghan Sullivan Band ARBOR CREST WINE CELLARS, KOSH THE BIG DOG BAR & GRILL, DJ Dave J J BING CROSBY THEATER, Martin Barre (see above) BOLO’S, Vern & The Volcanos BOOMBOX PIZZA, Karaoke BRIDGE PRESS CELLARS, SideStep THE BULL HEAD, Country Party with Devon Wade CORBY’S BAR, Karaoke COSMIC COWBOY GRILL, Son of Brad CRUISERS, Karaoke with Gary EICHARDT’S, Stone Cloud 4 THE GROWL’N DOG, DJ WesOne & DJ Big Mike

HOGFISH, Vanna Oh! and the Anys IDAHO POUR AUTHORITY, Muffy and the Sandpoint Jazz Society J IRON GOAT BREWING, Nick Grow JOHN’S ALLEY, Dirty Revival J KNITTING FACTORY, Alive in Barcelona CD Release with Elephant Gun Riot & Everyone Loves a Villain LEFTBANK WINE BAR, Kori Ailene MARYHILL WINERY, Jona Gallegos MATCHWOOD BREWING CO., Bright Moments MAX AT MIRABEAU, Kosta La Vista MICKDUFF’S BEER HALL, Harold’s IGA MULLIGAN’S BAR & GRILLE, Rusty Jackson NASHVILLE NORTH, Ladies Night with Luke Jaxon and DJ Tom NIGHTHAWK LOUNGE (CDA CASINO), NightShift O’SHAYS IRISH PUB & EATERY, Arvid Lundin and Deep Roots

THE OBSERVATORY, Wasted Breath, Acid Teeth, Ghostdivorce J OUTLAW BBQ & CATERING MARKET, Songsmith Series PACIFIC PIZZA, Matt Mitchell PEND D’OREILLE WINERY, Ron Kieper Jazz Duo J THE PIN, Soulfly, Unearth, Incite, Skinflint, Rutah, Altaira RICO’S, Nuu Wave and North Paw THE RIDLER PIANO BAR, Dueling Pianos THE ROXIE, Karaoke with Tom SILVER MOUNTAIN SKI RESORT, Kyle Swaffard (at Noah’s) SPOKANE VALLEY EAGLES, Stagecoach West ZOLA, DragonFly

Saturday, 02/23

49 DEGREES NORTH, Dodgy Mountain Men

219 LOUNGE, Truck Mills & Carl Rey ARBOR CREST WINE CELLARS, KOSH J J THE BARTLETT, The Hugs, Fun Ladies, Marina Obscura J BERSERK, Double Bird, Dead Ones USA J THE BIG DIPPER, Satsang, Brotha Nature, Somatic BOLO’S, Vern & The Volcanos BRIDGE PRESS CELLARS, Brook Gannon Trio J CUTTER THEATRE, Scotia Road J EMMAUS CHURCH, Perry Street Concert Series feat. Chris Molitor GARLAND PUB & GRILL, Slow Cookin’ THE GROWL’N DOG, DJ WesOne & DJ Big Mike HOGFISH, Acid Teeth IRON GOAT BREWING CO., The Johnson Brothers’ Longnecks THE JACKSON ST., Karaoke JOHN’S ALLEY, Ron Greene Band

MARYHILL WINERY, Scott Linklater & Pete Cowger MAX AT MIRABEAU, Kosta La Vista MICKDUFF’S BEER HALL, The Other White Meat MULLIGAN’S BAR & GRILLE, Isaac Walton NASHVILLE NORTH, Ladies Night with Luke Jaxon and DJ Tom NIGHTHAWK LOUNGE (CDA CASINO), NightShift J THE OBSERVATORY, Fat Lady, Johnny McCuaig Band, Blue Canoe J PACIFIC PIZZA, Itchy Kitty, Gorilla Rabbit Chicken PEND D’OREILLE WINERY, Steve Neff Duo POST FALLS BREWING COMPANY, Maxie Ray Mills RED ROOM LOUNGE, Partygoers, Nobide THE RIDLER PIANO BAR, Dueling Pianos THE ROXIE, Rev.Yo’s VooDoo Church, The Doghouse BoyZ; DJ LG SILVER MOUNTAIN SKI RESORT (NOAH’S), Son of Brad SPOKANE EAGLES LODGE, Sweet Memories

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.

STORMIN’ NORMAN’S SHIPFACED SALOON, Karaoke WESTWOOD BREWING, Echo Elysium ZOLA, DragonFly

Sunday, 02/24

J J THE BARTLETT, Hot Flash Heat Wave (page 41), BOYO, Field Trip DALEY’S CHEAP SHOTS, Rev. Yo’s VooDoo Church of Blues Jam GARLAND PUB & GRILL, Karaoke IRON HORSE (VALLEY), Dan Conrad LINGER LONGER LOUNGE, Open Jam MARYHILL WINERY, Sharon Daggett MATCHWOOD BREWING CO., Kind Country PEND D’OREILLE WINERY, Piano Sunday with Dwayne Parsons J THE PIN, Aenimus, Interloper, Odyssey THE ROXIE, Hillyard Billys J SOUTH HILL GRILL, Just Plain Darin STORMIN’ NORMAN’S SHIPFACED SALOON, Karaoke ZOLA, Lazy Love

Monday, 02/25

J J THE BARTLETT, H.C. McEntire (see facing page), Silver Treason THE BULL HEAD, Songsmith Series J CALYPSOS COFFEE & CREAMERY, Open Mic CHECKERBOARD BAR, Songsmith Series feat. Zaq Flanary CRAVE, DJ Dave EICHARDT’S, Jam with Truck Mills JOHN’S ALLEY, Haystak & Statik G J THE PIN, Chin Up, Kid with Question? No Answer, Pretty Awkward, The Pink Socks, Lust for Glory

MUSIC | VENUES

RED ROOM LOUNGE, Open Mic with Lucas Brookbank Brown ZOLA, Perfect Mess

Tuesday, 02/26

219 LOUNGE, Karaoke with DJ Pat BOOMBOX PIZZA, Karaoke CRAVE, DJ Dave DI LUNA’S CAFE, John Craigie GARLAND PUB & GRILL, Karaoke LEFTBANK WINE BAR, Turntable Tuesday LITZ’S BAR & GRILL, The ShuffleDawgs Blues Power Happy Hour J THE PIN, The Anima Effect, Renascentia, A Day on Earth RAZZLE’S BAR & GRILL, Open Mic Jam THE RIDLER PIANO BAR, Country Swing Dancing THE ROXIE, Open Mic/Jam SWEET LOU’S, Eric Neuhausser THE VIKING, Songsmith Series ZOLA, Desperate 8s

Spokane Public Radio

RECORD SALE

February

23 - 24

Wednesday, 02/27

219 LOUNGE, Truck Mills & Bruce Bishop J THE BARTLETT, John Craigie, Hanna Haas BLACK DIAMOND, Songsmith Series feat. Rusty Jackson CRAVE, DJ Dave CRUISERS, Open Jam Night GENO’S TRADITIONAL FOOD & ALES, Open Mic with Host Travis Goulding IRON HORSE (CDA), Open Jam IRON HORSE (VALLEY), Nick Grow THE JACKSON ST., Karaoke JOHN’S ALLEY, Hot Damn Scandal LEFTBANK WINE BAR, Carey Brazil J THE LOCAL DELI, Devon Wade LUCKY’S IRISH PUB, DJ D3VIN3 MILLWOOD BREWING COMPANY, Kori Ailene J THE PIN, Green Jello with Deschamp J POOLE’S PUBLIC HOUSE (SOUTH HILL), Just Plain Darin J RED DRAGON CHINESE, Tommy G RED ROOM LOUNGE, Scott Pemberton Band, Breadbox THE RIDLER PIANO BAR, Dueling Pianos THE ROXIE, Nate Ostrander SOULFUL SOUPS & SPIRITS, Open Mic STORMIN’ NORMAN’S SHIPFACED SALOON, Gil Rivas ZOLA, Cruxie

Coming Up ...

J THE BIG DIPPER, Sons of Donovan, March 1 J TERRAIN, Bob Reynolds Quartet, March 2 J KNITTING FACTORY, Bad Suns, March 3 J THE BARTLETT, Wolf Parade, March 4 J THE BARTLETT, The Coathangers, Sadgirl, March 5 J THE BARTLETT, Donavon Frankenreiter, March 6 NYNE BAR, Moon Hooch, Aramboa, March 6

Tho Rec usand DVD ords s of s, E , CD and quipm s, mor ent, e!

nd Inla st’s e Th thwe ic Nor est musale! larg video s and

Spokane Valley Event Center 10514 E Sprague Ave

Mos t ite ms u

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Saturday 9 a.m. - 5 p.m.

Sunday 11 a.m. - 5 p.m.

Details at SpokanePublicRadio.org

Event Donors: The Cleaning Authority, Red Rock Catering, The Spokesman-Review, and Strong Solutions

FIND YOUR HAPPY PLACE

Search Happy Hour Specials, Times and Locations INLANDER.COM/DRINKSPOTTER

219 LOUNGE • 219 N. First, Sandpoint • 208-2639934 315 MARTINIS & TAPAS • 315 E. Wallace, CdA • 208-667-9660 ARBOR CREST WINE CELLARS • 4705 N. Fruit Hill Rd. • 927-9463 BABY BAR • 827 W. First Ave. • 847-1234 BARLOWS • 1428 N. Liberty Lake Rd. • 924-1446 THE BARTLETT • 228 W. Sprague Ave. • 747-2174 BEEROCRACY • 911 W. Garland Ave. BERSERK • 125 S. Stevens • 714-9512 THE BIG DIPPER • 171 S. Washington • 863-8098 BIGFOOT PUB • 9115 N. Division St. • 467-9638 BING CROSBY THEATER • 901 W. Sprague Ave. • 227-7638 BLACK DIAMOND • 9614 E. Sprague • 891-8357 BOLO’S • 116 S. Best Rd. • 891-8995 BOOMERS • 18219 E. Appleway Ave. • 755-7486 BOOTS BAKERY & LOUNGE • 24 W. Main Ave. • 703-7223 BUCER’S COFFEEHOUSE PUB • 201 S. Main, Moscow • 208-882-5216 BUZZ COFFEEHOUSE • 501 S. Thor • 340-3099 CALYPSOS COFFEE & CREAMERY • 116 E. Lakeside Ave., CdA • 208-665-0591 CHATEAU RIVE • 621 W. Mallon Ave. • 795-2030 CHECKERBOARD BAR • 1716 E. Sprague Ave. • 535-4007 COEUR D’ALENE CASINO • 37914 S. Nukwalqw Rd., Worley, Idaho • 800-523-2464 COEUR D’ALENE CELLARS • 3890 N. Schreiber Way, CdA • 208-664-2336 CRAFTED TAP HOUSE • 523 Sherman Ave., CdA • 208-292-4813 CRAVE• 401 W. Riverside • 321-7480 CRUISERS • 6105 W Seltice Way, Post Falls • 208773-4706 CURLEY’S • 26433 W. Hwy. 53 • 208-773-5816 DALEY’S CHEAP SHOTS • 6412 E. Trent • 535-9309 EICHARDT’S PUB • 212 Cedar St., Sandpoint • 208-263-4005 THE FEDORA • 1726 W. Kathleen, CdA • 208-7658888 FIZZIE MULLIGANS • 331 W. Hastings • 466-5354 FOX THEATER • 1001 W. Sprague • 624-1200 THE HIVE • 207 N. First, Sandpoint • 208-457-2392 HOGFISH • 1920 E. Sherman, CdA • 208-667-1896 HOUSE OF SOUL • 25 E. Lincoln • 598-8783 IRON HORSE BAR • 407 E. Sherman Ave., CdA • 208-667-7314 IRON HORSE BAR & GRILL • 11105 E. Sprague Ave., CdA • 509-926-8411 JACKSON ST. BAR & GRILL • 2436 N. Astor St. • 315-8497 JOHN’S ALLEY • 114 E. Sixth St., Moscow • 208883-7662 KNITTING FACTORY • 911 W. Sprague Ave. • 244-3279 LAGUNA CAFÉ • 2013 E. 29th Ave. • 448-0887 THE LANTERN TAP HOUSE • 1004 S. Perry St. • 315-9531 LEFTBANK WINE BAR • 108 N. Washington • 315-8623 LUCKY’S IRISH PUB • 408 W. Sprague • 747-2605 MARYHILL WINERY • 1303 W. Summit Pkwy, Ste. 100 • 443-3832 MAX AT MIRABEAU • 1100 N. Sullivan • 924-9000 MICKDUFF’S • 312 N. First Ave., Sandpoint • 208)255-4351 MONARCH MOUNTAIN COFFEE • 208 N 4th Ave, Sandpoint • 208-265-9382 MOOSE LOUNGE • 401 E. Sherman • 208-664-7901 MOOTSY’S • 406 W. Sprague • 838-1570 MULLIGAN’S • 506 Appleway Ave., CdA • 208- 7653200 ext. 310 NASHVILLE NORTH • 6361 W. Seltice Way, Post Falls • 208-457-9128 NECTAR CATERING & EVENTS • 120 N. Stevens St. • 869-1572 NORTHERN QUEST RESORT • 100 N. Hayford Rd., Airway Heights • 242-7000 NYNE • 232 W. Sprague Ave. • 474-1621 THE OBSERVATORY • 15 S. Howard • 381-5489 O’SHAY’S • 313 E. CdA Lake Dr. • 208-667-4666 PEND D’OREILLE WINERY • 301 Cedar St., Sandpoint • 208-265-8545 THE PIN! • 412 W. Sprague • 368-4077 RED LION RIVER INN • 700 N. Division • 326-5577 RED ROOM LOUNGE • 521 W. Sprague • 838-7613 REPUBLIC BREWING • 26 Clark Ave. • 775-2700 RIDLER PIANO BAR • 718 W. Riverside • 822-7938 RIVELLE’S • 2360 N Old Mill Loop, CdA • 208-9300381 SEASONS OF COEUR D’ALENE • 209 E. Lakeside Ave. • 208-664-8008 THE SHOP • 924 S. Perry St. • 534-1647 SOULFUL SOUPS & SPIRITS • 117 N. Howard St. • 459-1190 SPOKANE ARENA • 720 W. Mallon • 279-7000 THE THIRSTY DOG • 3027 E. Liberty Ave. • 487-3000 TIMBER GASTRO PUB •1610 E Schneidmiller, Post Falls • 208-262-9593 ZOLA • 22 W. Main Ave. • 624-2416

FEBRUARY 21, 2019 INLANDER 43

FROM LEFT: Agamemnon played by Michael Schmidt and Hecuba played by Caryn Hoaglund.

JENNIE OLIVER PHOTO

THEATER TWISTING A LEGEND

In Greek playwright Euripides’ Hecuba, Trojan queen Hecuba is enslaved by her Greek captors after the Trojan War, mourning her murdered children and seeking revenge. In Stage Left’s production opening this weekend, Irish playwright Marina Carr takes the original tale and gives it a modern twist by changing its perspective. Carr’s version of Hecuba, directed at Stage Left

by Rebecca McNeill, puts the title character front and center, now the victim of thuggish Greeks who were portrayed as the heroes in Euripides’ play. With the story told through Hecuba’s perspective, she leads her daughters into the post-war world as new questions about humanity arise, and they’re no less dramatic than in Euripides’ day.

— DAN NAILEN Hecuba • Feb. 22-March 10; Fri-Sat at 7:30 pm, Sun at 2 pm • $20 • Stage Left Theater • 108 W. Third • spokanestageleft. org • 838-9727

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.

44 INLANDER FEBRUARY 21, 2019

MUSIC ALL THAT JAZZ

The largest jazz festival west of the Mississippi is held at the University of Idaho in Moscow. Since the 1960s, the festival has honored the music, dance and history of jazz music and the renowned Lionel Hampton. Thousands of students of all ages travel from across the country to perform and attend workshops. This year’s version is headlined by the Grammy Award-winning Vanguard Jazz Orchestra. On Friday evening is a concert at 7:30 pm featuring Dawn Clement’s Gratitude Trio and the U of I Jazz Choir and Jazz Band, along with winners from a competition held earlier that day.

Saturday night, the Vanguard Jazz Orchestra performs, as well as the New Lionel Hampton Big Band featuring Jason Marsalis, with special guest Antonia Bennett.

— ARCELIA MARTIN Lionel Hampton Jazz Festival • Fri, Feb. 22 and Sat, Feb. 23; times vary • $15-$80 • University of Idaho • 875 Perimeter Dr., Moscow • uidaho.edu/jazzfest • 208-885-6111

WORDS ON THE HUNT

Modern master of historical fiction and New York Times bestselling author Kate Quinn is stopping in Spokane to share her latest WWII history-inspired novel The Huntress. The intrigue-filled adventure centers on the hunt for a former Nazi war criminal known by the code name “The Huntress.” Two unlikely allies, an English journalist and a Russian female bomber pilot (her all-women squad the Night Witches really existed), team up to track down the dangerous wanted fugitive who’s hiding in post-war in America. Quinn, whose other historical fiction titles include The Alice Network and Mistress of Rome, has made a name for herself by digging up little-known pieces of history and spinning them into page-turning plots.

— CHEY SCOTT Kate Quinn: The Huntress • Wed, Feb. 27 at 8 pm • $17 (book purchase; includes 2 tickets) Spokane Public Library, downtown branch • 906 W. Main • auntiesbooks.com • 838-0206

WORDS LIKING THE PRESIDENT

Washington State University political science professor Travis Ridout is sharing his research on the pros and cons of social media in political campaigns for the next installment of Humanities Washington’s traveling Speakers Bureau series. Ridout argues that although social media beneficially gives citizens more access to information, it also exposes users to carefully targeted messages that can be used to manipulate their views and votes.

In preparation for the 2020 presidential election, Ridout examines how politicians and foreign spies are using

social media and its users’ personal data to their advantage. Ridout currently serves as WSU’s Thomas S. Foley Distinguished Professor of Government and Public Policy and recently published the book Political Advertising in the United States.

— ARCELIA MARTIN Hacking Democracy: What Social Media is Doing to U.S. Politics • Mon, Feb. 25 at 6:30 pm • Free • South Hill Library • 3324 S. Perry • humanities.org • 444-5300

Have an event? GET OUTDOORS THE GREAT EXPO

One event, two days long and three years running: The Spokane Great Outdoors & Bike Expo is back this weekend, featuring outdoor gear giveaways, more than 60 exhibitors and activities for kids. While the youngsters (adults, too) can roast some s’mores at REI’s indoor campground site, there’s also a happy hour for the 21-and-up club benefiting the Dishman Hills Conservancy. The expo is also hosting an outdoor dog fashion show, for which pup participants can score points for their outdoors-oriented apparel and flair.

LISTED!

With lessons on how to fix a bike flat and how to hammock, the weekend event has a little bit of everything.

— ARCELIA MARTIN Spokane Great Outdoors & Bike Expo • Sat, Feb. 23 from 9 am-5 pm, and Sun, Feb. 24 from 10 am-4 pm • $8-$12; kids 12 and under free • Spokane Convention Center • 334 W. Spokane Falls Blvd. • spokaneoutdoorexpo.com • 279-7000

Submit your event details for listings in the print & online editions of the Inlander.

Inlander.com/GetListed Deadline is one week prior to publication

FEBRUARY 21, 2019 INLANDER 45

W I SAW YOU

S S

CHEERS JEERS

&

I SAW YOU AT THE DENTIST Yep, I saw you, at the dentist in Liberty Lake. You: Tall, handsome, blue goose down coat. Me: Short, long curly dark hair, giant smile. You kept looking at me like you thought you knew me. Would love to bump into you again.

If you’re interested? Dr. C can give you my contact info. I’m his neighbor.

BEATS ANTIQUE You were the first woman I saw, and the last one on my mind. None other compare to your aura that night. You were wearing a beautiful pancho when you entered, and a thin gold top. I was the gentleman in the black hoodie, big beard, glasses. I would love to take you out and see what you are about. fixedonflow@gmail.com WHITE SUV You waved. I honked. Hope to see you again friendly girl.

MAGIC BOY You did it again Magic Boy!!!

You were doing tricks for a table next to me, but little did you know you were actually doing it for me... and to add to your mystique I could swear I saw you playing at the Pin. Where did you come from Magic Boy? Do you have roller skates? Once the snow melts I have a trick I want to show you.

COSTCO IN THE SNOW I saw you at the new Costco after we had both made the amazing harrowing trek in the snow. I admired your control in the road and

you complimented my ability to quickly grab necessities. That was only likely due to the lack of samples and the impending snowpocalypse. I am glad we both needed muffins and plastic bags. Chicken Bake on me next time?

CHEERS TO YOU.. Cheers to the new generation. I AM PROUD of you!

TO ALL THE RECENT JEERS They have all been well written but lack one thing.

None of you stepped in to intervene. This is what we need today folks. So step up and speak up.

around you. Next time be a mature man and think of others as well as yourself.

PERSON WHO PLOWED POST STREET NORTH OF FRANCIS To the person who plowed Post Street from Holyoke to Wedgewood: Though there were some benefits for the person who did this, you

“

ALL WORK AND NO PLAY Another company going bust, another vacant building. I keep hoping something better will develop in these buildings, especially on the South Hill. A movie theater (yes, again), a roller skating rink (yes, again), go-cart speed racing, or perhaps a place to learn line dancing. The south hill needs more options for fun. Just please, not another church. If you need more God in your life, volunteer at the homeless shelter. Or better yet, help turn one of the many vacant buildings into a new shelter.

KIMBO SLICE! Thanks for serving beers every night, and always making work a fun place to be. You like, definitely rock, and I appreciate you!!

HAPPY VALENTINE’S DAY YODA! As the old saying goes “if you love something let it go. If it comes back it is ment to be. If it doesn’t then it was never Ment to be in the first place.” I have wrote in here and on Craigslist missed connections waiting for you to realize I am the one you want to love for the rest of your life. I’ve written about you here three times in the last six years and yet no response, Yoda. I came back and I saw it in your eyes and as much as you want to say different, I know who I saw at the park that day while I was running and thought I knew why. Maybe I am mistaken in my thoughts? I guess after those attempts I figured you never felt the way I did. I’m sorry for causing you pain, I’m sorry for everything that happened that day at my door after you so kindly took me to lunch. I remember everything from almost 20 years ago.

I’m so sorry I was a stupid 18 year old young scared woman. What did I know about dating, love and men? I am older

HILLYARD IMBECILE To the man at the intersection of Wesley and Market on Wednesday the 13th at about 6:45 am.

Just because the crosswalk sign says walk doesn’t mean you should walk without looking. As I tried to slow down at the light, I began to slide towards the crosswalk, you were not in front of me yet so I tapped on the horn (yes tapped) to warn you. Instead of stopping to make sure you didn’t get hit you continued to walk. You then turned towards me, said what I am sure were some great words of wisdom, and flipped me off. Maybe next time you won’t be such an imbecile and pay attention to the surroundings

busy looking at their phone. Spokan’t go around because they are all turning 5 miles ahead. Spokan’t use roundabouts. Spokan’t plow or spray the roads.

I Spokan’t stand it anymore!

YES YOU... A$$HOLE To the Aqualunglike dude, wearing the college professor,

”

Where did you come from Magic Boy? Do you have roller skates?

covered plowed sidewalks and blocked people in pretty much the entire block.

There is now a mini Mt. Everest on the corner of Post and Wedgewood. I realize the county is fairly slow in getting the side streets, but that doesn’t mean you can plow a whole street and move snow down to another street and make it twice as much for people to move. I spent about an hour and a half moving the snow you moved down the hill. If you have gripes about streets not being plowed call Spokane County.

JEERS

and wiser now I’ve found myself now.

I’m just waiting for the man that takes me for who I am not what I look like, or what I can do for them. I hope that some day you can forgive me and talk to me in person about how you feel. I love you.

Find it in your heart to see it.

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.”

REPLY TO BOO HOO GOVT. EMPLOYEES. You think we make $80,000 a year? I make approx $20K A year... the same as yours. Now imagine showing up and working every day for over 30 days and not getting paid. Not sitting at home, or trying to find another job. Still working and not getting paid. Child care? Not where I work. Full health insurance? Yes, that we pay for out of our checks we did not receive. Student loans payback?

What government job are you quoting?

Certainly not mine. You call me and those that work for the government whiney ingrates? We swore an oath of service, work everyday, and we’re not getting paid. Where do you work? I’ll go apply there on the next shutdown.

FOR THE SAKE OF THE CHILDREN You sound like a caring mom trying to take care of her daughter. That said, is it wise to take a child with you when you are out delivering food to strangers’ homes?

Don’t you watch the news, the world is full of sick people looking to kidnap, kill or do other terrible things to a single woman out at night. If something were to happen to you, then where would your child be?

SPOKAN’T Spokane is officially Spokan’t.

Spokan’t change lanes. Spokan’t drive the speed limit. Spokan’t drive in the snow. Spokan’t match the speed of the cars on the freeways on the on ramps. Spokan’t merge. Spokan’t go on the green light because they are

khaki-colored, London Fog trench coat demanding respect. I learned as a child not to touch things that weren’t mine. So the next time you’re in line at Costco and decide to molest other people’s items on the conveyor belt… don’t!! and you’ll have plenty of time to get back to your park bench. Sincerely, the 58 year-old ‘Asshole.’

RE: TIRED OF GIVING IN That Rosa Parks quote was also directed toward the white women who had the PRIVILEGE of sitting in the “whites only” section of the bus.

I don’t know why some white women want so desperately to equate their struggle to that of black women, but I’ve been seeing a lot of it lately, and let me inform you that it’s not the same. You will never experience anything close to what Rosa Parks experienced so calm down, Rachel Dolezal. n

THIS WEEK'S ANSWERS H O W D B R E A O B A M K E M S N T H E M A E S O S I

O K A Y U M A P P P H L E A I P A S M R T O A D H E L I P A U S A A C R H R T S T O T T E

P I P P I P O W L D E E S

E A C E N C A N E E R S Y O U B U E L E S O V E R N E D O D T I M A C E T D D O G L A I I N B L A B

M E L L I C K D E

B O O K E R

A S T E R N

F F O I L S G R A W E W E I T N R E D R A G A I P O D

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.

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911 E Marietta Ave • Spokane WA

South of Foothills Dr. / East of Hamilton

1198 E SUMMIT PKWY KENDALL YARDS HAVE IT DELIVERED!

EVENTS | CALENDAR

BENEFIT TASTE OF LIFE Hospice of Spokane’s signature fundraising event offers an evening of drinks, food, music and charitable donations. Feb. 22, 5:308:30 pm. $75. Spokane Club, 1002 W. Riverside Ave. hospiceofspokane.org JVC NORTHWEST BENEFIT A fundraiser for friends and supporters with a keynote speech by Former Jesuit volunteer and Washington State Attorney General Bob Ferguson. Includes a hors d’oeuvres reception before the program. Feb. 22, 5:30-8:30 pm. $30$45. Gonzaga University, 502 E. Boone. jvcnorthwest.org HIGH HEELS & HARD HATS Because There is Hope’s 15th annual fundraiser focuses on expanding free housing for cancer patients and their caregivers who travel to Spokane for treatment.

Includes mimosas, a bloody mary bar, silent auction, keynote speaker. Feb. 23, 9:30 am. $40/person; $400/table of 10. Spokane Convention Center, 334 W. Spokane Falls Blvd. bit.ly/2E79Awi HOCKEY NIGHT WITH SPOKANE CHIEFS Join Junior Achievement as the Spokane Chiefs battle the Tri-City Americans. Before the game, at 5 pm, families are invited to join JA in the Integra Room for games. Buy discounted tickets the link or call 328-0450 x 332.

A portion of sales directly supports JA’s programs. Feb. 23, 5-9 pm. $15. Spokane Arena, 720 W. Mallon. jawashington.org/events SPECIAL OLYMPICS WASHINGTON POLAR PLUNGE This annual series takes place in six cities across the state and is one of Special Olympics Washington’s largest fundraisers, benefitting 18,000 athletes across WA. Spokane’s event is at the Liberty Lake HOA Feb. 23, 9 am. $10. impact.sowa.org SOUP & PIE Warm up while helping homeless pets at the annual Humane Society of the Palouse fundraiser. Feb. 25, 11 am-1 pm. $10. 1912 Center, 412 E. Third, Moscow. humanesocietyofthepalouse.org/events BRAIN INJURY ALLIANCE FUNDRAISER March is Brain Injury Awareness month; this event raises awareness and financial support for local individuals affected by a brain injury.

Event includes a silent auction and hors d’oeuvres. March 1, 6-9 pm. $50. Double Tree Hotel, 322 N. Spokane Falls Court. biawaspokane.org

COMEDY CARTS & COMEDY A night of jokes and laughter presented by the Garland. 21+.

Feb. 21, 9-10:30 pm. $10. Garland Theater, 924 W. Garland. bit.ly/2D6v62o THE DOPE SHOW! A comedy showcase where comedians joke, then toke, the joke some more. Last Sunday of the month at 8 pm. $8-$14. Spokane Comedy Club, 315 W. Sprague. (318-9998)

COMMUNITY LILAC CITY LIVE! Featured guests: chef Jeremy Hansen, music from Heat Speak, entrepreneur Linda Beedle and comedy from Mara Baldwin and Sean Stoudt. Doors at 7, show at 8. Feb. 21, 8-9 pm. Free. Downtown Spokane Library, 906 W. Main. spokanelibrary.org MAKE YOUR OWN PODCAST: SESSION 1 Come learn about the different

types of podcasts you might make, and what equipment, pre-production, and teams they require. Feb. 21, 7-8:30 pm. $0-$10. Spark Central, 1214 W. Summit Pkwy. spark-central.org THURSDAY NIGHT LIVE (TNL) On each third Thursday, the MAC offers evening entertainment including live music, activities, public talks, gallery openings, guided walk-throughs and food and drink for purchase. Free/members, $5/ non-members. The MAC, 2316 W. First. northwestmuseum.org HEALTHY PEOPLE + HEALTHY PETS The WSU College of Nursing and the College of Veterinary Medicine host a clinic offering free immunizations, health screenings and simple treatments for homeless and low-income people and their pets. Feb. 22, 9:30 am-2:30 pm. Free. WSU Veterinary Specialty Teaching Clinic, 218 E. Spokane Falls Blvd. nursing.wsu.edu/event/ healthy-people-healthy-pets/ PEACE & JUSTICE ACTION CONFERENCE This year’s conference, “Building Beyond the Moment: A Culture of Love & Belonging,” includes an opening reception on Fri, Feb. 22 followed by a full day of workshops on Sat, Feb. 23, along with a keynote, food and more. $15-$5. Unitarian Universalist Church, 4340 W. Fort George Wright Dr. pjals. org/2019conference RANDOM FANDOM TRIVIA: THE 90S Take on the biggest realms of fandom at adult trivia night. Bring your knowledge and your own eats (or have food delivered). Costumes, cosplayers are welcome. Program for adults. Feb. 22, 6:30-8:30 pm. Free. Spokane Valley Library, 12004 E. Main. scld.org MIND BODY SPIRIT HOLISTIC FAIR The annual event hosts 40 vendors and nine educational presentations, with a food and coffee bar for purchase. Feb. 23, 10 am-5 pm. Free. Unity Spiritual Center, 2900 S. Bernard. unityspokane.org SCIENTIST FOR A DAY OPEN HOUSE An event for kids to explore different careers in science, with activities showing what it’s like to be a botanist, geologist, hydrologist, wildlife biologist, astronomer and more. Feb. 23, 10 am-2 pm. Free; $5 suggested donation. West Valley Outdoor Learning Center, 8706 E. Upriver Drive. bit.ly/2G3Xs0m 2019 BLACK BUSINESS EXPO The goal of this second annual expo is to identify, learn about and celebrate blackowned businesses in Spokane in order to better support them and help them thrive. Feb. 24, 2-5 pm. Free. Emmanuel Family Life Center, 631 S. Richard Allen Court. facebook.com/emmanuelcenter DAY OF UNITY TOC Diversity Resource’s event in celebration of Black History month. Includes a discussion of who TOC is, its mission and objectives for 2019 and more. Feb. 24, 1-3 pm.

Free. Coeur d’Alene Public Library, 702 E. Front Ave. tocdiversityresource.org HACKING DEMOCRACY: WHAT SOCIAL MEDIA IS DOING TO U.S. POLITICS Join political scientist and WSU professor Travis Ridout to explore the pros and cons of social media in political campaigns. Feb. 25, 6:30-7:30 pm.

Free. South Hill Library, 3324 S. Perry St. spokanelibrary.org (444-5300) ADVENTURES OF A REAL-LIFE ANT MAN: A SCIENCE CAFE February’s talk is with Dr. Sean McKenzie of Gonzaga, who presents “Adventures of a Real Life Ant Man.” Includes time for questions.

Organized by the Inland Northwest

RELATIONSHIPS

Concerned Scientists. Feb. 26, 7-8 pm.

Free. Lindaman’s, 1235 S. Grand Blvd. bit.ly/2TVr7NF (220-4796) FINDING YORK OF THE LEWIS & CLARK EXPEDITION The tale of York, born a slave in Virginia and later the manservant of William Clark, serves as an example of how invisible the lives and contributions of slaves were throughout American history. This is York’s story before, during, and after the expedition, told by him. Feb. 26, 6:30 pm. Free. Shadle Library, 2111 W. Wellesley Ave. spokanelibrary.org NEXT GEN JOB FAIR This annual event connects Spokane-area businesses with job-ready young adults, ages 16-24.

Free for job seekers. Feb. 28, 12-3 pm.

Spokane Transit Plaza, 701 W. Riverside. nextgenzone.org/nextgenjobfair

FILM ON THE BASIS OF SEX Ruth Bader Ginsburg is a struggling attorney and new mother who faces adversity and numerous obstacles in her fight for equal rights. Feb. 21-23; times vary. $3$7. The Kenworthy, 508 S. Main St. kenworthy.org/calendar (208-882-4127) INTO THE ARCTIC: AWAKENING Canadian artist Cory Trépanier has painted and explored the Canadian Arctic for more than a decade. In his most recent documentary on the Arctic, Trepanier heads out on a new expedition to complete his vision. Includes a pre-screening reception and intro by the artist.

Feb. 23, 5:30 pm. $75/person. The MAC, 2316 W. First. northwestmuseum.org 91ST ANNUAL ACADEMY AWARDS Come watch the red carpet moments (4 pm), the awards ceremony (5 pm), and the surprises of the night during a live streaming. Includes a no-host bar and food, prediction ballots and bingo cards for $5/each and prizes. Feb. 24, 4 & 5 pm. Free. The Kenworthy, 508 S. Main St. kenworthy.org/calendar

FOOD COOKING CLASS: GNOCCHI Join Commellini Estate executive chef Jeannie Lincoln and learn how to create the pillow like pasta gnocchi. Class culminates in a family-style meal. Feb. 22, 6-9 pm. $40. Commellini Estate, 14715 N. Dartford Dr. commellini.com LATTE ART THROWDOWN Join Indaba’s regular throwdown benefiting Cup of Cool Water, a nonprofit helping homeless teens. Feb. 22, 7-9 pm. $5 to compete. Indaba Coffee Roasters, 518 W. Riverside. bit.ly/2DFldZY HANDMADE PASTA Learn how to make infused pastas, including the orrechiette in this hands-on cooking class.

Class culminates in a meal, served family style. Feb. 23, 4-7 pm. $40. Commellini Estate, 14715 N. Dartford Dr. commellini.com (466-0667) ANTI-INFLAMMATORY CLASS This class reviews some of the main sources of inflammation in our diet and how to replace them with nutrient dense, whole foods that taste great. Feb. 25, 6-8 pm. $36.16. My Fresh Basket, 1030 W. Summit Pkwy. bit.ly/2DX1XZh PIZZERIA PIZZA & STROMBOLI AT HOME Drawing from Neapolitan and California influences, make pizza dough and learn what is needed to ensure that perfect crust every time. Feb. 28, 6-8 pm. $59. Spokane Community College, 1810 N. Greene. (279-6030)

Advice Goddess NO GIRLS ALOUD

I’m a female comic, so being smart and funny and having a strong personality is basically my job, as well as who I am. A friend had me stop by his business meeting at a cafe so he could introduce me to his client he was hoping to set me up with. I tend to show off when I’m nervous (going big, loud, and funny), and I apparently terrified the guy. My friend scolded me, telling me it’s a turnoff for men to have to compete with a woman.

AMY ALKON Come on! I’d be thrilled to have a partner who is smarter and funnier. Shouldn’t men be like that, too –Bummed As a powerful, confident woman, you can make a man feel like a real animal: a Chihuahua in a bee suit nervously peeking out of a little old lady’s purse.

Social science research finds that there’s a bit of a chasm between what men think they want in a female partner and what they actually end up being comfortable with. For example, when social psychologist Lora E. Park surveyed male research participants, 86 percent said they’d feel comfortable dating female partners smarter than they are. They likewise said they’d go for a (hypothetical) woman who beat their scores in every category on an exam. However, when they were in a room with a woman who supposedly did, the men not only expressed less interest in her but moved their chairs away from her (as if they might catch something from her if they sat too close!).

This seems pretty silly, until you look at some sex differences in the importance of social status. Sure, it’s better for a woman to be the head cheerleader (as that plays out in junior high and beyond), but a woman isn’t less of a woman if she isn’t the alpha pompom-ette. Manhood, on the other hand, is “precarious,” explain psychologists Jennifer Bosson and Joseph Vandello. It’s achieved through men’s actions but easily lost or yanked away – like by being shown up publicly by a chick.

The answer isn’t to be someone else on a date (somebody dumber, with less personality). But maybe, seeing as some of the big-personality stuff comes out of fear, you could try something: Challenge yourself to be vulnerable. To listen. To connect with people instead of impress them. You should also seek out men who are big enough to not feel small around you – men who are accomplished, as well as psychologically accomplished. These are men who’ve fixed whatever was broken in them or was just less than ideal. When a guy says “She took my breath away!” it should be a good thing, not a complaint about how he was nearly asphyxiated by your personality.

WHAT’S NOT TO LICK

I’m friends with this guy. Only friends, and he knows it. But lately, we’ll be on the phone, talking about our businesses, and he’ll suddenly start talking dirty (saying sex things he wants to do with me). I just make a joke and get off the phone, but then he’ll do it again the next time. How do I get him to stop? –Uncomfortable You get a lot out of your friendship – but last you checked your Venmo, not $2.99 a minute.

There you are, talking about your plans for the third quarter, and there are the guy’s sex thoughts – kind of like a goat ambling into your living room. As annoying as this must be, his being motivated to do it isn’t inexplicable. In surveying the scientific literature on sexual desire, Roy Baumeister and his colleagues find evidence for what many of us probably suspect or believe: Men, in general, have a far stronger sex drive than women.

This is reflected in how, among other things, men “experience more frequent sexual arousal, have more frequent and varied fantasies, desire sex more often, desire more partners, masturbate more, want sex sooner, are less able or willing to live without sexual gratification,” and are often interested in freakier stuff. (It isn’t women who show up at the emergency room all “TOTAL MYSTERY TO ME, DUDE!” about how that reading lamp or Butterscotch the hamster got up there.)

You can most likely get him to stop – but not through hinting or hanging up when the conversation goes “what I’d like to do to you with my tongue”-ward. Tell him straight out: “Hey, from now on, we need to keep the raunchy talk out of our phone conversations. Makes me seriously uncomfortable.” There’s a time and place for everything, and sex talk suddenly flying into your casual conversations is like placing your order at a drive-thru speaker – “Hi...I’d like the cheeseburger with fries” – and hearing heavy breathing and then a low male voice: “That’ll be $8.97...and a picture of your feet.” n ©2019, Amy Alkon, all rights reserved. • Got a problem? Write Amy Alkon, 171 Pier Ave, #280, Santa Monica, CA 90405 or email AdviceAmy@aol.com (www.advicegoddess.com)

FEBRUARY 21, 2019 INLANDER 47

STRAINS

Strains for the Big Screen We nominate four strains to best go with your weekend Oscar viewing

BY TUCK CLARRY

C

inema is my favorite art form due to its multimodal impact. It’s a medium able to capture the essence of what makes sound and music so vital while also highlighting the depth and wonderment of how an image — moving or still — can instantaneously imply and explicitly state a multitude of ideas.

With the yearly celebration of the form occurring this weekend, here are some strains that will highlight or embrace some of the nominees.

LAVENDER BOHEMIAN RHAPSODY

The awards season surprise of many, Bohemian Rhapsody could be the “case study of case studies” for where critical reception and movie-goer approval diverges. If you’re one to appreciate traditional editing, inspired dialogue or a plot progression that isn’t laborious, I would suggest relying heavily on this indica strain that will help put those needs to bed. Giggle at the hyperpaced fast cuts. Embrace the wardrobe.

The quick acting blunt high will make you focus on the fun of Rami Malek as Freddie rather than all the wires holding it somewhat together. Be prepared to get pummeled by that World AIDS concert scene.

LAUGHING BUDDHA

THE FAVOURITE

There are few things I love more than director

48 INLANDER FEBRUARY 21, 2019

Yorgos Lanthimos and this strain (separately or together). His most accessible film to date, The Favourite is an impossibly fun dark comedy with equal parts period piece thrills. The high-speed euphoria brought by Laughing Buddha only emboldens Olivia Colman’s magnificent performance and makes you laugh a bit harder at the razor sharp cynicism.

LEMON LARRY ROMA

An “ocean grown” indica from Orange County, Lemon Larry, or Larry OG, is a great pairing for one of greatest accomplishments in modern cinema. Its body-buzzing high won’t overpower the many personal and social messages Alfonso Cuaron crafted throughout his 2018 indie. The strain is known for helping users remain creative while also enabling a steady relaxation.

ALICE IN WONDERLAND

FREE SOLO AND SPIDER-MAN: INTO THE SPIDER-VERSE There haven’t been two more visually daunting films this last year for me than Free Solo and Into the Spider-Verse. Nominated for Best Documentary and Best Animated Film respectively, both could only be enhanced by this strain alone. The focusing and euphoric sativa dominant hybrid will amp your eye while still letting you relax and let visual wonderment wash you over. Enjoy the punch of watching climber Alex Honnold do his insane thing. Embrace the obliteration of the visual marvels brought on by the team that brought the stop-motion story of Miles Morales’ Spider-Man to life. n

EVENTS | CALENDAR

FEBRUARY 21, 2019 INLANDER 49

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50 INLANDER FEBRUARY 21, 2019

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EVENTS | CALENDAR

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SWEETHEARTS OF THE BLUES This third annual event introduces women of musical talent from outside the area, including Julie Duke and Mojo Nation, with local talent Meghan Sullivan and her band. Feb. 22, 6:45-11:30 pm. $15/$20. Annie Fannie’s Bar & Grill, 3827 E. Boone Ave. bit.ly/2RKAB0U LIONEL HAMPTON JAZZ FEST One of the largest and oldest educational jazz fests in the world, with 400+ student performances, a dozen world-class jazz artists and nearly 100 workshops, clinics and special exhibits. Feb. 22-23; schedule online. U of Idaho, 709 S. Deakin. uidaho.edu/class/jazzfest WE WORK TOGETHER 13TH BENEFIT CONCERT Hear songs from Broadway and film. Proceeds benefit the Spokane Valley Partners Food Bank. Feb. 22, 6:45-9 pm. $10/adults, $7/kids, $30/families. St. Joseph Catholic Parish, 4521 N. Arden Rd. (926-7133) ELEMENTS OF SONGWRITING Practice writing your own music and lyrics during this 2-day program with Andy Rumsey, music education specialist for Spokane Public Library. Sign up online. Ages 10-teens; Feb. 23 and March 2. Free; registration required. Spark Central, 1214 W. Summit Pkwy. sparkcentral.org (279-0299) THE RECORD SALE Spokane Public Radio’s annual fundraiser, offering records, CDs, DVDs, tapes and more. Feb. 23 from 9 am-5 pm and Feb. 24 from 11 am-5 pm. Free admission. Spokane Valley Event Center, 10514 E. Sprague. spokanepublicradio.org (328-5729) SPOKANE SYMPHONY BAROQUE 2: HANDEL’S JOURNEY Take a journey in the Baroque tradition with Handel, Corelli and more. Feb. 23 at 7 pm; also Feb. 24 at 3 pm at Spokane Valley Church of the Nazarene. $30. Westminster Congregational UCC, 411 S. Washington St. (533-3721)

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52 INLANDER FEBRUARY 21, 2019

SPOKANE CHIEFS VS. KELOWNA ROCKETS Promo during the game is the Shriners Hospitals for Children School Night and lunch bag giveaway.

Feb. 22, 7:05 pm. $11-$25. Spokane Arena, 720 W. Mallon. (279-7000) SPOKANE CHIEFS VS. TRI-CITY AMERICANS Promo during the game is the Chiefs Fight Cancer Night. Feb. 23, 7:05 pm. $11-$25. Spokane Arena, 720 W. Mallon Ave. spokanearena.com SPOKANE GOLF & TRAVEL SHOW Try out the latest in golf, learn more about local courses and plan your next adventure. Feb. 23 from 9 am-5 pm and Feb. 24 from 10 am-4 pm. $12. Spokane Convention Center, 334 W. Spokane Falls Blvd. spokanegolfshow.com SPOKANE GREAT OUTDOORS & BIKE EXPO The third annual expo features more than 60 biking, outdoor gear, adventure travel and tourism exhibitors. Feb. 23 from 9 am-5 pm and Feb. 24 from 10 am-4 pm. $8/$11. Spokane Convention Center, 334 W. Spokane Falls Blvd. spokaneoutdoorexpo.com PADDLING QUETICO PROVINCIAL PART Rich Landers speaks at the Spokane Canoe & Kayak Club general meeting and shares photos of his adventure in the Quetico Provincial Park,

Ontario. Feb. 25, 7-8:30 pm. Free.

Mountain Gear Corporate Offices, 6021 E. Mansfield Ave. sckc.ws

THEATER CABARET In early 1930s Berlin, a local cabaret becomes a center for avant-garde culture. Through Feb. 24; Thu-Sat at 7:30 pm, Sat-Sun at 1:30 pm. $12-$20. Regional Theatre of the Palouse, 122 N. Grand. rtoptheatre.org BROADWAY, BEAT BY BEAT Celebrate the spirit of musical theatre with a collection of local performers and Broadway hits. Feb. 22-23 at 7:30 pm, Feb. 24 at 2 pm. $18-$25. Spokane Civic Theatre, 1020 N. Howard. (325-2507) CYT NORTH IDAHO: GODSPELL A small group helps Jesus tell different parables by using a variety of games, storytelling techniques and comic timing. Feb. 22-March 3; Fri-Sun at 7 pm. $12-$15. Kroc Center, 1765 W. Golf Course Rd. cytnorthidaho.org DANIEL TIGER’S NEIGHBORHOOD LIVE! A live show featuring characters from the hit children’s TV show. Feb. 22, 6:30 pm. Reserved: $25-$80. Martin Woldson Theater at The Fox, 1001 W. Sprague. foxtheaterspokane.com HECUBA A contemporary retelling of an ancient tale of war, women and tragedy. Feb. 22-March 10; Fri-Sat at 7:30 pm, Sun at 2 pm. $20. Stage Left Theater, 108 W. Third. (838-9727) MY FAVORITE TOY WAS DIRT An original musical-comedy play by Patrick F. McManus and starring Tim Behrens, with music by Olivia Brownlee. Feb. 22 at 7:30 pm and Feb. 24 at 3 pm. $15$27. Panida Theater, 300 N. First Ave. mcmanusplays.com (208-255-7801)

ARTS LUMINOUS: DALE CHIHULY & THE STUDIO GLASS MOVEMENT Luminous explores the studio glass movement that has found international prominence in the Pacific Northwest.

Thirty-three international artists working in glass, including Dale Chihuly, are featured. Feb. 23-June 23; Tue-Sun from 10 am-5 pm. $5-$10. The MAC, 2316 W. First. northwestmuseum.org SQUIDWARD: ART BY MATT SMITH Local artist Matt Smith showcases and sells original paintings and prints.

Tropical garb encouraged; Spongebob homage expected. 21+. Feb. 27, 6 pmmidnight. Free. The Tiny Tiki, 307 W. 2nd. facebook.com/thetinytiki

WORDS EWU VISITING WRITERS SERIES: IRA SUKRUNGRUANG A discussion with the author of three nonfiction books, short story and poetry collections; a recipient of the 2015 American Book Award and numerous accolades. Feb. 22, 7:30-8:30 pm. Free. Spark Central, 1214 W. Summit Pkwy. (279-0299) SPOKANE POETRY SHOWCASE Featuring readings by Chris Cook and Edmond Bruneau, with Leavenworth’s Derek Sheffield. Feb. 24, 7-9 pm. Free.

Unitarian Universalist Church, 4340 W. Fort George Wright Dr. uuspokane.org GU VISITING WRITER SERIES: GIOVANNI SINGLETON A talk with the award-winning poet. Feb. 27, 7 pm.

Free. Gonzaga Hemmingson Center, 702 E. Desmet. (509-313-6942) n

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10. Happen next 11. Informal approval 12. Politico Cory 13. Rudderward 21. Stereotypically “blind” official, for short 23. Like some digital clocks, for short

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ACROSS 1. With 22- and 29-Across, a classic movie line from “Good Will Hunting” ... or a query about this puzzle’s groups of circled letters 6. “Later” 11. Aid in climbing the corp. ladder 14. Shatter 15. Early Peruvian 16. Canon model 17. “44” 18. Jury of one’s ____ 19. Auction grouping 20. Excite 22. See 1-Across 24. AOL alternative 26. Will Smith/Tommy Lee Jones film franchise, for short 28. Sportscaster who played a sportscaster in “Major League” 29. See 1-Across

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38. Ibuprofen target 39. Hogwarts mail carrier 40. Magic show effect 41. It can easily go up in flames 44. Typical John Grisham subject 45. Perennially strong entrant at the Winter Olympics: Abbr.

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48. “Finally!”

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54. In two 58. Discord on the far left and far right?

60. Bandmate Barry, Maurice or Robin 61. Crucifixion letters 64. Wee wee?

66. Swelled head 67. Pop

FEBRUARY 21, 2019 INLANDER 53

COEUR D ’ ALENE

visitcda.org for more events, things to do & places to stay.

ONLY 1 WEEK

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SILVERWOODTHEMEPARK.COM 54 INLANDER FEBRUARY 21, 2019

Experience Coeur d’Alene… one bite at a time during Inlander Restaurant Week

F

rom downtown to midtown to north of the freeway, Coeur d’Alene has a slew of participants in this year’s INLANDER RESTAURANT WEEK, a threecourse, fixed price menu offering which runs Feb. 21-March 2, so plenty of time to have a culinary adventure, or two, or more!

Discover SWEET LOU’S RESTAURANT & TAP HOUSE for upscale comfort food that offers you three choices for every course. Start with fried calamari, do the bison ribs and celebrate the sweet life with a skillet chocolate chip cookie topped with real vanilla ice cream.

art galleries that make every trip feel like a special occasion.

Fly up to BLUEBIRD - A MIDTOWN EATERY where your entrée choices include down-home shrimp and grits, Chilean sea bass or crispy fried chicken with a honey-miso glaze. Like all participants, Bluebird is featuring a local drink special, this one from Radio Brewing in Kellogg.

Keep heading north to THAI BAMBOO and view their version of the northern lights — the unique light display on the ceiling of their spacious dining room.

Start your meal with crab and cream cheese wontons, Filipino pork lumpia or Thai spring rolls.

INLANDER RESTAURANT WEEK

Of course, if you’re needing to walk off Feb. 21-March 2 a bit of that dessert, Head to the west side of you’ll find room to 27 North Idaho town where ANTHONY’S stroll and lots to look Restaurants AT COEUR D’ALENE is at in downtown Coeur serving up seafood six InlanderRestaurantWeek.com d’Alene. Have a cocktail ways, including their at HONEY EATERY or award-winning clam chowder. How SEASONS — and see what these Inlander about fresh Columbia River steelhead or Restaurant Week participants have on chargrilled prawns with cilantro pesto? their menu — or browse the shops and Yum.

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From the west side of town, head south around the lake to CEDARS FLOATING RESTAURANT where the view is lovely and the food is divine. Good luck narrowing down your choices; everything looks good, including dessert, which is a choice of Oreo cookie “mud pie,” chocolate mousse or their delightful huckleberry ice cream sundae.

Haven’t driven south along the lake in awhile? Winter is a wonderful time to do so, taking an easy cruise down Highway 95 to the Coeur d’Alene Casino’s CHINOOK STEAK, PASTA & SPIRITS. Will it be pork tenderloin, local trout topped with lemon dill sour cream or halibut risotto? All good!

And, since you’re already there, why not turn your culinary adventure into an overnighter? Visit cdacasino.com for the live entertainment schedule, as well as nightly room specials and information about the COEUR D’ALENE CASINO’s wonderful spa facilities.

C O E U R

D ’A L E N E

Upcoming Events Hike for Community

INLANDER RESTAURANT WEEK

DINE

DOWNTOWN

CDA THURS FEB 21ST - SAT MARCH 2ND

FEBRUARY 23

Toss in with Slate Creek Brewing Company’s monthly hiking group as they snowshoe or

COLLECTIVE KITCHEN

cross-country ski the Twisted Klister trail.

This four-mile loop leads to Geoff’s Chalet warming hut, so pack a beverage or snack for a midday break. Free; 10 am-2 pm; see

visitcda.org for directions to the meetup location.

SWEET LOU’S

Special Olympics

Beverly’s

FEBRUARY 23

Come support these amazing athletes as they compete in skiing events at Silver Mountain Resort. The parade of athletes starts at 9:30

am and competition starts at 11 am.

For more events, things to do & places to stay, go to VisitCDA.org

COEUR D’ALENE

Honey Eatery & Social Club

115 S 2nd St • Coeur d’Alene, ID (208) 765-4000

317 East Sherman • Coeur d’Alene, ID (208) 930-1514

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Sweet Lou’s

501 E Sherman Ave • Coeur d’Alene, ID (208) 930-4762

115 S 2nd St • Coeur d’Alene, ID (208) 765-4000

309 E Lakeside Ave • Coeur d’Alene, ID (208) 930-4050

101 Sherman Ave • Coeur d’Alene, ID (208) 966-4076

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601 E Front Ave, Suite 101 • Coeur d’Alene, ID (208) 667-1170

SEE LISTINGS IN THE IRW GUIDE SPONSORED BY THE COEUR D’ALENE CONVENTION & VISITORS BUREAU

FEBRUARY 21, 2019 INLANDER 55