Inlander 02/27/2025

FEBRUARY 27-MARCH 5, 2025 | SERVING UP DELICIOUS FOOD COVERAGE EVERY WEEK

2025

EVENT GUIDE INS IDE

MORE THAN A MEAL

Crispy Cauliflower Indicana

INLANDER RESTAURANT WEEK RETURNS Are your taste buds ready?

WWAMI WOES 12

BROADWAY’S ANNIE 18 SUPPLEMENT TO THE INLANDER

OUR 2025 OSCAR PICKS 28

Whether you distribute spirits locally or globally — whatever your awesome is, Washington Trust Bank can help you get there.

watrust.com/AWESOME

tuesday take ‘n’ bake

VOL. 32, NO. 20 | COVER PHOTO: YOUNG KWAK

COMMENT NEWS CULTURE EVENT GUIDE

5 8 16 22

FOOD SCREEN MUSIC EVENTS

23 28 30 34

36 I SAW YOU 41 GREEN ZONE BULLETIN BOARD 43

$

12

99

Any Large Pizza Order at PapaMurphys.com

EDITOR’S NOTE

T

hat long grey lull between the holidays and springtime seems to stretch on forever. Though all that low-lying snow melted in an instant early this week, we long for the sun’s warmth.

To usher us through the final dull days of winter, it’s finally time for INLANDER RESTAURANT WEEK. A great meal or two at a local restaurant is definitely a worthwhile distraction, wouldn’t you say? This year’s event, for which you’ll find the official guide inside this week’s issue, boasts more than 120 eateries around Spokane and Coeur d’Alene, each offering up delectable three-course meals for $25, $35 or $45 per person. In addition to menus for each of those restaurants, you’ll find interviews with some of this year’s participating restaurant owners and chefs, tons of menu highlights to help you narrow down your picks, information on this year’s charity partner, Big Table, plus so much more. Hungry yet?

Offer valid on large recipe and create your own (5 toppings max.) pizzas purchased online on Tuesdays at participating locations for a limited time only. Recipe modifications, including dairy-free cheese, may result in additional charges. In-store prices may vary. © 2024 Papa Murphy’s International LLC 272250-ILNDR-1299TUES

PapaMurphys_1299Tuesday_022025_3H_CFP.pdf

OVER 1000 WHISKEYS ON THE WALL A TRULY UNIQUE WHISKEY & RESTAURANT EXPERIENCE VIEW OUR MENU

FLIGHT OF THE WEEK SINGLE MALT SCOTCH

— CHEY SCOTT, Editor

OVER 300 DIFFERENT AGAVE SPIRITS

524 W Main Ave, Downtown Spokane  thepurgatory.com Sun-Thu 12pm-11pm  Fri-Sat 12pm - 12:30am

Chronic Issues Worsen in Winter Non-drug TMS treats depression at the source

RURAL REVITALIZATION PAGE 8

FDA-cleared and covered by insurance

A THEATRICAL DEBUT PAGE 16

Providing an optimal experience to get the help you need faster

START YOUR NEW CHAPTER HERE

CALL 509-934-0245 or GET RELIEF visit NewchapterTMS.org

NEW CHAPTER TMS Dr Kiira Tietjen PMHNP

140 S Arthur St, Ste 506 • Spokane

TIME FOR TACOS PAGE 23

SAD BOY SONGS PAGE 30

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. 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 ($78 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 frankd@ inlander.com. THE INLANDER is a member of the Association of Alternative Newsmedia and is published at least twice per month. All contents of this newspaper are protected by United States copyright law. © 2025, Inland Publications, Inc.

February 1-June 1, 2025

Presenting Sponsors Cheney and Mary Cowles

Lead Sponsor

Major Sponsor

FEBRUARY 27, 2025 INLANDER 3

You're in Luck,

MARCH SHOWS are finally here!

March 11

March 4 March 5-8

March 16 March 14 March 20 March 28-31 March 27

4 INLANDER FEBRUARY 27, 2025

COMMENT STAFF DIRECTORY PHONE: 509-325-0634 Ted S. McGregor Jr. (tedm@inlander.com) PUBLISHER

Jer McGregor (x224) GENERAL MANAGER

EDITORIAL Chey Scott (x225) EDITOR

WHAT’S YOUR FAVORITE CUISINE TO EAT WHEN YOU GO OUT? BETHANY REED

I like to go to Tomato Street because it has really good food, and it’s also very family friendly. So I can bring my kids there and not worry about if they’re making any noise because it’s a louder restaurant. So it’s just a fun environment.

Samantha Wohlfeil (x234) NEWS EDITOR

Seth Sommerfeld (x250) MUSIC & SCREEN EDITOR

Madison Pearson (x218) LISTINGS EDITOR, DIGITAL LEAD

Eliza Billingham (x222), Colton Rasanen (x263), Victor Corral Martinez (x235), Dora Scott (x282) STAFF WRITERS

Chris Frisella

BILL LENZ

Recently we’ve been going to Tavolata a lot.

They have one of the best happy hour menus in the city, I think. Really delicious food at an affordable price, great atmosphere.

COPY CHIEF

Young Kwak, Erick Doxey PHOTOGRAPHERS

Anthony Gill, E.J. Iannelli, Will Maupin CONTRIBUTORS

Anne McGregor INLANDER HEALTH & HOME EDITOR

ADVERTISING

CHERICE WILLIS

Yeah, it’s just usually like sushi or something because I don’t feel as guilty when I eat it.

Tamara McGregor (x233) ADVERTISING & COMMUNICATIONS MANAGER

Carolyn Padgham (x214), Kristi Gotzian (x215), Autumn Potts (x251)

Do you have a favorite sushi restaurant?

I like QQ, it’s probably my favorite on the North Side.

SENIOR ACCOUNT EXECUTIVES

Tracy Menasco (x260), Stephanie Grinols (x216), Toby Rose (x239), Alanna Spencer (x241)

ADVERTISING COORDINATORS

PRODUCTION Ali Blackwood (x228) PRODUCTION TEAM MANAGER,

Join in the festivities with Corned Beef & Cabbage, Reuben Sandwiches, Irish Stew, Irish Breakfast, Guinness, Irish Coffee, and more!

Sat. March 15th

ACCOUNT EXECUTIVES

Colleen Bell-Craig (x212), Raja Bejjani (x242)

Celebrate St. Patty’s Day!

TYLER TULLIS

We live on the South Hill so our tried-andtrue is probably a mix, but honestly I eat at Cochinito a fair amount when I just go out for a sort of quick lunch.

CREATIVE, DIGITAL & MARKETING

Shadle Park Pipe Band & Highland Dancers at 5pm

RESERVE YOUR TABLE TODAY! 1018 West Francis Ave • Spokane 509 326-6794 • theswingingdoors.com

Tom Stover (x265) PRINT PRODUCTION & IT MANAGER

RARE COIN CO.

Derrick King (x238) SENIOR GRAPHIC DESIGNER,

ALWAYS BUYING

EDITORIAL DESIGN LEAD

Leslie Douglas (x231) GRAPHIC DESIGNER

OPERATIONS Dee Ann Cook (x211) BUSINESS MANAGER

Amanda Bodie (x210) ACCOUNTS RECEIVABLE SPECIALIST

JERI RATHBUN

I like different kinds of ethnic cuisines. I love Queen of Sheba, it’s Ethiopian. I love Thai food. We’ve got really good Vietnamese food, Korean food, and then Feast World Kitchen is always a great option because they’ve got different chefs from all over the world.

CIRCULATION Frank DeCaro (x226)

M-F 9:30am-5:15pm • Closed weekends

CIRCULATION MANAGER

Travis Beck (x237) CIRCULATION SUPERVISOR

U.S. Coins & Currency • Foreign Coins & Currency Gold & Silver Jewelry • Loans on Coins & Jewelry Silver, Gold & Platinum Bullion • Coin Appraisals

INTERVIEWS BY DORA SCOTT RIVER PARK SQUARE, 2/20/2025

3190 N. Division St., Spokane, WA • (509) 327-6241

We exchange your Canadian & Foreign Coins!

FEBRUARY 27, 2025 INLANDER 5

COMMENT | LATE-NIGHT

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

Craig Mason

AUTO INJURY • CIVIL LITIGATION

W. 1707 BROADWAY, SPOKANE, WA | 509443-3681

YOUR LOCAL NEIGHBORHOOD SHOPPING

GUIDE ON STANDS NOW!

Open until midnight Wednesday through Saturday, Lunarium offers a place to hang out after most places are closed. Here Meghan Jones and Allen Duffy take part in a open art night. YOUNG KWAK PHOTOS

Discover the benefits of Customized Medications, compounded for you and your pets Our staff is expertly trained & certified in prescription compounding and we are ready to serve you in our state of the art facility at our new location • Custom Compounding for People & Pets • Flavor & Dosage Form options for veterinary prescriptions • Bio-Identical Hormones • Customized Preservative-Free, Dye-Free and Allergen-Free Products • Low-Dose Naltrexone • Hormone Consultations

• Nutrition Counseling for Wellness, Weight Loss & Athletic Performance • Professional Grade Supplements Including: Thorne, Ortho Molecular, Metagenics, Design for Health, Pure Encapsulations, Integrative Therapeutics • Pharmacist formulated CBD • Locally owned

BU Y A N Y S U P P L EM E 3 NTS

GET 10% OFF

1802 N. Monroe St | Spokane, WA 99205 Hours Mon-Fri 8:30 am – 6:00 pm | Sat 9:00 am - 1:00 pm

509-343-6252 | Fax 509-343-6251 | korupharmacy@gmail.com

6 INLANDER FEBRUARY 27, 2025

Life After 5 pm Nurturing late-night culture has been a challenge post-COVID; restaurants, cafes and bars will need your help to bring it back

BY ANTHONY GILL

W

e’ve all been there. It’s maybe 7:30, perhaps on a Thursday or Friday night, and you’re looking for a place to grab a bite or maybe catch a coffee and get some work done. You browse option after option — closes at 8, closes at 6, too loud, stops serving food at 9, too much of a bar.

You find yourself stuck. It’s too late for the vibe you’re looking for, but it feels too early to stay in.

I’m not the only one to notice this. Across the country, late-night options have dwindled in the aftermath of the COVID-19 pandemic and the staffing shortages that followed. Even cities like

Portland, San Francisco and Chicago, which had developed reputations for excellent evening café and dining culture, haven’t rebounded to their peak.

There are entire Reddit threads lamenting the loss of these non-bar “third places,” which helped foster social connection and create community.

Lunarium is a fantastic example of a spot trying to bring this environment back. Located on North Monroe, the casual spot offers an expansive tea menu, coffee and scones until midnight Wednesday through Saturday, with hangout-style events and meetups open to all. Elsewhere, I’ve heard people discuss Bijou this way, and I’ve personally appreciated Pacific Pizza in Browne’s Addition, which seems to be willing to let you hang out for a while, perhaps with a book or a board game.

But rebuilding a late-night food and beverage culture is going to take a lot more than just

u n e M

a place here and there — it’s going to take some creativity from policymakers and entrepreneurs. Small-business owners are going to need to take some risks — and those who say they want these types of spaces are going to have to support them.

the

S

mall cafés in neighborhoods (some of which already exist!) might be one place to start. With clear guidelines, through zoning we could allow existing venues to stay open a bit later, and allow new venues more integrated with residential spaces — “accessory commercial units.” These small commercial spaces would allow a resident to operate a little coffee shop or even a taproom more directly as a part of their home, significantly reducing costs. Small retail pockets like what you see at Pacific and Cannon in Browne’s Addition could also be allowed across more of the city, and would be perfect candidates for a quiet, casual, “for the neighbors” sort of late-night experience.

It’s tough to ask business owners to do more in a challenging cost environment, but restaurants and bars should experiment from time to time with their pricing, hours and “vibes” dials.

Maybe a well-promoted late-night happy hour could help provide another turn of tables during the brighter spring and summer months. Maybe sacrificing Mondays altogether would allow later hours on weekends. Maybe something simple — like turning down the music and keeping the lights bright — would change perceptions about what type of environment is on offer.

hwest e Inland Nort th r fo e id u g appy hour A dining & h S APRIL 27

ON STAND

Advertise your restaurant! Reserve your space by April 8

advertising@inlander.com 509.325.0634 ext 233

T-Mobile offers exclusive plans for customers 55 and up. Get 2 unlimited lines for just $30 a line/month—that’s a 45% savings vs. Verizon and AT&T. Compared to Verizon Welcome and AT&T Starter plans with AutoPay, plus taxes and fees.

The Steam Plant invites you to its old Spokane vibe until 9 pm on weekdays (except Monday) and until 10 pm on Friday and Saturday.

Would-be late-night patrons can help, too. In some cases, it’s as simple as proving to the small business that there’s enough demand to stay open for another couple hours. So get a group together. Organize a book club, a board game group, an urbanism meetup — hell, just bring together some friends for drinks. Find a café/restaurant/bar/coffee shop you like, and ask if they could stay open after 8 pm for a group of 10 people, as long as everyone made a purchase. Make sure your meetup recurs weekly, and you may be surprised at how many small businesses would give it a try.

R

eviving Spokane’s late-night casual dining — and especially nonalcoholic beverage scene — will take time, and it requires experimentation.

But bringing people together, creating more places for people to gather outside the home, and fostering social bonds and connection is a worthy cause, and one I think we’ve too often neglected. I can’t think of many better ways to start. n Anthony Gill is an economic development professional and writer of Spokane Rising, an urbanist blog about ways to make our city a better place to live. Find him on Bluesky at @spokanerising.com

Limited time offers; subject to change. During congestion, customers on this plan may notice speeds lower than other customers and further reduction if using >50GB/mo., due to data prioritization. Video typically streams in SD quality. Tethering at max 3G speeds. Essentials 55: Credit approval & deposit may be required. Monthly Regulatory Programs (RPF) & Telco Recovery Fee (TRF) totaling $3.49 per voice line ($0.50 for RPF & $2.99 for TRF) applies; taxes/fees approx. 10-33% of bill. Capable device required for some features. Not combinable with certain offers. Switching plans may cause you to lose current plan/feature benefits; ask a rep for details. Plan not available for hotspots and some other data-first devices. Unlimited talk & text features for direct communications between 2 people; others (e.g., conference & chat lines, etc.) may cost extra. Some messages, including those over 1MB, use data and may be unavailable internationally. Max 2 voice lines. AutoPay Pricing for lines 1-2, requires bank account or debit card, otherwise $5 more/line/mo. May not be reflected on first bill. Savings versus AT&T Starter & Verizon Welcome plans. Plan benefits vary; competitor plans may include additional international data. AT&T and Verizon provide special rate plans for seniors in Florida only. 5G: Capable device req’d; coverage not available in some areas.

Some uses may require certain plan or feature; see T-Mobile.com.

We believe the Bible is the absolute, infallible Word of God, and we proclaim The Good News of Christ Crucified!

A member congregation of the Church of the Lutheran Confession (CLC)

Join us for 9:00 am Sunday Worship–Bible Study & Sunday School following.

K-8 Christian Education We uphold the highest academic standard while nurturing young souls in the certainty of everlasting life through Jesus Christ.

Visit our website or call to learn more about our congregation, K-8 school, Vacation Bible School and other 2025 events.

Join us for an uplifting concert of traditional and modern choral music praising our “Beautiful Savior”!

We are excited to host the Immanuel Lutheran College Tour Choir as they travel to the PNW. March 16, 9:00 am: Gethsemane Lutheran Church, 11315 E Broadway Ave, Spokane Valley March 17, 6:30 pm: CenterPlace Regional Event Center, 2426 N Discovery Pl, Spokane Valley FREE Admission – See our website or call for questions

gethsemaneclc.org •

/gethsemaneclc • 11315 E Broadway Ave • 509-926-3317

FEBRUARY 27, 2025 INLANDER 7

BUSINESS

‘We Don’t Want to Be Forgotten’ Rural revitalization is happening across Eastern Washington.

Will federal funding freezes kill the momentum?

BY ELIZA BILLINGHAM Colfax Downtown Association Executive Director Whitney Bond, left, and Executive Assistant Allie Cofer are working to inspire new ventures in Colfax. YOUNG KWAK PHOTO

R

ural America covers nearly three-quarters of the country. More than 96% of the land in Washington is rural, and it’s home to about 16% of the state’s population, according to the 2020 census.

“Urban communities are dependent on rural communities,” says Amy Hause, deputy director of Rural Development Initiatives, a regional nonprofit. “Everyone’s dependent on rural communities — for food, for natural resources, for caring for the resource of the land.”

It’s critical, she says, for the people living in rural areas to thrive — for economic vitality, environmental health and national security. But all across Eastern Washington, small towns are at risk of disappearing.

“There’s somehow this assumption that we invest in urban, but there’s not the same assumption that we invest in rural,” Hause says. “But there are assets there, and to not invest in them and sustain them and improve them is a waste. It’s a throwaway mindset.”

A few towns in southeastern Washington, long abandoned by now-defunct 20th century railroads, are finding new ways to give their communities staying power — both for themselves and for tourists who might otherwise pass them by.

The towns of LaCrosse, Colfax and Palouse are investing in new sewer systems, aesthetic apartments and Airbnbs. They’re hoping to capitalize on the slow but steady migration from urban to rural areas since the start of the COVID-19 pandemic.

Net migration increased the population of nonmetro areas across the country at a rate of 0.51% from 2022 to 2023, which offset the 0.27% loss from more deaths than births in the same areas.

The communities’ early efforts are scrappy, slow, and

8 INLANDER FEBRUARY 27, 2025

often paid for by state or nonprofit partners. That means the current limbo of federal grants isn’t completely stalling early rural revitalization efforts in Eastern Washington.

But as communities get ready to tackle bigger, more permanent projects, the uncertainty of federal funding could quell the momentum.

“It’s important to keep [us] on the map,” says Sarah Kane, executive director of the nonprofit LaCrosse Community Pride. “We don’t want to be forgotten.”

‘HAYWIRE AND DUCT TAPE’

LaCrosse used to have a housing crisis.

In the early 20th century, trains brought cars full of laborers to help plow acres of new wheat across the basaltriddled fields of Whitman County.

The town took the rocks tossed aside by the farmers and built bunkhouses for those farmhands near the railroad tracks.

But soon, machines started replacing manpower. By the end of the 1960s, the bunkhouses weren’t necessary anymore. Then, LaCrosse families started encouraging their kids to leave home.

“You always want your children to do better than yourself,” Kane says. “So there was a real push for kids to get off the farm … which unfortunately has led to a downturn in our population.”

LaCrosse’s population has hovered around 300 people for at least the last decade. The town, roughly an hour-anda-half southwest of Spokane, has a lot of senior residents, many of whom moved from the west side for cheaper land

and a quieter retirement, Kane says. The town’s population is probably made up of about half longtime residents and half more-recent arrivals, she estimates.

Kane and LaCrosse Community Pride are spearheading efforts to revitalize the town so it can be a viable home for young people, too. To get going, she says, it’s critical to get residents spending money in their own town.

“Your businesses are the ones that support the other facets in the community,” Kane says. “It’s our businesses that are supporting the Parks and Rec [department] and buying uniforms. It’s our businesses that are supporting the 4-H kids and FFA kids.”

To keep LaCrosse dollars in LaCrosse, the nonprofit renovated and owns a 1914 mercantile building that’s now a grocery store, library and community center. The grocery store can’t provide all the fresh produce that the town needs, and its profits don’t cover its rent, but keeping it open is more of a community service, Kane says — it gets people in the habit of thinking locally first.

There is one way, though, that other cities can help LaCrosse become self-sufficient. In 2023, LaCrosse became the state’s smallest Washington Main Street community through the Washington Trust for Historic Preservation.

Businesses across the state can donate their business and occupation tax or public utility tax to Main Street communities. The donating businesses can get a federal tax credit for the charitable contribution, and struggling communities get funds to kickstart projects like renovat...continued on page 10

“I’m a really firm believer that rural people are real innovators.”

FEBRUARY 27, 2025 INLANDER 9

NEWS | BUSINESS “‘WE DON’T WANT TO BE FORGOTTEN’,” CONTINUED... ing buildings, installing new infrastructure or even fixing a broken pool motor in the heat of summer.

“Being so small, it’s really, really hard to generate that kind of support,” Kane says. “Being a Main Street community, that opened the doors.”

But there’s still plenty of work to do. LaCrosse Community Pride renovated a warehouse five years ago that brought a manufacturing company to town, but that company recently gave up its lease. LaCrosse now has an up-todate, empty building that could be great for manufacturing or even a small brewery, Kane says, but it’s been difficult to attract potential businesses.

There used to be a cafe, too, that displayed art from an Endicott artist and supported a mobile food bank. But the kitchen needs a new hood — a major setback for any restaurant.

“Finding $100,000 is a little bit tough,” Kane says.

It’s hard to break the downward spiral of fewer people, fewer dollars and fewer opportunities. Kane moved to LaCrosse with her family 10 years ago from Palouse. She hopes a few more families will move to the town, especially now that more people have the opportunity to work remotely after the pandemic. The town has great internet speeds, she says, but so far, that hasn’t done enough to draw a younger crowd.

But there might still be a way to reverse the spiral.

The bunkhouses that were formerly used by a thriving population could be a recycled solution. LaCrosse Community Pride renovated two basalt bunkhouses and listed them on Airbnb in early 2023.

“There’s WSU parents that come and stay. We have a group of hunters that come and stay because they hunt in the area,” Kane says. “I want to show off our community, and it’s a unique experience that plays into our history.”

By preserving the past, LaCrosse may be paving the way for the future. Get the cafe going and maybe a local brewery, and slowly, LaCrosse could become a road trip must-see instead of a bypassed town.

“I’m a really firm believer that rural people are real innovators, and they can do a lot with a little bit of haywire and duct tape,” Kane says.

UPSTAIRS DOWNTOWN

“We just got our first booking!” Whitney Bond says to Allie Cofer in a loft above Colfax’s Main Street.

The loft has a tiled kitchen with brand new white stone countertops and gilded accents throughout. Bond and Cofer renovated the upstairs of the century-old building themselves, then listed it on Airbnb a few days ago. Now, it’s already booked for the first weekend in May. “There has been apathy here for decades,” Cofer says.

“But rural communities are not this podunk little thing.”

Bond and Cofer run the Colfax Downtown Association, a nonprofit dedicated to the beautification and revitalization of downtown Colfax, a town of almost 3,000.

What started with installing sidewalk flower pots in the summer has blossomed into the early stages of what Bond and Cofer are calling “Upstairs Downtown,” a way to turn the upper floors of vintage downtown buildings into apartments that the city needs to attract the population growth it wants.

“I feel like we need to utilize what we already have,” Bond says.

New housing needs new infrastructure, which adds even more expense to new development projects, she says.

Plus, Colfax is nestled in a valley, so even moderate growth is hemmed in by the hills.

But most of the buildings downtown have empty second and third floors, Bond says. Colfax is also a Main Street community through the state historic trust, and to enliven their main corridor, the association wants to

10 INLANDER FEBRUARY 27, 2025

Trevor Miller, right, and his partner Amanda Packer own Wild Ember Kitchen in Colfax.

YOUNG KWAK PHOTO

empower business owners to convert their upstairs into short- or long-term rentals.

New apartment dwellers would complement the businesses supported by Colfax’s small business incubator, a collaboration between the Colfax Downtown Association and the Washington state Department of Commerce.

The incubator provides rent subsidies, budgeting help and professional development to participating early entrepreneurs. Colfax doesn’t lack good business ideas — it lacks healthy opportunities, Bond says.

Through the incubator, Annie Ruth, a candle and skin care company, shares a building with The Cellar, a swanky new wine bar.

Kylie Pietila started Annie Ruth in 2019 under a different business name and moved the business to 201 N. Main St. in 2022. The new location gives her a larger space to host bridal showers, baby showers and birthday parties, sometimes collaborating with the wine bar next door.

“I’m a ’90s kid, and I crave that vibe of putting your phone down and doing things,” she says.

Revitalizing a small town builds community, encourages people to stay longer in rural areas and inspires people who are sitting on their ideas, Pietila adds.

Trevor Miller had an idea of starting a food truck in Colfax. But thanks to the small business incubator, he was able to start a brick and mortar restaurant in a converted bank building instead. In August 2024, his Wild Ember Kitchen opened to both locals and tourists. Cougar fans have started to notice it on their way to football and basketball games, Miller says.

“There was a longtime fear that [Colfax] would be a drive-through town,” Miller says. “I don’t think we’re out of the woods yet.”

But Miller says he thinks the town is in an upswing.

Beautifying Colfax not only instills pride in residents, Bond says, but hopefully will attract the admiration of some of the passers-by in the 10,000 cars that drive through the town on any given day — all by “taking care of the foundation that’s already built,” she says.

‘CRAZY TALK’

Kane, Bond and Cofer all mentioned Palouse as a revitalization inspiration. Not the Palouse region, but the town of Palouse, a 1,000-person community 15 miles north of Pullman.

Palouse received national recognition for cleaning up contaminated land, called a brownfield, and redeveloping it into a thriving veterinary clinic and a brewery.

On its main drag, the town also currently has a local handmade goods store, a popular consignment store and a newspaper museum.

“It’s really important to develop relationships with partners who can help you,” says Mayor Tim Sievers.

Palouse isn’t done. After nurturing great relationships at the state level, it’s also building new partnerships with larger funding partners, including the federal government, for even more expensive projects.

Case in point: Palouse needs a new sewer system. Eastern Washington’s previous congressional representative, Cathy McMorris Rodgers, secured a federal appropriation for Palouse’s new sewer before she retired.

“It’s a little more than a million dollars,” Sievers says.

“It’s through the Environmental Protection Agency, and I think that we’re going to get that one.”

Sievers isn’t certain though, because most federal funding is currently in limbo as the new Trump administration aggressively reconsiders all government spending. National uncertainty is affecting Washington state’s budget, too. “[The state budget] hasn’t been passed, but there’s another million dollars for Palouse in there,” Sievers says.

“I feel much less confident that it will be there, given the uncertainty.”

LaCrosse, too, is feeling the uncertainty. Kane was hoping for a $50,000 grant from the United States Department of Agriculture, which would make up about a quarter of her goal budget. But now she’s not expecting it to come through.

It’s not clear whether the federal guidance that prompted past projects will be impacted, too, Sievers says.

“This may be just crazy talk, but it’s like, will the Environmental Protection Agency even be here in a year?” he says. “Are they going to totally change all the regulations so that the project that we’ve been working on for 15 years to meet their standards, all of a sudden becomes irrelevant?

I have no idea. We’re just going to have to roll with the punches as we learn and see how things unfold. We’re not in control of any of that. But what we can do is advocate with the people who represent us and who are going to influence some of those decisions.” n elizab@inlander.com

NEWS | BRIEFS

Madison Elementary could get a new fieldhouse in partnership with Spokane Parks.

RENDERING COURTESY SPS

‘Together Spokane’ Spokane Public Schools teams up with city parks to pitch funding requests. Plus, Spokane City Council considers traffic calming measures, and NIC gets one more year to fix issues

BY INLANDER STAFF

L

ast week, officials with Spokane Public Schools and Spokane’s city Parks & Recreation department announced a joint plan to fund renovations, replacements and future planning for the city’s schools and parks. The proposal, titled “Together Spokane,” would add funding for more than 200 projects throughout the city — that is, if voters see fit. In November, Spokane voters will likely see a 20-year $200 million construction bond from the school district and a 20-year $240 million levy from Parks & Recreation on their ballots.

Both proposed ballot measures still need approval from the Spokane School Board and City Council, respectively. “This plan will benefit not only all of our students in one way or another, but really it impacts every neighborhood. All 29 neighborhoods get a project in this, no one is left out, and all our parks will see improvements. That’s all 90 parks,” Mayor Lisa Brown said at last week’s announcement. Read more at Inlander.com. (COLTON RASANEN)

ROAD ARMADILLOS

The city of Spokane uses revenue from traffic cameras to fund traffic calming measures, and since 2022, it has asked Spokane’s 29 neighborhoods which types of measures they want most. On March 3, the Spokane City Council will vote on whether to fund the next slate of traffic calming and adaptive design projects for 2025 and 2026 with more than $2 million. In a resolution crafted

by Council members Zack Zappone, Paul Dillon and Michael Cathcart, there are 17 proposed projects — five in District 1, seven in District 2 and five in District 3. The proposed projects include things like speed humps, curb bumpouts, sidewalk improvements and flashing beacons at crosswalks. The resolution also includes $150,000 for new bicycle infrastructure enhancements this year. These bicycle enhancements are not predetermined, but the suggestions include different ways to physically separate bike lanes from car lanes, such as flex posts, curbs, planters or “armadillos” — small, manmade humps between lanes that resemble lines of armored armadillos lying on the road. The resolution needs four of seven votes to pass. (ELIZA BILLINGHAM)

ONE-YEAR RESPITE

After two years of uncertainty, North Idaho College learned this week that it has made enough progress to maintain its accreditation — for now. On Feb. 24, a month after NIC made its case to the Northwest Commission on Colleges and Universities, the college learned that it had made enough progress to move from a “show cause” sanction (the final warning before a school loses its accreditation) to probation. “Through the evidence provided by the institution during the evaluation process, the Commission notes the significant progress in the past seven months as demonstrated by fulfilling six recommendations and moving two additional recommendations out of non-compliance,” a Feb. 24 report from the commission states. Now, NIC has one year to rectify its final three areas of noncompliance. These include resolving all issues that led to votes of “No Confidence” from faculty, staff and students; adhering to institutional and NIC Board of Trustees policies specifically relating to professional conduct and ethics; and committing to “an environment respectful of meaningful discourse.” (CR) n

Matthew Modine

Back to 1985…

On February 15, 1985, the iconic 80’s film “Vision Quest” was released. This film follows the story of Louden Swain (played

by Matthew Modine), a high school wrestler from Spokane, Washington, who sets out to achieve seemingly impossible goals during his senior year—with a little romance mixed in.

Filming took place entirely in Spokane during the fall of 1983 and now offers a historical view of Spokane. Modine running over the city’s bridges with the background of abandoned land that has since become Kendall Yards. Rogers High School served as “Thompson High School” in the film. Interior cafeteria scenes were shot at Ferris High School, locker room scenes were filmed at Shadle Park High School, and gym scenes in North Madonna Central High School and Spokane Falls Community College for the big match. Madonna made her first major motion picture appearance in the film, performing “Crazy for You” and “Gambler” at The Bigfoot Tavern on North Division. Other locations include The Onion downtown, Ridpath Hotel downtown, and Ferguson’s Cafe on Garland Avenue.

For many Spokane residents, “Vision Quest” was their moment of fame as the local casting call included many locals as extras. Local Coach Cash Stone,

the former longtime Mead wrestling coach, served as a technical adviser and played the referee in the final match. Downtown Spokane In celebration of the film’s 40th anniversary, Matthew Modine is returning to Spokane for a special showing of “Vision Quest” at the Fox Theater on March 9th. This event, hosted by the Spokane International Film Festival, will feature a screening of the film followed by an audience Q&A with Modine and Coach Cash Stone, moderated by Spokane native and New York Times bestselling author Jess Walter. Tickets can be purchased at foxtheaterspokane.org

Matthew Modine

SPONSORED CONTENT

FEBRUARY 27, 2025 INLANDER 11

NEWS | HEALTH

March 4-5-6, 2016 | Spokane Fair & Expo Center | Spokane, WA

48th Annual Spring

engage in retail therapy

FINE ART | HAND CRAFT | SPECIALTY FOODS

&

TICKETS ON SALE NOW!

www.CusterShows.com

FAIR 7-8-9 &SPOKANE EXPO CENTER

2025

ATTICUS

Fri 10am - 7pm Sat 10am - 6pm Sun 10am - 4pm $

COFFEE & GIFTS

DOWNTOWN SPOKANE • HOWARD ST.

SEE

THE LATEST TRENDS!

TALK

WITH THE PROS!

ENJOY

THE FEATURE LANDSCAPE DISPLAYS!

Feb. 27-28 & Mar. 1-2

2

FOR

1 THURSDAY

DAY Thur.

Fri. Sat. Sun.

TWO ADMISSIONS FOR THE PRICE OF ONE ON

ONLY!

Regular Admission $10 Kids 12/U, Free

Noon-8pm Noon-8pm 10am-6pm 10am-4pm

FREE PARKING

TICKETS ON SALE NOW! www.CusterShows.com 12 INLANDER FEBRUARY 27, 2025

Physicians warn Idaho’s doctor shortage could worsen if state lawmakers sever ties with UW’s medical school

BY SAMANTHA WOHLFEIL

8 | Free Parking

HUNDREDS OF PRODUCTS AND SERVICES!

DISCOVER

PHOTO COURTESY IDAHO ACADEMY OF FAMILY PHYSICIANS

Med School BOO RADLEY’S Dilemma

OVER 250 NORTHWEST ARTISANS!

MAR

Doctors from around Idaho gathered in Boise last week to support WWAMI.

F

or more than half a century, medical students from much of the northwestern United States have been able to attend institutions in their home state in partnership with the University of Washington School of Medicine through a program known as WWAMI. The program is open to students in Washington, Wyoming, Alaska, Montana and Idaho, who spend the first two years of medical school at nearby universities. During the final two years through the University of Washington, the students participate in clinical clerkships, which may be located in their home state or other states in the program. Most of the clinical training is conducted in rural communities, as one of the major goals of the program is to produce family physicians that rural areas desperately need.

Idaho has participated in WWAMI since 1972, with students starting their training at the University of Idaho. While the initial cohort had just six Idaho medical students, that expanded over time to 20 Idaho students, and since 2016 each Idaho class has had 40 students.

But the relationship with WWAMI could soon be ended if Idaho lawmakers pass House Bill 176, which has been sent to the House floor with a 9-5 “do pass” recommendation from the House Education Committee. As of early Feb. 25, the bill was waiting to be read on the floor.

While lawmakers say they are concerned about drawing more doctors to the state, which ranks 50th in the nation in physicians per capita, the bill would phase out the WWAMI program over the next four years, with no WWAMI seats reserved for Idaho students after the 2026-27 academic year. Any students enrolled before the cutoff would be allowed to finish their education through the program.

On Feb. 14, bill sponsor Rep. Dustin Manwaring, R-Pocatello, told the House Education Committee that the goal of the bill is to ultimately see Idaho open its own institution.

“Idaho does not have its own state-run medical school,” he said. “I think this is a big part of how we can move that conversation forward.”

In the meantime, the bill provides for the state to contract with two medical schools in Idaho and/or neighboring Mountain time zone states.

Manwaring suggested that the University of Utah School of Medicine, which currently trains 10 Idaho medical students per

year, could serve as one of those two institutions. Dr. Benjamin Chan, the associate dean of Idaho affairs for Utah’s medical school, testified that the school could accept more Idaho students.

However, physicians and faculty who help train new doctors through WWAMI are extremely concerned about the proposal to sever ties with UW, and note that the bill does not explicitly include an agreement with University of Utah.

Dr. Mary Barinaga, the assistant dean for Idaho WWAMI and a family physician, helps recruit the physicians or “preceptors” who host clinical clerkships for students. She says there are about 650 such UW faculty throughout Idaho.

“Preceptors have reached out to me and said, ‘Hey, if this partnership with UW dissolves, we still want to be a teaching site for the University of Washington. If it’s not possible to take Idaho students, we’ll take the Alaska and Montana and Washington and Wyoming students,’” Barinaga tells the Inlander. “This bill just assumes that all these sites will flip over, and one day they’re teaching University of Washington students and the next they’ll be teaching University of Utah students. It’s magical thinking to think that will work.”

I

n the statement of purpose for the bill, Rep. Manwaring, along with Rep. Mike Moyle, R-Star, and Sen. Dave Lent, R-Idaho Falls, pointed to two other major matters that prompted the legislation. First, WWAMI has not accommodated the Idaho Legislature’s 2022 request (made by resolution) to add 10 more seats for Idaho students. Secondly, the University of Washington “also elected not to sign an amendment to the contract with Idaho, restricting the use of Idaho state funds for abortion.”

The University of Washington has informed the lawmakers (including through testimony at the Feb. 14 public hearing) that no Idaho state money is used for abortion education or abortion.

As for the seats, the Idaho Legislature did not allocate any more money for them, nor did the Idaho State Board of Education direct WWAMI to expand, Barinaga says. Furthermore, adding more seats requires more clinical sites, which take time to add.

She says it’s been challenging to find more sites in Idaho, particularly since there’s more competition now — the Idaho College of Osteopathic Medicine, a for-profit medical school, opened in Meridian in 2018, bringing in classes of more than 160 students per year, just after WWAMI doubled its number of Idaho students in 2016. Plus, the pandemic resulted in the loss of several teaching sites, as some physicians stretched thin could no longer take on students, she says.

“Finding people who are interested and willing to make a sacrifice to spend time with the students is hard,” Barinaga says.

“There are many medical schools expanding and opening up. The clinical rotation problem is a national problem.”

The Idaho College of Osteopathic Medicine trains students to get a Doctor of Osteopathic Medicine, or DO, not a Doctor of Medicine, or MD. Multiple physicians who testified during the Feb. 14 hearing emphasized that if the state drops WWAMI, the strong preference would be to replace that partnership with a program that trains MDs. Dr. Bryn Parker, a family physician who also practices surgical obstetrics in Moscow, says that being able to attend WWAMI at in-state tuition rates was critical for her. As someone who grew up in Elk City, Idaho, at the time a town of about 400, being able to train in all five WWAMI states helped immensely in preparing her for residencies after medical school, and ultimately to better serve her patients. “[WWAMI] has demonstrated for years that it returns Idaho residents home to be Idaho physicians,” says Parker, who is now a site director training students through Idaho WWAMI’s longitudinal rural program.

The Idaho Academy of Family Physicians reports that 51% of the 747 Idaho WWAMI graduates have returned to the state to practice, and the return on investment since 1972 is actually 73% when you include students from other states who ended up practicing in Idaho.

“It is such a rich experience for students, and it is so shortsighted to try to force this through without a functioning plan,” Parker says.

“From a fiscal perspective … we have no idea how much this would cost to rebuild something within our state.” n samanthaw@inlander.com

FEBRUARY 27, 2025 INLANDER 13

NEWS | EDUCATION

Students Aelyn Clark (front) and Aliana LoBue (middle) use individualized cognitive training programs at Wired2Learn in Post Falls.

ERICK DOXEY PHOTO

Keep Your Options Open The Idaho Legislature approved a “school choice” tax credit to refund private school costs with public money

BY VICTOR CORRAL MARTINEZ

L RARE OPPORTUNITY!

Spacious Two and Three Bedroom Apartments Call Jacki now to Inquire about our Move-in Special (509) 928-2222 (509) 928-2222 ♦ www.orchardcrestretirement.com 222 S Evergreen Rd. ♦ Spokane Valley, WA

14 INLANDER FEBRUARY 27, 2025

ast week, Idaho lawmakers passed House Bill 93, providing $50 million annually in tax credits to refund families for some of the cost of sending their children to private schools.

Pitched as a school choice program, HB 93 would allow families that send their kids to “nonpublic school” to receive a $5,000 refundable tax credit per student or $7,500 for students with learning disabilities.

A non-public school is defined in the bill as a private school, microschool or learning pod with academic instruction in person, online or a combination of both. Microschools are formed by small groups of families who want parental control over curriculum, while learning pods are virtual microschools that became popular during the pandemic, according to the public policy think tank Manhattan Institute.

In a long discussion and debate on the Senate floor before the vote, some lawmakers raised concerns about transparency, funding demands and accountability for the public money that will be spent.

The bill is now on the desk of Gov. Brad Little, who proposed the Legislature create the school choice program with a maximum $50 million annual price tag.

While the bill has been touted as a way to provide all families in Idaho with more educational options, some are concerned that wealthy families whose students are already in private school will benefit the most. Others are concerned that the language in the bill doesn’t provide accountability through academic standards.

Idaho educators and some lawmakers expressed their concerns about how other states have seen the cost of their school choice programs balloon. They worry there’s the potential for fraud, plus they warn that the impact on public schools could be costly because Idaho distributes state funds based on enrollment.

Quinn Perry, deputy director of the nonprofit Idaho School Boards Association, is also concerned that private schools might discriminate

against those with learning disabilities and people of different faiths and ethnicities.

“I have scoured hundreds of private school policy admissions manuals that are very open about not admitting students of differing faiths, students with disabilities, special learning needs, or any need that might exceed the capacity of the private school,” Perry says.

ACCOUNTABILITY

Many public school educators and organizations are against the school choice program, and point out that the Idaho grant programs Empowering Parents and Advanced Opportunities already provide for some educational expenses for private school students.

Advanced Opportunities provides nonpublic school students in seventh to 12th grade up to $2,500 for dual college/high school credit courses, postsecondary exams and career-technical certifications. Empowering Students provides grants of $1,000 for eligible student expenses like laptops, tutoring, textbooks, and speech and behavioral therapy.

Perry says that if the school choice program is signed into law, parents could bundle all three school expense programs to collect public money for private school education.

The Idaho School Boards Association doesn’t support taxpayer subsidies for private school costs. Perry says she is concerned that without regulations, Idaho could experience massive fraud, as seen in school choice programs in Ohio, Indiana and Arizona.

Ohio’s largest virtual school from 2012 to 2018, Electronic Classroom of Tomorrow, was forced to repay $80 million after audits found a lack of accountability in school attendance reporting.

Charter school operators in Indiana were indicted in 2024 for inflating student enrollment at their virtual schools.

Arizona’s $800 million school choice program utilizes educational savings accounts. In December, an Arizona grand jury indicted two Colorado

residents for multiple felony charges of fraud, conspiracy and forgery for opening educational savings accounts for 50 students, including for 43 children that don’t exist. Arizona estimates the indicted individuals collected about $110,000.

“We strongly believe that they should match the accountability and transparency requirements guaranteed to students and families in public school systems,” Perry says. “[The Legislature] should ensure that taxpayers are receiving the accountability and transparency that comes with any other government expenditure in the state.”

Perry says she’s never seen a government expenditure bill in Idaho come with so few strings attached as HB 93. State Sen. Ali Rabe, D-Boise, shares the same concerns, adding that educational requirements in the bill are vague.

“Under this bill, the only requirement for instruction is that private schools have some English, math, science or social studies at some point,” Rabe says. “There’s no amount of education that it requires, no standards, no reporting, so folks could be claiming a voucher for various situations where kids are not getting an education.”

Rabe says she would rather see taxpayer money help rural school districts so they wouldn’t need to rely on levies. She doesn’t believe HB 93 will address the educational needs of lowincome families who will continue to be priced out of for-profit private schools.

“I do suspect that many private schools will increase tuition, and it is going to be too high for them to afford,” Rabe says, “because most of these low-income families can barely afford to pay their rent.”

THERAPEUTIC SCHOOLS

One element of HB 93 that got somewhat lost in the debate over school choice is how the program could help with the high cost of support services for families whose students have learning disabilities.

Alyssa Pukkila is the director of Wired2Learn Treatment and Learning Center, a full-time private therapeutic school in Post Falls for kids with learning disabilities, high-functioning autism and ADHD. Pukkila says it’s challenging for students working through a learning disability to meet the education level for their grade. Schools like Wired2Learn can help, she says. For instance, she highlights the Orton-Gillingham approach, a multisensory, structured, hands-on method to teach literacy when reading and writing aren’t learned easily due to a learning disability like dyslexia.

“That remediation should be done one-on-one with a student, and our public schools don’t do one-on-one remediation,” Pukkila says. “Parents would have to pay for that out of pocket.”

Wired2Learn has a sliding scale tuition ranging from $22,000 to $35,000 annually. Along with scholarships and fundraisers, the $7,500 from the state could make all the difference in whether families could afford to send their student there.

Some students may only need the school’s help for a year or two. Pukkila says she worked with a sixth grader who attended a Kootenai County public school but fell behind and failed every subject. The student was diagnosed with dyslexia and was on the autism spectrum, which impacted her self-esteem.

The girl’s parents were apprehensive about the school at first, but decided to enroll her at Wired2Learn because they feared their daughter might lose hope because of her learning disability. The girl’s uncle, who had dyslexia, died by suicide.

Reading remediation, emotional coaching and working with school staff helped the student catch up to her reading level in about two years, and she excelled in math and science.

By ninth grade she was able to reintegrate into the public school system and has been on the honor roll ever since, Pukkila says.

Though she understands concerns that the state’s school choice program could potentially expand beyond the $50 million cap, Pukkila suggests the state could start by exclusively addressing the needs of students who need the additional help.

“Maybe they offer this program only to kids with special needs, to those kids whose needs are not being met by our public education system,” Pukkila says. “Maybe we start there.” n victorc@inlander.com

PUCKER UP FOR FUN & PRIZES!

FRIDAY, FEBRUARY 28TH | 7 PM 30 winners will win up to $7,500 Cash,

.

st

Every Wednesday, Coeur Rewards members receive exclusive rewards and promotions.

2X Point Multiplier | A Mystery Prize | $5 Food & Beverage Specials

See the Coeur Rewards booth, CDA Casino app or cdacasino.com for more details.

PAID OUT

LAST YEAR! Start Winning Today, Join the Coeur Rewards Club!

Winning is just the beginning!

CASINO | HOTEL | DINING | SPA | GOLF C D A C A S I N O . C O M • 1 8 0 0 - 5 2 3 - 2 4 6 4 • W O R L E Y, I D A H O

FEBRUARY 27, 2025 INLANDER 15

Actor Doug Dawson works on a scene from Every Brilliant Thing.

YOUNG KWAK PHOTOS

THEATER

Tears of Laughter, Tears of Heartbreak Theater on the Verge debuts with Every Brilliant Thing, a dark comedy about the darkest depths of depression

BY E.J. IANNELLI

A

s one of the region’s most well-known and consistent directors of everything from extravagant Broadway musicals to high-concept sociopolitical plays, Troy Nickerson has worked with theaters large and small for over two decades.

Now, along with his creative partner Chris Jensen, he’s left the theater behind.

The finer points of that claim bear teasing out. The duo’s new joint venture, Theater on the Verge, is still fully devoted to theater as a performing art — perhaps more strongly than ever.

But the discrete brick-and-mortar institutions that identify as theaters? Those not so much.

“For me personally, it was more just kind of about having the ability to have the artistic control over what we do,” Nickerson says of their floating community theater company.

16 INLANDER FEBRUARY 27, 2025

“And I think sometimes, especially with the bigger theaters, they can’t do some of the things that a smaller company could do because they rely so much on the sales and the season and everything. Whereas we can pick and be as risky as we want.”

“The key term for us is independent,” Jensen adds. “It means we have limited resources, but it also means that we can be pretty nimble in terms of how we approach things.

And we can just sort of make snap decisions and say, ‘Oh, this feels good. Let’s go with that.’”

In keeping with that philosophy, Theater on the Verge chose Every Brilliant Thing for its debut production. Written by the English playwright Duncan Macmillan and first produced in 2013, the single-actor dark comedy takes its title from a list of positives that a young boy creates to cheer up his depressed mother. Some of the humor comes from the fact that the list is clearly skewed toward a 7-yearold’s priorities.

“The list is just all the things that make him joyful and want to live,” Nickerson says. “For all of us right now, I think we have to look for the joy in the world.”

T

he show’s six-performance run opens this week at Hamilton Studio, a venue that up to now has been building its reputation on live music gigs. Nicker-

son describes Hamilton Studio as the “right space” for the play precisely because it lacks a conventional stage, putting the actor on equal footing with the audience.

“I could probably almost perform this in a friend’s living room and give them the sense of the show,” says actor Doug Dawson. He plays the nameless narrator, who’s now the adult version of the young boy at the heart of the story.

“He says in the script that he’s an introverted person.

He says, ‘I was very shy at college. I mostly sat in my room and listened to records.’ It’s almost as if the story is going on in his head. As an actor, it’s a challenge. And it’s very fun.”

Like many monologue-style plays, Every Brilliant Thing sees Dawson shifting between acting out scenes and more straightforward storytelling. One unique aspect is that it breaks the fourth wall in ways that both Jensen and Nickerson are reluctant to describe in detail, lest it spoil how the play creates a rapport between the actor and the audience.

That humanizing connection is something that Jensen says is special about this play, and it captures an important angle of suicidal depression. The time Jensen spent as a volunteer crisis counselor on the 988 Suicide Lifeline opened his own eyes to the “more nuanced understanding” that’s required to talk to someone who’s in the midst of suicidal ideation.

(From left): Hamilton Studio owner Don Hamilton with the Theater on the Verge crew: Nicole Deitrick, Troy Nickerson, Doug Dawson, Chris Jensen and Kim Roberts.

“That’s part of the reason why [this play] resonated so much with me. It’s a human experience where everybody’s in this story room together. When you first hear the premise, you think maybe it’s about toxic positivity: Just tell people how great everything is and they’re going to be fine. It’s a lot more complicated than that,” he says.

“But that doesn’t take away from the value of trying to find beauty in things. It goes to this idea of, you think you’re helping someone else, but in the end, you’re ultimately helping yourself. That’s what being on the suicide line did for me. It saved me in a lot of ways.”

Dawson says that Theater on the Verge’s marketing of Every Brilliant Thing as “the funniest show you’ll ever see about depression” is spot-on, though the humor largely serves to enhance its poignancy.

“It doesn’t make light of suicide by any stretch of the imagination. It takes it very seriously. I’m getting choked up just saying this, but if we do this right, and I think we will, nobody is going to not cry. No one is not going to laugh till they’re in tears, and no one’s not going to be in tears from heartbreak.”

Leaning on the directorial skills that have made him such a mainstay of the local theater scene, Nickerson is looking to capitalize on those emotional dynamics.

“I love that explosion of laughter that can happen, and then the next moment you’re just like, ‘Stab ’em in the heart!’” he says, laughing.

And while Theater on the Verge already has a good fix on its follow-up production, Nickerson hasn’t said goodbye to the stages where he forged long-standing friendships with people like Dawson and Jensen years ago. In May, for example, he’s directing the hit musical Waitress at the Spokane Civic Theatre.

But the lure of productions that are intimate and personal — qualities so fundamental to Every Brilliant Thing — is proving harder and harder for him to shake.

“The older I get, the more I feel like I want to have those oneon-one connections with actors. I really have been craving smaller, impactful pieces, whether they be comedy or drama, that feel relevant to us, like they have something to say right now.” n Every Brilliant Thing • Feb. 27-28 and March 6, 8, 14-15 at 7:30 pm • $37.50 • Hamilton Studio • 1427 W. Dean Ave. • theaterontheverge.com • 509-327-9501

FEBRUARY 27, 2025 INLANDER 17

CULTURE | THEATER Hazel Vogel as Annie and Kevin as Sandy in the 2024-25 national tour of Annie.

MATTHEW MURPHY PHOTO

The Making of Sandy Animal trainer Charlotte Woertler teaches rescue dogs to play the beloved Sandy in the touring production of Annie

BY COLTON RASANEN

F

or the last half century, countless acting casts have performed their own renditions of the original Broadway musical Annie, each time retelling the story of the optimistic orphan singing through the Great Depression. The production, which shows at the First Interstate Center for the Arts in Spokane this weekend, is filled with hope for a better tomorrow, something that remains especially relevant today.

In each show Annie is joined by her four-legged friend Sandy, the scraggly stray dog who follows her around. He finds Annie when she runs away from the orphanage, one of her lowest points in the show, and chooses her to be his person.

This heartwarming relationship between the pair is perhaps one of the strongest manifestations of hope in the first act, proving you can find family and friends anywhere if you’re open to them. It’s also a relationship that audiences have come to deeply enjoy.

“Sandy is always a fan favorite. As soon as he hits the stage with Annie, he gets the biggest reaction from the audience,” says Charlotte Woertler, the show’s dog trainer. “He’s definitely a star up there.”

FROM STRAY TO STAGE

In honor of Sandy’s origins, it’s tradition that each dog “hired” to play the role in the North American touring production of Annie is rescued

18 INLANDER FEBRUARY 27, 2025

from a shelter.

Kevin, a 7-year-old tan labradoodle, began performing as Sandy last season. At this point in his career, Woertler says he’s a consummate professional who craves the limelight.

“He really looks forward to going on to the stage like, ‘Oh my gosh, I’ve done this before. I’m going to get to go out there and hang out with my best friend Annie, and the crowd’s gonna clap,’” she says, laughing about Kevin’s love for fame. “Anywhere we are now, if people start clapping, Kevin just lights up because he thinks it’s for him.”

His understudy, a 3-year-old mixed-breed rescue named Cooper, joined the show this year and is still training with Woertler before he’s ready for his debut. It may seem like a daunting task to turn a rescue dog into a canine celebrity, but she believes as long as they have the best disposition for the role they can be taught.

“I am a firm believer that every animal is trainable, but not every animal is necessarily the right fit for the job,” she explains. “We want to make sure that we’re selecting animals that are going to thrive in the environments that we’re working in, and we want them to love it.”

Once she’s sure an animal feels comfortable in the stage environment, Woertler starts the training process from the beginning, like any new dog owner.

“The art of communication, which is a big part of training, is go-

ST. PATRICK’S DAY PARADE

POUR BEFORE

“I am a firm believer that every animal is trainable, but not every animal is necessarily the right fit for the job. We want to make sure that we’re selecting animals that are going to thrive in the environments that we’re working in and we want them to love it.”

SAT, MAR 8 / 6-9PM Join us for a not-so-dry run of your St. Paddy's Day festivities! Sip PNW beer and cider, taste festive bites, and enjoy a live Irish band. It's all leading up to Spokane's annual St. Patrick's Day Parade on Mar 15!

TICKET INCLUDES: 16oz souvenir glass 10 tasting tokens Cinch sack Parade swag 21+ event. Brought to you in partnership with The Friendly Sons of St. Patrick.

GET TICKETS AT NORTHERNQUEST.COM ing to vary depending on what project you’re working on, but we’re always going to start with our sort of textbook basic behaviors, you know, your ‘sit’ and ‘lie down’ commands,” she says. “On the stage, just like actors have to learn how to hit a mark, so do our animal stars. That’s one of the first things we teach them.”

Unlike most pet parents, Woertler is also tasked with ensuring her dogs can do these tasks under stressful circumstances.

“If we’re going to be working on a set, there might be a lot of big moving pieces and lights or microphones overhead,” she says.

“Acclimating them to all those kinds of things and really building the dog’s confidence in new environments is the key.”

‘THE MOST AMAZING JOB’

Woertler knew from an early age that she wanted to work with animals as her profession. As a child living in sunny Southern California, she grew up going to live animal shows at the zoos and theme parks abundant in the region.

At these shows she was transfixed, not just with the captivating creatures, but the trainers standing beside them. So one day after an animal show at Universal Studios Hollywood, she gathered the courage to approach the trainer to ask how he got his job. ...continued on page 21

877.871.6772 | SPOKANE, WA

FEBRUARY 27, 2025 INLANDER 19

World Premiere of Recollection Friday March 7, 7pm (Myrtle Woldson PAC, Gonzaga U.) In a world where technology can remove painful memories, a glitch restores Kate’s memories, uncovering a dark truth about her past. Made in the PNW! $25/$10 students

Followed by Posterize and SpIFF opening party!

64 films, 7 shorts programs, 16 nations, 20+ filmmakers

March 7–9 2025

Worlds of Animation*

(Sat Mar 8, 11:00am, Magic Lantern) Short animations from around the world, featuring cut-out, computer, drawn, and stop-motion animation. Program contains flickering imagery. Ages 13+ $12

Fish War

(Sat Mar 8, 11:15am, Magic Lantern) When the state of Washington started arresting Indigenous tribal fishers, it was a declaration of war. $12 Preceded by The Deer Divide

PNW Makers*

(Sat Mar 8, 1:30pm, Magic Lantern) A showcase of short films from the Pacific Northwest, with documentary, horror, comedy, and science fiction. Ages 13+ $15

La Estrella que Perdí

The Best of the Northwest*

(Sat Mar 8, 6:00pm, Garland Theater) A showcase of short films from the Pacific Northwest, with animation, comedy, documentary, and drama. Ages 13+ $10 Followed by SpIFF Closing Party & Awards

A Good Wolf

(Sun Mar 9, 11:00am, Magic Lantern) A 40-year conflict over a single tract of land adjacent to Denali National Park— a volatile struggle between competing human interests on public lands. $12

World Shorts II

(Sat Mar 8, 1:45pm, Magic Lantern) Throughout her life, the great actress Norma Reyes (76) accepted to play all kinds of roles, except the one of being the perfect mother. In Spanish with English subtitles. $15

(Sun Mar 9, 11:15am, Magic Lantern) Shorts about growing up from China, Egypt, Poland, South Korea, and the UK. With English subtitles. Ages 13+ $15

Through Indigenous Eyes*

(Sun Mar 9, 1:30pm, Magic Lantern) A showcase of Indigenous and Native American short films. Tribes include Lakota Sioux, Nez Perce, Salish, and Ute. All Ages. $15

Pre-SpIFF Event

Battersea*

(Sun Mar 9, 3:45pm, Magic Lantern) Estranged siblings reconvene at their childhood home, where they spend a precarious weekend uncovering the secrets that have shaped their lives. Ages 13+ $15 Preceded by My Last Martini

The Birds Who Fear Death

(Sat Mar 8, 3:45pm, Magic Lantern) Two brothers, disinherited and desperate for cash, journey into the Canadian wilds to find themselves, their people and their fortune. $15

The Big Lebowski (35mm)

(Fri Feb 28, 6 & 8:30pm, Garland Theater) After being attacked in the most peculiar way by thugs collecting a debt for a wife that Jeffrey Lebowski does not have, all The Dude wanted was his rug back.

Both light and heavy, absurd and profound, The Big Lebowski is instantly memorable and endlessly quotable!

Rated R. $10. 8:30 show is 21+

World Shorts I

(Sat Mar 8, 4:00pm, Magic Lantern) Short films from Chile, United Arab Emirates, the United Kingdom and the United States.

With English subtitles. Ages 13+ $15

Tim Travers and the Time Traveler’s Paradox*

(Sat Mar 8, 8:30pm, Garland Theater) You saw the short at SpIFF 2022! A scientist creates a Time Machine and kills his younger self. But now a man who should not exist somehow does. That is the Paradox, and Paradoxes are impossible.

Tim Travers takes on the mercenary gang whose stolen plutonium powers his machine, challenges a conspiracy-peddling podcaster to a battle of wits, creates a black hole, meets the one woman alive crazier than he is, clones himself, destroys the universe, makes a new one, and maybe—just maybe—learns to love himself at last. Made in Spokane! Ages 16+ $10

20 INLANDER FEBRUARY 27, 2025

(Sun Mar 9, 6pm; Martin Woldson Theater) High school wrestler Louden Swain has trouble focusing on his training regimen when a beautiful young drifter takes up residence at his home. Is this the birth of Spokane cinema? Rated R. Join star Matthew Modine (Stranger Things), coach Cash Stone, and host Jess Walter. Fox Event ticket.

Presenting Sponsors:

Members get 50% off!

Queer Shorts

(Sun Mar 9, 3:45pm, Magic Lantern) A showcase of Queer films from Belgium, India, South Korea, and the United States.

With English subtitles. Ages 13+ $15

Ultimate Citizens*

(Sun Mar 9, 4:00pm, Magic Lantern) As a guidance counselor, Jamshid’s best work takes place on a playing field with “his kids," the children of refugees and immigrants. Ages 13+ $15 Preceded by Jan Beauboeuf and 22

nts, visit: spokanefilmfestival.org For full show information, tickets, passes, and student/senior/veteran discou Titles subject to change.

Vision Quest 40th Anniversary*

* Filmmaker scheduled to attend.

Venue Partners:

Student tickets $7 at Magic Lantern

CULTURE | THEATER

Julia Nicole Hunter as Grace Farrell, Christopher Swan as Oliver Warbucks and Hazel Vogel as Annie, plus the adorable Kevin as Sandy. MATTHEW MURPHY PHOTO

“THE MAKING OF SANDY,” CONTINUED...

In response, he handed her a brochure for an animal training program at Moorpark College outside Los Angeles.

“I just remember thinking, ‘That’s the most amazing job in the world, I want to do that,’” Woertler says. “Twelve years later, I got into that school, got a degree in animal training and started volunteering at that same show.”

After that Woertler spent two decades training animals for those same live shows she attended and a handful of movies, including Disney’s Treasure Buddies and the 2023 Netflix original Dog Gone.

In 2024 she joined the crew of the North American tour of Annie, marking her first time training an animal for a live COMMUNITY musical. Sure, she’s orchestrated PAW -T N E R S H I P live shows to cheering audiences STCU Best of Broadway is at theme parks, but the job feels partnering with the Spokane different when she’s prepping Humane Society to offer $15-off her pups for auditoriums across tickets to Annie’s Friday and the country.

Sunday shows. To purchase “One of the biggest things these tickets and donate directly we have with live theater is that to the Humane Society, visit there is no take two, everything broadwayspokane.evenue.net/ is happening live in that mopromotions/RESCUE. ment,” she explains. “No two shows are the same.”

As one could imagine, the prospect of training a dog to make it to its place on stage as Annie belts “Tomorrow” at the right time for each and every show can be nerve-racking. However, for Woertler the reward of a good paw-formance far outweighs the risk of any missteps.

“I know a lot of people think individuals get into the animal field because they don’t like working with people, but I love connecting with people,” Woertler says. “So getting to see people have an emotional reaction and really enjoy the performance is very rewarding.” n

Washington State

Annie • Feb. 28-March 2; Fri-Sat at 7:30 pm, Sat at 2 pm, Sun at 1 pm • $50-$90 • First Interstate Center for the Arts • 334 W. Spokane Falls Blvd. • broadwayspokane.com

FEBRUARY 27, 2025 INLANDER 21

CULTURE | CLASSICAL

How to use THIS

Musicians Maria Asteriadou and Kurt Nikkanen. COURTESY PHOTO

Friends and Mentors BachFest’s Zuill Bailey reunites with Kurt Nikkanen and Maria Asteriadou for two concerts underscoring the value of friendship

BY E.J. IANNELLI

W

henever he’s prompted to describe what makes Northwest BachFest concerts special, Zuill Bailey is fond of recounting an anecdote about his mentor, the violinist Paul Rosenthal.

“I just asked him one time who his favorite performers in history were. And he said, ‘It’s very easy. My friends.’”

“I love that answer,” the cellist continues, “but then I asked him why he said that. He said it’s because you trust your friends. You believe your friends. You’re ‘you’ with your friends.”

As the artistic director of the longrunning regional concert series, a mantle he inherited from the legendary Gunther Schuller in 2013, Bailey has routinely made a point of performing alongside musicians with whom his relationships are as personal as they are professional.

That continues with this weekend’s BachFest chamber concerts at Barrister Winery, which will reunite him with fellow Juilliard alums — not to mention husbandand-wife duo — Kurt Nikkanen and Maria Asteriadou.

“Kurt is one of the greatest violinists I’ve ever heard. I have had the great luxury to work with him for almost three decades, and with all different sources, from concertos to

22 INLANDER FEBRUARY 27, 2025

chamber music. He is a marvel at what he does. And Maria, his wife, is a marvelous Greek virtuoso soloist. I’ve worked with her over the past 15 years,” he says.

“What I like about that connection is that it produces music differently. In chamber music, I am the outsider in that group.

So, as a trio, when we’re playing and we’re talking, I know full well that it’s two against one. But at the same time, there’s such a tremendous respect and, you know, life that has happened between us all.”

T

Sonata, published in 1915. Gabriel Fauré, a mutual elder acquaintance of both men, will also be showcased through his Violin Sonata No. 1 in A major, Op. 13. The work lent new momentum to Fauré’s early career when it debuted in 1877.

On Sunday, the program departs France for 19th-century Germany and Russia.

Beethoven’s famously technically demanding Violin Sonata No. 9 in A major, Op. 47, nicknamed “Kreutzer” for its dedicatee, violinist Rodolphe Kreutzer, is complemented

by Tchaikovsky’s Trio in A minor, Op. 50.

Tchaikovsky had begun work on the piano trio in 1881, the year that his close friend and mentor Nikolai Rubinstein died. It bears the subtitle “À la mémoire d’un grand artiste” (“In memory of a great artist”).

“The Kreutzer sonata by Beethoven is a show-stopper in its own right, but we’re pairing that with the biggest, boldest, most impacting piano trio ever written. When you walk out of there after experiencing the Tchaikovsky, you’re not just whistling or humming a melody. The flavor and life of Tchaikovsky is in your bones,” Bailey says.

“So that is an epic afternoon. To hear it up close like that, it’s IMAX. You hear the first one, and you go, ‘Oh, my God.’ Then you hear the next one, and you go, ‘Oh, my God.’ And there’s nothing more to experience after that.”

One other quality of BachFest concerts that Bailey likes to refer to is the “story” of the music that he and his peers perform.

That doesn’t just mean describing how a particular work fits into a certain historical period or artistic movement. It also has to do with the dynamics of that work and the emotions it evokes in the listener.

Friendship, in his eyes, is key to telling that story.

“If there’s a very significant story to be told, it’s a priority to have that story told by a trusted source.”

To foster that vital sense of trust between BachFest’s musicians and concertgoers, he says, “We’ve really taken down that

“When people come into our concerts, the greetings aren’t waves. They’re hugs.”

he high praise Bailey has for his friends as well as his mentor fits with these two homagerich concerts. Saturday’s program includes Maurice Ravel’s Sonata for Violin and Cello, dedicated to the composer’s late friend and occasional critic Claude Debussy, who had died four years before its 1922 premiere.

“The Ravel duo is one of the great masterpieces for, oddly, violin and cello,” Bailey says. “And I say ‘oddly’ not only because there are few pieces even written for this duo, but there are only maybe two that are at this height of artistic excellence.”

Asteriadou and Bailey follow the Ravel with a performance of Debussy’s Cello

wall, that boundary between the performers and the audience.

“When people come into our concerts, the greetings aren’t waves. They’re hugs.

People literally come up and hug their performers, welcoming them back. And then, of course, the music becomes even more real, and the story becomes personal.” n Northwest BachFest March Concerts • Sat, March 1 at 7 pm and Sun, March 2 at 3 pm • $10-$45 • Barrister Winery • 1213 W. Railroad Ave. • nwbachfest.com • 509-326-4942

PULL-OUT SECTION

Pull down then out

NOT dinner.

NOT a be everage.

YES a resource you keep and share with friends.

Now you know how!

PULL-OUT & KEEP!

INLANDER RESTAURANT WEEK GUIDE

2025

EVENT GUIDE

Smoked Strawberry Ube Cheesecake Garden Party

FEB 27 THROUGH MAR 8

FIND YOUR NEW FAVORITE 10 DELICIOUS DAYS

SUPPLEMENT TO THE INLANDER

100+ RESTAURANTS

3 COURSE MEALS SUPPLEMENT TO THE INLANDER

DIVERSE FOOD & DRINK SCENE

2 FEBRUARY 27 - MARCH 8, 2025

INLANDER RESTAURANT WEEK 2025 Zabuton Steak Spencer’s for Steaks and Chops

INSIDE HOW IT WORKS 4 OFFICIAL CHARITY: BIG TABLE 6 DRINK LOCAL: MARYHILL WINERY 8 NEWCOMERS TO NOSH WITH 10, 12 MEET YOUR CHEF/OWNER: JASON REX 14 MUST-TRIES: COZY COMFORTS 16 EVENTS: FOURTH COURSE OF FUN 18 INDEXES: FIND YOUR FAVORITES 20

MENUS FOR ALL RESTAURANTS START ON PAGE 22

THE TASTIEST TEN

T

he sun is setting a few minutes later each day, signaling the awaited end of another cold, dreary Inland Northwest winter. Before we can all gleefully celebrate the start of patio season, there are still plenty more cold days and nights to get through. For at least 10 of them, though, there’s something else to look forward to: the 13th annual Inlander Restaurant Week!

Since 2013, this week-and-a-half long culinary celebration has showcased the region’s favorite restaurants, talented chefs, creative food and beverage producers, along with the many others working behind the scenes to support the hospitality industry’s success.

Restaurant Week’s timing in this dull, final stretch of winter has intention, too, by encouraging diners to get out of the house (as cold as it may be) during an often slow period for eateries and explore a recently opened spot, or make a return visit to a neighborhood favorite.

In the decade-plus since the very first Restaurant Week, the event has earned a reputation as the tastiest time of year, one that many of us save up for and strategically plan in order to visit as many places as possible while connecting with friends and family over delicious food and drink.

Now that the 2025 event guide is here, all that planning can commence! Along with the menus for more than 100 participating eateries, you’ll find features on four local chefs and/ or restaurant owners who’ve been working hard behind the scenes for weeks now in preparation, along with suggestions for fun activities to enjoy before or after a meal.

Also learn more about our returning charity partners, Big Table and CDAIDE, which support hospitality workers in times of great need. And meet the team behind Maryhill Winery, this year’s returning Drink Local partner.

MEET YOUR CHEF/OWNER: KADRA EVANS 28 MUST-TRIES: SWEET TOOTH SATISFACTION 34 MEET THE OWNER: KORRI McELFRESH 40 MUST-TRIES: A TASTY TRIP 46 MEET THE OWNER: TIM O’DOHERTY 52 MUST-TRIES: VEGGIE FRENZY 58 MUST-TRIES: IT’S GRUB TIME 70

MENUS AVAILABLE ONLINE

Search by restaurant, neighborhood, cuisine and price at InlanderRestaurantWeek.com

Happy dining!

thank you to our sponsors In Support of:

INLANDER RESTAURANT WEEK 2025 3

INLANDER RESTAURANT WEEK 2025

HOW IT WORKS READY

See which menus call to you! All of the three-course menus are included in this guide. You can also search for restaurants by price, neighborhood and cuisine at InlanderRestaurantWeek.com.

SET

Each restaurant’s three-course menu is priced at either $25, $35 or $45. Some restaurants may offer add-ons or upgrades on their menu for a clearly marked price.

Bulgogi Fajitas Borracho Tacos & Tequileria

Check the menu to see if the restaurant you’ve chosen takes reservations. If they do, make one. Reservations can fill up quickly during Restaurant Week.

GIVE BACK

We’ve made it easy to support Big Table and CDAIDE when you eat out during Inlander Restaurant Week. Look for the QR codes on every three-course menu. Big Table and CDAIDE provide care for hospitality workers in crisis, assisting with everything from medical and dental care to energy bills.

GO

You already know the price of your meal, but tax and tip aren’t included in that set price. Don’t forget to tip!

DOUBLE YOUR DONATION

DRINK UP

Donations made to Big Table and CDAIDE during Inlander Restaurant Week will be matched by the STCU Here For Good Foundation. Donations will be matched dollar for dollar up to $10,000.

Local just tastes better! So look for the local wine, beer, cider, spirits, seltzer and coffee highlighted on every single menu.

MAKING SENSE RESERVATIONS OF THE MENUS DF/GF/GFA/V/V+

There are more vegan, vegetarian and gluten-free options on the menus this year than ever before. Here’s how to read the menus: DF means the dish is dairy-free. GF means the dish is gluten-free. GFA means substitutions are available to make it gluten-free. V stands for vegetarian, while V+ means the item is vegan and entirely plant-based.

4 FEBRUARY 27 - MARCH 8, 2025

DRINK LOCAL

Not all restaurants take reservations, but if they do, you’ll see “reservations recommended” in red at the bottom of the restaurant’s menu. If you don’t see reservations recommended, then assume this restaurant seats guests on a first come, first served basis.

Inlander Restaurant Week is all about celebrating the incredible chefs and restaurants in our area. It’s also about bringing attention to the incredible beer, cider, wine, spirits and more made right here at home. Look for Drink Local specials on every single Restaurant Week menu. Cheers!

HOURS

MENU AVAILABILITY

While Inlander Restaurant Week is primarily a dinner event, some restaurants are offering their menus at lunch, too. The hours listed on the menus in this guide outline when the restaurants are serving the three-course menu. You’ll also find a list of all the menus serving their Restaurant Week menu at lunch on InlanderRestaurantWeek.com.

Most participating restaurants will be offering their full menu alongside their Restaurant Week offerings, and others will be limiting availability. Listings for restaurants that are only offering their three-course Restaurant Week menu will be marked “3-Course Only.”

INLANDER RESTAURANT WEEK 2025 5

INLANDER RESTAURANT WEEK 2025 Big Table also presented Gonzales with various gift cards to help her furnish her home.

Chris Deitz, Spokane’s city director at Big Table, reiterates that about half of its direct care dollars go toward alleviating housing insecurity.

“I got involved with Big Table 10 years ago, coming from [a few] restaurants I cooked at” in the area, he says. “So, for me, it’s been personal to get to support folks that work in the restaurant and hospitality industry.”

T

OFFICIAL CHARITY

SERVING HOPE

rue to its name, Big Table started around a table. For the first of many quarterly dinners, Finch invited chefs and others in the restaurant and hospitality industry to be “wined and dined.”

“I just handed out those three-by-five cards and said, ‘If you know someone that’s hurting, put their name down and put your name down so we can call you first and find out more details, and then we’ll do something about it,’” Finch says.

It was in this way that Finch organically created Big Table’s care referral model.

“Somebody cannot come and plead their case to us, but rather it’s that coworker, it’s that manager, it’s that friend that sees the need and reaches out on their behalf,” Deitz says. “Because we have found those most in need aren’t the ones actually asking for help.”

In 2024, Big Table received 592 new referrals and supported 1,167 recipients. This includes Big Table’s expanded reach across the U.S., with outposts in San Diego, Colorado Springs, and Nashville, Tennessee.

BIG TABLE CONTINUES TO HELP THOSE IN THE LOCAL RESTAURANT AND HOSPITALITY INDUSTRY

W

hen Kevin Finch, the founder of local the community,” he says. nonprofit Big Table, dined out recentIn Spokane, nearly 24,000 people are employed in ly with a friend they received subpar the restaurant and hospitality industry. Half of these service from their employees fall below the poverty server. He was given a beer instead line and struggle to make ends meet of the Arnold Palmer he ordered, or even keep a roof over their heads. and there was a lack of attentiveness In fact, more than 50% of the despite being the only guests in the referrals Big Table received in 2024 restaurant. were due to housing instability or Instead of responding in anger homelessness. and blaming the waitress, Finch Danielle Gonzales teaches culiDuring Inlander Restaurant asked her if she was OK. Stunned, nary classes to local high school stuWeek, diners can scan a QR she fled to the back of the house, dents and received Big Table’s help code on participating restaubut later returned to finally answer in 2024 when she was working as a rants’ menus to be directed to his question. The next day she was sous chef. Gonzales struggled to find a donation portal for Big Table, expected to find out if she’d have to housing for herself and her child afas well as CDAIDE in North return to prison and lose custody of ter breaking up with her long-term Idaho, which also supports her child. partner. hospitality industry workers.

The hidden harsh realities fac“I was in crisis, and I didn’t know Additionally, STCU’s Here For ing many workers in the hospitalwhat Big Table did. I knew about Good Foundation is matching ity industry are what inspired Finch their dinners, but I didn’t know all donations made to these to found Big Table back in 2009. A about what they actually did for the nonprofits during Restaurant former pastor and local food critic, community out there,” she says. “I Week, up to $10,000. It’s Finch recognized the disproportionwas about to become homeless and easy to dine out and do good! ate issues facing many working beI let my boss know, and he referred hind the scenes at our favorite bars me there, and I’ve had a great conand restaurants. nection with them ever since.”

“I realized that everyone had a smile on their face Gonzales’ care coordinator, Miranda Clott, con— they all had jobs — but behind those smiles was a nected her with Village Cohousing Works to secure more concentrated need than I saw anywhere else in Gonzales her own brand-new manufactured home.

SUPPORT BIG TABLE & CDAIDE

6 FEBRUARY 27 - MARCH 8, 2025

From left: Big Table’s Chris Dietz, Jill Lemon and Kevin Finch “The need is everywhere. The need is not unique to Spokane in the restaurant hospitality industry, if you look at the U.S. as a whole,” Deitz says. “And so we could be anywhere that has somewhat of a significant restaurant and hotel scene.”

While issues facing hospitality workers are similar across the nation, the generosity of Spokane donors stands out.

“Our experience here in Washington was that Spokane is an incredibly generous town in a way that when we had a team in Seattle for six years, we didn’t see the same level of generosity in Seattle even though there’s more money over there,” Finch says.

While donations are kindly appreciated, there are also other ways to be part of the lasting change Big Table envisions for the restaurant and hospitality industry. Among those suggestions are simple acts like leaving a kind note on your receipt to “adopting” a local restaurant with friends and providing intentional care.

Whose day will you brighten during this Restaurant Week? 

Eat. Play. Win.

Indulge in 10 days of 3-course dining specials at four incredible restaurants!

FEBRUARY 27TH – MARCH 8TH

$25 PER PERSON THREE-COURSE MEAL

$25 PER PERSON THREE-COURSE MEAL

$35 PER PERSON THREE-COURSE MEAL

GET $10

EXTRA PLAY CASH Come for the food, stay for the wins!

Mention ad to redeem #CP18245.

Limit one. See Coeur Rewards Club for more details.

$45 PER PERSON THREE-COURSE MEAL

Winning is just the beginning!

CDACASINO.COM INLANDER RESTAURANT WEEK 2025 7

INLANDER RESTAURANT WEEK 2025

per week. There’s also a 4,000-seat bowl at the Goldendale estate, which has hosted national touring acts like Santana, Counting Crows, Train, and Earth, Wind & Fire through the years.

“Wine is one thing,” Leuthold says. “Music is something else. Combining them creates a whole new genre of an experience.”

Today, the Leutholds spend a good chunk of time each year in Spokane.

Craig and Vicki Leuthold

Maryhill Winemaker Richard Batchelor

DRINK LOCAL PARTNER

MARYHILL WINERY LEARN MORE ABOUT THE CULTURE THAT INFORMS MARYHILL WINERY’S INVOLVEMENT WITH THE SPOKANE COMMUNITY

C

raig and Vicki Leuthold’s wine journey began back in 1985.

It was then the young couple first visited California’s Napa Valley where, Craig says, “We lost our taste for lambrusco.” The sweet rendition that Italian wineries shipped to the United States at the time was popular, in part, due to its low price point.

As the Leutholds pursued their careers, their interest in wine did not wane. Just the opposite. Later they spent time as members of the North Idaho Enological Society, which helped them expand and refine their palates. And in 1999, they pooled their resources to found Maryhill Winery in Goldendale, Washington, opening to the public on Memorial Day weekend of 2001.

While that initial Napa trip included visits to celebrated estates like Grgich Hills, it was a stop at V. Sattui Winery that “planted the seed for doing something ourselves,” Craig Leuthold recalls. “They had a big selfservice deli and a huge outdoor lawn with lots of picnic tables. Their license was grandfathered, so it was the only place in the valley where you could buy a bottle of wine and consume it on the grounds. And they had so many different types of wine. When we decided to go forward, Vicki reached out to Daryl Sattui (grandson of the estate’s namesake) to pick his brain.”

What emerged was a vision to create a destination winery, something rare then in Washington state and nonexistent in far southern Washington.

“The first growth spurt of wineries in Washington took place around Walla Walla and Yakima,” Leuthold

8 FEBRUARY 27 - MARCH 8, 2025

says. “We wanted to build our winery in a place where people could access it from a major metro area and make a day trip out of it. Goldendale seemed perfect because of its proximity to Portland,” about 90 minutes west. “We thought it would be nice to give the people some alternatives to pinot noir,” the variety most widely planted in Oregon.

Maryhill Winery started small with a handful of releases and expanded gradually as the Leutholds developed relationships with grape growers. The winery certainly doesn’t make every type of wine possible, but it does offer 60 distinct bottlings, a mix of blends and 100% varietal wines, including a number rarely seen in Washington.

W

hen the Leutholds decided to open satellite tasting rooms in urban areas — including Spokane in November of 2017 — they knew that simply pouring samples of their wines would not suffice.

“A carefully curated food-and-wine experience is necessary, especially with the younger generations,” Leuthold explains. “That’s why each tasting room [Spokane, Vancouver and Woodinville] has a full-service kitchen. We have about 25 selections on the menu.

About 12 are core items at all the tasting rooms, and the rest are up to the culinary teams to decide what’s appropriate for their market. On the menu, we always suggest a wine pairing for each item.”

Music is another staple at Maryhill, with each tasting room hosting live performances two or three times

“I first came to Spokane after graduating from Washington State,” Leuthold says. “It’s where I fell in love with the four seasons and fell in love with my wife.”

It’s also where their love of animals has prompted them more recently to help fund the Spokane Humane Society’s animal transport van. Proceeds from the sale of two private-label wines, Rescue Red and Rescue White, go toward Humane Society pursuits.

Supporting Inlander Restaurant Week as the event’s Drink Local sponsor is another way the Leutholds give back to the Spokane community. Watch for Maryhill offerings on menus throughout this Guide.

“This place is important to us,” Leuthold says. “We have roots and memories here. That’s why we want to help create memories for everyone who visits our tasting room. We want to create close relationships.”

Not to mention help others move on from lambrusco. 

THE WINEMAKER’S FAVORITES Maryhill Winery makes 60 distinct bottlings each year. Here are three of winemaker Richard Batchelor’s current favorites: z 2021 PROPRIETOR’S RESERVE CHENIN BLANC, ROZA HILLS. “This full-bodied white is a versatile favorite, with vibrant fruit flavors,” Batchelor says. “It’s great on its own or with food (scallops, trout, salmon). It is really the perfect wine for any occasion.” ($34) z 2020 CARMÉNÈRE, ELEPHANT MOUNTAIN. “Carménère delivers a twist with its silky, round tannins and plenty of rich, ripe fruit. A wine that stands out.” (Club exclusive) z 2019 CABERNET SAUVIGNON, ELEPHANT MOUNTAIN. “Bold, this cabernet sauvignon is perfect for the colder months.

With robust tannins and a hearty profile, it carries well with many dishes.” ($57)

FOOD THEN FOX

Grab some dinner, then head over to The Fox for a show !

FEBRUARY 27

Stavros Halkias MARCH 1 - 2

Spokane Symphony with Violinist Gabrielle Després

MARCH 5

Black Jacket Symphony: The Beatles’ “Abbey Road” T I C K E T S :

5 0 9

6 2 4

1 2 0 0

MARCH 7

Bored Teachers: The Struggle is Real!! |

MARCH 8

Justin Willman: Illusionati Tour

F O X T H E A T E R S P O K A N E . O R G

INLANDER RESTAURANT WEEK 2025 9

INLANDER RESTAURANT WEEK 2025

Butternut Squash Pizza with Pepperoni and Ricotta For the Love of God Brewing & Pizza

CENTENNIAL RESTAURANT

Inside the Centennial Hotel on the North Bank of the Spokane River, the Centennial Restaurant offers an upscale dining experience paired with great riverside views. Its $35 dinner menu (available daily from 4-10 pm) starts with your choice of caprese salad, sunchoke soup or bacon wrapped shrimp stuffed with brie. The main course is going more of a handheld route, with banh mi or Cajun chicken sandwiches, as well as a rib plate. For the cherry on top, revel in the Centennial sundae, bread pudding or beignets, a deep-fried French pastry.

INDICANA

NEWCOMERS TO NOSH WITH INLANDER RESTAURANT WEEK 2025 FEATURES 20+ BRAND-NEW AND FIRST-TIME PARTICIPANTS FOR DINERS TO DISCOVER

O

ne of diners’ favorite things about Inlander Restaurant Week is that it offers a great chance to get out and try new places. For those looking to check out the region’s newest eateries, as well as some that are participating in the event for the first time (or returning after a hiatus), there are lots of options.

Several newly opened restaurants since last year’s event are diving in head first, ranging from pizzerias to craft breweries to fine dining. To make the most of the experience, consider going with a group to sample a variety of dishes from among the participating eateries’ fixed-price, three-course menus. The hardest part, now, is up to you. Which will you choose?

FOR THE LOVE OF GOD BREWING & PIZZA

Located in Northwest Spokane’s charming Audubon neighborhood, For the Love of God Brewing & Pizza has been bringing IPAs, lagers and a wide selection of sours to the Inland Northwest since opening in 2019. The family friendly brewery’s $35 menu is available for lunch and dinner, and features small plates like breadsticks, artichoke dip and Caesar salad to whet palates for the main course, a crispy-crusted Neopolitan-style pizza. For Restaurant Week, choose from traditional Margherita, sausage mushroom or the creative butternut squash. End your meal with housemade gelato, and maybe another pint of beer like the Guava Guava sour, brewed with pink guava, vanilla beans and milk sugar.

10 FEBRUARY 27 - MARCH 8, 2025

EMRYS BEER & MEAD WORKS

Opening last June in Liberty Lake’s NoLL (short for North Liberty Lake) hub of the city’s River District, Emrys is bringing mead to the forefront of the Inland Northwest’s beverage scene. The meadery resurrects the historically crafted honeybased alcohol, but pairs it with ooey-gooey smashburgers and other handhelds. As you enjoy the “nectar of the gods,” munch on Emrys’ $25 gastropub menu. Available for lunch and dinner, start off with their loaded fries, house pretzels or rotating soups. The second course brings smashburgers and more. Then get your sugar kick from a soda float, bread pudding or chocolate pie. Don’t forget to taste history with a pint of their housemade mead or beer.

Bringing Mexican-Indian fusion food to Spokane’s South Perry District, Indicana was opened in October 2024 by chef Noreen Hiskey and her business partner (and former Spiceology CEO) Chip Overstreet. Indicana brings out the best of both cuisine’s flavors with creative combinations. To sample its $45 Restaurant Week menu, it’s best to make a dinner reservation (4-9 pm) to ensure your seat. For starters, options include the curry “rip and dip,” crispy cauliflower and choripán, a crusty bread filled with manchego cheese and topped with chorizo. The main course highlights Indicana’s mango enchiladas, tamarind glazed pork ribs and popular banana-leaf-wrapped salmon.

Satisfy your sweet tooth with chai tres leches or mango lassi panna cotta for dessert.

MORTY’S TAP & GRILLE

The perfect place to bring your family or watch the game, Morty’s Tap & Grille has been an upper South Hill staple since 2007. While beloved for its casual pub food fare served across all three meals of the day, Morty’s $25 Restaurant Week menu takes things up a notch with appetizers like crostini topped with whipped brie and a housemade Jack Daniel’s candied bacon jam, blue cheese steak medallions, or roasted Brussels sprouts. Dig into their balsamic steak sandwich, crispy pork chop, or fish and chips for your entree. Dessert offers childhood favorites like a waffle crisp sundae, mason jar mud pie and root beer float.

PURE NORTHWEST

Taking over the former home of the Red Lion Pub in downtown Spokane, Pure Northwest was started by four friends who’ve long worked together in the local restaurant industry. They redesigned the wood-paneled pub into a more sophisticated atmosphere, where beautiful cocktails and tasty trendy bites — all inspired by the Pacific Northwest — are now served. Pure Northwest’s $35 Restaurant Week menu is available for dinner, between 6 and 9 pm. On the menu is a popular old Red Lion appetizer of fried bread, along with soups, salads and pasta to leave guests feeling full and happy. 

INLANDER RESTAURANT WEEK 2025 11

              

SINCE 1971, SPOKANE'S FAVORITE

ART HOUSE CINEMA

INLANDER RESTAURANT WEEK 2025

NEWCOMERS TO NOSH WITH

FOR PRIVATE RESERVATIONS EMAIL: magiclanternevents@gmail.com

Tart Trio Torra Tea

              

TICKETS: $10-11 • 25 W Main Ave #125 FOR SHOWTIMES: 509-209-2383 OR MAGICLANTERNONMAIN.COM

E ENJOY SOME M O C

DELICIOUS VINYL

Best music store in Eastern Washington

IIIIII RUSH ORDER — NEED IT FAST? — Those Hard-To-Find & Collector Items 1610 N. Monroe St • 509.325.1914

THE BOARD ROOM AT SWING LOUNGE DOWNTOWN

TORRA TEA

Tea and whiskey lovers alike are in for a treat with this new Scottish-inspired high tea shop and craft cocktail bar in Spokane Valley. Torra Tea’s $45 menu transports diners to the Highlands with sausage rolls, savory pies and more. For dessert, enjoy cranachan, a Scottish cream dessert with raspberries, mini cakes and tarts. Sip on craft cocktails like an Earl Gray martini using the local Revival Tea Company’s blend for a tipsy tea time.

SAUCED!

A weekly email for food lovers Subscribe at Inlander.com/newsletter

Serving hot and thick Detroit-style pizzas, Sauced! was opened inside YaYa Brewing Co.’s Spokane Valley taproom last summer by the ownership team behind downtown’s Heritage Bar & Kitchen. True to its name, Sauced! is bringing all the sauces for your dipping pleasure. Its $25 Restaurant Week menu includes plenty of deep-fried goodness like onion rings and crispy chicken wings. The main course showcases Sauced!’s garlic parmesan sauce pizza with beef and other toppings, and a red sauce pie with crispy fried chicken. There’s also a meatball submarine sandwich. If you’re a carb lover (who’s not?), go for the fried bread dessert with cinnamon and sugar and either a berry reduction or a chocolate drizzle on top.

Work up an appetite with screen golf at the Swing Lounge Downtown and then head to the Board Room to dive into a three-course menu ($35) of pub-grub favorites like chicken wings, pulled pork sliders, smashburgers, pork tacos and quesadillas. For the final course, pick either cheesecake with blackberry lemon compote and chocolate drizzle, or, if you’re 21 or over, maybe the “Skrew & Brew” night cap, a combo of Screwball peanut butter whiskey and cold brew coffee. Golfing is not required to dine, but if you think the odds are in your favor — or maybe your stomach is just stuffed to the brim — enter into Swing’s golf contest for your third course instead and get three swing attempts to win $300+ in prizes.

TONY’S ON THE LAKE

Nestled on the east side of Lake Coeur d’Alene, Tony’s on the Lake offers diners scenic views while noshing on Italian-inspired cuisine and sipping on wine from its extensive offerings. Tony’s $45 Restaurant Week menu includes appetizers like housemade meatballs, salad and arancini. For the second course, dig into gnocchi Bolognese, halibut or baseball sirloin. Coffee lovers can delight in their traditional tiramisu for dessert; there’s also panna cotta with a strawberry basil compote. When life gives Tony’s lemons, they make limoncello cheesecake — the final dessert offering on their Restaurant Week menu. 

Enrolling K-10

Apply now through March 17

DISCOVER SIA

A tuition-free public charter school serving K-12 students living in the greater Spokane area.

777 E Magnesium Rd, Spokane spokaneintlacademy.org 509-209-8730 12 FEBRUARY 27 - MARCH 8, 2025

• Spanish Language Study Grades K-10 • Rigorous and Engaging Learning • College/Career Preparation • Service Learning • After-school Enrichment Opportunities

Empowering students with Academic Skills, Habits of Mind & Global Competence

NEW IN 2025

• Arrowhead Pizza • Backyard Public House • The Board Room at Swing Lounge Downtown • Borracho Tacos & Tequileria • Centennial Restaurant • The Dam Restaurant & Bar • Emrys Beer & Mead Works • Flatstick Pub • For the Love of God Brewing & Pizza • Garden Party • Hang 10 Hawaiian BBQ Press Public House • Hula Pot • Indicana • Morty’s Tap & Grille • North Hill on Garland • Ponderosa Bar & Grill • Pure Northwest • Saranac Public House • Sauced!

• Tony’s on the Lake • Torra Tea • Vaqueros Mexican Restaurant and Taqueria

February 1-June 1, 2025

Presenting Sponsors Cheney and Mary Cowles

Lead Sponsor

Major Sponsor

Proud to Support Spokane’s Flavorful Celebration!

Lawton Printing, the official print sponsor of Inlander Restaurant Week, is honored to support this fantastic celebration of flavor, creativity, and community.

Spokane’s vibrant food scene continues to thrive, and we’re thrilled to play a part in this event that brings people together and boosts our local economy.

Cheers to the chefs, restaurants, and foodies making this a true Spokane favorite!

LAWTON – WHERE PRINT MEETS POSSIBILITY

509.534.1044 lawtonprinting.com INLANDER RESTAURANT WEEK 2025 13

INLANDER RESTAURANT WEEK 2025 PARTICIPATING RESTAURANTS IN

NORTH IDAHO

MEET YOUR CHEF/OWNER

JASON REX

• 315 Cuisine • Anthony’s at Coeur d’Alene • Arrowhead Pizza • Bardenay Restaurant + Distillery • Beverly’s Restaurant • The Burger Dock • The Cedars Floating Restaurant • Chinook Steak, Seafood, and Pasta • Cochinito Taqueria • Collective Kitchen • The DAM Restaurant & Bar • De Leon’s Tex-Mex Grill • Dockside Restaurant • Flame and Cork Woodfired Restaurant • Honey Eatery and Social Club • Hula Pot • Iron, Wood & Ice Urban Kitchen & Bar

• India House • Little Dragon Eatery • MacKenzie River Pizza, Grill & Pub • The Mango Tree • Red Tail Bar & Grill • Republic Kitchen & Taphouse • Satay Bistro • Seasons of Coeur d’Alene • Stylus Wine and Vinyl Bar • Sweet Lou’s Restaurant + Tap House • Terraza Waterfront

by De Leon’s • Thai Bamboo Coeur d’Alene • Tito’s Italian Grill & Wine Shop • Tony’s on the Lake • Vicino Pizza • Vine & Olive The caption goes Eatery and Wine Bar here. |FULL NAME PHOTO

THE CULINARY FORCE BEHIND COEUR D’ALENE’S COLLECTIVE KITCHEN GETS CREATIVE WITH BISTRO CLASSICS

J

ason Rex has been a player in the Inland Northwest’s culinary scene for nearly two decades. In 2007, he opened Scratch restaurant in downtown Spokane with his business partner, the late Connie Naccarato. He then opened a second Scratch location in Coeur d’Alene, which he rebranded as Collective Kitchen back in 2016 with a focus on bistro-style fare.

RESTAURANT WEEK: When and why did you choose to become a chef ?

REX: Just been a cook my whole life. My grandma was a chef, and I just kind of followed in her footsteps and just kind of loved serving the public and creating new dishes and kind of having the freedom of creativity.

Did the menu change much when you changed Scratch to Collective Kitchen?

Yeah, I changed it from Scratch to Collective Kitchen to kind of be more of a bistro feel. So we went from a lunch menu and a dinner menu to basically like a bistro menu. It’s kind of like all day — you get burgers all day — like more cost-effective food.

What is your culinary philosophy?

It has definitely changed throughout the years, especially from being a chef to a chef/owner. But,

14 FEBRUARY 27 - MARCH 8, 2025

really, it’s always been to give the public what they want and as fresh and local as possible.

What is special or unique about the region’s culinary scene right now?

I think everything was kind of stagnant for a while over the last two to three years, and I think we’re just kind of coming out of it and definitely seeing more creative, trendy [food] whether it’s like a bar bistro or like high-end.

What are some of the biggest challenges the restaurant industry is currently facing, and how are you responding?

I think it really comes down to cost of products and goods and trying to figure out how to not price yourself out of business. You know, in Coeur d’Alene it’s really difficult because in the summertime we’re so busy every seat is full from open to close. In winter it’s just slow.

Who are some of your culinary heroes or biggest influences, and why?

I mean, it’s cliche, but I just like old-school Anthony Bourdain. But, other than that, just like friends and buddies and other chefs. Even the chef in the back, Randy, I feel like I’ve learned something from everybody.

What are you most looking forward to during this year’s Inlander Restaurant Week?

It’s kind of the kickoff to spring, so we go through Restaurant Week, and then like a week later our patios are open. That’s what I really look forward to because it’s a sign of the sun coming up, that’s kind of how I look at it. Like the dark, gloomy days of winter transitioning into spring and summer.

“I really look forward to [Restaurant Week] because it’s a sign of the sun coming up.”

Is Restaurant Week a good time to test demand for certain menu items?

Absolutely. It’s always a good opportunity to be able to create and try new items because you know they are going to sell, and then you’re also going to get enormous feedback because you have every realm of person coming into the restaurant. People that have never been here before or people that have been here 200 times, and it’s always really nice to get that feedback. 

We are providing our recommendations on what to pair with our upcoming shows!

We are providing our recommendations on what to pair with our upcoming shows!

MAR 4 MAR 11 MAR 14 MAY 21

STYX We recommend pairing the classic and complex sound of STYX with We recommend pairing the classic and complex sound of STYX with a robust dark chocolate cake and the aged Scotch of your choice. a robust dark chocolate cake and the aged Scotch of your choice.

HEART There’s nothing like a HEART ballad to cry along with. It’s even better There’s nothing like a HEART ballad to cry along with. It’s even better when paired with a hot fudge sundae and a Black Russian. when paired with a hot fudge sundae and a Black Russian.

KELSEA BALLERINI KELSEA BALLERINI'S pop-country sound shines when enjoyed with KELSEA BALLERINI'S pop-country sound shines when enjoyed with a crisp sangria and a sweet, berry cobbler. a crisp sangria and a sweet, berry cobbler.

DIANA KRALL You’re going to love DIANA KRALL’S smoky, sultry croon along with You’re going to love DIANA KRALL’S smoky, sultry croon along with a dessert classic—creme brulé and a snifter of brandy. a dessert classic—creme brulé and a snifter of brandy.

Get Tickets at Get Tickets at

TICKETS TICKETS AT AT TICKETSWEST.COM TICKETSWEST.COM

INLANDER RESTAURANT WEEK 2025 15

INLANDER RESTAURANT WEEK 2025

Mac & Cheese Fondue The Melting Pot

MENU MUST-TRIES

COZY COMFORTS NOSTALGIC NOSHINGS THAT WE CAN’T GET ENOUGH OF

W

hether it’s food that satisfies your inner child or serves as a go-to cure for whatever ails you, there are plenty of hearty comfort foods on this year’s Inlander Restaurant Week menus.

There’s nothing like cheese to get a dopamine fix. THE MELTING POT takes the holy grail of comfort food, mac and cheese, and turns it into a fondue that has a five-cheese blend with macaroni noodles, bacon and shallots. If you enjoy cheese in all forms, be sure to also try the garlic cheese curds at PONDEROSA BAR & GRILL. The Wisconsin white cheese curds are breaded in garlic and come with Ponderosa’s boomboom dipping sauce.

Nothing is quite as comforting as a homemade meal. Indulge yourself in MAMMA MIA’S homemade pasta, like the chicken ravioli Florentine; add meatballs or Italian sausage if you want a protein boost.

Their arancini — deep-fried risotto balls filled with mozzarella cheese — is also a cozy appetizer.

New to the food scene, TORRA TEA’S menu is packed with rich, carby items like their ham and gouda galette and Scottish sausage roll. NORTH HILL ON GARLAND’S beef Wellington

16 FEBRUARY 27 - MARCH 8, 2025

hand pie of juicy, tender beef baked in pastry dough also doesn’t disappoint.

CHOWDERHEAD touts one of the comfiest menus around with its stroganoff baked potato and, of course, the clam chowder made New England-style with fresh herbs and oyster crackers.

Creamy Donegal Bay clam chowder from SHAWN O’DONNELL’S AMERICAN & IRISH PUB also hits the spot. Not feeling something soupy? The Irish eatery’s chicken pot pie gives the best of both worlds with its tender, shredded chicken and veggies in gravy, all topped with a flaky puff pastry.

Or maybe the restaurant’s signature corned beef and cabbage will ring true. You can’t go wrong with tender beef, braised cabbage and potatoes. 

Chicken Pot Pie Shawn O’Donnell’s

MPIONS W HA

TS OR

OKANE SP C

EN IN SP OM

SPOKANE IS ALL ABOUT

WOMEN IN SPORTS

Don’t miss a minute of the action!

Scan for tickets and event details or visit championwomensports.com

Spokane is stepping up to celebrate the power of women in sports, and you're invited! From game-changing tournaments to inspiring conversations, here's what's happening: MARCH 5-8

MARCH 25 @MONTVALE EVENTS CENTER

2025 WIAA Hardwood Classic: Girls State 1B/2B Basketball Championships

Beyond the Baseline Women’s Panel

Local talent takes center court.

MARCH 8-9

2025 Washington State Middle School Girls Basketball Championship Watch Washington's top high school basketball talent battle it out for the title!

MARCH 22-24 & MARCH 28-30

Pacific Northwest Qualifiers

One of the nation’s premier volleyball tournaments where teams compete for a chance to go to the Girls National Championships.

Join thought leaders sharing their stories and impact.

MARCH 28-31

NCAA Women’s Sweet 16 & Elite 8 Watch the country’s top teams punch their ticket to the Final Four. Be part of the action!

NCAA WEEKEND

Block Party

Celebrate with food, fun, and community vibes.

APRIL 4-6

USA Women’s Wrestling

Watch the best in the country leave it all on the mat at the National Championships & World Team Trials.

spokanesports.org @spokanesports INLANDER RESTAURANT WEEK 2025 17

INLANDER RESTAURANT WEEK 2025

Annie at the First Interstate Center for the Arts, Feb. 28-March 2

FOURTH COURSE OF FUN NEED SOMETHING TO DO BEFORE OR AFTER YOUR THREE-COURSE MEAL? CHECK OUT THESE EVENTS SAMURAI, SUNRISE, SUNSET

The Northwest Museum of Arts & Culture is bringing the fascinating world of samurai warriors to Spokane with its new spring exhibition, “Samurai, Sunrise, Sunset.” Exploring the powerful military class that ruled Japan for over 700 years, the show features personal items, armor and weaponry which tell unique stories via intricate craftsmanship and details. Complementing the exhibit is also “The Evolution of the Japanese Sword,” which focuses on the centuries-old technique of Japan’s master metalsmiths and features about a dozen swords, including one dating back to the 11th century. Open Tue-Sun from 10 am-5 pm through June 1, $9-$15, Northwest Museum of Arts & Culture, 2316 W. First Ave. northwestmuseum.org (509-456-3931)

18 FEBRUARY 27 - MARCH 8, 2025

EVERY BRILLIANT THING

There’s something so classic about dinner and a show.

Make your Inlander Restaurant Week even more special by seeing this production of Every Brilliant Thing put on by a budding local theater company, Theater on the Verge. The debut production tells the story of a young boy who creates a list of everyday things that bring him joy in a desperate attempt to lift the spirits of his depressed mother. Over the years, the list grows and so does he as he confronts life head-on. Feb. 27-March 15, Thu-Sat at 7:30 pm, $35, Hamilton Studio, 1427 W. Dean Ave. theaterontheverge.com

ANNIE

The classic tale of little orphan Annie has reminded generations of people that hope and determination will take a person farther in life than many of us can imagine. This Best of Broadway show’s run at the First Interstate Center for the Arts features classic songs like “It’s A Hard Knock Life,” “Tomorrow,” “You’re Never Fully Dressed Without a Smile” and the ever-hilarious “Little Girls.” Channel Annie’s relentless optimism for a night you won’t forget any time soon. Feb. 28-March 2, Fri-Sat at 7:30 pm, Sat at 2 pm and Sun at 1 pm, $50-$90, First Interstate Center for the Arts, 334 W. Spokane Falls Blvd. broadwayspokane.com

BLACK JACKET SYMPHONY: THE BEATLES’ ABBEY ROAD

Ask anyone, The Beatles’ album Abbey Road is one of the most iconic pieces of sonic mastery created in the last century. It’s also an album that you absolutely have to listen to in order. None of that shuffling business! The Black Jacket Symphony is performing the classic album live in its entirety — note for note — plus a smattering of The Beatles’ greatest hits. From “Come Together” to “Her Majesty,” this is a can’t-miss experience for any Beatles fan craving a taste of Beatlemania. Wed, March 5 at 8 pm, $42-$48, Fox Theater, 1001 W. Sprague Ave. foxtheaterspokane.org (509-624-1200)

FIRST FRIDAY

Get a taste of what Spokane’s art world has to offer at multiple First Friday events across the downtown core and beyond before getting a taste of what the culinary scene has in store at your Restaurant Week reservation.

This citywide event features art from some of the most talented creatives in the area. Pop into businesses and art galleries to discover new artists and familiar names alike. Check the Inlander’s online events page (Inlander. com/events) for a list of shows and locations. Fri, March 7, most receptions from 5-8 pm, Free. Locations vary; event map at firstfridayspokane.org.

SCENIC HOT COCOA CRUISES

Spokane Chiefs at Spokane Arena, March 1

SPOKANE CHIEFS VS. SEATTLE THUNDERBIRDS

Hockey is one of the most exciting sports to watch live. Sure, watching from the comfort of your warm living room on TV is all fine and dandy, but the energy in the Spokane Arena during a Spokane Chiefs game is unmatched. Cheer on your local team as they face the Seattle Thunderbirds on the ice and say hi to the team’s mascot, Boomer, as he riles up the crowd. Promotions during this game include the Numerica Hockey Skate Bank Giveaway. Sat, March. 1 at 6:05 pm, $12-$40, Spokane Arena, 720 W. Mallon Ave. spokanechiefs.com (509-279-7000)

Couldn’t resist a trip out to Coeur d’Alene for a participating restaurant’s delicious menu? Congrats, you’ve found yourself at one of the region’s most breathtaking lakes. Enjoy the scenic views of Lake Coeur d’Alene while sipping rich hot chocolate from the comfort of one of six Coeur d’Alene cruise ships. For 90 minutes, kids can enjoy a hot chocolate bar bursting with tempting topping options while adults can indulge in a selection of spiked drinks. Every Fri-Sun in February and March at 12:30 and 2:30 pm, $12.50-$17.50; kids 5 and under free, Coeur d’Alene Resort, cdacruises.com

GREGORY DILLON

If you’re into live music, make sure to stop by Spokane’s newest music venue, The Chameleon, before or after your Restaurant Week reservation for a slice of sonic goodness from Gregory Dillon. The singer-songwriter has been serving up ’80s-inspired synthpop tunes since his 2018 debut single “Alone With You.” The intimate venue is the perfect spot for Dillon to belt his anthemic discography and a great place to experience music while supporting the local scene at the same time. Sun, March 2 at 7 pm, $15-$18, 21+, The Chameleon, 1801 W. Sunset Blvd. chameleonspokane.com

7 PERFORMANCES TH TH

FEB 28 - MAR 9

DELICIOUS is downtown

Experience dining in downtown Spokane with a diverse selection of restaurants, offering distinctive flavors and exceptional service found only in the heart of the city.

because spokane is downtown explore downtown at downtownspokane.org

THE BING CROSBY THEATER • 901 W SPRAGUE, SPOKANE CYTSPOKANE.ORG/SHOWS INLANDER RESTAURANT WEEK 2025 19

DIRECTORY BY AREA Airway Heights East Pan Asian Cuisine at Northern Quest Resort & Casino Legends of Fire at Northern Quest Resort & Casino Longhorn Barbecue The Lounge at Masselow’s at Northern Quest Resort & Casino

Price

Page

$45

33

$45 $25

44 45

$45

45

Athol Sweet Lou’s restaurant + Tap House

Price $35

Page 62

Coeur d’Alene 315 Cuisine Anthony’s at Coeur d’Alene Bardenay Restaurant + Distillery Beverly’s Restaurant The Burger Dock The Cedars Floating Restaurant Collective Kitchen De Leon’s Tex-Mex Grill Dockside Restaurant Honey Eatery and Social Club Hula Pot MacKenzie River Pizza, Grill & Pub The Mango Tree Satay Bistro Seasons of Coeur d’Alene Stylus Wine and Vinyl Bar Sweet Lou’s Restaurant + Tap House Terraza Waterfront by De Leon’s Thai Bamboo Coeur d’Alene Tito’s Italian Grill & Wine Shop Tony’s on the Lake Vicino Pizza Vine & Olive Eatery and Wine Bar

Price $45 $45 $45 $45 $25 $45 $45 $25 $35 $35 $35 $25 $25 $45 $45 $35 $35 $35 $25 $35 $45 $25 $45

Page 22 23 24 25 26 26 30 32 32 39 39 47 48 57 57 63 62 64 63 65 66 67 68

Downtown Spokane 24 Taps Burgers & Brews Anthony’s at Spokane Falls Baba Backyard Public House Bangkok Thai Bark, a Rescue Pub The Board Room @ Swing Lounge Borracho Tacos & Tequileria Centennial Restaurant Chowderhead Clinkerdagger Cochinito Taqueria Dry Fly Distilling Durkin’s Liquor Bar Feast World kitchen Flatstick Pub Gander & Ryegrass Garden Party Gilded Unicorn

Price $25 $45 $45 $35 $35 $25 $45 $35 $45 $35 $45 $25 $35 $45 $35 $25 $35 $25 $45

Page 22 23 23 24 24 25 25 26 29 30 30 31 33 33 36 36 37 37 38

20 FEBRUARY 27 - MARCH 8, 2025

Downtown Spokane Heritage Bar & Kitchen Hogwash Whiskey Den Inland Pacific Kitchen Iron Goat Brewing Kasa Restaurant & Taphouse Lorén Lumberbeard Brewing MacDaddys The Mango Tree Maryhill Winery Tasting Room & Bistro The Melting Pot Spokane O’Doherty’s Irish Grille Osprey Restaurant & Bar Outsider Palm Court Grill Pure Northwest Purgatory Craft Beer & Whiskey Bar Safari Kitchen at Davenport Tower Saranac Public House Shawn O’Donnell’s American Grill & Irish Pub Skewers Spencer’s for Steaks & Chops Steam Plant Restaurant and Brew Pub Steelhead Bar & Grille TABLE 13 & Whiskey Bar Tavoláta Twigs Bistro & Martini Bar Victory Burger Vieux Carre NOLA Kitchen Wiley’s Downtown Bistro

Price $35 $35 $45 $35 $25 $45 $35 $35 $25 $45 $45 $35 $35 $45 $45 $35 $45 $45 $35

Page 38 38 39 42 42 45 47 47 48 48 49 50 50 51 51 53 54 56 56

$25 $25 $45 $35 $35 $45 $45 $35 $25 $35 $45

59 60 61 62 62 63 64 67 68 68 68

North Spokane Price Tomato Street $35 Twigs Bistro & Martini Bar - Wandermere $35 Uprise Brewing Co. $25

Page 65 67 66

Post Falls The DAM Restaurant & Bar Iron, Wood & Ice Urban Kitchen & Bar Karma/India House Republic Kitchen & Taphouse

Price $45 $35 $35 $35

Page 31 42 43 54

South Spokane Price Bangkok Thai $35 Chaps Restaurant $45 De Leon’s Taco and Bar $25 Francáise $45 Hang 10 Hawaiian BBQ | Press Public House $25 Indicana $45 Karma/India House $35 Latah Bistro $45 Lebanon Restaurant & Cafe $35 MacKenzie River Pizza, Grill & Pub $25 The Mango Tree $25 Morty’s Tap & Grille $25 Republic Pi $25 Rüt Bar & Kitchen $35 Shelby’s Burgers $25 South Hill Grill $45 South Perry Lantern $45 Thai Bamboo $25 Twigs Bistro & Martini Bar $35

Page 24 29 32 37 38 39 43 43 44 47 48 49 56 56 59 60 61 63 67

Spokane Valley Ambrosia Bistro & Wine Bar Hayden Price Page Bangkok Thai Cochinito Taqueria $25 31 Black Pearl Casino and Restaurant Flame and Cork Woodfired Restaurant $35 36 Longhorn Barbecue The Mango Tree Liberty Lake Max at Mirabeau Bangkok Thai $35 24 Ponderosa Bar & Grill Emrys Beer & Mead Works $25 33 Sauced!

True Legends Grill $25 66 Torra Tea - Tea, Bites, Spirits North Spokane Price Page Twigs Bistro & Martini Bar 1898 Public House $45 22 Vaqueros Mexican Restaurant Cascadia Public House $25 26 Northwest Spokane Das Stein Haus Pub & Eatery $35 31 Downriver Grill De Leon’s Taco and Bar $25 32 The Flying Goat Karma/India House $35 43 For The Love of God Brewing and Pizza Kismet $35 42 Kuni’s Thai Cuisine $35 43 Worley, Idaho Little Noodle $25 44 Arrowhead Pizza Mamma Mia’s Italian Restaurant & Catering $25 48 at Coeur d’Alene Casino The Mango Tree $25 48 Chinook Steak, Seafood, and Pasta North Hill on Garland Restaurant & Bar $35 49 at Coeur d’Alene Casino QQ Sushi & Kitchen $35 54 Little Dragon Eatery The Screaming Yak $25 57 at Coeur d’Alene Casino Thai Bamboo North $25 63 Red Tail Bar & Grill at Coeur d’Alene Casino

Price $45 $35 $25 $25 $25 $45 $35 $25 $45 $35 $35

Page 22 24 25 45 48 49 53 57 66 67 67

Price $45 $25 $35

Page 32 36 37

Price

Page

$25

23

$45

30

$25

44

$35

54

DIRECTORY BY CUISINE American 1898 Public House 24 Taps Burgers & Brews Bardenay Restaurant + Distillery Black Pearl Casino and Restaurant The Board Room @ Swing Lounge The Burger Dock Chaps Restaurant Chowderhead Clinkerdagger Collective Kitchen The DAM Restaurant & Bar Dry Fly Distilling Durkin’s Liquor Bar Flatstick Pub Heritage Bar & Kitchen Honey Eatery and Social Club Kasa Restaurant & Taphouse MacDaddys River Park Square Maryhill Winery Tasting Room & Bistro Morty’s Tap & Grille North Hill on Garland Restaurant & Bar Osprey Restaurant & Bar Outsider Palm Court Grill Ponderosa Bar & Grill Red Tail Bar & Grill Satay Bistro The Screaming Yak Shelby’s Burgers Steam Plant Restaurant and Brew Pub Sweet Lou’s Restaurant + Tap House True Legends Grill Twigs Bistro & Martini Bar Victory Burger

Price $45 $25 $45 $25 $45 $25 $45 $35 $45 $45 $45 $35 $45 $25 $35 $35 $25 $35 $45 $25 $35 $35 $45 $45 $35 $35 $45 $25 $25 $35 $35 $25 $35 $25

Page 22 22 24 25 25 26 29 30 30 30 31 33 33 36 38 39 42 47 48 49 49 50 51 51 53 54 57 57 59 62 62 66 67 68

Asian East Pan Asian Cuisine Hula Pot Little Dragon Eatery Little Noodle QQ Sushi & Kitchen

Price $45 $35 $25 $25 $35

Page 33 39 44 44 54

Eclectic Hogwash Whiskey Den Inland Pacific Kitchen Max at Mirabeau South Hill Grill

Price $35 $45 $45 $45

Page 38 39 49 60

European The Melting Pot $45 49 Torra Tea - Tea, Bites, Spirits $45 66 Mediterranean Price Page Vine & Olive Eatery and Wine Bar $45 68 Baba $45 23 Tito’s Italian Grill & Wine Shop $35 65 French Price Page Francáise $45 37 Mexican Lorén $45 45 Borracho Tacos & Tequileria $35 26 Stylus Wine and Vinyl Bar $35 63 Cochinito Taqueria $25 31 De Leon’s Taco and Bar $25 32 Fusion Price Page De Leon’s Tex-Mex Grill $25 32 Indicana $45 39 Vaqueros Mexican Restaurant $35 67 Gastropub Price Page Middle Eastern Price Page Backyard Public House $35 24 Lebanon Restaurant & Cafe $35 44 Bark, a Rescue Pub $25 25 Skewers $25 60 Cascadia Public House $25 26 Emrys Beer & Mead Works $25 33 Northwest Iron Goat Brewing $35 42 Beverly’s Restaurant $45 25 Iron, Wood & Ice Urban Kitchen & Bar $35 42 The Cedars Floating Restaurant $45 26 Lumberbeard Brewing $35 47 Dockside Restaurant $35 32 Purgatory Craft Beer & Whiskey Bar $45 54 Latah Bistro $45 43 Republic Kitchen & Taphouse $35 54 Legends of Fire $45 44 Rüt Bar & Kitchen $35 56 Pure Northwest $35 53 Saranac Public House $35 56 Seasons of Coeur d’Alene $45 57 South Perry Lantern $45 61 Steelhead Bar & Grille $35 62 Uprise Brewing Co. $25 66 TABLE 13 & Whiskey Bar $45 63 German Price Page Pizza Das Stein Haus Pub & Eatery $35 31 Arrowhead Pizza $25 23 The Flying Goat $25 36 Indian Price Page For The Love of God Brewing and Pizza $35 37 Karma/India House $35 43 MacKenzie River Pizza, Grill & Pub $25 47 The Mango Tree $25 48 Republic Pi $25 56 International Price Page Sauced! $25 57 Safari Kitchen at Davenport Tower $45 56 Vicino Pizza $25 67

Irish Price Barbecue O’Doherty’s Irish Grille $35 Hang 10 Hawaiian BBQ | Press Public House $25 38 Shawn O’Donnell’s American Grill & Irish Pub $25 Longhorn Barbecue $25 45 Italian Price Bistro Price Page Flame and Cork Woodfired Restaurant $35 Ambrosia Bistro & Wine Bar $45 22 Gander & Ryegrass $35 Centennial Restaurant $45 29 Mamma Mia’s Italian Restaurant $25 Downriver Grill $45 32 Tavoláta $45 Garden Party $25 37 Tomato Street $35 Wiley’s Downtown Bistro $45 68 Tony’s on the Lake $45

Page 50 59

Eclectic 315 Cuisine Feast World kitchen Gilded Unicorn

Page 42 64

Price $45 $35 $45

Page 22 36 38

Latin Kismet Terraza Waterfront by De Leon’s

Price $35 $35

Page 36 37 48 64 65 66

Seafood Anthony’s

Price $45

Page 23

Southern Vieux Carre NOLA Kitchen

Price $35

Page 68

Steakhouse Chinook Steak, Seafood, and Pasta The Lounge at Masselow’s Spencer’s for Steaks & Chops

Price $45 $45 $45

Page 30 45 61

Thai Bangkok Thai Kuni’s Thai Cuisine Thai Bamboo

Price $35 $35 $25

Page 24 43 63

INLANDER RESTAURANT WEEK 2025 21

1898 PUBLIC HOUSE

D R Y F LY DISTILLING

Next-level upscale dining using locally sourced ingredients NORTH SPOKANE

AMERICAN

24 TAPS BURGERS & BREWS $

45

FIRST COURSE Ahi-Poke Tostada Stack Marinated ahi-poke, pickled cucumbers, avocado, wonton tostada crisps, togarashi aioli, tobiko, herb oil and chili oil Smoked Chicken Croquette Smoked chicken, white cheddar, smoked gouda, garlic mashed potato filling, crispy and golden fried with harissa cream sauce, parmesan cheese, herb oil Kale & Brussels Sprouts Salad Chopped kale, shredded Brussels sprouts, grated white cheddar, toasted almonds, crispy pancetta, lemon-shallot vinaigrette GF SECOND COURSE Top Sirloin Char-broiled sirloin, pomme puree, grilled asparagus, wild mushroom demi-glace GF

1021 W RIVERSIDE AVE DOWNTOWN SPOKANE 509.489.2112 | DRYFLYDISTILLING.COM

Roasted Chicken Roasted French-cut chicken breast, creamy parmesan polenta, vegetable medley, brown sage butter, toasted pine nuts Pork Belly Gochujang Pasta Udon noodles, creamy gochujang sauce, shitaki mushrooms, bok choy, red peppers, green onion curls, crispy pork belly, furikake THIRD COURSE Dubai Chocolate Croissant Filled with tahini and pistachio kataifi, topped with pistachio cream, chopped pistachios, chocolate sauce Tres Leches Sponge cake soaked in evaporated milk, condensed milk and whole milk, topped with homemade whipped cream and toasted coconut flakes Crème Brulée Classic French crème brulee, fresh mixed berries, whipped cream GF DRINK LOCAL First Bloom Browne Family vodka, triple sec, house-made sweet and sour, fresh cucumber and mint, bitters $14

Featuring gourmet burgers and local craft brews DOWNTOWN SPOKANE

(509) 466-2121

Menu served Mon-Thu 11 am-9 pm, Fri 11 am-10 pm, Sat 2 pm-10 pm, Sun 2 pm-9 pm

315 CUISINE

AMBROSIA BISTRO & WINE BAR

COEUR D’ALENE

ECLECTIC

$

45

FIRST COURSE Tuscan Portobello Portobello mushroom brushed with garlic butter, baked and stuffed with fresh tomatoes, mozzarella, kalamata olives, and capers GF V – Add garlic shrimp skewer $10 Bang Bang Crispy Cauliflower Buttermilk battered fried cauliflower tossed in Asian sweet chili sauce GF V – Add garlic shrimp skewer $10

Pommes Fondant Tender potatoes braised in herbed butter and stock, served with pickled shallots, pancetta, thyme, garlic lemon aioli, pickled mustard seeds GF – Add garlic shrimp skewer $10 SECOND COURSE Chimichurri Flank Steak Micro cilantro garlic rice, chimichurri, curtido, tomato confit, cooked rare to medium rare GF – Upgrade to Filet Mignon $30 Espresso Steelhead Espresso spice rub, maple lemon glaze, roasted beetroot cream purée, crispy fingerling potatoes, seasonal vegetables, orange fruit caviar GF Apple Glazed Pork Belly Apple cider glazed pork belly served with garlic smashed potatoes, jicama, curtido slaw, pickled mustard seeds, apple butter, feta cheese GF THIRD COURSE Mountain Berry Sorbet A perfect blend of berries puréed into a smooth sorbet GF V

local feel. fusion flavor.

(509) 315-8951

908 N Howard St, Ground Lvl

Molten Chocolate Cake Classic molten lava cake served with vanilla ice cream Pineapple Upside Down Cake Pineapple cake seved with coconut rum semifreddo DRINK LOCAL Mountain Mist Martini Dry Fly Huckleberry Vodka, fresh lime juice, fresh lemon juice, huckleberry cordial, garnished with lime wheel $15 3-COURSE ONLY • RESERVATIONS RECOMMENDED

@kasataphouse

22 FEBRUARY 27 - MARCH 8, 2025

NO SUBSTITUTIONS

(509) 309-3103 825 W. Riverside Ave. Menu served Sun-Thu, 11 am-9 pm; Fri-Sat 11 am-10 pm

Flavorful international cuisine alongside beautiful craft cocktails

kasataphouse.com

25

$

FIRST COURSE House or Caesar Salad House: romaine, shredded cheese, tomatoes, croutons and choice of ranch, blue cheese, honey mustard, or 1000 Island dressing. Caesar: romaine, parmesan cheese, croutons, Caesar dressing V – Add grilled chicken $4.75 Broccoli Cheddar Soup Homemade broccoli cheddar soup Chips and Salsa Homemade tortilla chips served with homemade salsa V – Add guacamole $2 SECOND COURSE The Infusion Burger Burger patty infused with shredded cheese, sour cream, ranch seasoning, and bacon bits, topped with cheddar cheese and onion straws. Served with hand-cut fries – Sub sweet potato fries, tots, or side salad $1 Southwest Pretzel Dog Polish sausage, beer cheese, bell pepper relish, and sour cream on a pretzel bun. Served with hand-cut fries – Sub sweet potato fries, tots, or side salad $1 Veggie Burger Black bean patty, lettuce, homemade garlic mayo topped with cheddar cheese, tomatoes, and red onions.

Served with hand-cut fries V – Sub sweet potato fries, tots, or side salad $1 THIRD COURSE Huckleberry Cheesecake Homemade huckleberry compote drizzled over a slice of vanilla cheesecake V Cinnamon Sugar Doughnuts A deep-fried doughnut tossed in cinnamon sugar, served with caramel V Espresso on the Rocks Blue Spirits espresso vodka, Kahlua coffee liquor, homemade simple, cold brew V DRINK LOCAL Local Craft Brews Try one of our 12 local craft brews on tap $7.50

3-COURSE ONLY • NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

2010 W. Waikiki Rd.

AMERICAN

315 E. Wallace Ave. (208) 667-9660 Menu served Sun-Thu, 4 pm-9 pm, Fri-Sat, 4 pm-10 pm

Great food, fine wine and special friends… come taste Ambrosia!

SPOKANE VALLEY

BISTRO

$

45

FIRST COURSE Roasted Beet Salad Roasted beets, arugula, orange, shallot and pistachio over honey whipped ricotta GF V DFA Red Pepper Toast Grilled sourdough topped with sweet pepper sauce, feta, Italian sausage, marinated peppers, and basil Butternut Squash Bisque Roasted butternut squash soup topped with crema and toasted walnuts GF V SECOND COURSE Birria Short Ribs Birria-style braised short ribs, queso fresco creamy polenta, corn salsa, consommé demi glace GF Dover Sole Pan-seared sole with parsley velouté over black lentils and roasted carrots Pork Marsala Grilled pork medallions with creamy marsala mushroom sauce over smashed new potatoes and roasted carrot THIRD COURSE Salted Chocolate Torte Dark chocolate and coconut milk ganache, cookie crust, coconut caramel and sea salt GF V+ DF Orange Creamsicle Dome White chocolate dome filled with orange curd and vanilla mousse with graham crust GFA Bread Pudding Flash-fried bread pudding rolled in cinnamon and sugar, with bourbon ice cream and caramel DRINK LOCAL Ambrosia Bistro Red Created specially for Ambrosia Bistro by Arbor Crest $10

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

(509) 928-3222 9211 E. Montgomery Ave. Menu served Mon-Thu 4-8 pm; Fri-Sat, 4-9 pm

MULTIPLE LOCATIONS

ANTHONY’S AT SPOKANE FALLS & ANTHONY’S AT COEUR D’ALENE Superior service and exceptional seafood with waterfront views SEAFOOD

$

45

FIRST COURSE Two Fresh Oysters Chef’s choice oysters GF DF Classic Caesar Salad Crisp romaine, homemade dressing and croutons finished with parmesan GFA Anthony’s Clam Chowder A cup of our creamy New Englandstyle clam chowder with red potatoes and bacon SECOND COURSE Cedar Planked Sockeye Salmon Sockeye salmon served in a smoked red pepper beurre blanc with champ potatoes and vegetables GFA Sautéed Shrimp Bucatini Pasta Sautéed shrimp bucatini pasta with mushrooms, zucchini and prawns, served in a lobster cream sauce GFA Petite Top Sirloin & Coconut Prawns Petite top sirloin and two coconut prawns served with oven roasted yellow potato wedges, vegetables and a side of ginger plum sauce GFA THIRD COURSE Anthony’s Burnt Cream Creamy, rich custard dessert with a perfectly caramelized sugar crust GF Bailey’s Irish Cream Chocolate Mousse Smooth, velvety chocolate mousse combined with Bailey’s Irish Cream and topped with homemade whipped cream and chocolate shavings GFA Olympic Mountain Ice Cream One scoop of seasonal Olympic Mountain ice cream DRINK LOCAL NW Old Fashioned Claimed by some to be the first classic cocktail from the 1800s, ours is crafted with Spokane’s Dry Fly bourbon $15/glass

BABA

Mediterranean comfort food KENDALL YARDS

MEDITERRANEAN

45

$

FIRST COURSE Deviled Eggs Stuffed with tahini egg yolk and topped with pomegranate molasses, dukkah seeds and chile-crunch oil GF V

JOIN US FOR RESTAU RANT WEEK!

African Peanut Stew Slow-cooked sweet potatoes, ginger, peppers, tomato and greens in a spiced stew GF V Potato Latkes Crispy fried potato cakes, spicy tzatziki, preserved lemon puree, torn herbs V SECOND COURSE Baharat Chicken Warm spice-rubbed chicken, slow-cooked then finished in a brick oven. Served with grilled bread, potatoes, cilantro mayo with chilies, toum and radish salad Shakshuka Slow-cooked peppers and tomatoes with spices, baked in the hearth oven with eggs, chermoula sauce and finished with fresh herbs. Served with grilled bread – Add braised lamb or kofta $8; smoked chicken $6 V Turkish Mac and Cheese Shell pasta, baked feta sauce, dukkah breadcrumb topping, served with fermented chilies and herbs – Add smoked chicken $6, braised lamb or kofta $8 V THIRD COURSE Honey Walnut Baklava With brown sugar cinnamon ice cream, honey, cinnamon, and flaky salt V Turkish Pot de Creme Slow-cooked custard with cardamon and coffee, topped with sesame tuile and whipped cream GF V Seasonal Sorbet Made in house. Ask your server what our flavor of the day is! GF V V+ DF DRINK LOCAL Laughing Dog Beer Brewed in the PNW! $7/pint

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

1242 W. Summit Pkwy.

Menu served daily, 3 pm-close

(509) 443-4410

D & OPERATED

LOCALLY OWNE

a neighborhood pub bringing together traditional Irish and American fare, draft beers and good times. lity & delicious food Come in and enjoy our Irish Hospita

719 N MONROE ST. • SPOKANE •

509

326-7251

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

MULTIPLE LOCATIONS

DOWNTOWN SPOKANE 510 N. Lincoln St. Menu served daily, 3 pm-8 pm COEUR D’ALENE 1926 W. Riverstone Dr. Menu served daily, 3 pm-8 pm

ARROWHEAD PIZZA (509) 328-9009 (208) 664-4665

MASTER

THE MENUS KEY

DF - Dairy-Free GF - Gluten-Free

Serving up personal-sized, fire-stone baked pizzas WORLEY

PIZZA

25

$

FIRST COURSE Garlic Cheesy Bread Garlic herb oil and whole-roasted garlic cloves on a three-cheese bread Caprese Skewer Campari tomato, house-made mozzarella, fresh basil and pomegranate balsamic reduction Oven Roasted Veggies Medley of roasted veggies drizzled with pistachio pesto and balsamic reduction SECOND COURSE BYOP (Build Your Own Pizza) Your choice of toppings on a fire-stone pizza Dream Catcher Zesty red sauce, chicken, onion, cilantro, apricot marmalade, red peppers and mozzarella, drizzled with tikka marsala sauce and habanero hot honey Figs on a Blanket Figs, bacon lardon, goat cheese and pomegranate balsamic glaze on a herb-brushed crust THIRD COURSE Arrowhead Cake House-made chocolate cake with marshmallow filling and chocolate glaze Dessert Pizza Rotating dessert pizza of the month

Root Beer Float Draft root beer with vanilla ice cream for the win DRINK LOCAL No-Li Rotating draft $5/Glass

GFA - Gluten-Free Available V - Vegetarian V+ - Vegan

Hours Available

Hours listed are the times the three-course Inlander Restaurant Week menu is served.

Some menus are available at dinner and lunch!

NO SUBSTITUTIONS

37914 S. Nukwalqw St. Menu served daily, 11 am-8 pm

(800) 523-2464

DINE TUE-THU 4-10PM IMBIBE ‘TIL 11 • DINE FRI-SAT 4-11PM IMBIBE ‘TIL 12 415 W. MAIN AVE • SPOKANE, WA • RESERVATIONS RECOMMENDED DURKINSLIQUORBAR.COM • 509.863.9501

INLANDER RESTAURANT WEEK 2025 23

join us for Inlander Restaurant Week $

Three Courses

45

908 N Howard St, Spokane • (509) 315-5442 • outsiderpnw.com

Join us for Restaurant Week

MULTIPLE LOCATIONS

BACKYARD PUBLIC HOUSE

A neighborhood destination renowned for its inviting casual atmosphere KENDALL YARDS

AMERICAN

$

35

FIRST COURSE Crispy Brussel Sprouts Deep fried Brussel sprouts topped with blue cheese crumbles, bacon bits and balsamic vinaigrette Bruschetta Fried bread topped with garlic, parmesan, olive oil, tomato and basil V Bacon Wrapped Jalapeno Popper Full sized jalapenos stuffed within cream cheese and cheddar, wrapped in bacon SECOND COURSE Mushroom Bacon Burger 6-oz. all-beef blackened patty topped with mushrooms, swiss and bacon Buffalo Mac and Cheese Crispy chicken tossed in buffalo sauce topped with jalapenos, blue cheese crumbles and cheese sauce Ham and Pineapple Grilled Cheese with Spicy Tomato Soup Ham, pineapple, and cheddar cheese sandwiched between parmesan crusted bread THIRD COURSE Fruit Skewers and Honey Yogurt Dip Strawberry, banana, and oranges on a stick paired with a cinnamon honey yogurt V Chocolate Chip Ice Cream Pizza An eight-inch chocolate chip cookie topped with vanilla ice cream and chocolate drizzle V Cinnamon Sugar Pretzel Bites Housemade pretzels tossed in cinnamon sugar with a side of huckleberry cream cheese V DRINK LOCAL Limoncello Triticale Blaze Dry Fly rye whiskey, peach puree, absinth and housemade limoncello $11

BANGKOK THAI

Authentic and amazing Thai restaurants THAI

$

35

FIRST COURSE Chicken Satay Chicken breast strips marinated in a mixture of Thai spices and coconut milk. Served with peanut sauce and cucumber salad Fresh Rolls Green leaf, carrot, bean sprouts, basil, shrimp, and rice noodles wrapped in soft rice paper. Served with peanut sauce GF Crab in the Blanket Imitation crab mixed with cream cheese, celery, and carrot wrapped in wonton wrapper, deep-fried to perfection. Served with plum sauce SECOND COURSE Pineapple Chicken Chicken breaded and sautéed to perfection, with pineapple chunks, onion, cashew nuts, and bell pepper in our chef’s special sauces. Served in a half pineapple shell Pad Thai Chicken and Prawn Stir-fried chicken and prawn, rice noodles, egg, bean sprouts, green onion, and our house special pad Thai sauce. Topped with ground peanuts Panang Salmon Our delicious panang curry with salmon, bell peppers, and fresh basil, topped with coconut cream, shredded lime leaves and asparagus GF THIRD COURSE Sweet Sticky Rice with Fresh Mango Thai sweet sticky rice with fresh mango slices and topped with sweet coconut milk – Add ice cream $2 Black Sticky Rice Thai black sweet sticky rice with sweet coconut milk on top – Add ice cream $2 Traditional Thai Style Fried Banana with Ice Cream Thai style fried banana served with ice cream DRINK LOCAL Latah Creek Huckleberry d’Latah A Riesling blend with bold berry aromas and a crisp acidity $9.50/Glass $35/Bottle

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

1811 Broadway Ave Menu served daily, 11 am-9:30 pm

(509) 822-7338 NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

BARDENAY RESTAURANT & DISTILLERY

LIBERTY LAKE 1312 N. Whitman Lane Menu served daily, 11 am-8 pm

(509) 505-4108

FIRST COURSE Corn Panna Cotta Savory roasted corn custard, cornbread, popcorn, avocado crema, tajin, cotija, and chives V

SOUTH SPOKANE 1325 S. Grand Blvd.

Menu served daily, 11 am-8 pm

(509) 838-8424

Steak & Potato Canapés Charbroiled beef tenderloin, Boursin cheese spread, arugula, pickled red onion, and balsamic glaze on roasted Yukon gold potato medallions GF

DOWNTOWN SPOKANE 1003 E. Trent Ave. Menu served daily, 11 am-8 pm

(509) 325-8370

SPOKANE VALLEY 101 N. Argonne Rd. Menu served daily, 11 am-8 pm

(509) 315-9943

The nation’s 1st restaurant & distillery, featuring Northwest cuisine COEUR D’ALENE

401 W Main Ave, Spokane • 9925 N. Nevada St, Spokane 2912 E. Palouse Hwy, Spokane • 14208 E. Sprague, Spokane Valley 1726 W Kathleen Ave, CDA

MULTIPLE LOCATIONS

NORTHWEST

$

45

Smoked Trout Dip Local Idaho red trout cream cheese spread, beet-marinated deviled eggs, capers, candied bacon, lemon zest, and everything bagel crisps SECOND COURSE Massaman Curry Lamb Shank Braised spiced lamb shank, carrots, and potatoes in a coconut milk curry over saffron basmati rice GF DF Miso Red Snapper Charbroiled Atlantic red snapper fillet, sweet miso-tamari glaze, chilled soba noodle salad with edamame, water chestnuts, peppers, onions, and sesame seeds DF Mushroom Spanakopita Wild mushroom medley, spinach, fresh herbs, and feta baked in puff pastry with roasted carrot and chickpea Greek salad and tzatziki V THIRD COURSE Wasabi Mojito Cheesecake Minty-lime cheesecake with a hint of wasabi, Bardenay rum mojito sauce, whipped cream, and frosted lime zest GF

DONATE to Big Table

during Inlander Restaurant Week

Elvis Cake Peanut butter mousse in a cookie crust with brûléed banana, caramel, candied bacon, whipped cream, and shaved chocolate GF

join us for Restaurant Week three courses $25

Root Beer Float Not Your Father’s Root Beer over house-spun espresso-cinnamon ice cream. Must be 21 to order DRINK LOCAL Basil Instinct Bardenay gin, triple sec, lime sour and lemon sour, basil. $9.50/Glass NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

mammamiaspokane.com

420 W Francis, Spokane • (509) 467-7786

24 FEBRUARY 27 - MARCH 8, 2025

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

(208) 765-1540

All donations up to $10,000 to Big Table and CDAIDE will be generously matched by STCU Here For Good Foundation

BARK, A RESCUE PUB

Find a great meal and a furever friend. Dine. Drink. Do Good.

DOWNTOWN SPOKANE

GASTROPUB

BEVERLY’S RESTAURANT

25

$

Innovative dishes, panoramic views, and the PNW’s largest wine cellar COEUR D’ALENE

NORTHWEST

$

45

FIRST COURSE Korean Spam Dog Two spam and mozzarella-stuffed Korean dogs served with a side of kimchi slaw and sriracha aioli Crispy Brussels Crispy Brussels sprouts with parmesan and lemon basil dipping sauce GF V

FIRST COURSE Beef Tataki Garlic-Ginger Yuzu Sauce | Garlic Chips | Crispy Potato Straws Octopus Pulpo al Pastor | Puffed Hominy | Crispy Fingerling Potato | Chayote Squash Relish

Thai Mozzarella Egg Rolls Mozzarella and Thai peanut sauce egg rolls served with a sriracha dipping sauce SECOND COURSE Garlic Steak Bites Garlic parmesan steak bites on top of a potato mash and served with a chimichurri sauce GF Tamale with Rojo Pork Green chili and cheese tamale topped with rojo braised pork GF

Belgian Endive Salad Goat Cheese | Bacon Lardon | Champagne Gold Raisin | Honey Almonds | Herbed Vinaigrette GF SECOND COURSE Duck Leg Confit Roasted Root Vegetables | Fava Bean Puree | Blood Orange Gastrique Seared Hawaiian Tuna Crunchy Garlic Rice | Baby Bok Choy | Avocado-Wasabi Crema GF

Tofu Schnitzel Sandwich Ultra-crispy tofu schnitzel sandwich with garlic, mayo, arugula, tomato and a fried egg on a brioche bun V THIRD COURSE Oreo Icebox Cake Oreo Icebox Cake V+ Apple Compote Hand Pie Apple Compote Hand Pie

USDA Prime Beef Petite Tender Steak “Fuego” Smoked Potato | Grilled Spring Onion | Salsa Verde / Huckleberry Mole| Tequilla Flambe GF DF – Vegetarian Option Upon Request THIRD COURSE Earl Grey Crème Brulée Earl Grey Custard | Crisp Sugar Crust

Roasted Pineapple Angel Food Cake Angel food cake with brown sugar roasted pineapple and a buttercream glaze DRINK LOCAL Risk it for the Hibiscuit Browne Family gin, hibiscus syrup (made using Spiceology Hibiscus), ginger liqueur, lime juice $11

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

905 N. Washington St. Menu served Sun-Sat, 4 pm-close

(509) 418-2551

THE BLACK PEARL RESTAURANT AND CASINO Great place for some good food and lively card games SPOKANE VALLEY

AMERICAN

GF V

Mexican Chocolate Tres Leches Cinnamon Churro V Japanese Cheesecake White Miso Caramel | Candy Cap Mushrooms V DRINK LOCAL No-Li Born & Raised IPA Bold pine and citrus flavors with a balanced malt sweetness and a crisp, refreshing finish $8/Pint

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

(208) 292-5678 115 S. Second St. Menu served Sun-Thu, 4:30 pm-9 pm; Fri-Sat, 4 pm-9 pm

open lunch and dinner Monday - Saturday

THE BOARD ROOM AT SWING LOUNGE

25

$

FIRST COURSE Caesar Salad Crispy romaine lettuce. Dressed in a Caesar dressing with parmesan cheese Coconut Prawns Coconut-breaded prawns, deep fried and served with a housemade orange dipping sauce Whiskey Battered Onion Rings Onion rings coated in a seasoned whiskey batter served with an ale BBQ sauce SECOND COURSE Lemon Cream Salmon A seared salmon steak finished with a zesty lemon coconut cream sauce. Served with a rosemary garlic quinoa and sauteed zucchini, squash, and red onion Beef or Chicken Egg Fried Rice Bowl A bed of egg fried rice and choice of broccoli, onions, and beef or chicken, bell peppers, and snap peas Whiskey Pepper Sirloin Seasoned and grilled sirloin steak served with grilled broccolini, white cheddar mashed potatoes, garlic bread and a whiskey pepper sauce THIRD COURSE Rustic Apple Tart Granny Smith apple slices coated in brown sugar and cinnamon, baked in a rustic pastry shell, and finished with caramel sauce Chocolate Lava Cake Rich chocolate bundt cake filled with a warm chocolate ganache and finished with chocolate drizzle Hazelnut Crunch Square A creamy cocoa and hazelnut meringue with chopped hazelnuts, finished with a caramel and chocolate drizzle You got lucky! Each course dinner purchased will receive (2) $5 match plays good for one month DRINK LOCAL Classic Manhattan Local Dry Fly three-year port-barrel wheat whisky, sweet vermouth, Angostura bitters, Luxardo cherry, gentleman’s cube $10 NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

2104 N. Pines Rd. Menu served daily, 11 am-9 pm

Where passion plated and poured.

(509) 290-5484

A golf lounge downtown with a full bar and restaurant and six golf suites DOWNTOWN SPOKANE

AMERICAN

$

35

FIRST COURSE Boardroom Chicken Wings Three bone-in chicken wings. with your choice of sauce or rub GF Pulled Pork Slider Tender pork slider tossed in blackberry BBQ sauce topped with a housemade coleslaw on brioche bun

Side Caesar Salad A classic Caesar with romaine lettuce, parmesan cheese and croutons. Tossed with a creamy Caesar dressing GFA V – Add blackened chicken $5 SECOND COURSE Classic Double Smashburger Two Angus patties layered with two slices of melted cheddar, plus lettuce, tomato, onion, pickles, fry sauce and mustard. Served with fries – Upgrade to garlic parm fries $2 Kahlua Pork Tacos Three tender pulled pork tacos in sweet, tangy sauce topped with a housemade pineapple coleslaw and cilantro in warm flour tortillas served with black beans Chicken Bacon Ranch Quesadilla Tortilla with fire grilled chicken thigh, bacon, lots of melty mozzarella, topped with a ranch drizzle, cilantro and green onion. Served with ranch THIRD COURSE Not Your Mom’s Cheesecake A slice of our creamy cheesecake with a blackberry lemon compote and a rich chocolate drizzle Skrew & Brew Night Cap Screwball Peanut Butter Whiskey, freshly brewed cold brew coffee and a splash of half-and-half to make it extra creamy. Served over ice Let’s Swing Enter our KP contest as your third course. You get three golf swing attempts to win $300+ in prizes!

DRINK LOCAL Blackberry Bourbon Smash Dry Fly bourbon, muddled blackberries, simple syrup, served on the rocks $12

RESERVATIONS RECOMMENDED

601 W. Riverside Ave. Menu served daily, 11 am-9 pm

(509) 418-2974

INLANDER RESTAURANT WEEK 2025 25

BORRACHO TACOS AND TEQUILERIA

THE BURGER DOCK

Authentic food, unique cocktails and vibrant nightlife DOWNTOWN SPOKANE

MEXICAN

Handcrafted, locally sourced, made-to-order burgers in downtown CDA

$

35

FIRST COURSE Korean Elote Corn Dog Crispy rice flour batter and deep-fried, with mozzarella cheese inside, with corn dust, cotija cheese, Tajín, lime mayo and cilantro V Chicken Al Pastor Empanada Blue corn empanadas filled with seasoned chicken breast, pineapple, onion, and jalapeño.

Served with a trio of sauces GF

TAU R ES R A

NT

3 CO U RS ES $ 35 W EEK

Thai Coconut Tortilla Soup Thai-infused coconut chicken and rice soup with crispy tortilla strips and cilantro GF DF SECOND COURSE Bulgogi Fajitas Korean beef (bulgogi) with onions and bell peppers, tortillas and pickled trio of kimchi, daikon and carrots, plus onion and cilantro Pho-ritto “Bowl” of pho wrapped in a flour tortilla with beef, fresh herbs and veggies, drizzled with hoisin and sriracha and served with a side of dipping pho-broth Calamari Tacos Two fried calamari tacos with cabbage slaw, green mojo sauce, fried jalapeño and cilantro, served with rice and black beans – Add third taco for $5 THIRD COURSE Vanilla Guava Crepe Cake Delicate house-made crepes lightly frosted with vanilla whipped cream, stacked with guava syrup, and passion fruit sorbet Lemon Tres Leches Cake Soaked in condensed milk with a lemon cream sauce and topped with a lemon-infused whipped cream and strawberry syrup Banana Cake Whisky Local Browne bourbon with bananaforward sweetness.

DRINK LOCAL Bath Tub Gin Browne gin served in a bath tub with elderflower, rose syrup, lemon and ginger beer. Keep the collectable duck! $10

COEUR D’ALENE

(509) 822-7789

CASCADIA PUBLIC HOUSE A locally owned and operated Northwest gastropub NORTH SPOKANE

GASTROPUB

25

$

FIRST COURSE Housemade Pretzel Pretzel One of our unique pretzels made in-house daily, served with beer cheese and stone ground mustard. Make it vegan! Sub with vegan cashew queso – Add a pretzel $4 V DFA V+ Roasted Beet Hummus Housemade roasted beet hummus, fennel, micro cilantro, sweety drop peppers, za’atar, and toasted pita chips GFA V V+ DF

W. 525 SPOKANE FALLS BLVD (509) 747-0322

RESERVATIONS FOR PARTIES OF 8 OR MORE

Bulgogi Beef Cups Marinated bulgogi beef, red bell pepper, cucumber, sauteed onion, crispy rice noodle, sriracha aioli, sesame seeds and cilantro served in a romaine lettuce cup – Add a cup $5 GF DF SECOND COURSE Chorizo Queso Nachos Housemade chips, chorizo queso, onion, tomato, pickled jalapeno, pinto beans, lime crema, and cilantro. Make it vegan! Sub with vegan cashew queso GFA VA DF Teriyaki Chicken Rice Bowl Teriyaki glazed chicken, cucumber, radish, carrot, green onion, sesame seed, and a drizzle of house teriyaki over white rice. – Make it vegan! Sub tofu (Not GF) GF VA DF Chimichurri Steak Sandwich Thinly sliced choice top sirloin cooked in chimichurri sauce, crispy onion straws, chimichurri slaw, and spicy garlic aioli served on a ciabatta bun with fries GFA DF THIRD COURSE Funnel Cake Fries Fried funnel cakes fries topped with whip cream, housemade strawberry puree and powdered sugar garnish V Lemon Bar Housemade lemon bar with graham cracker crust, garnished with powdered sugar & lemon zest GFA V V+ DF

25

$

FIRST COURSE The Dock Salad Iceberg wedge, bleu cheese crumbles, diced tomatoes, Wood’s bacon bits, and toasted seeds with spicy house bleu cheese dressing The Seasonal Salad Fresh arugula topped with bleu cheese crumbles, Wood’s bacon bits, tangy cranberries, pistachios, and diced apples served with house balsamic vinaigrette – Add avocado $2 The Gardener Salad Spring mix topped with quinoa, sliced almonds, avocado, shredded carrot and diced tomatoes with house balsamic vinaigrette GF SECOND COURSE The Old Tin Can House-pressed patty, cheese, fresh sliced tomato, iceberg lettuce, grilled onion and secret sauce. Served with fresh cut fries GFA – Add bacon $4 The Fun Guy House-pressed patty, Swiss cheese, sauteed mushrooms, grilled onion, fresh sliced tomato, spring mix, and garlic aioli. Served with fresh cut fries GFA – Add bacon $4

The Bee House-pressed patty, brie cheese, drizzle of local honey, arugula and honey aioli. Served with fresh cut fries GFA – Add bacon $4 THIRD COURSE Root Beer Float Real vanilla ice cream and Grand Teton root beer Chocolate Shake Real vanilla ice cream and chocolate syrup Oreo Shake Real vanilla ice cream and Oreo crumbles DRINK LOCAL Organic Tractor Fountain Drink Certified organic, non-GMO and made from real ingredients. Founded in Hayden, Idaho! $3.50

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

211 N. Division St. Menu served daily, 4 pm-8 pm

AMERICAN

NO SUBSTITUTIONS

200 N. Fourth St.

(208) 292-4147

Menu served Sun-Mon, 11 am-7 pm; Wed, 11 am-7pm; Thu-Sat 11 am-8 pm

THE CEDARS FLOATING RESTAURANT Idaho’s premier floating restaurant serving Northwest-inspired cuisine COEUR D’ALENE

NORTHWEST

$

45

FIRST COURSE Lobster Bisque Crème Fraiche | Slipper Lobster | Chives GF Teriyaki Beef Skewers Two Beef Skewers | Teriyaki Glaze | Green Onion Coconut Prawns Two Prawns | Sweet Chili Sauce | Mango Salsa GFA SECOND COURSE New York Steak Grilled 12 oz. New York Steak | Garlic Mashed Potatoes | Seasonal Vegetables | Peppercorn Sauce GF Cedar Plank Salmon Tri-Colored Potatoes | Seasonal Vegetables | Honey Chipotle Sauce GF Seafood Mushroom Ravioli Prawns | Mussels | Clams | Bay Scallops | Lemon Cream Sauce – Substitute Mushroom Ravioli for Vegetarian THIRD COURSE Amaretto Crème Brulée Whipped Cream GF V Hazelnut Chocolate Mousse Whipped Cream | Chocolate Shavings V Apple Bread Pudding Caramel Sauce | Vanilla Ice Cream | Whipped Cream V DRINK LOCAL Arbor Crest Cabernet Dark fruit flavors, smooth tannins, and oak notes of vanilla and tobacco, with a long, balanced finish. $40/Bottle

Dulce De Leche Bourbon Mousse Housemade dulce de leche bourbon mousse topped with dalgona coffee foam and garnished with shaved chocolate GF V DRINK LOCAL Lumberbeard Brewing Rotating micro brew $5 NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

713 W Garland Ave, Spokane • littlenoodlespokane.com

26 FEBRUARY 27 - MARCH 8, 2025

6314 N. Ash St. Menu served daily, 5-9 pm

(509) 321-7051

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

1514 N. Marina Drive

(208) 664-2922

Menu served Mon-Thu, 3:30 pm-8:30 pm; Fri 3:30 pm-9 pm; Sat, 3 pm-9 pm; Sun, 3 pm-9 pm

INLANDER RESTAURANT WEEK 2025 27

INLANDER RESTAURANT WEEK 2025

tic Authaennese Leb enian Armood f

1009 W. 1st Ave • Spokane • 509-456-5656 • skewersspokane.com

MEET YOUR CHEF/OWNER

KADRA EVANS LITTLE NOODLE AND GARDEN PARTY’S OWNER WANTS YOU TO CHALLENGE YOUR TASTEBUDS

K THREE COURSES

25

$

2104 N. Pines Rd | Spokane Valley 509.290.5484 | blackpearlspokane.com

adra Evans has learned her way around the kitchen from some of the best in the local food industry, like Cochinito’s Travis Dickinson and Eat Good Group’s Adam Hegsted. In 2020, she launched Little Noodle in the Garland District, initially as a six-month seasonal pop-up.

It became a permanent fixture of the neighborhood in late 2021. She followed it up with Garden Party in downtown Spokane in summer 2023, serving up craft cocktails and small plates in a nature-themed oasis. Diners can look forward to seeing both of Evans’ restaurants in Inlander Restaurant Week 2025.

RESTAURANT WEEK: When and why did you decide to become a chef, and then a restaurant owner?

EVANS: So chef happened because I was general manager of a little restaurant on the South Hill, and the chef never took any time off, and so I said, “Let me help out. I should know the kitchen-side of things, too, if I’m going to be helping you do the whole restaurant.” So he trained me, and I fell in love with cooking.

What led you to open the Garden Party?

Garden Party was because I was told I couldn’t have any more plants in the house.

So my best friend and I — it was really her idea — she’s always wanted to open a cafe that was a plant shop. I said, “Well, I have this amazing space downtown that I know is vacant and basically ready to walk into, and all we have to do is add plants, better vibes, and get it going.”

28 FEBRUARY 27 - MARCH 8, 2025

What kinds of places do you look for when you dine out — in other words, what excites you?

I always want to try new things. I love atmosphere. I’m all about the vibes and stuff, so that’s huge. Mostly I would just want to try new things, so anybody that’s doing something out of the box. I love what Joseph O’Neal is doing down at Hogwash, watching how he’s making ramen and stuff. It’s some of the best ramen I’ve ever had, you know, and he’s making it over there. So like watching those kinds of chefs do something out of the box, too, that’s where I’m going to go because I don’t have a lot of time to go out to eat. So when I do go, it better be good.

I want to be wowed and love the whole experience.

What are some of the biggest challenges the restaurant industry is currently facing, and how are you responding?

Staffing, as of late, like honestly, it’s really good, but for the last several months staffing has been really hard. Finding people that want to work hard and also love it as much as you’re going to love it is near to impossible. As an owner, you’re going to find one or two people that actually care as much as you care, so striving to always find those people is really hard. And I think a lot with the food cost, honestly, it’s the roughest time to be in a restaurant.

Who are some of your culinary heroes or biggest influences, and why?

100% I’ll always say Travis Dickinson with

THE CENTENNIAL

A family friendly restaurant located in the Centennial Hotel Clover [closed in 2023] and Cochinito because he’s the one that taught me that the industry didn’t have to be this masculine intimidation of people. He had such a talented crew when I worked there… but rather than it being a rivalry, it was like constantly bouncing ideas off each other and stuff.

What’s something that diners can look forward to on your Restaurant Week menu?

I always try to do some things that I’ve never done before. A couple of years ago we did the lava cup, and it was so much fun. But when I do these brand-new things that I’ve never done before, I find the challenges in them and I’m like, “That was too hard for this many people,” or that kind of stuff. So it’s always a learning curve for me because I want to challenge myself but not destroy everybody on the way.

What is an item that returns to your Restaurant Week menu year after year?

We always do the pho [at Little Noodle] because we want people to try it because it’s different from anywhere else in town. Mixed between Vietnamese and Thai, lots of lemongrass, very herbaceous. And getting people to try it with our fresh local meats and stuff is huge. So I always tend to go with keeping pho on the menu because I want people to try ours.

“I try to try one spot during Restaurant Week every year.”

What advice would you give to diners going out during IRW 2025?

Be patient, be kind, be understanding.

And, I mean, be over-the-top friendly because this is a lot for my staff. It’s exhausting, and they are just trying to stay positive and have good vibes. The more people come in with the better attitudes, gosh, the better the food is going to be, the better your time is going to be because people aren’t stressing quite so much.

What else do you hope 2025 has in store for diners, chefs and the local community?

Things like this I think are such a positive experience and bring people out and get them excited about something, and I think that’s huge — getting to try new restaurants. I try to try one spot during Restaurant Week every year. It doesn’t always happen, but, I mean, one of my employees went to a place and brought me back one of the dishes I wanted. I was like, “Yes! I got to try something new.” It’s all about trying new spots and new bites, so be adventurous. 

DOWNTOWN SPOKANE

AMERICAN

$

35

FIRST COURSE Caprese Salad Tomato, mozzarella, basil, and balsamic glaze GF V

Sunchoke Soup A smooth soup with some nuttiness and earthy flavor Bacon Wrapped Stuffed Shrimp Two skewers with baconwrapped shrimp stuffed with brie. Served with a sweet and sour sauce SECOND COURSE Banh Mi Marinated pork, served in a baguette with pickled veggies, fresh jalapeno, garlic aioli, and cilantro. Served with sweet potato fries Rib Plate Slow cooked beef ribs with a housemade sweet and spicy rub. Served with corn on the cob, baked beans Cajun Chicken Sandwich Housemade breaded chicken with Cajun flavors, on a pub-style bun with mayo and pickles. Served with fries THIRD COURSE Centennial Sundae Ice cream sundae topped with peanut brittle Bread Pudding Housemade bread pudding Beignets Housemade beignets with powdered sugar, served with a butterscotch sauce DRINK LOCAL Brick West Ro-Sham Bo A light, highly drinkable amber ale boasting aromas of toasted bread and herbal green tea with a slight floral ending $7/Pint

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

303 W. North River Drive Menu served daily, 4 pm-10 pm

(844) 733-3305

Celebrating the flavors of India and Mexico A unique, delicious dining experience Dinner: Tue-Sat 4-9pm Lunch: Tue-Sat 11-2pm | Happy Hour: Tue-Sat 3-5pm 1020 S Perry | (509) 241-0415 | indicanaeats.com

CHAPS RESTAURANT

A lovely restaurant and bakery on the edge of town LATAH VALLEY

AMERICAN

$

45

FIRST COURSE Fried Portabellas Served with gorgonzola dipping sauce V Jambalaya Andouille sausage, chicken, and shrimp with aromatic vegetables and rice

Beet Salad Beets served four ways; roasted, fried, pickled and pureed with arugula, chèvre and pistachio V SECOND COURSE Salmon & Shrimp Napoleon Ora king salmon over rice, topped with shrimp and arugula. Served with broccolini and lemon beurre blanc Veal Osso Bucco With gremolata, wild mushroom risotto and grilled asparagus Chaps Wellington Filet mignon wrapped in mushroom duxelle, prosciutto and puff pastry. Served with roasted fingerling potatoes and wilted greens THIRD COURSE Classic Tiramisu Ladyfingers soaked in rum-infused coffee, layered with mascarpone V Bourbon Caramel Banana Tart Garnished with whipped cream and tuille cookie V Raspberry Lemon Gooey Butter Cake Garnished with raspberry coulis DRINK LOCAL Barrister Rough Justice Red This aromatic, fruit-forward blend boasts a rich mouthfeel and finishes with hints of cherries and black currants. $45/Bottle

NO SUBSTITUTIONS

4237 S. Cheney Spokane Rd. Menu served Wed-Sat, 4:30 pm-9 pm

(509) 624-4182

INLANDER RESTAURANT WEEK 2025 29

CHINOOK STEAK, SEAFOOD AND PASTA Savor the delectable taste of the Northwest WORLEY

Handcrafted, Locally Sourced Burgers 200 N 4th St. Coeur d’Alene, ID (208) 292-4147

it’s exactly like...

nothing else

STEAKHOUSE

$

45

FIRST COURSE Frito Misto Breaded calamari and beer-battered veggies served with lemon aioli 1 lb. Manila Clams Steamed Manila clams, Italian sausage, white wine, apples and herbs Stuffed Mushrooms Sausage and cream cheese stuffed mushrooms SECOND COURSE Bucatini Carbonara Creamy carbonara with bucatini pasta, Parmesan-Reggiano and house bacon Smoked Salmon and Ouzo Orzo Wild salmon served with radish and white bean ouzo orzo and frizzled parsnip Coulotte Oscar Grilled coulotte cap served with Hollandaise and crab craw THIRD COURSE Ginger Cake with Pineapple Tropical flavors blend together in every bite Orange Cream Cake Refreshing orange cake with a creamy filling and orange icing Chocolate Decadence Flourless chocolate cake served with raspberry sauce DRINK LOCAL Arbor Crest vLS Cabernet Sauvignon 2019 $30/glass $110/ bottle

CHOWDERHEAD

A hole in the wall with some holes in the wall - and the comfiest food DOWNTOWN SPOKANE

(800) 523-2464

CLINKERDAGGER

A Spokane classic for over 50 years with an amazing view of the falls!

DOWNTOWN SPOKANE

AMERICAN

$

45

FIRST COURSE New England Clam Chowder House-made clam chowder Romaine Caesar Salad Parmesan, artisan crouton, housemade dressing, lemon

Make your reservation today!  Book Online: meltingpot.com 707 W Main Ave., 2nd Floor • Spokane

(509) 926-8000

Broadway Pea Salad Water chestnuts, bacon, creamy white pepper dressing GF SECOND COURSE Crab & Shrimp Fettuccine Garlic cream, white wine, clam broth, tomato, spinach, Parmesan Oven Roasted Honey-Peppercorn Salmon Red and green honey peppercorn glaze, Yukon Gold mashed potatoes, asparagus, beurre blanc Grilled Pork Chop with Apricot Chutney Herb brine, roasted fingerling potatoes, market fresh vegetables THIRD COURSE Key Lime Pie Nellie and Joe’s Famous Key West Lime juice, graham cracker crust and whipped cream Creme Brulee Rich vanilla custard with a caramelized sugar crust Butterscotch Bread Pudding Butterscotch brulee, pretzel toffee crunch, caramel sauce and ice cream DRINK LOCAL No-Li Brewhouse Porch Glow amber ale $6/Glass

hearts wide open

421 w main • 509-838-4600 • wileysbistro.com 30 FEBRUARY 27 - MARCH 8, 2025

(509) 328-5965

35

3-COURSE ONLY • RESERVATIONS RECOMMENDED

(509) 315-5318

825 N. Monroe St. Menu served daily, 12 -9 pm

COLLECTIVE KITCHEN Upscale downtown Coeur d’Alene pub COEUR D’ALENE

AMERICAN

$

45

FIRST COURSE Smoked Gouda Spiedini Crispy baguette, smoked gouda, bagna cauda, olive oil, herbs, garlic V

Tomato Bisque Roasted tomatoes, coconut milk, garlic, spices V+

Greek Salad Romas, cucumber, red onion, romaine, feta, lemon vinaigrette V SECOND COURSE Lamb Pappardelle House-made pasta, cider-braised lamb ragout, wine, butter, parmesan, crispy capers Bistro Steak Teres major, red wine veal glacé, creamed potatoes, chimichurri, vegetable GF Chicken N Waffles Chipotle buttermilk chicken thigh, potato waffle, hot honey drizzle THIRD COURSE New York Cheesecake Carmel sauce, sweet cream V Chocolate Torte Flourless chocolate cake, blueberry sauce, sweet cream GF V Strawberry Shortcake Brown butter cake, vanilla ice cream, strawberry sauce, sweet cream V DRINK LOCAL Blushing Siren Bardenay vodka, grapefruit liqueur, lime, simple syrup $9/Glass

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

621 W. Mallon Ave. Menu served daily, 3 pm-9 pm

$

FIRST COURSE Clam Chowder New England-style clam chowder with fresh herbs and oyster crackers GFA Smoked Onion Casear Caesar salad with smoked onion, browned butter croutons and parmesan reggiano GFA Beet and Blackberry Tartine House sourdough, roasted beet, whipped chèvre, fresh blackberry, local honey and flaky salt V SECOND COURSE Stroganoff Baked Potato Braised short rib stroganoff, baked russet, creme fraiche, rosemary olive oil, black pepper GF Cheesesteak House bread, shaved steak, roasted peppers and onions, mushrooms, white American cheese, garlic mayo and fresh herbs blend. Served with fries.

Spam and Eggs Griddled spam over sticky rice with tonkatsu kewpie, furikake, runny egg, scallion and cilantro GF DF THIRD COURSE Dutch Apple Pie With vanilla ice cream and Nilla Wafers crumble – Add American cheese lol $1 S’mores Pot de Creme Chocolate custard, torched marshmallow fluff and graham cracker gremolata Ube Cheesecake Brownie Ube cheesecake brownie with ube chantilly and shaved chocolate DRINK LOCAL Lumberbeard So Easy Pale Hazy pale ale that’s so easy to drink, dude $5

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

37914 S. Nukwalqw St. Menu served Wed-Sun, 4:30 pm-9 pm

AMERICAN

RESERVATIONS RECOMMENDED

501 E. Sherman Ave. Menu served daily, 3 pm-10 pm

(208) 930-4762

MULTIPLE LOCATIONS

THE DAM BAR & RESTAURANT

COCHINITO TAQUERIA

Modern riverfront dining reimagined; refined cuisine led by a new chef

Spokane’s original chef-made tacos and craft bar.

MEXICAN

25

$

FIRST COURSE Chips and Guacamole House fried corn tortilla chips and a side of hand-smashed guacamole GFA V DF V+ Elote Bowl Grilled corn, cumin and smoked paprika crema, scallion, jalapeno, padrón pepper, crispy pickled onions GFA V Prawn Ceviche Aji amarillo and yuzu aguachile, citrus and cucumber salsa, candied peanut, shellfish oil, chips GF DF SECOND COURSE Any 3 Tacos Choose any three tacos from our regular menu GFA Two Taco Meal Choose any two tacos with a side of rice and your choice of vegetarian black beans or braised pork pinto beans GFA Karina’s Bowl A large bowl of rice and your choice of beans topped with any taco meat, xni pec salsa, guacamole, crema, cotija and cilantro. Served with chips or tortillas GFA THIRD COURSE Churros House made cinnamon and sugar churros with your choice of cajeta caramel or chocolate dipping sauces V – Both sauces $0.50 Hibiscus Habanero Panna Cotta Creamy spiced hibiscus custard, whipped cream, pear compote, crumbled shortbread GF V Chocolate Atole Hot Spiced Mexican drinking chocolate topped with agave whipped cream GF V – Add a shot of Ancho Reyes Chile liquor $6 DRINK LOCAL Emrys Rotating Draft A rotating beer or mead selection from Emrys in Liberty Lake $7

POST FALLS

ECLECTIC

$

45

FIRST COURSE Birria Street Tacos Slow-braised richly marbled beef, melted Oaxaca cheese, fire-roasted poblano crema and umami packed consommé for dipping GF Arancini Crispy wild porcini risotto bites stuffed with smokey provolone and served with San Marzano meat sauce, ricotta salata and a drizzle of white truffle oil

Rogue Creamery Wedge Salad Crisp iceberg wedge topped with Oregon Rogue blue cheese dressing, candied applewood smoked bacon, and blistered bruschetta GF V SECOND COURSE Sesame Crusted Ahi Tuna Seared sushi grade #1 ahi tuna with a sesame crust, served over fragrant basmati rice, finished with Taekyung Kewpie and tamari glaze GF Filet Mignon Tender filet mignon atop wild porcini carnaroli risotto, paired with Moroccan-spiced carrots and a black truffle demi-glace GF San Marzano Pappardelle Egg pappardelle noodles with rich San Marzano meat sauce, made with the finest tomatoes from sun-soaked Italian fields. Topped with ricotta salata cheese THIRD COURSE Milk & Honey Silky Tahitian vanilla panna cotta drizzled with Manuka honey and finished with bright passion fruit coulis and toasted macadamia nuts GF Bananas Foster Brûléed banana, Caribbean spiced orange rum sauce with candied pecans for a nice, crunchy finish S’mokey S’mores Decadent chocolate mousse “bar” with graham cracker crumble, topped with toasted meringue and finished with smoked sea salt for a playful twist on the classic DRINK LOCAL Dam Good Old Fashioned Bordeaux cherry, orange, Browne Madagascar vanilla bean bourbon, and chocolate bitters put a decadent spin on a classic $12

3-COURSE ONLY

414 E. First Ave. Menu served Wede-Sn, 4-9 pm MULTIPLE LOCATIONS

HAYDEN 9426 N. Government Way Menu served Tue-Sun, 11:30 am-9 pm DOWNTOWN SPOKANE 10 N. Post St., Suite 14 Menu served Mon-Sat, 11:30 am-9 pm

(208) 773-1611

DAS STEIN HAUS (208) 518-1517 (509) 474-9618

Authentic German cuisine and beer NORTH SPOKANE

GERMAN

$

35

FIRST COURSE Bratwurst House-made smoked gouda stuffed brat served with stone-ground mustard on a bed of sauerkraut Pretzel Fresh-baked pretzel served hot with sweet mustard and a creamy cheese sauce

German Specialty Salad Fresh mixed greens, beets, cucumber, balsamic dressing and house-made German potato salad SECOND COURSE Pork Cordon Bleu Pork tenderloin stuffed with prosciutto, ham and smoked gouda, then breaded and baked. Served with spaetzle, veal demi-glaze and red cabbage or sauerkraut – Add kaese $1.50 Rack of Pork Tender, juicy bone-in pork roast with green peppercorn sauce. Served with garlic mashed potatoes and red cabbage or sauerkraut – Add soup or salad $2.50

MENUS

ON THE GO SEARCH BY RESTAURANT, REGION, CUISINE OR PRICE

InlanderRestaurantWeek.com

Rouladen Thinly sliced beef, rolled and stuffed with bacon, onion and pickle, then baked until tender. Served with mashed potatoes and red cabbage or sauerkraut – Add soup or salad $2.50 THIRD COURSE Apfel Strudel Thin pastry baked with apples, walnuts and raisins. Served hot with whipped cream and cinnamon – Add ice cream $1 Black Forest Cake Layered chocolate, cream and cherry cake topped with whipped cream – Add ice cream $1 German Chocolate Cake Cocktail Dessert in a glass! Vodka, coconut rum and hazelnut liqueur in a chocolate and coconut rimmed glass DRINK LOCAL Big Juicy IPA Crafted by No-Li Brewhouse $7.50/Pint

RESERVATIONS RECOMMENDED

1812 W. Francis Ave. Menu served daily, 2 pm-close

(509) 326-2214

INLANDER RESTAURANT WEEK 2025 31

MULTIPLE LOCATIONS

DE LEON’S TACO & BAR AND DE LEON’S TEX-MEX GRILL

The De Leon family brings old family recipes and techniques to INW diners MEXICAN

25

$

FIRST COURSE Chicken Pozole Mexico’s famous stew but with chicken in red chile broth, hominy, cilantro and lime Picadillo Empanadas Flaky pastry pockets filled with a flavorful Mexican picadillo made from ground beef, cheese, tomatoes and seasonings Dip Trio Our delicious queso dip, bean dip, and guacamole.

Served with tortilla chips SECOND COURSE Taco Trio A Holy taco, pollo adovado taco, and pork carnitas taco, served with rice and beans Steak and Chicken Fajitas Steak and chicken sauteed with onions and peppers served on a sizzling skillet. Served with rice, beans and your choice of house-made flour or corn tortillas Camarones a la Diabla Shrimp sauteed in a spicy red sauce with garlic butter. Served on a bed of rice and sliced avocado THIRD COURSE Choco Flan Our authentic house recipe! We combine the creaminess of flan with the richness of chocolate cake for an all-in-one dessert Oreo Overload Chunks of Oreos served with vanilla ice cream, topped with chocolate and strawberry syrup Assorted Pan Dulce Made daily by our baker is an assortment of our most popular Mexican pasties DRINK LOCAL No-Li IPA No-Li made its name by crafting great beers with locally sourced ingredients in the hands-on, artisan tradition $5

DOCKSIDE RESTAURANT Family-friendly, Northwest-inspired dining on the water COEUR D’ALENE

NORTHWEST

$

35

FIRST COURSE Poke Napoleon Ahi Poke | Seaweed Salad | Sushi Rice | Cucumber | Avocado | Chive Oil | Tamari-Glazed Smoked Shimeji Mushrooms | Sesame Seeds GF Crab Cake Fritter Charred Citrus Aioli | Mae Ploy Sweet Chili Sauce | Fried Leeks

Fried Brussel Sprouts Brussel Sprouts | Pork Belly | Soy Hoisin Sauce | Garlic | Thai Red Chili | Green Onion | Sesame Seeds SECOND COURSE Pan-Seared Duck Breast Cherry Port Demi-Glace | Wild Mushroom Asparagus Risotto Blackened Salmon Blackening Seasoning | Mango Salsa | Rice Pilaf | Seasonal Vegetables GF Mushroom Marsala Sirloin 10 oz. Sirloin | Wild Mushroom Marsala Sauce | Garlic Mashed Potatoes | Seasonal Vegetables GFA THIRD COURSE S’mores Molten Lava Cake Moist Chocolate Cake | Hot Fudge | Vanilla Ice Cream | Toasted Marshmallow | Graham Crackers Seasonal Fruit Sorbet Trio Mango | Raspberry | Passion Fruit GF

Mountain Berry Cheesecake House-Made Cheesecake | Shaved Almonds | Mountain Berry Sauce | Whipped Topping DRINK LOCAL Coeur d’Alene Cellars Red Blend Medium-bodied with cherry aromas and a refreshing finish $12/6oz $18/9oz

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

(208) 292-5678 115 S. Second St. Menu served Sun-Thu, 4 pm-10 pm; Fri-Sat, 4 pmNO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

MULTIPLE LOCATIONS

NORTH SPOKANE (509) 863-9591 1801 N. Hamilton St Menu served Mon-Sat, 11 am-9 pm; Sun, 11 am-8 pm NORTH SPOKANE (509) 822-7907 10208 N. Division St. Menu served Mon-Sat, 11 am-9 pm; Sun, 11 am-8 pm SOUTH SPOKANE (509) 381-5540 2718 E. 57th Ave. Menu served Mon-Sat, 11 am-9 pm; Sun, 11 am-8 pm COEUR D’ALENE (208) 292-4061 412 W. Haycraft Ave. Menu served Mon-Sat, 11 am-9 pm; Sun, 11 am-8 pm

707 W 5th Ave. Spokane, WA • Open Daily 9AM - 9PM

DONATE to CDAide

during Inlander Restaurant Week

DOWNRIVER GRILL

Casual neighborhood restaurant with a fine dining feel WEST SPOKANE

BISTRO

$

45

FIRST COURSE Crispy Cauliflower Japanese sweet and sour BBQ sauce, garlic chili aioli, sesame seeds, green onion GFA DFA SF Gorgonzola Fries Criss-cut fries, gorgonzola fondue, black pepper, fresh herbs – Add bacon $3 Roasted Corn and Hatch Pepper Bisque Crème fraîche, elote corn GF SF SECOND COURSE Grilled French-Cut Pork Chop Sherry-maple smashed red potatoes, seasonal vegetables, warm hot honey bacon vinaigrette, balsamic, crispy Brussels sprouts GF DF SF Winter Penne Butternut squash, caramelized onions, mushroom conserva, brown butter sage marsala pan sauce, wilted spinach, gorgonzola crumble, fried sage, sherry reduction GFA SF – Add chicken or prawns (3) $7.50 – sub GF pasta $3 Roasted Cedar Plank Steelhead Hatch chili beurre blanc, roasted corn relish elote, smoked tomato chutney, chipotle polenta crouton, micro cilantro GF SF THIRD COURSE Chocolate Almond Pot de Creme Rich chocolate custard, topped with sea salt GF V SF Rotating Sorbet Ask your server for today’s creation! GF V+ DF

White Chocolate Espresso Bread Pudding Featuring local Indaba espresso, served with caramel and Tillamook vanilla bean ice cream V DRINK LOCAL Browne Black Manhattan Browne Family Spirits Bourbon, Amaro Montenegro, Angostura orange bitters, bordeaux cherry $13

Local flavors and comfort food favorites in the courthouse neighborhood 825 North Monroe Street • (509) 315-5318

32 FEBRUARY 27 - MARCH 8, 2025

All donations up to $10,000 to Big Table and CDAIDE will be generously matched by STCU Here For Good Foundation

3-COURSE ONLY • NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

3315 W. Northwest Blvd.

Menu served Tue-Sun, 4 pm-close

(509) 323-1600

DRY FLY DISTILLING

DURKIN’S LIQUOR BAR

Fun, casual dining experience DOWNTOWN SPOKANE

NORTHWEST

$

35

FIRST COURSE Huckleberry Lemon Drop Huckleberry vodka, Huckleberry simple syrup, lemon House Old Fashioned Triticale whiskey, sugar, bitters, orange peel, Jack Rudy’s bourbon cherry Taster Flight Your choice of any three spirits – 1/3 ounce pour of each SECOND COURSE Mushroom Pappadelle Garlic, portabella mushroom and shallots sauteed with bourbon butter and white wine tossed with pappardelle noodles. Garnished with fresh parmesan and parsley V

Oxtail and Polenta Wine braised oxtail and beef shoulder with slow roasted carrots, and onion formed into a stew poured over creamy polenta. Garnished with parsley and saffron oil Pork & Mash Thick-cut pork chop braised in beer and saffron stock. Served over garlic mash potatoes, gravy and collard greens THIRD COURSE Pineapple Upside Down Cake This bunt cake is soft and buttery with a caramelized brown sugar pineapple and bourbon caramel Bourbon Peach Cake This dense but soft pound cake is smothered in a peach cobbler topping and served with French vanilla ice cream Ooey Gooey Butter Cake A rich, dense and sticky cake filled with cream cheese, sugar and butter topped with French vanilla ice cream and a bourbon caramel DRINK LOCAL Dry Fly Spirits Local spirits and Caymus wine averages between $9-$14 3-COURSE ONLY • RESERVATIONS AVAILABLE

A natty and upscale diner and bar serving a thoughtfully curated menu DOWNTOWN SPOKANE

AMERICAN

45

$

FIRST COURSE Calamari Breaded, fried squid with chili, garlic, citrus, fresh herbs and Calabrian aioli Burrata Traditional Italian soft cheese, blistered cherry tomato and pepper relish, grilled sourdough bread V

Squash & Onion Fritters Delicata squash, yellow onion and scallion, battered then fried, creamy sour cream and smoked onion dip V SECOND COURSE Cassoulet Confit duck, smoked sausage, pork belly, cannellini beans, breadcrumbs Gnocchi Wild mushrooms, delicata squash, lacinato kale, pecorino romano, sautéed in a white wine-butter sauce V Coho Salmon Grilled salmon filet, house-made labneh, mixed grains, roasted baby carrots, topped with gremolata GF THIRD COURSE Black Forest Cherry Cake Rich dark chocolate sponge, cherry syrup, vanilla chantilly cream, cherries V Potted Miso Caramel Cheesecake A layer of browned butter cookie crust, vanilla bean no-bake cheesecake, miso caramel V Traditional Tiramisu Classic DOMA Coffee-soaked ladyfingers, slightly sweet mascarpone cream, dark cocoa powder V DRINK LOCAL Short & Stout Browne’s vanilla bourbon, Irish whiskey, cold brew liqueur, demerara stout syrup, cream, nutmeg $15/Glass

3-COURSE ONLY • NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

1021 W. Riverside Ave. (509) 489-2112 Menu served Mon-Sat 4 pm-9 pm; Sun 3 pm-7 pm

415 W. Main Ave.

EAST PAN ASIAN CUISINE

EMRYS BEER AND MEAD WORKS

Northern Quest’s contemporary take on classic dishes from across Asia AIRWAY HEIGHTS

ASIAN

$

45

FIRST COURSE Thai Iced Tea Thai tea, evaporated milk, sugar Sapporo Premium Japanese lager, 22 oz.

Eiko Fuji “Dry Mountain” Honkara Light and silky, marshmallow sweetness, crisp finish SECOND COURSE Beef Lumpia Cabbage, bean sprouts, garlic, sweet chili Shishito Peppers Bacon, miso butter, bonito flakes Glazed Baby Bok Choy House-made vegetarian oyster sauce, fried garlic, sesame, chili oil, microgreens V THIRD COURSE Miso “Risotto” Seared king salmon, calrose rice, miso yuzu butter, charred gai lan, unagi sauce, pea shoots Lechon Kawali Fried pork belly, congee, soft-boiled egg Szechuan Tofu Fried tofu, Chinese five-spice, red bell pepper, mushroom, yellow and green onions, Szechuan peppercorn GFA V DRINK LOCAL Maryhill Sauvignon Blanc Lime zest, gooseberry, honeydew $12/Glass

(509) 863-9501

Menu served Tue-Thu, 4 pm-10 pm, Fri-Sat, 4 pm-11 pm, Sun-Mon, Closed

New Liberty Lake hot spot serving house mead, beer and smash burgers LIBERTY LAKE

AMERICAN

25

$

FIRST COURSE Loaded Fries Thin cut french fries topped with shredded pork, house-made beer cheese, grilled onions, fresh jalapeños, fry sauce, bacon crumbles and chives House Pretzels Two house-made pretzel sticks served with stone ground mustard and beer cheese V Rotating Soup House-made soup served with a side of bread.

Ask our staff for current offering SECOND COURSE Double Moonside Smaaaash All-beef double patty smash burger with moonsauce, onion-pickle marmalade and house American cheese GF – Add extra patty $3 Triple Pork Sandwich Shredded pork, bacon, sliced ham, yellow mustard, roasted red pepper aioli and dill pickles with house American cheese on a ciabatta roll GFA

Truffled Smaaaash All-beef single patty burger with a grilled onion smash patty, truffle aioli, balsamic glazed cremini mushrooms, havarti cheese and arugula GFA – Add patty $3 THIRD COURSE Soda Float Your choice of specialty soda with two scoops of ice cream, whipped cream, sprinkles and a cherry V – Upgrade to house mead or beer $3 Bread Pudding Bread soaked and baked in a cinnamon egg custard. Deep fried and served with one scoop of ice cream and topped with whipped cream and cinnamon sugar V Chocolate Pie Chocolate pudding and cream cheese pie topped with vanilla whipped cream and chocolate chips in a graham cracker crust V DRINK LOCAL House Made Mead Honey fermented beverage $7.50/Pint

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

100 N. Hayford Rd. Menu served daily, 4 pm-9 pm

(509) 481-2131

RESERVATIONS RECOMMENDED

21850 E. Wellington Pkwy.

(509) 505-4519

Extraordinary wine cellar & craft cocktails, American fusion fine dining menu 2501 N 4th St • Coeur d’Alene • 208.765.2555 sataybistro.com Open Monday-Sunday 4pm - close reservations recommended dine in | whiskey cellar | craft cocktail | underground wine cellar

Menu served Sun-Thu, 11 am-8 pm; Fri-Sat, 11 am-9 pm

INLANDER RESTAURANT WEEK 2025 33

INLANDER RESTAURANT WEEK 2025

JOIN US FOR INLANDER

Restaurant Week!

25

3 COURSES

$

Fruity Treat Sammy Gilded Unicorn

MENU MUST-TRIES

SWEET TOOTH SATISFACTION DON’T FORGET TO SAVE ROOM FOR DESSERT!

W SOUTH HILL Visit us at our 2926 E 29TH AVE. ! ns 509.232.THAI (8424) 3 locatio NORTHSIDE

5406 N DIVISION ST. 509.777.THAI (8424)

COEUR D’ALENE 2010 N 4TH ST. 208.667.5300

Come see us for Restaurant Week

Reserve Today!

Wood-fired pizza, apps & more

Wine, local beers on tap & full bar

flameandcork.com | (208) 635-5836 8592 N. Government Way, Hayden, Idaho 34 FEBRUARY 27 - MARCH 8, 2025

hen dining out, most restaurant-goers plan to snag an entree and perhaps an appetizer if they’re peckish, but rarely do they entertain the idea of dessert.

Inlander Restaurant Week’s three-course menu, however, means more diners can luxuriate in the decadent desserts the region’s restaurant scene has to offer. Here are some tasty thirdcourse options on offer.

It’s almost impossible to go wrong with cookies, especially when they’re paired with ice cream. At MACDADDY’S you can mash the two treats together in a vanilla ice cream cookie sundae topped with sugar cookies. At HONEY EATERY & SOCIAL CLUB, you’ll find a cast iron chocolate chip cookie topped with vanilla bean ice cream and a warm bourbon caramel.

If you’re looking for something divinely rich, you can never go wrong with some chocolate pie or cake. Satisfy that sweet tooth with a chocolate bourbon pecan pie slice at PURGATORY CRAFT BEER & WHISKEY BAR or snag a moist chocolate leche caramel cake topped with crunchy toffee pieces at RED TAIL BAR & GRILL. Not all desserts need to be sugary sweet, sometimes they can be fruity, too. At TABLE 13 you can grab a huckleberry river cake, which combines a cream cheese mousse, lemon sponge cake, white chocolate, and tart huckleberry chambord sauce into one delicious experience. Choose between a strawberry or basil tart at

SAFARI KITCHEN AT DAVENPORT TOWER, or at 315 CUISINE cleanse your palate with a smooth mountain berry sorbet.

If you’re not a fan of any of the above, you’ll probably be intrigued by one of the many cheesecake options around town — a big trend on this year’s menus. Find traditional Filipino flavors in LITTLE NOODLE’S ube cheesecake, or take a trip to Japan with BEVERLY’S Japanese cheesecake topped with white miso caramel.

For fruitier flavors, try the lemon cheesecake at MAMMA MIA’S, or if you’re looking for something tropical, THAI BAMBOO has a creamy coconut cheesecake.

For an evening perk up, try TWIGS BISTRO & MARTINI BAR’S espresso cheesecake, and if you want to try something that’s boldly unique, BARDENAY RESTAURANT & DISTILLERY is serving a wasabi mojito cheesecake. 

Chocolate Bourbon Pecan Pie Purgatory Craft Beer & Whiskey Bar

TASTE

ELEVATED

Visit 1898publichouse.com or call 509.466.2121 To make your Restaurant Week reservation today!

2010 West Waikiki Road • Spokane, WA

INLANDER RESTAURANT WEEK 2025 35

VISIT OUR NEW LOCATION ON 57TH WE HAVE MORE ROOM FOR MORE INLANDER RESTAURANT WEEK DINERS!

FEAST WORLD KITCHEN

Authentic global meals made by local immigrant and refugee chefs DOWNTOWN SPOKANE

INTERNATIONAL

$

35

Family-owned and operated authentic wood fired pizza restaurant HAYDEN

PIZZA

$

35

FIRST COURSE Barbacoa Tacos by Chef Maria (Mexico) Aromatic barbacoa beef atop corn tortillas with onion, cilantro and a side of scratchmade salsa GF DF Yum Yum Korean Fried Chicken Wings by Chef Claire (Korea) Yum Yum sauce features gochujang (sweet, savory, mildly spicy) balanced with a crushed peanut topping and cucumber kimchi – Contains wheat, soy, peanut Ashak Dumplings by Chef Nargis (Afghanistan) Popular dumplings feature leeks, coriander, turmeric, split peas, tomato sauce, yogurt, fresh herbs V – Vegan available upon request SECOND COURSE Khao Soi with Chicken by Chef Suwanee (Thailand) An aromatic Northern Thai dish featuring tender chicken, coconut milk, yakisoba noodles, onion, pickled greens, crispy noodles, turmeric, ginger, and cilantro GFA DF Lasagna Bolognese by Chef Salvatore (Italy) Layers of pasta with rich, hearty beef bolognese sauce, béchamel, and parmesan cheese. Served with caprese salad and bread Mediterranean Lamb Chops by Chef Hakan (Turkey) Vibrantly seasoned lamb chops, elevated with a Turkish chimichurri. Served with whipped feta, mixed vegetables, creamy mashed potatoes, and pita chips GFA THIRD COURSE Malawi by Chef Manal (Morocco) Scratch-made flatbread stuffed with fig sauce, raisins, and fresh apples V+ Warbat by Chef Youssef (Syria) Phyllo dough filled with scratch-made cream and topped with pistachio V Mango Mousse by Chef Janeth (Colombia) Smooth dessert made with fresh mangoes, yogurt, and sugar. Topped with mint leaf, blueberry, and strawberry GF V DRINK LOCAL Lilac by Wildland Cooperative A crisp, balanced white wine blend by our friends at Wildland Co-op, made with sauvignon blanc and pinot gris grapes $7.5

FIRST COURSE Tomato Burrata Pepperoni Pizza Dip Tomatoes, garlic, and seasonings roasted in olive oil, topped with cream cheese, mozzarella, burrata cheese and pepperoni. Served with housemade baguette – Add gluten-free crackers $5 GFA Wood-fired Portobello Mushrooms Portobello mushroom stuffed with housemade sausage, bread crumbs, gorgonzola and parmesan cheese. Finished with balsamic reduction Italian Chopped Salad or Tomato Parmesan Soup Romaine lettuce, cherry tomatoes, cubed mozzarella, kalamata olives, roasted red peppers, chickpeas, parmesan and Italian dressing or tomato parmesan soup – Add grilled chicken to salad $6 GF V SECOND COURSE Meatball Stromboli with Marinara Housemade meatballs, mozzarella, red sauce, basil and garlic wrapped up in our dough and topped with garlic olive oil and parmesan cheese.

Sweet & Savory Wood-fired Pizza Wood-fired pizza with garlic olive oil, soppressata, rosemary, chili flakes, shaved parmesan, and a blend of three cheeses finished with honey – Add gluten free $4 GFA White Pesto Lasagna Baked lasagna with housemade pesto, white sauce, ricotta cheese, fontina, gruyere, gouda, parmesan, mushrooms and spinach V

Book at feastworldkitchen.org 1321 W. Third Ave. Menu served Wed-Sun, 11 am-2 pm lunch, 4 pm-8 pm dinner

8592 N. Government Way (208) 635-5836 Menu served Tue-Sat, 4 pm-9 pm; Sun-Mon, Closed

FLATSTICK PUB

THE FLYING GOAT

3-COURSE ONLY • NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

Local craft beer in a casual setting with pizza, pub fare and mini golf DOWNTOWN SPOKANE

PIZZA

25

$

FIRST COURSE Wings Chicken wings tossed in choice of sauce: Buffalo, BBQ, sweet chili or mango habanero Ralf’s Bavarian Pretzel Soft pretzel scratch-made at Ralf’s Bakery in Bellingham. Served with pimento cheese and stone ground mustard V Half Salad Choice of Caesar, Greenskeeper, or house salad GFA V

SECOND COURSE Flatstick Dog Polish sausage on a stadium bun with ricotta, Mama Lil’s, banana peppers and hot honey. Served with fries – Sub half salad for fries $2 Personal Pizza 7-inch pizza; choose any from the full menu Pub Sandwich Corned beef, swiss, pickles, sauerkraut and pub sauce on a pretzel bun. Served with fries – Sub half salad for fries $2 THIRD COURSE Churros Bite-size churros tossed in cinnamon and sugar, served with cream cheese icing Root Beer Float Humble Abode Brewing root beer with vanilla ice cream

OPEN 8AM-9PM DAILY

FLAME & CORK WOOD FIRED PIZZA

“Chip Shot” Cap off your meal with a Mexican candy shot or espresso martini shot DRINK LOCAL Old Fashioned Our house old fashioned cocktail made with Browne Family bourbon $12

THIRD COURSE Classic Tiramisu Espresso and cream cake topped with whipped cream and a dusting of chocolate V Chocolate Chip Cookies with Sea Salt Two house made cookies with Ghirardelli chocolate chips and chocolate chunks, finished with sea salt and a scoop of locally made gelato V DF Cannolis with Chocolate Sauce and Whipped Cream Two cannoli shells filled with ricotta, powdered sugar and chocolate chips served with chocolate sauce and whipped cream V DRINK LOCAL Maryhill Winemaker’s Red Blend Bourdeaux-style red wine with ripe black currant and cherries on the palate and rich tannins. $7 glass / $28 bottle

Neighborhood craft beer bar and artisan pizza WEST SPOKANE

PIZZA

25

$

FIRST COURSE “A” Street Chips Thin sliced potatoes deep fried with Flying Goat seasoning or salt and vinegar – Add a side of creamy gorgonzola dressing $1.50 V Albi Italian Mixed greens, cucumber, red onion, croutons, pepperoncini and tomato, Italian vinaigrette GFA V+

Chorizo & Eggs Chorizo sausage, deviled egg, chipotle aioli, house-made crostini GFA SECOND COURSE Eggplant and Curry Pizza Curry, roasted eggplant, cheese blend, sweet picante peppers, green onions (7” pizza). Ask your server about gluten-free and vegan options GFA V Alberta Pizza Red sauce, fresh mozzarella, pepperoni, red onion and roasted basil (7” pizza). Ask your server about glutenfree option GFA Chorizo Mezzaluna Chorizo, arugula, roasted peppers, onion jam, Manchego cheese, chipotle THIRD COURSE Chocolate Cannoli Crunchy fried shells with a chocolaty ricotta filling V Root Beer Float Root beer, vanilla ice cream GF V Poached Pear Cheesecake Goat Head Red wine poached pears, whipped cream, pear sauce GF V DRINK LOCAL Uprise ‘Bitcrusher’ West Coast IPA with big notes of citrus and papaya $7/Pint

SOUTH HILL’S CLASSIC COMFORT FOOD, FROM BURGERS TO SUSHI!

2911 E. 57TH AVE, SPOKANE 509•455•4400 36 FEBRUARY 27 - MARCH 8, 2025

618 W. Main Ave. Menu served Sun-Sat, 11 am-9 pm

(509) 368-9477

NO SUBSTITUTIONS

3318 W. Northwest Blvd.

Menu served daily, 4 pm-close

(509) 327-8277

FOR THE LOVE OF GOD BREWING AND PIZZERIA

A warm and inviting neighborhood brewery and pizzeria WEST SPOKANE

PIZZA

FRANCAISE Modern French bistro

$

35

FIRST COURSE Breadsticks House parmesan breadsticks with house-made marinara sauce V Serrano Artichoke Dip Served with house parmesan breadsticks V Caesar Salad Romaine lettuce, parmesan, croutons, lemon wedge, Caesar dressing V SECOND COURSE Margherita with Prosciutto & Balsamic Napoletano-style pizza crust with house-made marinara, mozzarella, prosciutto, basil, and finished with balsamic glaze GFA Butternut Squash Napoletano-style crust with house-made butternut squash puree, mozzarella, pepperoni, ricotta, and basil GFA Sausage Mushroom Napoletano-style crust, house-made marinara, sausage, mushroom, and sweetie peps GFA THIRD COURSE Vanilla Gelato House-made vanilla gelato Chocolate Gelato House-made chocolate gelato

Guava Guava Sour ale brewed with pink guava, vanilla beans, and milk sugar DRINK LOCAL Guava Guava Sour ale brewed with pink guava, vanilla beans, and milk sugar $6.75/Glass

2617 W. Northwest Blvd.

(509) 598-8601

SOUTH SPOKANE

FRENCH

Country Paté Housemade paté topped with honey and sea salt, served with grain mustard, cornichons and walnuts

Poulet Rôti Truffle chicken with white wine mushroom cream sauce, fried red potatoes topped with frisee and herbs Macaroni Gratin with Mushroom & Garlic Large pasta noodles baked with truffle cheese sauce and mushrooms, topped with comte cheese – Add ham or pork belly $5, duck confit $12 V THIRD COURSE Chocolate Pot de Creme Espresso crumble and cherry gelee V Beignets Fried pastry dough topped with powdered sugar & served with jam V Housemade Sorbet Earl grey with honeycomb and a condensed milk syrup GF V DRINK LOCAL Laughing Dog Draft Brewed in the PNW! Ask your server for today’s selection $7/pint

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

GANDER AND RYEGRASS

GARDEN PARTY

ITALIAN

$

35

FIRST COURSE Smoked Nuts House smoked nuts: almonds, walnuts, pecans, cashews GF GFA V V+ DF Marinated Olives Castleventrano and picholine olives marinated with garlic, herbs and chili. A great snack to start a meal! GF GFA V V+ DF

Stuzzichini Stuzzichini is the first course of our tasting menu comprised of 4-6 small bites. Here we offer a sampling of our seasonal offering.

SECOND COURSE Poached Prawns A fun play on a prawn cocktail served as a full dish GF Late Winter Salad Arugula, chicory, citrus vinaigrette, apple, shropshire, and seeded granola GF V – Add smoked steelhead $3 Grilled Broccolini Pomegranate, honey, parsley, and almond GF V DF – Add smoked chicken $4 THIRD COURSE Casarecce Pasta House-made pasta, beef ragout, and parmesan Campanelle Pasta House-made pasta, spring peas, lemon butter, and crispy pecorino V – Add smoked chicken $4 Spaghetti House-made pasta, classic red sauce, and pecorino V

DFA – Add sausage $3

DRINK LOCAL Whistlepunk Kölsch German style Kölsch brewed with a blend of pilsner malts and hopped with Tettnang. 4.9% ABV $8

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

404 W. Main Ave. Menu served daily, 5-9 pm

(509) 315-4613

IMMERSE YOURSELF IN THE ULTIMATE SPORTS BAR EXPERIENCE AT 24 TAPS!

Lyonnaise Salad Frisee and gem lettuce in sherry-dijon vinaigrette with crispy pork belly, brioche croutons, fresh pepper, poached egg and fried shallots SECOND COURSE Steak Frites Grilled hanger steak sliced and topped with blue cheese-cognac butter, greens, chives and charred shallots.

Served with aioli and fries GF

Menu served Tue-Thu, 3 pm-8 pm; Fri, 3 pm-9 pm; Sat, 12 pm-9 pm; Sun, 12 pm-7 pm

DOWNTOWN SPOKANE

45

FIRST COURSE Deviled Eggs Caviar service deviled eggs with creme fraiche, Sturgeon caviar, chives and crispy potato GF V

928 S. Perry St. Menu served daily, 3 pm-close

Contemporary Italian, seasonal menus, everything made in-house

$

Located at 825 W Riverside Ave, Spokane (509)309-3103 • 24taps.com

(509) 315-4153

Greek in the Garden: Spokane’s first cocktail bar and plant shop DOWNTOWN SPOKANE

MEDITERRANEAN

$

35

FIRST COURSE Whipped Feta with Smoked Strawberries Light and fluffy feta cheese combined with fresh local strawberry chutney, accompanied by our house pita bread V

Smoked Oysters with a Marinated Egg Tin smoked oysters with a Greek marinated egg, olive oil with herbs, served with crackers lit on fire GF Pescatarian Hummus & Babaganoush Housemade Greek hummus and eggplant babaganoush served with an herbed pita bread – Marinated Greek olives $3 V SECOND COURSE Moussaka (Eggplant & Potato Greek Lasagna) Goat milk Bechemal layered between eggplant and potatoes. Served with your choice of lamb sauce or vegan red pepper sauce GF V Spanakopita Savory Greek pie with spinach and feta cheese wrapped in phyllo dough V Salantournasi (Stuffed Onion) Traditional Greek onion stuffed with rice, herbs and garlic. Served with your choice of lamb sauce or vegan red pepper sauce GF V V+ THIRD COURSE Ube Cheesecake V Housemade Vanilla Ice Cream & Kumquat Chutney GF V Traditional Greek Baklava V DF Greek Honey Pie GF V DRINK LOCAL Smoked Strawberry Old Fashioned A smokey bourbon with orange bitters and house-smoked strawberries masserated and served over a gentleman’s cube $14/Glass

3-COURSE ONLY • NO SUBSTITUTIONS

107 S. Madison Ave. (509) 389-5009 Menu served Tue-Sun, 4 pm-9 pm; Mon, Closed

INLANDER RESTAURANT WEEK 2025 37

GILDED UNICORN

An enchanted underground haven serving culinary magic DOWNTOWN SPOKANE

ECLECTIC

$

45

FIRST COURSE Clam Chow-Dude Homemade clam chowder with smoked pork belly and extra clams Little Brie of Italy Puff pastry squares topped with dolce gorgonzola, apricot bacon jam, candied pecans, and scallions Perfect Bites Crispy rice crackers topped with tahini crema, baked tofu, balsamic reduction, and crispy shallots GF V+ SECOND COURSE Calico Scallop Jumbo scallops on a bed of hominy, sweet corn, bell peppers, pancetta and onion, drizzled with black garlic chipotle crema and topped with basil and feta cheese Hot Momma Fettuccine Cougar Gold cheese alfredo sauce, cajun spiced chicken, bacon bits – add Garlic bread $4 Chickpea Taco Fried chickpeas, cilantro lime slaw, mango pico de gallo, salsa roja, smashed avocado GF V+ THIRD COURSE Chunky Dunk Chocolate chip cookie dough dunked in our signature beer batter. Fried to golden perfection and served with Nutella – add Vanilla bean ice cream $4 I’m Baked Cheesecake No-bake cheesecake infused with caramel, paired with fresh apple slices and graham crackers for dipping Fruity Treat Sammie Oat milk ice cream stuffed between two Fruity Pebble crispy treats and drizzled with dark chocolate.

(Contains vitamin D3 and processed sugar) GF V+ DRINK LOCAL Maryhill Rose Sangiovese 2022 vintage $10/Glass

RESERVATIONS RECOMMENDED

Traditional Hawaiian comfort food with a bold twist SOUTH SPOKANE

BARBECUE

25

$

FIRST COURSE Spam Musubi A true Hawaiian staple. Rice and marinated Spam sprinkled with furikake and wrapped in nori. GF Kimchi Potstickers Deep fried, golden and crispy kimchi potstickers served with a spicy sweet chili sauce

Hawaiian Meatballs Juicy and tender teriyaki meatballs served with pineapple chunks and a sweet teriyaki dipping sauce SECOND COURSE Signature Stir Fry Bowl Fresh, crisp veggies tossed with savory yakisoba noodles and your choice of grilled teriyaki chicken or crispy tofu GFA – Sub rice GF – Add traditional mac or pea salad $5 Kalua Pork Sandwich Juicy Kalua pork with katsu sauce, island slaw, and pickle chips all on a King’s toasted bun. Served with crinkle cut fries and a side of spicy Pele sauce – Add traditional mac or pea salad $5 Katsu Curry Bowl Hand-breaded golden crispy chicken katsu served over rice with Japanese golden curry, carrots, onion, and celery – Add traditional mac or pea salad $5 THIRD COURSE Tropical Guava Cheesecake Rich, creamy New York cheesecake crowned with a tropical guava topping GF Cappuccino Mousse Pie Light cappuccino mousse topped with Hershey’s dark fudge topping GF Horchata Cinnamon Bites Golden, deep-fried bites filled with a blend of cream cheese, cinnamon, and vanilla DRINK LOCAL Tropic Like It’s Hot Browne Family Distillery vodka, freshsqueezed OJ, passionfruit and guava purée topped with a splash of soda $12 3-COURSE ONLY • NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

110 S. Monroe St. (509) 309-3698 Menu served Sun-Thu 4 pm-11 pm, Fri-Sat 3 pm-12 pm

(500) 747-7737 909 S. Grand Blvd.

Menu served Mon-Fri, 2-8 pm; Sat-Sun 12-8 pm

HERITAGE BAR & KITCHEN

HOGWASH WHISKEY DEN

Elevated pub food, craft cocktails and local beers DOWNTOWN SPOKANE

AMERICAN

$

35

FIRST COURSE Berbere Wings Crispy wings dusted with a Berbere seasoning, served with a side of garlic parmesan sauce.

Mother In-Law Minestrone Soup Minestrone made with Italian sausage, carrots, celery, onion, kidney beans and elbow macaroni. A tasty recipe stolen from Diane!

Kyle Potato Salad A Japanese-inspired take on an American classic loaded with bacon, red pepper, cilantro and a variety of Asian flavors.

SECOND COURSE Chorizo Chimichurri Burger Two smash patties topped with grilled onions, peppers, queso fresco, pepper jack, chorizo sausage and chimichurri. Served on a toasted brioche bun.

– Add side of your choice $5 Chicken Parmesan Sandwich Crispy fried chicken topped with housemade marinara, parmesan and melty mozzarella.

Served on a buttery garlic hoagie. – Add side of your choice $5

Heritage Beef Pie Tender chunks of slow cooked beef, carrots, onion and celery with a crispy cheesy potato topping with a zesty horseradish sauce and green onion. – Add side of your choice $5 THIRD COURSE Pop Tart Pancakes Back by popular demand! Choose between strawberry, brown sugar or s’mores.

Housemade Candy Bar Chocolatey, salty and sweet. Our staff loves candy, so we thought it was time to make our own.

Choice of Local Tap Beer Drink your dessert!

– Add a shot of Pendleton $5 DRINK LOCAL Winter Haze Earl Grey tea-infused Browne Family bourbon, a splash of Leroux amaretto and a lemon twist. Served on a gentlemen’s cube. $12 3-COURSE ONLY • NO SUBSTITUTIONS

(509) 863-9235 112 S. Monroe St. Menu served Mon-Thu, 4-9 pm; Fri-Sat 4-10 pm

38 FEBRUARY 27 - MARCH 8, 2025

HANG 10 HAWAIIAN BBQ | PRESS PUBLIC HOUSE

A speakeasy offering Southern, Asian and PNW comfort foods DOWNTOWN SPOKANE

ECLECTIC

$

45

FIRST COURSE PNW Tom Kha Soup Local mushrooms, coconut milk, lime leaf, galangal, lemon grass, Aleppo chili, basil GF V+ Okonomiyaki Tater Tots Hoisin, kewpie, furikake, toasted nori, sesame seeds, chives V DF Chris’ Chicken Strips Nashville hot honey, house pickles, milk bread SECOND COURSE Miso Ramen Local mushrooms, black garlic broth, *soft egg, mala chili oil, truffled leafy greens, furikake, chives, house alkaline noodles V Crawfish Gumbo Smoked pork belly, andouille sausage, chicken thigh, okra, local bone dashi, herbs, white rice Hogwash Burger Smashed patties, caramelized onions, bacon, Hogwash sauce, *aioli, American cheese, butter lettuce, house brioche bun GFA V+A THIRD COURSE Ricotta Donuts Amaretto, jam, orange, mint V Chocolate Cobbler Pecan praline, banana pudding, house vanilla wafer V Thai Tea Poached Pear Passion fruit, toasted coconut icecream, basil GF V+ DRINK LOCAL Local Beers Varying offerings from from YaYa, Lumberbeard and The Grain Shed $6/Pint

3-COURSE ONLY • NO SUBSTITUTIONS

(509) 464-6541 304 W. Pacific Ave. Menu served Mon-Thu, 4 pm-8:45 pm; Fri-Sat, 4 pm-10:45 pm

HONEY EATERY AND SOCIAL CLUB Modern American classics COEUR D’ALENE

AMERICAN

$

35

FIRST COURSE Truffled Deviled Eggs (2) Whipped egg yolk with black truffle, topped with crème fraiche, chives and crispy potatoes GF V Devils on Horseback (3) Bacon-wrapped dates topped with almonds, chevre and maple drizzle GF Maple Chile Brussel Sprouts Crispy fried Brussels sprouts tossed with a maple chile sauce and topped with candied bacon, aioli and green onions GF V SECOND COURSE Honey Butter Fried Chicken Sandwich Fried chicken thigh tossed in honey butter, on a toasted burger bun with butterleaf lettuce, garlic aioli, and pickled jalapeno slaw. Served with fries – Sub a side Caesar $5

Rigatoni alla Vodka Rigatoni pasta tossed with a slow cooked, creamy tomato and vodka sauce topped with fresh herbs, chilies and grated pecorino cheese – Add steelhead $8, grilled chicken $7, or 6 oz. sirloin $12 V Mushroom Shortrib Tatertot Casserole Braised beef and roasted mushrooms tossed in sherry cream sauce. Topped with tots and aged cheddar, green onions, pickled jalapeños and caramelized onions THIRD COURSE Cast Iron Cookie Chocolate chip cookie with vanilla bean ice cream and warm bourbon caramel V Acai Fruit Sorbet Acai sorbet topped with peanut butter powder and almond cookie GFA Dirty Chai Martini (21+ only) Espresso vodka shaken with housemade chai, syrup and cream – Add a shot of Rumchata $4 DRINK LOCAL Laughing Dog Draft Brewed in the PNW! Ask your server about our rotating selection $7/pint

HULA POT COEUR D’ALENE

(208) 930-1514

INDICANA

$

35

Spam Musubi A Hawaiian classic: grilled Spam glazed with house sauce, layered on rice, and wrapped in nori for the perfect handheld bite SECOND COURSE Shoyu Chicken Hotpot Tender chicken simmered in a rich, savory shoyu broth with fresh vegetables, tofu, and noodles, perfect for a comforting hot pot experience GFA – Upgrade to ribeye for $3 Spicy Short Rib Hotpot Succulent short ribs simmered in a bold, spicy broth with fresh vegetables, tofu, and noodles for a flavorful hot pot feast GFA – Upgrade to ribeye for $3

Chefs from around the world making authentic meals

Restaurant Week Menu Served Feb 26-March 9!

1321 W 3rd Ave, Spokane

Chicken Katsu Crispy, golden-breaded chicken cutlet served with a Hawaiian katsu sauce for a satisfying crunch in every bite GFA THIRD COURSE Li Hing Mui Slushy A tropical twist on a classic mocktail, featuring tangy li hing mui powder, fresh lime, and a perfectly balanced blend of citrus – Upgrade to alcoholic $2 Hawaiian Sun Juice Float A refreshing Hawaiian Sun juice topped with dole whip for a tropical and indulgent treat Cream Pies Rich and velvety cream-filled pies with a buttery, flaky crust, available in a variety of decadent flavors DRINK LOCAL Paw Print Pilsner Beer brewed by Sandpoint’s Laughing Dog Brewery $6/Can

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

113 N. 4th St.

(208) 665-5758

Menu served Mon-Fri, 11 am-8:30 pm; Sat-Sun, Noon-8:30 pm

INLAND PACIFIC KITCHEN

Flavors of India x Mexico SOUTH SPOKANE

ASIAN

FIRST COURSE Potstickers Deliciously deep fried dumplings filled with savory meats and vegetables, served with our house dipping sauce Portuguese Bean Soup A hearty Hawaiian favorite with smoked sausage, tender beans, and vegetables in a rich tomatobased broth, blending Portuguese flavors with island-style comfort

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

317 Sherman Ave. Menu served daily, 3 pm-close

Savor New Flavors While Empowering New Neighbors

A vibrant dining destination where Hawaiian BBQ meets hot pot

INTERNATIONAL

$

45

FIRST COURSE Curry Rip & Dip Paratha (flaky Indian flatbread) served with a South Indian spiced coconut curry dipping sauce V DF V+ Crispy Cauliflower Gluten-free battered cauliflower tossed in chili-garlic sauce with ginger, curry leaves, Indicana salsa verde, pickled onion and cilantro GF V V+ DF

Choripán Crusty bread stuffed with manchego cheese, topped with housemade chorizo, grilled and drizzled with Indicana salsa verde, tamarind pico SECOND COURSE Mango Enchiladas Cheesy poblano (veg) -OR- chicken enchiladas with a housemade spicy mango sauce, cheese, crema, cotija and cilantro. Served with slaw & pulao rice GF V Tamarind Glazed Pork Ribs Slow-cooked pork ribs tossed in a house ginger-tamarind-chipotle sauce that’s sticky, sweet and spicy. Served with crispy batatas bravas and tangy apple slaw GF DF Kerala Shrimp & Esquite Grits Kerala spiced shrimp with curry leaves sauteed in ghee. Served over creamy saffron grits, Mexican street style esquites with crema, cotija, tajin and fennel oil THIRD COURSE Chai Tres Leches Light traditional sponge cake soaked in three types of milk, flavored with Indian masala chai (black tea and spices) and topped with light whipped cream Mango Lassi Panna Cotta The classic Indian yogurt drink in elegant dessert form. Yogurt panna cotta with hints of cardamom topped with mango coulis, pistachio crumble and rose

Chef driven restaurant focused on seasonal ingredients.

DOWNTOWN SPOKANE

ECLECTIC

$

45

FIRST COURSE Shaved Fennel Arugula, pecorino, pickled red onion, toasted sunflower, blood orange vinaigrette GF V Charred Broccolini Anchovy aioli, citrus vinaigrette, pangrattato Beet Salad Lime, coconut, mint, basil, puffed rice, prawn powder Gluten Free GF DF SECOND COURSE Chicken Roulade Farro, onion cream, picked pearl onions, herbs Pork Loin Parsnip polenta, miso, pickled mustard seed, arugula Gluten Free GF Mushroom Risotto Wild mushroom, parmigiano Reggiano, truffle oil GF V THIRD COURSE Black Pepper Gelato Blueberry preserve, cornbread shortcake, honey V Olive Oil Cake White chocolate ganache, lemon curd, orange V Almond Financier Fuji apple, matcha, meringue V DRINK LOCAL Wakota - Liberty Cider Red grape and rose aromatics along with pomegranate, cranberry, cherry, red grape and oaky flavor notes. $16 Bottle

Espresso Martini Vodka, Tia Maria, cold brew, chai spice cold foam (21+ only) V+ DF DRINK LOCAL Lumberbeard Brewing West Coast IPA $7/Glass 3-COURSE ONLY • NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

3-COURSE ONLY • NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

1020 S. Perry St., Suite 101 Menu served Tue-Sat, 4 pm-9 pm

304 W. Pacific Ave Menu served Wed-Sat, 5-9 pm

(509) 241-0415

(509) 464-6541

INLANDER RESTAURANT WEEK 2025 39

INLANDER RESTAURANT WEEK 2025

Fresh

Farm to Table PACIFIC NORTHWEST BISTRO

MEET THE OWNER

JOIN US FOR RESTAURANT WEEK!

CALL FOR RESERVATIONS

509.838.8338

4241 S. Cheney-Spokane Rd | Latahbistro.com |

We’re Shakin’ Things Up!

®

SEASONAL MENUS AND MONTHLY SPECIALS AT EACH LOCATION

Book our Private Dining Areas with catering!

FOUR SPOKANE AREA LOCATIONS

NORTH

SOUTH

WANDERMERE

SOUTH REGAL

DOWNTOWN

VALLEY

RIVER PARK SQUARE

twigsbistro.com

40 FEBRUARY 27 - MARCH 8, 2025

SPOKANE VALLEY MALL

KORRI MCELFRESH THE WOMAN BEHIND VIEUX CARRÉ NOLA KITCHEN REFLECTS ON THE REGIONAL RESTAURANT INDUSTRY’S POTENTIAL, HER INSPIRATION AND MORE

K

orri McElfresh is bringing New Orleans to you with Vieux Carré’s Inlander Restaurant Week menu.

McElfresh has worked in the regional restaurant industry since she was 16 years old, later going on to work in management for chef Adam Hegsted’s Eat Good Group until she decided it was time to start a restaurant of her own in 2021.

From its location in a historic building on the border of West Central and Kendall Yards, Vieux Carré satisfies Southern cravings with dishes like hushpuppies, gumbo and other Cajun-inspired cuisine.

to New Orleans while we were sitting there, and I just explored and shopped and went to every historical thing I could go to just immerse myself in it.

RESTAURANT WEEK: What was the inspiration behind Vieux Carré?

How do you try to stay creative with the food that you serve?

McELFRESH: I struggled with what style I wanted to do, and I was sitting down with a girlfriend of mine [Amber Park] — she actually owns Wanderlust Delicato — and we were having coffee, and she was like, “You’re describing what you want. You’re describing New Orleans.

And every time you go out to eat, this is the kind of stuff that you eat.” She’s like, “This is what you love.” So I immediately booked a trip down

Do you have a guiding philosophy for good service in this industry?

One is, you never know who you’re serving.

You never know what their experience is that day. So you should always approach whoever you are serving, or whoever’s walking through your door, like you would a family member.

You don’t know if they just had the worst day of their life or the best day of their life.

New Orleans is really a melting pot of all cultures, so it’s really fun. You could really go any direction with it. There’s a huge, obviously, Spanish and French [influence], there’s a huge Jamaican influence there. There’s a huge Italian influence there. There’s everything. So you can go whatever direction, you can play with a lot of different flavors and ingredients and make something beautiful out of it.

Vieux Carré’s Catfish and Cheesy Grits

509-505-4519 | emrysbeerandmead.com 21850 E Wellington Pkwy, Liberty Lake, WA

some cool different things. And I don’t want to talk down on anybody’s choices, but when I look and I’m like, “Oh, there’s a Caesar salad.”

I don’t want a Caesar salad there, I want to try something that they’re going out of their comfort zone and trying something new to see if that will work on their menu. That’s what I look forward to every year.

What is special or unique about the region’s culinary scene right now?

I think that what is special is that we have so much room for growth. We’re not saturated yet, so there’s so much room for growth, there is so much room for whole new ideas. People just need to grab the reins and do it. And I’m so excited for these up and coming to come into the area because I think that Spokane needs more.

What are some of the biggest challenges the restaurant industry is currently facing, and how are you and your team responding?

The chain of supply is always — well, now ever since COVID — is kind of a challenge. We just have good relationships with our distributors, and so we try to figure out, if we are short on something, we try to figure out another avenue or we have to adapt our menu and that’s that. I think the rising cost in payroll is huge right now for restaurants. I guess to combat that would be to really stress the importance of efficiency and good quality work and wanting to be where you are to the employees.

What are you most looking forward to during this year’s Inlander Restaurant Week?

Honestly, I’m hoping that more restaurants think outside the box on their menus and do

What’s something that diners can look forward to on your Restaurant Week menu?

We are trying out a new duck gumbo. We’ve had rabbit hand pies in the past, but we are doing a different version and seeing how well that goes. We have a Cajun custard tart that’s going to be delightful. It’s not Cajun spice, it’s a custard tart. I have a couple of phenomenal bakers

b y eout deliver full dine in tak

HAYDEN

ar cater ing

SPOKANE

“We are just going to be trying out a couple different recipes and see what people like.” in the back. So yeah, we are just going to be trying out a couple different recipes and see what people like.

What advice would you give to diners going out during IRW 2025?

Make reservations. And, you know, this is a crazy week for restaurants and a lot of the stuff is new, and so give patience because it’s not what the kitchen staff is doing on a normal basis. It takes a couple of days to get in the groove of things. 

INLANDER RESTAURANT WEEK 2025 41

IRON WOOD & ICE

IRON GOAT BREWING Local brewery and craft kitchen DOWNTOWN SPOKANE

NEAPOLITAN STYLE WOOD-FIRED PIZZA IN RIVERSTONE Five TVs to catch every college basketball game!

208.758.7997•2385 N. Old Mill Loop, CdA•vicinopizza.com

The place where friends and families meet.

GASTROPUB

$

35

FIRST COURSE Loaded Baked Potato Red potato, beer cheese sauce, bacon bits, sour cream sauce, chives Pea Salad Green peas, sugar snap peas, lemon yogurt sauce, roasted cashews, clover sprouts, pickled red onions GF V Onion Lovers Dip Cashew cream base, caramelized onions, charred scallion oil, chives. Served with pickled red onions and grilled garlic baguette GFA V V+ DF SECOND COURSE Spaghetti and Meatballs Pork and beef meatballs, pomodoro sauce, sour cream sauce, parmesan herb mix GFA American Taco and Rice Bowl Seasoned ground beef, jasmine rice, black bean and corn relish, shredded iceberg lettuce, sour cream sauce, red chile salsa, cilantro GF Black Bean Chili Black beans, roasted tomato, red chile, and IGB beer sauce, cashew crema, crushed corn tortilla chips, cilantro V V+ DF THIRD COURSE Chocolate Peanut Butter Pudding Dark chocolate and peanut butter pastry cream, candied peanuts GF Blackberry Ice Cream Pie Eclipse vanilla plant-based ice cream, plant-based graham cracker crust, blackberry compote, fresh blackberries V V+ DF Lime Bars Fresh lime custard, graham cracker crust, toasted coconut whipped cream, fresh lime peel V DRINK LOCAL Buzzsaw McThunder Juicy IPA Pale in color with bold, dank aromas of grapefruit and pineapple with mango, papaya, and citrus pith flavors $7

LIMITED REGULAR MENU AVAILABLE • RESERVATIONS RECOMMENDED

From children to adults, there is something that everyone will enjoy!

509.484.4500 • tomatostreet.com

Locally owned and operated Gastropub with great food, great drinks, and great people.

$

35

FIRST COURSE Wedge Salad Iceberg wedge drizzled with housemade chive ranch, hickory smoked bacon, toasted hazelnuts, gorgonzola and garnished with parsley Brussel Sprouts Flash-fried Brussels sprouts tossed in agave and lime juice with roasted red peppers. Topped with cotija cheese and pickled red onion Korean Pork Ribs Boneless Korean pork ribs charbroiled and glazed in Korean BBQ sauce. Served on a bed of Asian slaw and topped with sesame seeds and green onion SECOND COURSE Cajun Shrimp Pasta Fettuccine noodles tossed in a creamy Cajun sauce with sauteed bell peppers, onions, and garlic. Topped with grilled shrimp VA Flat Iron Steak 8oz flat iron steak cooked to your specification, topped with chimichurri. Served over a bed of cilantro lime rice and vegetable medley Chicken Piccata Two lightly floured chicken breasts sauteed in a lemon butter caper sauce and served over white cheddar mashed potatoes and seasonal vegetables THIRD COURSE Budino Layered pudding cup with a shortbread base, butterscotch pudding center, caramel sauce, and topped with whip cream and a cinnamon nutmeg powder Carmel Apple Bread Pudding Apple pie filling tossed with custard and brioche bread before baking to perfection. Served with whip cream and caramel drizzle – Add scoop of vanilla ice cream $2 Beignet Lightly fried puff pastry coated in powdered sugar and served with a side of berry compote – Add scoop of vanilla ice cream $2 DRINK LOCAL Huckleberry Drop Dry Fly huckleberry vodka, lemon juice, huckleberry puree, lemon sugared rim, shaken and garnished with lemon slice $14/Glass

KASA RESTAURANT AND TAPHOUSE

KISMET

AMERICAN

25

$

FIRST COURSE Creamy Chicken Soup Potatoes, carrots, celery, croutons Hummus Roasted feta, olives, garlic, onion, kasa bread, hot honey GFA – Sub carrots & celery for kasa bread

6220 N. DIVISION ST., SPOKANE

GASTROPUB

(208) 618-4766 3200 N. Spokane St. Menu served Mon-Sat, 11 am-9 pm; Sun, 12 pm-9 pm

DOWNTOWN SPOKANE

HAPPY HOUR: EARLY: MON-FRI 4PM-6PM LATE: EVERY NIGHT 9-CLOSE

POST FALLS

(509) 474-0722 1302 W. Second Ave. Menu served Sun-Thu, 4:30-8pm; Fri-Sat, 4:30-9pm

Local Feel. Fusion Favors.

OPEN: SUN-THU 11AM-10PM FRI-SAT: 11AM-11PM

Post Falls restaurant with daily specials, weekend breakfast and more!

Kasa House Salad Romaine, cucumber, red onion, tomato, shaved parmesan, crouton, choice of dressing GFA – Add grilled chicken, pulled pork, or pork belly $8 SECOND COURSE Sesame Pork Bowl Beer braised pork, sesame BBQ, pickled carrot, radish and cabbage slaw, jalapeño, cilantro, spicy mayo – Add pulled pork, grilled chicken, pork belly $8 Pork Belly Butter Curry Bowl Pickled carrot, radish and cabbage slaw, tomato and citrus chutney GFA – Add pulled pork, grilled chicken, or pork belly $8 Mellow Yellow Curry Bowl Yellow curry sauce, pickled carrot and radish, snap peas, red chili oil and cilantro GFA V – Choice of grilled or crispy chicken, tofu or pulled pork THIRD COURSE Double Chocolate Brownie With vanilla ice cream, hazelnut ganache and salted peanuts Root Beer Float With vanilla ice cream GF Single Scoop Vanilla Sundae Choice of hazelnut ganache with chopped peanuts or huckleberry coulis GF DRINK LOCAL YaYa Fluffy Puffy Sunshine Hazy IPA $9

Latin-inspired restaurant in the heart of historic Hillyard NORTH SPOKANE

LATIN

$

35

FIRST COURSE Tacos Whettos Beef cheek barbacoa, manchego cheese, housemade hot sauce, pico de gallo, corn tortillas GF VA Spicy Ceviche Tostada Aguachile albacore and shrimp, orange arbol cure, mojo verde, radish, fried tostada GF DF Stuffed Anaheim Pepper Chorizo and cheese blend, avocado tomatillo ketchup, habanero machacha salsa GF SECOND COURSE Braised Short Ribs Ancho braised short ribs, potato croquette, mole aioli, crispy onions, braisage – Contains Nuts Prawn Paella Saffron rice, chorizo, prawns, cod, saffron aioli GF DF VA

Chicken Enchiladas Corn tortillas layered with vegetables, chihuahua cheese, crispy chicken thigh, mojo verde, cotija, pickled chilies GF VA THIRD COURSE Canela Rice Pudding Coconut cream cinnamon rice pudding, marinated fruit GF V DF Tres Leches Soaked white cake, whipped cream V Mexican Chocolate Brownie Mexican chocolate brownie, dulce de leche V DRINK LOCAL Big Barn Mexican Lager Mexican-style lager brewed in Mead, Wash. $7

Join us for Restaurant Week

3 courses $25 6314 N Ash Street • Spokane • (509)321-7051

42 FEBRUARY 27 - MARCH 8, 2025

RESERVATIONS RECOMMENDED

908 N. Howard St., #101 Menu served Sun-Sat, 11 am-9 pm

(509) 315-8951

3-COURSE ONLY • NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

3020 E. Queen Ave. Menu served daily, 3-8:30 pm

(509) 309-2944

MULTIPLE LOCATIONS

KARMA INDIAN CUISINE / INDIA HOUSE Authentic Indian food, recipes, and homemade spices

INDIAN

$

35

FIRST COURSE Subudana Pakore Subudana (tapioca), potatoes, cumin, and finely chopped fresh herbs, fried as a pakore (fritter) GF V Moong Dal Chaat Moong dal (green lentil) pakore (fritter), served chaat-style (street food snack) topped with sweetened yogurt and chutneys GF V Singhara Aloo Tikki Water chestnut flour, potatoes, cilantro, green chiles, ginger, fresh herbs and spices. Crispy on the outside and deliciously soft inside GF V SECOND COURSE Chicken Methi Mali Chicken and fenugreek leaves cooked with Indian aromas. Freshly chopped ginger, garlic and fresh yogurt make a thick, creamy sauce. Served with rice and naan. GF – Vegan option available Saag with Goat Goat marinated with yogurt, fresh herbs and Indian aromas. Cooked in creamy saag (spinach sauce), served with rice and naan. GF – Dairy free option available Methi Matter Mali Methi (fenugreek) and green peas cooked with fragrant and creamy gravy with spices. Served with rice and naan. GF – Coconut milk option / vegetarian option THIRD COURSE Carrot Cake Halwa Fresh carrots roasted in butter, pistachios, cashews, golden raisins, and plenty of ground cardamom Paan Ice Cream This refreshing paan (betel leaves) ice cream has all the flavors: rose petal jam, candied fennel, dates, and coconut. GF V+ Gulabjamun with Rabdi Indian donuts served with delicious, creamy, and rich rabdi (pistachio and cashew sauce) V DRINK LOCAL Columbia Valley Cabernet A full-bodied red with ripe, dark fruit notes and a pleasing, jammy mouth feel. This fruit comes from the Columbia Valley, one of the premier growing regions in North America $7

KUNI’S THAI CUISINE Family-owned authentic Thai Cuisine NORTH SPOKANE

THAI

$

35

FIRST COURSE Curry Puffs Deep fried puff pastries filled with potatoes, onion, carrots and peas, alongside cucumber sauce V DF V+

Lemongrass Clam Chowder A creamy fusion that blends tender clams, coconut milk, lemon grass, galangal and potatoes GF DF Kuni’s House Salad Organic greens, carrots, red onions, tomatoes, and grilled chicken or crispy tofu, served with peanut sauce or sesame ginger dressing – Substitute grilled shrimp for $2 GF DF –

Vegetarian Option Available

SECOND COURSE Wild Salmon or Tofu and Green Curry Pasta Green curry sauce atop pasta with asparagus, bell peppers, and carrots GFA – Vegetarian

Option Available

Seafood Fried Rice Dungeness crab, shrimp and mussels with wok-fried rice blended with egg, onion, tomatoes, carrots, and green peas, served with cucumbers and tomatoes GF DF Chiang Mai Noodles and Chicken Drumsticks or Tofu Chiang Mai style curry soup with egg noodles, two chicken drumsticks or organic tofu, served with cucumbers and tomatoes GFA DF – Vegetarian

New Coeur d’Alene Location!

412 W Haycraft Ave • 208-292-4061

Option Available

THIRD COURSE Thai Tea Crème Brûlée A decadent fusion blending French crème brûlée with Thai iced tea GF V Oh My Mango Creamy coconut ice cream topped with mango chunks GF DFA Thai Ice Cream Sandwich (Khanom Pang Ai Tiim) A Thai street food classic that combines creamy coconut ice cream and sweet sticky rice V DRINK LOCAL Latah Creek Riesling Fruit forward white wine with notes of honeycomb, lemon, ginger and more $6/glass $20/bottle RESERVATIONS RECOMMENDED

101 E. Hastings Rd.

(509) 290-5993

Menu served Sun-Thu, 11 am-8 pm; Fri-Sat, 11 am-9 pm 3-COURSE MENU ONLY • RESERVATIONS RECOMMENDED

MULTIPLE LOCATIONS

NORTH SPOKANE 2606 N. Monroe St. Tue-Sun 11 am-9 pm, Mon Closed

LATAH BISTRO (509) 315-9371

SOUTH SPOKANE 4410 S. Regal St. Tue-Sun 11 am-9 pm, Mon Closed

(509) 443-4457

POST FALLS 740 N. Cecil Rd. Tue-Sun 11 am-9 pm, Mon Closed

(208) 981-0064

Casual fine dining restaurant serving farm-to-table meals for 25 years SOUTH SPOKANE

NORTHWEST

$

45

FIRST COURSE Potato Leek Soup Creme fraiche, truffle oil, breadcrumb, chive GFA V

Italian Meatballs Arrabbiata sauce, parm, basil

MASTER

THE MENUS KEY

Salad Arugula, pomegranate, cara cara orange, goat cheese, pecan GF V DF – Add grilled chicken $7; add shrimp $9 SECOND COURSE Chicken Cacciatore Tomato braised chicken thigh, stewed pepper, olive, wild mushroom, creamy polenta Mushroom Ravioli Wild mushroom, kale, cambozola cream sauce, truffle oil GF V – Add chicken $7; add shrimp $9

ENJOY 3 COURSES FOR $25

Lasagna Italian sausage bolognese, bachamel, sofrit THIRD COURSE Tiramisu Ladyfinger, mascarpone, cocoa powder Ice Cream Float Vanilla ice cream, Iron Goat oatmeal stout, oatmeal streusel, chai Blood Orange Sorbet Scoop of sorbet DRINK LOCAL Brûlée Old Fashioned Browne Family Spirits bourbon, brown sugar simple, black walnut bitters $13/Glass

DF - Dairy-Free GF - Gluten-Free GFA - Gluten-Free Available V - Vegetarian V+ - Vegan

Hours Available

Hours listed are the times the three-course Inlander Restaurant Week menu is served.

Some menus are available at dinner and lunch!

3-COURSE ONLY • NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

4241 Cheney Spokane Rd. Menu served daily, 4 pm-9 pm

(509) 838-8338

2718 E. 57th Ave. 509.381.5540

1801 N. Hamilton St. 10208 N. Division St. 509.863.9591 509.822.7907

INLANDER RESTAURANT WEEK 2025 43

LEBANON RESTAURANT & CAFE Authentic and homemade Mediterranean cuisine SOUTH SPOKANE

MEDITERRANEAN

$

35

FIRST COURSE Hummus Dip with Pita Slow-cooked garbanzo beans blended with tahini, lemon and garlic, topped with extra virgin olive oil and served with pita GFA V V+ – Add beef shawarma meat $14

Tzatziki Dip with Pita Fresh Greek yogurt, cucumber, fresh dill, mint and garlic, served with pita GFA V – Add lamb kofta skewer $9

Locally Owned Latin Inspired Cuisine Located in Historic Hillyard

3020 E Queen Ave | Spokane | 509.309.2944

Vegetarian Grape Leaves with Tzatziki Six handmade rolls stuffed with seasoned rice and vegetables, slow-cooked in tomato broth and olive oil, served with tzatziki sauce GF V V+ – Add gyro meat $12 SECOND COURSE Chicken Shish Kebab Platter Two skewers of marinated tenderloin chunks grilled on an open flame, served over saffron turmeric basmati rice with a side of Mediterranean salad and garlic sauce GF – Upgrade side to tabouleh $6 Falafel Dinner Platter Deep fried falafel patties served over saffron turmeric basmati rice with a side of Mediterranean salad and our tahini sauce GF V V+ – Upgrade side to lentil soup $8 Gyros Greek Platter Grilled beef and lamb strips served over saffron turmeric basmati rice with a side of Mediterranean salad and our tahini sauce DF – Upgrade side to Greek salad $6 THIRD COURSE Lebanese Rice Pudding Creamy rice pudding flavored with orange blossom and rose water GF V – Add ice cream scoop $5 Namoura (Semolina Cake) Popular classic Middle Eastern dessert made with semolina flour and topped with a sweet sugar syrup – Add nuts and honey $5

LEGENDS OF FIRE

Spokane’s only premium cigar bar, located inside Northern Quest AIRWAY HEIGHTS

FAMILY OWNED & OPERATED Authentic Thai Cuisine with a Modern Twist At Kuni’s, the menu is a delightful fusion of traditional Thai dishes, Chinese, Indian, & a small touch of Mediterranean flavors. Freshness, nutrition, & customer service take center stage.

(509) 279-2124

Asian-inspired fast casual with great vibes and a speakeasy Tiki bar

Asian-inspired dishes emphasizing fresh ingredients ASIAN

25

$

FIRST COURSE Pork Belly Pot Sticker Grilled pork belly, onions, ginger, garlic and mustard greens nested in a wrapper and served golden brown. Accompanied with an adobo dipping sauce Dragon Wings Whole chicken wings braised in soy and spices.

Deep fried and coated in our signature Dragon Dust. Served with life-changing fire sauce

Torched Tuna Nigiri AAA grade tuna served nigiri-style with wasabi, ponzu and caviar SECOND COURSE Vietnamese Caramelized Pork Ribs Lollipop pork ribs braised in coconut juice and spices. A caramelized sweet and savory sauce perfectly coats the ribs. Served with jasmine rice Orange Chicken Hand-breaded and fried chicken bites, tossed in bright and invigorating house-made orange sauce, served over jasmine rice Beef Lo Mein Thinly sliced prime rib, water chestnut, green onion and lo mein noodles tossed in rich soy stir fry sauce THIRD COURSE Warm Donut Holes Fresh donut holes covered in sugar and served with spicy raspberry and honey sauce Matcha and Pandan Milk Tea Matcha green tea, pandan leaf and sweetened milk for a perfect after-dinner night cap

Mention this ad during restaurant week and receive a FREE APPETIZER on a future visit

Pineapple Upside Down Cupcake Classic dessert with pineapples and maraschino cherries finished with house huckleberry glaze DRINK LOCAL Dry Fly Huckleberry Lemonade $4/Can

Scan to check out our restaurant week menu

101 E Hastings Rd • 506.290.5993 • KunisThai.com

44 FEBRUARY 27 - MARCH 8, 2025

NO SUBSTITUTIONS

100 N. Hayford Rd. (509) 481-2093 Menu served Wed-Sun, 4 pm-9 pm; Mon-Tue, Closed

LITTLE NOODLE

LITTLE DRAGON EATERY WORLEY

NORTH SPOKANE

(800) 523-2464

ASIAN

25

$

FIRST COURSE Japachae Korean glass noodles sautéed with veggies and a sweet and savory sauce GF V V+ – Add a protein $5 Spicy Kani Salad Japanese crab salad made with crunchy vegetables, spicy aioli, garnished with fried garlic and panko GFA DF Tteok-kkochi A popular South Korean street food consisting of rice cakes skewered and tossed in a sauce. Sauce options are spicy gochujang or sweet bulgogi sauce GF V DF – Add a marinated quail egg $2 SECOND COURSE Garlic Sesame Noodles Fan favorite egg noodles tossed in our house garlic tahini sauce. Garnished with furikake and fried garlic GFA V V+ DF – Add marinated egg $2; protein $5; wild mushrooms $3 Bulgogi Bao Buns Fluffy bao buns stuffed with choice of beef or smoked tofu. Served with sunomono, greens, and a sriracha aioli on the side V V+ DF – Add marinated egg $2; chili crisp $2; pickled veg $3 Pho House staple pho broth (choice of beef or vegan broth) served with rice noodles, onion, lemongrass oil, and cilantro GF V V+ DF – Add protein $5; wild mushrooms $3 THIRD COURSE Ube Cheesecake Small dense ube cheesecake topped with a fruit sauce V Matcha Chestnut Tiramisu Classic tiramisu made with local Pitotti’s coffee, roasted chestnuts and dusted with a light matcha powder V Mango Coconut Sticky Rice A soft creamy coconut rice topped with a mango chutney and toasted coconut shavings GF V V+ DF DRINK LOCAL Pitotti’s Espresso Cream Martini A creamy espresso martini made with Bumbu cream and our Garland neighborhood roasters, Pitotti’s Coffee $13

NO SUBSTITUTIONS

NO SUBSTITUTIONS

37914 S. Nukwalqw St. Menu served daily, 11 am-8 pm

45

$

FIRST COURSE No-Li Porch Glow Amber Ale Crisp and refreshing with a hint of chocolate malt Browne Family Heritage Cabernet Sauvignon Aromas of mocha and black plum lead to flavors of Bing cherry, anise, and toasted oak Old Fashioned 8 Feathers bourbon, simple syrup, bitters, orange zest, cherry SECOND COURSE Steak and Guinness Pie Celery, onion, carrot, garlic, mushroom, potato Pan-Seared Salmon White cheddar arancini, roasted vegetables, strawberry rhubarb purée, strawberry chipotle compote, cilantro Pan-Seared Chicken Breast Roasted potato, sautéed onion, chive, roasted vegetable, caramel demi-glace THIRD COURSE Room101 Payback El Gran Papi Chulo Sumatra A decadent cigar reminiscent of chocolate-covered pretzel, with notes of red pepper and caramel Alec Bradley Kintsugi Robusto Notes of tobacco, baker’s spice, raisin, and earth Los Statos Deluxe Maduro Robusto Notes of coffee, tobacco, and black pepper DRINK LOCAL Browne Heritage Chardonnay Sweet vanilla and toasty oak aromatics lead to crisp apple and gooseberry flavors $10/Glass

Halva A Middle Eastern treat made from tahini GF V V+ – Add pita $2 DRINK LOCAL No-Li Brewhouse Big Juicy IPA As you might guess, this one’s big, juicy and fruity, nicely balanced with just a touch of mellow bitterness $7

707 W. Fifth Ave. Menu served daily, 9 am-9 pm

NORTHWEST

713 W. Garland Ave. Menu served Sun-Sat, 11 am-9 pm

(509) 994-5157

MULTIPLE LOCATIONS

LORÈN

LONGHORN BARBECUE

Tendin’ the Pits since ‘56. Spokane’s original Texas-style pit BBQ. BARBECUE

25

$

FIRST COURSE German Sausage Bites Longhorn’s legendary German sausage served with our BBQ sauce trio GF DF Mac and Cheese Balls Crispy, golden balls filled with creamy mac and cheese, perfect for snacking V – Extra $3 each Chili Cheese Fries Steak fries, topped with Longhorn’s steak chili and smoked queso GF SECOND COURSE Longhorn’s Rib Platter Longhorn St. Louis ribs, zesty rib tips, and baby back ribs all on one platter. Comes with a corn muffin and your choice of potato salad or barbecue beans GF – Add side salad $5.95 or salad bar $13.95 Shredded Brisket Sandwich Slow-smoked brisket, shredded, tossed in Texas BOLD BBQ sauce, topped with our house-made smoked queso. Comes with a choice of sideboard – Add side salad $5.95 or salad bar $13.95 BBQ Half Chicken Dinner Longhorn’s BBQ half chicken, seasoned and glazed with our savory and sweet mop sauce.

Comes with a corn muffin and your choice of potato salad or barbecue beans GF DF – Side salad for $5.95, salad bar for $13.95, 2 bones for $5 THIRD COURSE Cheesecake Topped with caramel and chocolate V Carrot Cake Moist spiced cake with a rich cream cheese frosting V – Ice cream $3 Banana Pudding Creamy layers of banana pudding, fresh bananas, and vanilla wafers topped with whipped cream V DRINK LOCAL No-Li Rotating Tap Handle Spokane’s own No-Li Brewhouse $7

French-inspired restaurant and social club DOWNTOWN SPOKANE

FRENCH

$

45

FIRST COURSE Bistro Salade butter lettuce, chive, parsley, tarragon, candied walnuts, pickled shallot, lemon, 1836 Olive Oil GF V DF Parmesan Frites Garlic and parmesan, lemon and tarragon gremolata, black garlic aioli V

Chef’s Soupe du Jour Daily soup made with the freshest ingredients SECOND COURSE Prawn & Saffron Risotto With almond pistou and fried basil GFA Short Rib Over sauce tomat, goat cheese polenta cake, crispy fried shallot Coq Au Vin Mushrooms, root vegetable hash and lentils slow simmered in a white wine bechamel over creamy lemon polenta and pickled peppadews V THIRD COURSE Creme Brûlée Lavender whip cream with honey tuile GF V Bête Noire Blueberry white chocolate ganache, lemon brittle, blueberry gastrique GF V Mascarpone Cheesecake With red currant compote, purple coral tuile V DRINK LOCAL Lavender Honey Bee Browne NW botanical gin, gran gala, nutmeg honey, lemon, lavender bitters $18/Glass

Authentic Indian Cuisine NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

908 N. Howard St.

(509) 315-8902

Menu served Tue-Thu, 5 pm-9 pm; Fri-Sat, 4 pm-9 pm; Sun, 4 pm-8 pm; Mon, Closed NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

MULTIPLE LOCATIONS

AIRWAY HEIGHTS (509) 838-8372 7613 W. Sunset Hwy. Hwy. Menu served every day, Sun-Mon 5-8 pm; Tue-Sat 5-9 pm SPOKANE VALLEY (509) 924-9600 2315 N Argonne Rd Menu served every day, Sun-Mon 5-8 pm; Tue-Sat 5-9 pm

THE LOUNGE AT MASSELOW’S A fireside lounge offering top-shelf spirits at Northern Quest AIRWAY HEIGHTS

STEAKHOUSE

$

FIRST COURSE Masselow’s Green Salad Mixed greens, roasted tomato, toasted almond, Cougar Gold, balsamic vinaigrette

45

Caesar Salad Chopped romaine, shaved Parmesan, garlic croutons, lemon Chowder No-Li amber ale, bacon, cheese, potato SECOND COURSE Beef Bourguignon Celery, pearl onion, carrot, garlic, tomato, mushroom, beef stock reduction, mashed potato Pan-Seared Salmon White cheddar arancini, roasted vegetables, strawberry rhubarb purée, strawberry chipotle compote, cilantro

GET SOCIAL Follow Inlander Restaurant Week for updates and giveaways

6oz Coulotte Roasted potato, sautéed onion, chive, roasted vegetable, caramel demi-glace THIRD COURSE No-Li Porch Glow Amber Ale Crisp and refreshing with a hint of chocolate malt Browne Family Heritage Cabernet Sauvignon Aromas of mocha and black plum lead to flavors of Bing cherry, anise, and toasted oak Old Fashioned 8 Feathers bourbon, simple syrup, bitters, orange zest, cherry DRINK LOCAL Browne Heritage Chardonnay Sweet vanilla and toasty oak aromatics lead to crisp apple and gooseberry flavors $10/Glass

INDIA HOUSE AUTHENTIC CUISINE

We welcome you for Restaurant Week!

INDIA HOUSE

KARMA

@InlanderRW NO SUBSTITUTIONS

100 N. Hayford Rd. (509) 481-6227 Menu served Wed-Sun, 4 pm-9 pm; Mon-Tue, Closed

2606 N MONROE ST S P O K A N E , WA 5 0 9 - 31 5 - 9371

74 0 N C E C I L R D, P O S T FA L LS , I D 2 0 8- 9 81 - 0 0 64 4 41 0 S R E G A L S T, S P O K A N E 5 0 9 - 4 43- 4 457

INLANDER RESTAURANT WEEK 2025 45

COME HUNGRY, LEAVE SMASHED!

INLANDER RESTAURANT WEEK 2025

4241 Cheney Spokane Rd. Spokane, WA

S P O K A N E ’ S

New Orleans E X P E R I E N C E

EXCITED ABOUT RESTAURANT WEEK?

Eloté Korean Corn Dog Borracho Tacos & Tequileria

MENU MUST-TRIES

A TASTY TRIP SPIN THE GLOBE WITH A WIDE RANGE OF INTERNATIONAL FLAVORS AND CULINARY FUSION

Let’s pair it with

MARDI GRAS! Now open for Sunday Brunch! reservations recommended, Walk ins Welcom e v i e u x c a r r e s p o k a n e . c o m | 5 0 9.4 9 5 . 1 4 0 0 1 4 0 3 w b r o a d w ay a v e | s p o k a n e , w a

SIGN UP

Local food news you can use

delivered to your inbox every Thursday Sign up now at Inlander.com/newsletter

46 FEBRUARY 27 - MARCH 8, 2025

T

raverse international borders without ever leaving the Inland Northwest this Inlander Restaurant Week! Local chefs are throwing lots of other cultures and cuisines into the mix for some fusion fun and homages to traditional dishes and techniques.

Combining Korean, Mexican and American street fare into one ultra creative dish, BORRACHO TACOS & TEQUILERIA is serving up a Korean eloté corn dog. The deep-fried goodness has rice-flour batter hiding mozzarella cheese and is sprinkled with corn dust, cotija cheese, tajin and mayo. Other fusion dishes on Borracho’s menu include bulgogi fajitas, Thai coconut tortilla soup and a pho-ritto.

For some more classic Mexican plates, try the nachos or carne asada at VAQUEROS MEXICAN RESTAURANT & TAQUERIA. There’s also a charboiled skirt steak with rice, refried beans, homemade guacamole and tortillas.

Head on over to Germany via DAS STEIN HAUS, which is serving up a variety of bratwurst, fresh-baked pretzels with sweet mustard and cheese sauce, pork cordon bleu, and more.

Satisfying cravings for both Hawaiian barbeque and hot pot, HULA POT in Coeur d’Alene has items like spam musubi, katsu chicken and a hotpot with spicy short ribs or chicken. Meanwhile, many locals’ favorite globe-trotting spot, FEAST WORLD KITCHEN, is bringing dishes from nine countries, each prepared by one of its local immigrant and refugee chefs.

Dig into options like Korean fried chicken wings, Afghan dumplings, and Moroccan malawi, a stuffed flatbread.

Middle Eastern cuisine also gets a spotlight via LEBANON RESTAURANT & CAFE, serving staples like hummus, pita and shawarma, alongside vegetarian grape leaf rolls and a kebab platter. SKEWERS brings the rich flavors of Armenia with ghoozoo itchee, slow-roasted lamb atop spiced rice and mixed nuts, and sweets like paklava and cardamom rice pudding.

For a taste of Indian, head to one of THE MANGO TREE’s four area locations for curry, gulab jamun, samosa chaat and more. KARMA INDIAN CUISINE / INDIA HOUSE is also back with traditional dishes like chicken methi malai, goat saag and more. And at INDICANA in South Perry, diners can enjoy a creative fusion of Mexican and Indian flavors. 

MULTIPLE LOCATIONS

LUMBERBEARD BREWING

Crafting quality beer and uniquely familiar eats in downtown Spokane DOWNTOWN SPOKANE

GASTROPUB

$

35

FIRST COURSE Loaded Baked Potato Soup Creamy potato soup topped with bacon, and cheddar jack cheese Pretzel Bites and Beer Cheese Lightly fried and salted pretzel bites, served with housemade jalapeno beer cheese and stoneground beer mustard Arugula Salad Arugula dressed with chipotle Zuff vinaigrette, pomegranate arils, white cheddar, and roasted delicata squash SECOND COURSE Thai Caramel Fried Chicken Sandwich Buttermilk fried chicken thigh, coated with Thai-spiced caramel drizzle with Thai basil aioli and sesame dressed cabbage, on a toasted brioche bun Pork Belly Mac & Cheese Penne pasta coated in jalapeno beer cheese with crispy pork belly and topped with cotija cheese and green onion Fish Tacos Two marinated and grilled white fish tacos with cabbage slaw, pico de gallo, cilantro, and lime wedges THIRD COURSE Barrel-Aged Beer Enjoy an 8 oz pour of any barrel-aged beer currently on tap Whoopsie Apple Pie Vanilla ice cream topped with green apple compote, barrel-aged beer, caramel, and shortbread cookie crumbles Tiramisu Ladyfinger cookies dipped in barrel-aged Campfire Snack, whipped mascarpone, and topped with cocoa powder DRINK LOCAL Flavor Nuggets Hazy IPA Enjoy a pint of our fan-favorite rotating hazy IPA! $7

MACKENZIE RIVER PIZZA

Savor scratch-made meals in a setting inspired by the great outdoors AMERICAN

25

PUBLIC HOUSE

$

FIRST COURSE Small House Salad Fresh greens, diced pears and crunchy grape nuts with your choice of dressing Small Caesar Salad Romaine, shredded parmesan and seasoned croutons tossed in Caesar dressing. Anchovies by request Small Bowl of Soup Please choose from our delicious soup offerings SECOND COURSE Ol’ Prospector All-beef burger packed with nuggets of cheddar and smoky bacon, topped with smoked gouda and served on a brioche bun Pesto Shrimp Linguine Linguine, shrimp, herbed olive oil, pesto sauce, prosciutto, tomatoes, roasted garlic and lemon wedge Korean BBQ Salmon Bowl Baked wild salmon, shredded red cabbage and carrots, red bell peppers and blanched broccoli over jasmine rice with Korean BBQ sauce, scallions and sesame seeds THIRD COURSE Mack Lovin’ Gooey chocolate chip cookies served in a piping hot skillet with vanilla ice cream and chocolate sauce Carrot Cake Spiced carrot cake layers with walnuts, pineapple, raisins and cream cheese frosting Warm Apple Cobbler Old-fashioned apple-walnut cobbler with a scoop of vanilla ice cream DRINK LOCAL Gilligan’s Island Dry Fly vodka, peach schnapps, orange juice and cranberry juice $9

501 Sherman Ave, Coeur d’Alene — (208) 930-4762

3-COURSE ONLY • NO SUBSTITUTIONS

25 E. 3rd Ave.

(509) 381-5142

Menu served Sun-Mon, 3-8 pm; Wed-Thurs, 2-8 pm; Fri-Sat, 2-9 pm

NO SUBSTITUTIONS

MULTIPLE LOCATIONS

MACDADDY’S

An amazing family oriented restaurant specializing in mac and cheese DOWNTOWN SPOKANE

AMERICAN

$

35

FIRST COURSE Soup and Salad Bar One trip through our soup and salad bar offering our specialty soups made fresh daily. Lots of options to choose from GFA V – Add grilled chicken $5 Bacon Mac and Cheese Balls Our famous bacon mac and cheese breaded and deep fried to a golden brown, topped with bacon cheese sauce

Mozzarella Balls Marinated mozzarella balls breaded and fried to a golden perfection, served with housemade marinara for dipping V SECOND COURSE Brisket Platter House smoked brisket served with baked beans and macaroni salad – Add Cougar Gold mac and cheese $6 Meat Trio Plate Smoked jalapeno sausage, pulled pork and BBQ ribs served with a side of coleslaw GFA – Add Cougar Gold mac and cheese $6 Mac and Cheese Sampler Plate Three mac and cheese dishes all on one plate: Buffalo chicken, Cougar Gold and pulled pork THIRD COURSE Ice Cream Cookie Sundae Vanilla bean ice cream, sugar cookie, topped with chocolate sauce, whipped cream and nuts Banana Split Bites Banana bites dipped in chocolate sauce and topped with whipped cream and sprinkles

SOUTH SPOKANE (509) 315-9466 2910 E. 57th Ave., #E Menu served Sun-Thu, 11 am-9 pm; Fri-Sat, 11 am-10 pm COEUR D’ALENE (208) 772-5111 405 W. Canfield Ave. Menu served Sun-Thu, 11 am-9 pm; Fri-Sat, 11 am-10 pm

DONATE

TRY SOMETHING NEW! 3-Course Meal $35

126 N DIVISION ST • SPOK ANE ( 5 0 9) 70 1 - 9 5 3 4 • PURENORTHWEST.COM

to Big Table

during Inlander Restaurant Week

S’mores Martini Marshmallow vodka, Irish cream, heavy cream chocolate syrup, graham cracker topping, toasted marshmallow DRINK LOCAL Fluffy Puffy IPA Locally brewed by YaYa Brewing Co., a deliciously smooth IPA $6

3-COURSE ONLY • NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

(509) 315-9406 808 W. Main Ave. Menu served Sun, 4-7 pm; Mon-Thu, 4-8 pm; Fri-Sat, 4-9 pm

All donations up to $10,000 to Big Table and CDAIDE will be generously matched by STCU Here For Good Foundation INLANDER RESTAURANT WEEK 2025 47

MULTIPLE LOCATIONS

MAMMA MIA’S ITALIAN RESTAURANT

THE MANGO TREE

Italian ristorante serving homemade recipes made from scratch daily

Spokane’s Favorite Choice for Gourmet Thai Cuisine Join us for Inlander Restaurant Week!

Our Delicious Pineapple Chicken

Fresh Rolls

T H R EE COURSES

35

$

NORTH SPOKANE

ITALIAN

25

$

FIRST COURSE Arancini Risotto balls filled with mozzarella cheese, coated with breadcrumbs and deep fried to golden perfection Italian Sausage Bites House-made Italian sausage served with our special sweet/hot mustard GF Caprese Stack Slices of tomato and fresh mozzarella drizzled with a pesto dressing and balsamic reduction GF V SECOND COURSE Crab Lasagna with Vodka Sauce Pasta sheets layered with imitation crab, mozzarella, parmesan, asiago, fresh basil and tomato, covered in a creamy vodka sauce – Add meatballs or Italian sausage for $4 Rigatoni with Creamy Pesto Rigatoni pasta covered in a creamy pesto sauce GFA V – Add steak or shrimp for $8 Chicken Ravioli Florentine House-made chicken ravioli covered in a creamy garlic Florentine sauce – Add meatballs or Italian sausage for $4 THIRD COURSE Lemon Cheesecake Homemade buttery lemon crust with creamy lemon cream cheese filling, topped with homemade lemon curd V – Add Limoncello for $6 Tiramisu Italian classic made with layers of sponge cake, espresso, mascarpone cheese and coffee liqueur, dusted with cocoa powder V – Add Grahams Tawny Port for $6 Brownie Sundae Your choice of homemade chocolate peanut butter or salted caramel bar topped with creamy vanilla ice cream and chocolate or caramel sauce GFA V DRINK LOCAL Barili Cellars Backdoor Reserve Red wine blend on tap, exclusive to Mamma Mia’s $7/Glass

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

420 W. Francis Ave. Menu served Sun-Sat, 4 pm-8 pm

(509) 467-7786

MARYHILL WINERY TASTING ROOM AND BISTRO

Locally made Washington wines, house-made foods with fresh ingredients DOWNTOWN SPOKANE

BISTRO

$

45

FIRST COURSE Roasted Beet Salad Mixed greens, roasted beets, goat cheese, shallots, oranges, pomegranate vinaigrette GF V Caesar Salad Romaine, pecorino, toasted baguette, Caesar dressing, fresh lemon GFA DFA

Sweet Mango Sticky Rice

4 locations to serve you: South Hill 1325 S. Grand Blvd | 509.838.8424 U District 1003 E. Trent | 509.325.8370 Valley 101 N. Argonne Rd., Ste. E | 509.315.9943 Liberty Lake 1312 N Whitman Ln. | 509.505.4108

SpokaneBangkokThai.com 48 FEBRUARY 27 - MARCH 8, 2025

Bistro Salad Mixed greens, dried cranberries, gorgonzola crumbles, shallots, spiced candied pecans, gorgonzola vinaigrette GF V SECOND COURSE Frenched Kurobuta Pork Chop Long bone Kurobuta pork chop, golden raisin agrodolce, and Calabrian chili olive oil.

Served with rice pilaf and seasonal vegetables GF – Contains pine nuts King Oyster Mushroom “Scallops” King Oyster mushrooms seared and served with lemon caper beurre blanc. Served with rice pilaf and seasonal vegetables GF V

A modern take on traditional East Indian cuisine.

INDIAN

25

$

FIRST COURSE Masala Fries House spice blend tossed with coated fries and fried. Served with choice of mint, tamarind or mango chutney V Wings Two drum + two wings fried and tossed in house mango sauce, served with ranch or bleu cheese.

Samosa Chaat Single samosa fried and topped with chickpeas, fresh tomato, onions, yogurt, mint and tamarind chutney.

SECOND COURSE Mango Chicken Sandwich Breaded chicken breast, fried and tossed in house mango sauce. Topped with mango chutney, raita, lettuce and onions. Served on a sesame bun – Add fries $3 Pick Three Choose three 6-ounce curry options from the following: Butter chicken, butter paneer, chicken korma, shahi paneer, dal makhani or beef curry. Choice of rice or naan – Add rice or naan $3 Goat Curry Slow-roasted goat in a thick gravy with choice of rice or naan – Add rice or naan $3 THIRD COURSE Gulab Jamun Two small spiced gulab, warmed + served with mango sorbet Carrot Cake Moist, spicy, carrot-laden cake with crushed pineapple, coconut and walnuts, filled and covered with plantbased cream cheese frosting GF V+ Butter Toffee Cake Warmed mini toffee cake drizzled in caramel and served with small scoop of vanilla ice cream DRINK LOCAL PNW Pint Choice of any local pour (No-Li, Lumberbeard, Brick West) $4

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

MULTIPLE LOCATIONS

NORTH SPOKANE 9225 N. Nevada St. Menu served every day, 11 am-9 pm

(509) 474-0357

SOUTH SPOKANE 2912 E. Palouse Hwy. Menu served every day, 11 am-9 pm

(509) 443-3081

DOWNTOWN SPOKANE 401 W. Main Ave. Menu served every day, 11 am-9 pm

(509) 242-3943

SPOKANE VALLEY 14208 E. Sprague Ave Menu served every day, 11 am-9 pm

(509) 290-5801

COEUR D’ALENE 1726 W. Kathleen Ave. Menu served every day, 11 am-9 pm

(208) 930-1416

MENUS

Chicken Marsala Pan-seared chicken breast, mushroom marsala cream sauce. Served with white wine pasta with pecorino cheese THIRD COURSE Thai Tea Panna Cotta Thai tea-inspired custard. Served with a cardamom shortbread cookie Baklava Cheesecake Made with phyllo dough and toasted walnuts GF V

ON THE GO

Black Forest Cake Chocolate cake, cherry zinfandel compote, whipped cream, chocolate GF V DRINK LOCAL Complimentary Glass Choose between classic Sangiovese or Pinot Gris. First glass is complimentary; additional glasses are $14/$12

CUISINE

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

(509) 443-3832 1303 W. Summit Pkwy.

Menu served Sun-Thu, 4 pm-7:30 pm; Fri-Sat, 4 pm-8:30 pm

SEARCH BY RESTAURANT, REGION, OR PRICE

InlanderRestaurantWeek.com

MAX AT MIRABEAU

Spokane’s most eclectic culinary experience is in the Valley at Max SPOKANE VALLEY

ECLECTIC

45

$

FIRST COURSE Sweet Potato Whiskey Crab Bisque Shellfish stock, shaved fennel slaw, deep sea red crab, crème fraîche, smoked paprika oil GF

Iceberg Heart Wedge Smokey garlic blue, ripe tomato, green onion, bacon, gorgonzola crumbles, lotus root crisp GFA Ras el Hanout Lamb Kabob Fig gastrique, macerated apricots, grilled lavosh GFA SECOND COURSE U-15 White Prawn Scampi Linguine Mushrooms, sundried tomato, garlic, lemon, herb wine butter sauce GFA New Zealand “Ora” King Salmon Kafir lime-lemongrass beurre blanc, steamed jasmine rice GF Bison Ribeye Steak Ancho-chile and smoked sea salt rub, fresh sage butter, hominy and cactus succotash, sumac roasted sweet potato GF THIRD COURSE Key Lime Pie Pecan shortbread crust, Key West lime custard, giant toasted meringue, zesty Captain Morgan spiced rum glaze GF V

Apple Galette à la Mode A tender pastry served warm with cinnamon, salted caramel sauce V Samoa Brownie Decadent Belgian chocolate brownie, toasted coconut, dulce de leche V DRINK LOCAL Old Fashioned Browne Family bourbon, orange bitters, simple syrup, large ice cube, orange zest, Bordeaux cherry $12.90

MELTING POT

Create genuine connections with friends and family around our fondue pots DOWNTOWN SPOKANE

(509) 922-6252

MORTY’S TAP AND GRILLE Your neighborhood family restaurant SOUTH SPOKANE

AMERICAN

25

$

FIRST COURSE Jack Daniel’s Bacon Jam Dip Toasted crostini paired with a mason jar of whipped brie and house-made Jack Daniel’s candied bacon jam Bleu Cheese Steak Medallions Three tenderloin steak medallions topped with a house gorgonzola sauce, garnished with chives Roasted Brussels Sprouts Crispy fried Brussels sprouts and chopped bacon topped with balsamic reduction and shaved parmesan cheese SECOND COURSE Balsamic Steak Sandwich Ciabatta bread, black garlic aioli, seasoned arugula, balsamic caramelized red onions, gouda cheese and tenderloin steak bites Crispy Pork Chop Pork chop crusted with seasoned panko and fried crisp, served atop smashed red potatoes and topped with whiskey peppercorn sauce Louisiana Battered Fish & Chips Crispy New Orleans seasoned cod, served with fries, jalapeño coleslaw and house tartar sauce THIRD COURSE Waffle Crisp Sundae Vanilla ice cream topped with a raspberry compote and served with a house-made waffle crisp Mason Jar Mud Pie Layered ice cream, hot fudge and cookie crumbles Root Beer Float Enough said DRINK LOCAL YaYa Fluffy Puffy Sunshine IPA - New England / Hazy / 6.7% ABV / 30 IBU / Spokane Valley $6

$

45

FIRST COURSE Mac & Five Cheese Fondue Macaroni noodles, bacon, shallots, five cheese blend, seasoned bread crumbs – Double Dippers $6 | Charcuterie $14 GFA Chicago Deep Dish Pizza Fondue Butterkäse, fontina, smoked mozzarella, parmesan, lager beer, garlic, rustica sauce, basil – Double Dippers $6 | Charcuterie $14 GFA V Buffalo Wisconsin Trio Fondue Butterkäse, fontina, gorgonzola, white wine, sherry, shallots, scallions, buffalo wing sauce – Double Dippers $6 | Charcuterie $14 GF V SECOND COURSE California Salad Mixed greens, candied pecans, gorgonzola, tomatoes, raspberry walnut vinaigrette GF V Bacon and Bleu Spinach Salad Spinach, tomatoes, egg, bacon, gorgonzola with buttermilk bleu cheese GF Caprese Salad Mixed greens, fresh mozzarella, tomatoes, basil, balsamic glaze GF V THIRD COURSE Meat Lover’s Fondue Filet mignon, spicy Thai teriyaki steak, brasa chicken, brown sugar bourbon rubbed steak – Add a lobster tail (market price) | 6 oz. premium filet $25 GFA The Coastal Fondue Atlantic salmon, roasted garlic shrimp, Cajun ahi tuna, featured ravioli – Add a lobster tail (market price) | 6 oz. premium filet $25 GFA The Vegetarian Fondue Impossible polpettes, zucchini, asparagus, wild mushroom ravioli, vegetable potstickers – Add a lobster tail (market price) | 6 oz. premium filet $25 V DRINK LOCAL The 1975 Dry Fly vodka or gin, prosecco, fresh lemon, cupcake syrup, topped with cotton candy, edible gold, rock candy stir stick $16

RESERVATIONS RECOMMENDED

1100 N. Sullivan Road Menu served daily, noon-9 pm

EUROPEAN

RESERVATIONS RECOMMENDED

707 W. Main Ave. Suite C

(509) 926-8000

Menu served Mon-Thu 4 pm-9 pm, Fri-Sat 12 pm-10 pm, Sun 12pm-9pm

NORTH HILL ON GARLAND RESTAURANT AND BAR The Garland District’s favorite landing spot NORTH SPOKANE

AMERICAN

$

35

FIRST COURSE Prosciutto Wrapped Grilled Asparagus Prosciutto wrapped grilled asparagus with goat cheese and blackberry vinaigrette drizzle GF Cajun Crab Cakes Cajun crab cakes with lemon butter aioli Balsamic Brussels Sprouts with Bacon and Parmesan Balsamic Brussels sprouts with bacon and parmesan SECOND COURSE Beef Wellington Taco Beef slow cooked in a red wine marinade, pureed shiitake mushroom, English Mustard, in a house made taco shell Miso Salmon Miso marinade salmon, jasmine rice, miso soup, grilled broccoli

Join Us! Tradition with the Unexpected

Bahn Mi Pizza Marinated pork, sweet chili BBQ sauce, pickled carrot and radish, jalapeño, cabbage, kimchi aioli drizzle THIRD COURSE S’mores Bread Pudding Cinnamon rolls in a s’mores custard with marshmallows and graham cracker crumbs, topped with hazelnut whip White Chocolate Blackberry Mousse Tart White chocolate tart with blackberry vanilla mousse Peanut Butter Skillet Cookie Peanut butter cookie topped with chocolate peanut butter ice cream and chocolate drizzle DRINK LOCAL Carson’s Espresso Martini Luxe and Loaded Vodka from Spokane’s Ballistic Distillery and house-infused vanilla espresso $10

For Reservations: 509-798-8432 NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

5517 S. Regal St. Menu served Tue-Sat, 11 am-close

(509) 443-9123

3-COURSE ONLY • NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

706 W. Garland Ave. Suite B Menu served daily, 3:30 pm-9 pm

(509) 315-5881

www.torratea.com 11205 E Dishman Mica Rd #104C, Spokane Valley INLANDER RESTAURANT WEEK 2025 49

O’DOHERTY’S

OSPREY

Casual restaurant with great prices and amazing river views

Authentic Irish vibes, pints, and hearty dishes DOWNTOWN SPOKANE

IRISH

$

35

FIRST COURSE Reuben Egg Roll A delicious fusion! Crispy, golden delight filled with corned beef, sauerkraut, and Swiss. Served with side of Thousand Island dressing Erin’s Irish Stew Our famous Irish stew with sausage, tender beef, and hearty vegetables GF

Patty’s Scottish Egg A hard-boiled egg wrapped in mild sausage, deep fried. Served with house spicy mustard GF SECOND COURSE Bangers and Mash Traditional pork sausage boiled in Guinness and then grilled. Garlic, white cheddar mash potatoes and braised cabbage Hooligan Hannigan Reuben Sandwich Tender corned beef topped with sauerkraut, melted Swiss cheese and Thousand Island dressing on toasted dark rye. Served with O’Doherty steak fries Guinness Fish and Chips Huge pollock filet hand dipped in Guinness beer batter. Served with O’Doherty steak fries and house tartar sauce THIRD COURSE O’Doherty’s Irish Coffee Irish cream and honey whiskey liqueur in O’Doherty’s house coffee blend. Topped with whipped cream GF Galway Bread Pudding A traditional Irish dessert, served with Tullamore Dew Celtic cream sauce

DOWNTOWN SPOKANE

AMERICAN

$

35

FIRST COURSE BBQ Pork Sliders Two house-smoked pulled pork sliders topped with coleslaw Beef and Barley Soup Beef, barley and vegetables in a rich beef broth

Smoked Dirty Fries Goat cheese, in-house smoked brisket and pulled pork with Mama Lil’s Peppers and pickled onion SECOND COURSE BBQ Chicken Dinner In-house smoked half chicken with corn succotash and cornbread BBQ Rib Dinner Half rack house-smoked St. Louis ribs with gouda macaroni and cheese and cornbread Sundried Pesto Pork Porterhouse 12 oz. porterhouse pork chop, sundried tomato pesto crust, Yukon gold potato puree and seasonal vegetables THIRD COURSE Chocolate Tower Cake Layered chocolate cake Lemon Curd Cake Lemonade cake with Meyer lemon curd Cheesecake Chocolate shavings, blackberry coulis DRINK LOCAL Osprey Espresso Martini Espresso, vodka, butterscotch schnapps, topped with espresso beans $12/Glass

Irish Cheesecake House made traditional cheesecake. Topped with Jameson caramel and Guinness chocolate sauce DRINK LOCAL O’Doherty’s Irish Ale A light brown ale, brewed by local No-Li Brewhouse $7

RESERVATIONS RECOMMENDED

525 W. Spokane Falls Blvd.

Menu served Tue-Sat, 11:30 am-9 pm

50 FEBRUARY 27 - MARCH 8, 2025

(509) 747-0322

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

700 N. Division St. Menu served every day, 4 pm-9 pm

(509) 323-2578

OUTSIDER

Modern American cuisine with global influence by Chef Ian Wingate DOWNTOWN SPOKANE

AMERICAN

$

45

PALM COURT GRILL

Dine at our award-winning restaurant with choice cuts of beef & fish DOWNTOWN SPOKANE

AMERICAN

$

45

FIRST COURSE Ribeye Poke Berbere rubbed ribeye steak seared rare sea asparagus, Walla Walla sweet onion, tomato, Aloha shoyu fried garlic DF Smoked Brisket French Onion Soup Jammed onions, garlic thyme, Calvados, cream sherry, rich house made beef broth French country bread, Jarlsberg cheese

FIRST COURSE Cougar Gold Cheese Dip Hot melted medley of cheeses, roasted garlic, shallots and pepperoncini with toasted baguette

Bartlett Pear Salad Field greens, Point Reye’s blue cheese caramelized walnuts, apple cider vinaigrette GF V SECOND COURSE Moxie Meatloaf Ground brisket, chuck, pork, creamy Yukon mashed potatoes, demi glacé, chipotle BBQ sauce roasted butternut squash, haricot vere GF Lucido Brick Oven Neopaliton Pizza San Marzano tomato asiago, mozzarella, feta, castelvertrano olives, Calabrian chili slow roasted tomatoes, artichoke hearts, fresh basil, arugula – Sonnenberg’s New York Italian-style sausage $4 V Slow Braised Lamb Pappardelle Lamb braised in a rich red wine lamb stock, tossed with fresh pappardelle pasta Meyer lemon gremolata, fresh shaved pecorino romano THIRD COURSE Chocolate Ganache Torte Rich chocolate ganache berry sauce, lilikoi sauce, sweet cream

Soup Du Jour Made fresh daily SECOND COURSE Grilled King Salmon* Housemade Northwest huckleberry beurre blanc, basmati rice, herb glaze, fresh seasonal vegetables

GFA V

Caesar Salad Housemade Caesar dressing, garlic croutons, Pecorino Romano, lemon – Add chicken $10, shrimp $16, salmon $20 GFA V

GF

Pomegranate Duck Breast Leek and onion risotto, pomegranate gastrique, dried cherries, balsamic glaze, crispy leeks, seasonal vegetables

GOOD EATS AWAIT, SPOKANE VALLEY!

Gnocchi with Butternut Squash Puree Potato gnocchi, brown butter squash puree, fried Speck, sage glass THIRD COURSE Signature Creme Brulee Housemade caramel, creme anglaise, fresh berries GF DF Chocolate Cabernet Cake Cabernet chocolate cake, layered with poached cherries, mascarpone mousse and whipped cabernet ganache, finished with red wine reduction

Esma’s Jaffa Cake Genoese sponge cake, orange, chocolate Cracker Jack Crème Brûlée Rich custard-infused with cracker jacks, topped with a layer of hardened caramelized sugar GF Contains peanuts

DRINK LOCAL Arbor Crest Avansino Grand Reserve blend, cabernet sauvignon/Sangiovese, Columbia Valley $14/glass $52/bottle

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

908 N. Howard St. (509) 315-5442 Menu served Sun-Thu, 4 pm-8 pm; Fri-Sat, 4 pm-9 pm

Huckleberry Honey Tart Huckleberry chiffon, salted honey custard, fresh PNW huckleberries, whipped chantilly, granulated honey DRINK LOCAL No-Li Born & Raised IPA Brewed in Spokane $8

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

10 S. Post St. Menu served daily, 4 pm-8 pm

(509) 789-6848

DONATE NOW!

CDAIDE helps prevent the slide into homelessness for struggling hospitality workers by stepping in to cover basic needs bills during times of financial crisis for workers.

Avista Foundation will match donations up to $10,000 during Inlander Restaurant Week

Breakfast – Lunch – Dinner – Late Night Dining with Full Menu ‘til Close

Serving restaurant and hospitality workers in the greater Coeur d’Alene region.

PO Box 1042 • Coeur d’Alene, ID 83816 208.719.7106 • serving@cdaide.org • cdaide.org/

Weekend Brunch • Eclectic Menu • Happy Hours Daily 3-6pm & 9pm-Close 50% Off Bottles of Wine on Wednesday Ladies Night Thursdays Saturday & Sunday Bloody Mary Bar • Private Dining • Banquets Courtyard Patio Dining • First Wednesday Wine Tasting & Art Exhibition

1100 N. Sullivan Rd. Spokane Valley, WA | 509.922.6252 | maxatmirabeau.com

INLANDER RESTAURANT WEEK 2025 51

Come on in!

INLANDER RESTAURANT WEEK 2025

hogwash whiskey den DOWNSTAIRS AT 304 W PACIFIC AVE SPOKANE WA DRINKHOGWASH.COM

MEET THE OWNER

TIM O’DOHERTY SHARING IS CARING TO THE OWNER OF O’DOHERTY’S IRISH GRILLE, A DOWNTOWN SPOKANE STAPLE THRIVING FOR THREE DECADES AND COUNTING

O

’Doherty’s Irish Grille has occupied a prime spot in downtown Spokane across from Riverfront Park for over three decades. Owner Tim O’Doherty was given a firm push to open his Irish pub when his former boss Jerry Young fired him from the now-closed Milford’s Fish House on North Monroe. Though it was a harsh move at the time, Young set O’Doherty on a path to his own success. The restaurant he owns and operates with his wife Sam is now a staple for those looking for a pint and some Irish classics like fish and chips, pasties and stew.

R FO

RESTA U

3 35

cour ses

$

NT WE E RA

K

JOIN US

RESTAURANT WEEK: What led you to open an Irish pub-style restaurant?

107 S Madison St Tues-Thurs 11am-11pm Fri & Sat 11am-12am Sun 11am-10pm

52 FEBRUARY 27 - MARCH 8, 2025

O’DOHERTY: I think the Irish pub format really suits my personality and my heritage.

We took a road trip to Butte, Montana, to learn from some of the classy Irish pubs that are in Butte. Then just probably started off like a lot of people, underfinanced with not a chance in the world.

What kinds of places do you look for when you dine out; in other words, what excites you?

I’m part of a couple, so a lot of the time that choice is not mine but my wife’s because other than peas and beets there’s nothing in the world I don’t enjoy. If you want to go Thai food, I love Thai food. Italian, Mexican, pizza, American — I really love it all. So what we try to do is, actually — I have a friend named Sally Akiyama, [and] Sally always knows the new place in town — so a lot of times we’ll go try new restaurants.

What is special or unique about the region’s culinary scene right now?

The Pacific Northwest is, obviously, very tied to the great fish, salmon. I think that when people come here they’re always like, “Do you have salmon?” So I think our reputation — even though we are a long way from the coast; we’re almost to Montana — people come here, and they think they are going to get salmon and maybe crab, all those seafood items. So I think that’s what our region is known for, which does a disservice to the Inland Northwest where we live, because some of the best barbecue in the world is here, but we are not known for barbecue.

What are some of the biggest challenges the industry is currently facing?

It’s kind of a labor heavy industry, so it’s difficult in that way to try to hire, train and retain really good people. That’s probably the most difficult thing that we have.

Who are some of your culinary heroes or biggest influences, and why?

I think probably, honestly, the biggest influence in O’Doherty’s here — and this sounds corny and stuff — but it’s my wife. For 33 years, she’s been my partner. She handles the payroll, she does the payables, she’s my echoing board in terms of the menu. We argue about prices, we argue about products, we discuss employees both good and bad. The business is the topic of discussion, and we are lucky that we can have that discussion without getting upset. I just have a ton of respect for her.

What are some of the rewarding and challenging aspects of running and owning a family business?

The great thing about owning a family business is that, if you have a big family like me, you have a lot of possible coworkers to pick from.

The bad thing about having a business like this is that you have all these relatives that you can pick from. You know, it’s harder to fire your brother than it is to fire somebody that you just met off the street. So that can be challenging.

What are you most looking forward to during this year’s Inlander Restaurant Week?

What I like about Restaurant Week is that the people at Inlander were smart enough to stage it at a time when business is slow throughout the city and it’s cold. People aren’t really going out. So this is a motivation to, “Hey, I know it’s snowing, I know it’s cold, I know you don’t have any money left from Christmas, but hey you might just want to check this out.”

loaf.” I said, “Nobody’s gonna do meatloaf.”

But I let him do it as a special because we have a special sheet. Now we sell like four entire meatloaves twice a week. People take it home I guess because it travels well. We have meatloaf sandwiches. So I was entirely wrong about that.

“We appreciate them coming out because that support is vital for small restaurants.”

What advice would you give to diners going out during Restaurant Week?

The Hooligan and Hannigan corned beef sandwich and shepherd’s pie, it’s really good, and the fish and chips. But sometimes we have some new items, so my chef had meatloaf at Jack & Dan’s and he goes, “We should do meat-

Well, first of all, I’d like to thank them, honestly, because it’s winter and it’s cold. We appreciate them coming out because that support is vital for small restaurant, so I would really encourage them to go to any new places and help them out. But the best advice I give to people all the time on Restaurant Week is share plates. 

PONDEROSA BAR AND GRILL

PURE NORTHWEST

What’s something that diners can look forward to on your menu?

Cozy spot offering craft drinks and comfort food SPOKANE VALLEY

AMERICAN

$

35

FIRST COURSE Steak Bites Steak bites marinated in house-made signature steak sauce. Served with cheesy garlic bread Caesar Salad Romaine, house-made Caesar dressing, croutons and grated parmesan cheese GFA – Add chicken $6 Garlic Cheese Curds Garlic breaded Wisconsin white cheddar cheese curds with Ponderosa boom-boom dipping sauce V SECOND COURSE Chicken Fried Steak 12 oz. chicken fried steak served with vegetable medley and choice of potatoes Bleu Cheese & Pecan Salmon Pecan and bleu cheese crusted grilled salmon. Served with white rice and vegetable medley GFA Bourbon Chicken Grilled chicken breast topped with mushroom and onion bourbon sauce. Served with mashed potatoes and vegetable medley THIRD COURSE Brownie Skillet Warm brownie in a cast iron skillet topped with vanilla ice cream V Creme Brulee House-made creme brulee GFA V Lemon Cookie Sandwich Lemon and white chocolate chip cookie filled with vanilla ice cream and house-made bourbon caramel sauce V DRINK LOCAL Maryhill Riesling 7 oz. pour $9/glass, $32/bottle

11205 E. Dishman-Mica Rd. Menu served daily, 3-9 pm

(509) 934-1979

Vibrant cocktail bar and eatery inspired by the adventure-spirited PNW DOWNTOWN SPOKANE

NORTHWEST

$

35

FIRST COURSE Fry Bread House-made traditional fry bread with choice of honey Honey Brussels Fried Brussels with honey butter, roasted garlic and balsamic vinegar GF V Grilled Artichokes and Spring Mix Marinated and grilled artichokes, spring mix, garlic oil and seasoned salt GF V DF V+ SECOND COURSE Market Salad Apples, aged white cheddar, candied walnuts, spring mix and Dijon vinaigrette GF V Smoked Salmon Chowder Smoked salmon, baby red potatoes, heavy cream and house seasoning GF Wine-Broiled Chicken & Wild Rice Soup Seasoned and grilled wine-broiled chicken, wild rice and veggies, heavy cream GF THIRD COURSE Shrimp & Grits Blackened shrimp, andouille sausage, seasoned cheddar grits and parsley GF Wine Broiled Chicken & Ribs Wine broiled chicken, smoked ribs, famous red lion bbq sauce, house gratin potatoes & fry bread

Bolognese Pappardelle, house bolognese sauce, with parmesan & garlic bread DRINK LOCAL Maryhill Chardonnay A white wine from the Columbia Valley, with oaky notes $6/Glass

3-COURSE ONLY • RESERVATIONS RECOMMENDED

126 N. Division St. Menu served every day, 6 pm-9 pm

(509) 701-9534

INLANDER RESTAURANT WEEK 2025 53

PURGATORY CRAFT BEER & WHISKEY BAR A wall with 1,020 bottles, incredible food and craft cocktails DOWNTOWN SPOKANE

AMERICAN

$

45

Japanese, Korean, Malaysian and Chinese food NORTH SPOKANE

$

35

FIRST COURSE Bacon Wrapped Jalapeno Jalapeno stuffed with house cream cheese, wrapped in bacon and fried GF

Deviled Eggs Dusted in Cajun seasoning, garnished with green olives and pickled red onion

Crispy Calamari Hand-cut calamari strips breaded with light tempura, fried and served with a jalapeno ponzu sauce SECOND COURSE Sizzling Chicken Chicken sautéed with onion and bell pepper in a black pepper brown butter sauce, served on a sizzling hot plate with rice – Add beef $5, shrimp $6

Brown Butter Penne Pasta Al dente penne brought up in a fresh sage brown butter, finished with a splash of fresh lemon juice and shaved parmesan. Topped with grilled tiger prawns Pork Belly Tacos Flour tortillas, cabbage, green onions, pickled red onion. Topped with Peruvian sauce, sour cream and cilantro THIRD COURSE Bourbon Caramel Cheesecake NY-style cheesecake topped with our house made bourbon caramel Beignets New Orleans-style beignets, served with a side of our bourbon caramel sauce Chocolate Bourbon Pecan Pie A twist on your traditional pecan pie DRINK LOCAL Dark Browne Manhattan Browne rye, Averna amaro, walnut liquor, orange bitters garnished with an orange twist $14

Tuna Tataki Seared fresh tuna topped with spicy ponzu sauce GF

Fresh Roll Spicy tuna and shrimp tempura with fresh salmon and lemon, served with a jalapeno ponzu sauce Alaska Roll Imitation crab avocado and cream cheese, topped with fresh salmon, Monterey Jack cheese, eel sauce, chili oil and green onions THIRD COURSE Chocolate Torte Flourless chocolate torte topped with whipped cream and fresh strawberry GF Fried Bananas with Ice Cream Banana lightly battered and fried, topped with vanilla ice cream and a chocolate and caramel drizzle V White Chocolate Blueberry Cheesecake White chocolate blueberry cheesecake with a whipped cream and fresh strawberry V DRINK LOCAL Maryhill Winery Winemaker’s Red Blend $10/Glass

NO SUBSTITUTIONS

509-473-9455 | 21 W Main | SaranacPub.com

ASIAN

FIRST COURSE Maple Glazed Brussels Sprouts Sauteed in bacon fat, served with bacon and glazed with maple syrup, white wine Dijon and balsamic glaze

Rosemary Beef and Barley Stew Red wine slow cooked beef with onions, potatoes and tomato simmered in beef stock with barley and rosemary SECOND COURSE Black & Blue Salmon Sandwich Blackened salmon, cold smoked blue cheese crumbles, lemon dill creme fresh. With lettuce, tomato and red onion

REAL FOOD, GREAT BEER, FINE WINE AND HAND CRAFTED SPIRITS

QQ SUSHI & KITCHEN

524 W. Main Ave. Menu served daily, noon-11:30 pm

(509) 290-6518

RED TAIL BAR AND GRILL Enjoy our delicious Southwest American pub cuisine WORLEY

AMERICAN

RESERVATIONS RECOMMENDED

1902 W. Francis Ave. Menu served daily, noon-9 pm

(509) 279-2721

REPUBLIC KITCHEN AND TAPHOUSE $

35

FIRST COURSE Az Crisp A tortilla topped with cheddar cheese, diced tomato and diced jalapenos Queso Dip Creamy white queso sauce with pico de gallo.

Served with our house-made chips and salsa

House Salad Mixed greens with cucumbers, tomato, and green onions with choice of dressing SECOND COURSE Meatloaf Sandwich House-made meatloaf topped with bacon and smoked gouda. Served on a ciabatta bun with lettuce, tomato, BBQ sauce and chipotle aioli. Comes with a choice of side Fajita Burger A brisket burger topped with guacamole, pico de gallo, tortilla strips, peppers, onions and pepperjack cheese on a potato bun. Served with a choice of side Pork Tacos Three flour or corn tortillas filled with slow-cooked pork. Topped with cilantro slaw, pico de gallo and cotija cheese.

Served with guacamole and house salsa THIRD COURSE Chocolate Leche Caramel Cake Chocolate cake moistened with milk, caramel and topped with a toffee piece Blue Huckleberry Crisp Sweetened blueberries and huckleberries with a crisp topping Mini Strawberry Cake Pink strawberry-flavored cake glazed with strawberry icing DRINK LOCAL No-Li Rotating draft $6.50/Pint

European gasthaus meets Seattle pub POST FALLS

GASTROPUB

$

35

FIRST COURSE Deviled Eggs Beer mustard whipped yolk, chile sauce, seed mix, candied bacon, green onion Belly Snacks Crispy fried pork belly and Brussel sprouts tossed in maple sugar with chile mayo, seasonal vegetables and spicy chile sauce Northwest Salad Baby spinach tossed in a huckleberry vinaigrette with roasted beets, goat cheese, red onions and toasted walnuts – Add grilled or fried chicken for $7 SECOND COURSE Fried Chicken Sandwich Extra crispy double fried chicken served on a brioche bun – Add fries $4 Southern Style: Beer mustard, creamy garlic, house made pickle & slaw Korean Style: Tossed in Korean honey butter and topped with kimchi, pickled jalapeño, & garlic aioli

Republic Burger Grilled NW beef with housemade American cheese, shaved onions, bibb lettuce, beer mustard and Republic sauce, served on a brioche bun with housemade pickles – Add fries $4 Crispy Cauliflower Tacos (2) Sweet chili-glazed cauliflower, topped with cilantro slaw, pickled onions, garlic aioli and sesame seeds; served on warm corn/flour blend tortillas – Add fries $4 V THIRD COURSE Brown Butter Old Fashioned Donut Classic glazed donut cooked in brown butter, served warm, and topped with vanilla bean ice cream and sea salt V Pumpkin Spice Cheesecake Pumpkin spice whipped cream, pumpkin caramel, cheesecake and crushed candied pecans V Beer Float (21+ only) Porter beer with salted caramel ice cream V DRINK LOCAL Laughing Dog Beer Brewed in the PNW! Ask your server about what’s on tap! $7/pint

NO SUBSTITUTIONS

37914 S. Nukwalqw St. Menu served daily, 11 am-10 pm

54 FEBRUARY 27 - MARCH 8, 2025

(800) 523-2464

NO SUBSTITUTIONS

120 E. Fourth St. Menu served daily, 11 am-9 pm

(208) 457-3610

INLANDER RESTAURANT WEEK 2025 55

TAKE ME TO

REPUBLIC PI

The River®

Artisan wood-fired pizza, craft beer, wine and hand-crafted cocktails SOUTH SPOKANE

PIZZA

25

$

FIRST COURSE Pi Bites Baked and crisp-fried Pi dough, sea salt, Perry Street beer cheese sauce, green onion V Small Pi Salad Greens mix, roasted green garbanzo beans, carrot, cherry tomato, cucumber, gorgonzola, pepperoncini, white balsamic vinaigrette GFA V – Add grilled chicken or lemongrass grilled pork $6

SPOKANE-SOUTH HILL & COEUR D’ALENE

Butternut Squash Bisque House-made butternut squash bisque served with chipotle crema GF V SECOND COURSE Prosciutto Pizza Prosciutto, extra virgin olive oil, fresh mozzarella, spinach, caramelized onion, finished with pomegranate molasses (7” pizza). Ask your server about glutenfree options GFA Rockwood Pizza Pesto, goat cheese, kalamata olives, herbed tomato, roasted red peppers, red onion, green garbanzo beans (7” pizza). Ask your server about gluten-free options GFA V 30th Off Grand Pizza Rossa sauce, cheese blend, Italian sausage, pepperoni, house cured ham (7” pizza). Ask your server about gluten-free options GFA THIRD COURSE Dolce de Leche Cheesecake House-made dolce de leche cheesecake with cocoa nib crust GF V Rotating Fruit Dumpling Chef’s choice fruit dumpling, vanilla ice cream, butterscotch sauce V Guinness Pudding House-made Guinness pudding, salted toffee crunch, house whipped cream V DRINK LOCAL Agnus Bordeaux Blend Red Mountain Bordeaux red blend, a $38 8/bottle collaboration with Townshend Cellars $10/glass $3

NO SUBSTITUTIONS

611 E. 30th Ave. Menu served daily, 4 pm-close

(509) 863-9196

SAFARI KITCHEN AT DAVENPORT TOWER

In Spokane’s downtown core, fresh flavors for every palate DOWNTOWN SPOKANE R

E

S

T

A

U

R

A

N

T

S

INTERNATIONAL

ATHOL CROSSING RD. ATHOL 208.561.9496

601 FRONT AVE. DOWNTOWN CDA 208.667.1170

56 FEBRUARY 27 - MARCH 8, 2025

SOUTH SPOKANE

GASTROPUB

$

35

FIRST COURSE Cauliflower Wings Thai ginger or Buffalo style • assorted veg • dipping sauce V+ DF Nut Free – Make it full size $7 Crispy Brussels Sprouts coconut soubise • sherry gastrique • pickled mustard seed • crunchy sage V+ DF Nut Free Soy Free – Make it full size $7 Smoky Beet Salad cara cara orange • cranberry • chevre • arugula • frisée • pepitas GF V+ DF – Make it full size $7 SECOND COURSE Chana Masala rice • mango chutney • chili crema • cilantro GF V+ DF Nut Free Soy Free

Korean Not-Chicken Sandwich soy glaze • kimchi slaw • pretzel bun • choice of side V+ DF Nut Free Rigatoni Bolognese impossible “beef” • basil • parmesan GFA

V+ DF Nut Free

THIRD COURSE Cherry Chocolate Cheesecake hazelnut-chocolate crust • amaro cherries • cacao nibs • candied hazelnuts GF V+ DF Soy Free Granny Apple Crisp coconut-cardamom crème anglaise • almond hemp crumbles GF V+ DF Flourless Chocolate Torte raspberry coulis • honeycomb GF V+ DF Nut Free Soy Free

DRINK LOCAL Natural Causes Locally distilled rye • amaretto • amaro • Wilson Banner Ranch apple cider • aquafaba • xocolatl bitters $14

3-COURSE ONLY • NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

901 W. 14th Ave. Menu served daily, 5-8:30 pm

(509) 241-3165

A great place for friends and family to gather. Cheers!

$

45

FIRST COURSE Fire Roasted Shrimp Scampi Smoked and spiced tomato sauce, garlic-sautéed prawns, butter-garlic crouton Roasted Beet Salad & Marcona Almond Field greens, golden and red oven roasted beets, Marcona almonds, marinated cherry tomato, balsamic glaze GF V DF Oven Roasted Eggplant Oven-roasted eggplant layered with pomodoro sauce, mozzarella, parmesan cheese, pesto drizzle V SECOND COURSE Osso Bucco Lasagna Slow-cooked osso bucco ragout, parmesan and mozzarella cheese, pomodoro sauce Seafood Paella Garlic sautéed clams, mussels and shrimp, deglazed with saffron-infused Chablis, peppers, green beans Grilled Coconut Crusted Salmon Grilled coconut-crusted king salmon, roasted red pepper in a creamy garlic sauce with housemade quinoa GF THIRD COURSE Strawberry and Basil Tart Curd-layered tart with lemon and black pepper soaked cake, basil anglaise, with shaved balsamic gelee Signature House Dessert House-made profiterole filled with a fresh berry jam and vanilla bean creme diplomat, served with a warm chocolate sauce with whipped chantilly and fresh berries NY-Style Cheesecake Served with strawberry and raspberry coulis and fresh berries DRINK LOCAL Local Rotating Draft Beer Featuring YaYa, No-Li and Lumberbeard $7

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

111 S. Post St. Menu served Daily, 4-9 pm

A modern American-style restaurant; the best vegan food in Spokane!

SARANAC PUBLIC HOUSE

GF DF

WWW.SWEETLOUSIDAHO.COM

RÜT BAR & KITCHEN

(509) 789-6800

DOWNTOWN SPOKANE

GASTROPUB

$

35

FIRST COURSE Pork Belly Asian marinated and slow-cooked pork belly, spicy mayo, topped with housemade kimchi and garnished with green onions GF DF Spicy Asian Cucumber Salad Sliced Persian cucumbers, tossed in a housemade spicy dressing, drizzled with a mango chili sauce, garnished with bean sprouts and sesame seeds GF V DF

Chicken Skin Dumplings Pork filled chicken skin dumplings, fried to crisp perfection, on a bed of cabbage with a housemade wasabi and mango chili sauce drizzle GF DF SECOND COURSE Beef Short Rib 6 hour slow braised beef short rib on a bed of cheddar cheese grits, with roasted asparagus, rainbow carrots, and topped with a demi sauce GF Ahi Poke Stack Layered white steamed sticky rice, cucumbers, avocado, pickled ginger, marinated ahi poke drizzled with spicy mayo and topped with sesame seeds GF DF Pesto Gnocchi Gnocchi tossed in a creamy basil pesto sauce topped with balsamic glaze, parmesan, and toasted walnuts V THIRD COURSE Cookie Dough Bowl Chocolate chip cookie dough-shaped bowl filled with vanilla ice cream, topped with chocolate and caramel sauce V Peanut Butter Banana Donuts Housemade batter fried until golden, served with dipping sauce V+ DF S’mores Pudding Cup Graham cracker crust and chocolate pudding, topped with toasted marshmallow fluff GF V DRINK LOCAL Maryhill Winemaker’s Red $8

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

21 W. Main Ave. Menu served Sun-Sat, 11 am-close

(509) 473-9455

SATAY BISTRO

Fine dining, American fusion bistro, full liquor bar and wine cellar COEUR D’ALENE

BISTRO

45

$

FIRST COURSE Chinook Salmon Chowder Cajin-seared salmon flakes, bacon, fried dill capers GF Mozzarella Stuffed Meatballs Bolognese Italian red sauce, fresh basil, parmesan, ricotta cheese, red chili flakes Dijon Salmon Cake Salad Dill lemon butter, sweet onion balsamic, arugula salad SECOND COURSE Red Ruby Trout Herb-encrusted, candied roasted pineapple and papaya salsa, coconut rice, carmelized garlic olive oil cherry tomatoes GF Tenderloin Meatloaf & Tiger Prawns Bacon-wrapped shiitake mushroom flambé, brandy bordelaise sauce, honeystung black tiger prawns, roasted red pepper corn and fresh sage creamy polenta Tuscan Chicken Fettuccine House-made orange tomato basil pasta, Italian-infused chicken, spinach, sun-dried tomatoes, garlic, parmesan, scallions, balsamic reduction THIRD COURSE Georgia Peanut Butter Fudge Cake Vanilla bean ice cream, caramel and chocolate curls Banana Pudding Brûléed bananas, coconut white chocolatedipped vanilla wafer, whipped cream Fried Bread Pudding Bites Praline caramel sauce, cinnamon sugar dust, whipped cream, powdered sugar GFA DRINK LOCAL Smoke in the Barrel Up North Distillery honey whiskey, Bullet rye whiskey, elderflower liqueur, bitters, orange peel, Bordeaux cherry $17/Glass

SAUCED!

Detroit style pizza, wings, salads and apps SPOKANE VALLEY

PIZZA

FIRST COURSE Onion Rings Crispy fried onions rings served with our housemade tartar sauce.

Crispy Chicken Wings Choose your favorite sauce or dry rub to create your favorite flavors.

Pesto Chicken Club Salad Fresh lettuce piled with diced chicken breast, bacon, cheddar, tomato, onion, pesto ranch dressing and a drizzle of balsamic glaze.

SECOND COURSE The Steele Venters Pizza A garlic parmesan sauce, mozzarella, cheddar, shaved beef, onions and peppers. Served with a side of our bar-bau-jus for dipping.

Chicken Parmesan Pizza Crispy fried chicken, red sauce, mozzarella, parmesan cheese and roasted garlic.

Meatball Submarine Sandwich Fresh hoagie roll stuffed with meatballs smothered in red sauce, onions, roasted garlic, melted mozzarella and parmesan.

THIRD COURSE Berry Fry Bread Fresh fried dough dusted with cinnamon, sugar and a housemade berry reduction. Served with a sweet cream cheese dip.

Chocolate Fry Bread Fresh fried dough dusted with sugar, cinnamon, and drizzled with chocolate and caramel sauce.

Served with a sweet cream cheese dip.

Banana Banditos Sweet banana pudding, ladyfingers and fresh banana chunks topped with a chocolate drizzle.

DRINK LOCAL YaYa Fluffy Puffy Sunshine A true New England IPA with a smooth, creamy mouthfeel. $7

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

2501 N. Fourth St. Menu served daily, 4 pm-close

(208) 765-2555

THE SCREAMING YAK

Supplier of great food, great drinks, and great times NORTH SPOKANE

AMERICAN

25

$

25

FIRST COURSE Yogurt Brulée House-made granola, seasonal fresh fruit, Greek yogurt, bruleé brown sugar Silver Dollar Pancakes Four silver dollar pancakes, blackberry compote

Jack Daniel’s Bacon Jam Dip Toasted crostini paired with a mason jar of whipped brie and house-made Jack Daniel’s candied bacon jam SECOND COURSE Apple & Pear French Toast Vanilla and cinnamon-dredged brioche toast topped with candied apples and pears Country Breakfast Bake Casserole with sausage, ham, bacon, eggs, bell peppers and onions and shredded cheddar cheese, baked into a buttermilk biscuit and topped with country gravy Andouille Breakfast Burrito Spiced andouille sausage, eggs, shredded cheddar cheese, fresh pico de gallo. Served with sour cream and salsa.

THIRD COURSE Coffee Cake Warmed cinnamon crumble coffee cake Waffle Crisp Sundae Vanilla ice cream topped with a raspberry compote and served with a housemade waffle crisp Yakhopper Pie Mason jar filled with Oreo crumble, crème de menthe filling, and topped with whipped cream DRINK LOCAL YaYa Fluffy Puffy Sunshine IPA - New England / Hazy / 6.7% ABV / 30 IBU / Spokane Valley $6

NO SUBSTITUTIONS

Locally owned, always fresh and innovative!

COEUR D’ALENE

NORTHWEST

$

45

FIRST COURSE Caesar Salad Crisp romaine lettuce tossed in our house-made caesar dressing with grape tomatoes, parmesan cheese, and house-made croutons GFA

Bistro Salad Mixed Arcadian greens tossed in your choice of dressing with grape tomatoes, house-made croutons, mixed dried fruit, and candied pecans GFA V French Onion Soup Hearty French onion soup with house made crostini, swiss gruyere, and parmesan cheese toasted on top GFA SECOND COURSE New York Steak House-cut New York striploin grilled to your liking served with house-made baron sauce, roasted garlic mashed potatoes, and seasonal vegetables GF – Add shrimp $10 or salmon $16

Palm Court Grill AT THE DAVENPORT HOTEL

$45 THREE-COURSE RESTAURANT WEEK MENU

Seafood Alfredo Creamy alfredo sauce over fettuccine pasta with shrimp, scallops, salmon, pacific cod, spicy andouille sausage, and parmesan toast GFA Smoked Honey Pork Tenderloin Hand-cut pork tenderloin grilled with a smoked hot honey sauce, served with roasted red pepper potatoes and seasonal vegetables GF THIRD COURSE Huckleberry Cheesecake House-made huckleberry cheesecake with a gin huckleberry compote Brandied Bread Pudding House-made bread pudding with candied nuts, macerated golden raisins, cranberries, and a creamy brandy sauce Peanut Butter Mousse Cup House-made peanut butter mousse swirled with house-made chocolate mousse, topped with crushed peanuts GF DRINK LOCAL The McEuen Local Up North Distillery single malt, Montenegro, and house-made cinnamon simple syrup $12

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

(509) 464-3641 118 W. Francis Ave. Menu served Mon-Thu, 11 am-12 am; Fri-Sun 8 am-12 am

with our Restaurant Week room package.

11712 E. Montgomery Ave. (509) 863-9235 Menu served Mon-Sat, 4 pm-8 pm; Sun, Closed

SEASONS OF COEUR D’ALENE $

Stay the Night

209 E. Lakeside Ave. Menu served Tue-Sat, 11 am-close

RESERVATIONS RECOMMENDED

PALM COURT GRILL | SAFARI ROOM | TABLE 13

(208) 664-8008

INLANDER RESTAURANT WEEK 2025 57

Delivering Craft Food with Craft Beer

INLANDER RESTAURANT WEEK 2025

Join us for Restaurant Week Three Courses $35.00

Tuscan Portobello 315 Cuisine

1302 W Second Ave. Spokane WA

MENU MUST-TRIES

VEGGIE FRENZY WE SCOURED MENUS FOR VEGETARIAN, VEGAN AND GLUTEN-FREE OPTIONS; THANKFULLY THEY’RE NOT HARD TO FIND

W

JOIN US AT MAC DADDY’S

RIVER PARK SQUARE FOR INLANDER RESTAURANT WEEK!

808 W Main Ave #106, Downtown Spokane • 509.315.9406 58 FEBRUARY 27 - MARCH 8, 2025

ith more and more people adopting a plant-based or gluten-free diet, the Inland Northwest’s chefs have taken note. Among the 100+ restaurants participating in Inlander Restaurant Week, diners will be pleased to find that many of them are inclusive of various dietary restrictions, without sacrificing taste. Even if you’re an omnivore or carb lover, these dishes are still well worth your while.

RÜT BAR & KITCHEN on the lower South Hill is a bastion for vegan delicacies in Spokane. Their menu for Restaurant Week is no exception, and includes cauliflower wings, a Korean “chicken” sandwich and “beef” rigatoni Bolognese.

Downtown’s new craft cocktail lounge, PURE NORTHWEST, is serving up honey Brussels sprouts as a vegetarian (and GF) appetizer, alongside a gluten-free shrimp and grits main course, plus even more choices.

On the other edge of downtown, MARYHILL WINERY TASTING ROOM & BISTRO makes veggies the star with a selection of salads, plus their king oyster mushroom “scallops.”

The mushrooms, first seared, are served with lemon caper beurre blanc and rice pilaf.

Plant-powered food doesn’t always have to be healthy greens.

VICTORY BURGER offers

Chickpea Tacos Gilded Unicorn

gluten-free, vegetarian, vegan and dairy-free options for two of its classic burgers. Similarly, THE FLYING GOAT has pizza like its eggplant and curry pies that are vegetarian but can also be prepared vegan and/or gluten-free upon request. Its sister eatery REPUBLIC PI is also offering both vegetarian and gluten-free options.

Other dietary-friendly Italian options include the eggplant and potato Greek lasagna from GARDEN PARTY and the mushroom risotto (also gluten-free) from INLAND PACIFIC KITCHEN. Indulge in Mediterranean comfort food at BABA, with vegetarian options like potato latkes, shakshuka and African peanut stew (also gluten free).

GILDED UNICORN is also coming in clutch for vegans and wheat-abstainers with its chickpea tacos, corn tortillas loaded with fried chickpeas, cilantro lime slaw, mango pico de gallo, salsa roja and smashed avocado. And for dessert, the Fruity Treat Sammie features dairy-free oat milk ice cream. 

SHAWN O’DONNELL’S AMERICAN GRILL & IRISH PUB Authentic Irish grub and American favorites DOWNTOWN SPOKANE

IRISH

SHELBY’S BURGERS

Smash burgers, handspun shakes and hand cut fries!

25

$

FIRST COURSE Celtic Caesar Salad Chopped romaine, baby kale, shaved parmesan, house-made croutons Donegal Bay Clam Chowder Creamy clam chowder, chopped red pepper, cabbage, onion, potato Boxty Cakes Two breaded potato cakes with corned beef and Dubliner cheese, deep fried SECOND COURSE Corned Beef and Cabbage Our signature dish! Slow-cooked, tender corned beef, braised cabbage, colcannon potatoes, creamy horseradish Chicken Pot Pie Tender shredded chicken breast, sauteed peas, carrots, celery, and pearl onions in a creamy gravy with puff pastry shell Fish and Chips Two pieces of wild-caught, sustainable Pacific Cod, hand-breaded in crispy panko and seasonings. Comes with french fries and scratch-made tartar sauce THIRD COURSE Irish Bread Pudding Scratch-made and topped with a buttered rum sauce and currants Bailey’s Creme Brulee Bailey’s custard with a caramelized sugar topping and a shortbread shamrock cookie Danny Boy’s Chocolate Brownie Scratch-made chocolate brownie topped with candied pecans and Andes mint crumbles DRINK LOCAL Natural 20 Brewing Co. 20-ounce Imperial pint $8

719 N. Monroe St. 509.326.7251 Menu served Sun-Thu, 11 am-10 pm; Fri-Sat, 11 am-11 pm

SOUTH SPOKANE

AMERICAN

25

$

FIRST COURSE Fried Pickles Thick, hand-breaded, crunchy, kosher dill pickles, with a side sauce of your choice! We suggest our house sriracha ranch or Shelby’s secret sauce! V Shelby’s Fries Hand-cut fries tossed in fresh garlic, rosemary and Parmesan! GFA V – House-made beer cheese $2, jalapeños $1, bacon $2.50

KATSU CURRY BOWL

Onion Rings Thick-style breaded onion rings with a side sauce of your choice. We suggest Shelby’s house-made tartar! V SECOND COURSE Shelby’s 350 Shelby’s single burger (Angus brisket/short rib blend), American cheese, lettuce, pickles, onion, ketchup and mustard GFA – Make it a double $5, bacon $2.50 per slice, add GF bun $2 Firebird Fried chicken (vegetarian available) Louisiana hot sauce, lettuce, pickles, and Shelby’s secret sauce V – Add GF bun $2 Shelby’s Smash Tacos Two tacos: Shelby’s patties (Angus brisket/short rib blend), American cheese, lettuce, onion/pickle relish and sriracha ranch GF – Make it a TRIO with an additional taco for $5 THIRD COURSE Chocolate Milkshake Hand-spun, vanilla soft serve ice cream and Hershey’s chocolate syrup GF V – Boozy upgrade: Screwball Whiskey or banana rum $5 Butterscotch Milkshake Hand-spun vanilla soft serve ice cream with Smucker’s butterscotch syrup GF V – Boozy upgrade: Jameson or butterscotch liqueur $5

TERIYAKI STIR FRY BOWL

KALUA PORK SANDWICH

Wild Berry Shake Hand-spun vanilla soft serve ice cream and blackberry puree! GF V – Boozy upgrade: Wild Roots marionberry vodka $5 DRINK LOCAL No-Li Corner Coast Ale A slightly sweet, fully approachable golden with a hint of citrus, courtesy of Citra, Comet and Madarina Bavaria hops $6

4241 S. Cheney Spokane Rd. Suite B

(509) 315-8128

!

K E E

W f T s N u A R n Jƣ RESTAU

909 S GRAND BLVD

Menu served Sun-Thurs, 11 am-7 pm; Fri-Sat, 11 am-8 pm

R

INLANDE

TRY OUR 3RD COURSE

for a chance to win $300+ in prizes!

3

Courses

35

$

www.swinglounge.golf

Spokane

601 W. Riverside Ave. Suite #110

INLANDER RESTAURANT WEEK 2025 59

SOUTH HILL GRILL

SKEWERS

Armenian restaurant serving authentic Middle Eastern food!

DOWNTOWN SPOKANE

MEDITERRANEAN

25

$

FIRST COURSE Dip Sampler Pick two dips to sample: hummus (traditional chickpea), mutabel (roasted eggplant), muhamara (roasted red pepper and walnut) or lebneh (strained yogurt). Served with pita bread GFA V V+ DF – Each extra dip $4 Curry Cup Armenian chicken curry made with imported Middle Eastern spices GF – Add rice $4 Manaeesh Flatbread A half order of our flatbread with Middle Eastern thyme (zaatar) and oil topping V V+ DF – Full order $4 SECOND COURSE Ghoozoo Itchee Slow-roasted lamb shank atop a pile of spiced rice cooked with ground lamb and mixed nuts (almonds, pumpkin seeds, pine nuts, pistachios) GF Chicken Shawarma Wrap Chicken, toum (garlic sauce), taratour (tangy sesame sauce), pickled cucumbers, tomatoes, lettuce, and fries wrapped in lavash bread. Served with a side herb fries GFA DF – Add garlic or whipped feta sauce dip +$2 Falafel Wrap Falafel, taratour (tangy sesame sauce), pickled turnips, tomatoes, lettuce, and fries wrapped in lavash bread.

Served with a side herb fries GFA V V+ DF – Dipping sauce $2 THIRD COURSE Walnut Pakhlava Two pieces of our housemade pakhlava, a savory walnut filling in a crispy, layered pastry, sweetened with a housemade rose syrup – Add 2 pieces $3 Warbat Housemade clotted cream (ashta), in a pastry sweetened with a housemade rose syrup GFA Cardamom Rice Pudding Middle Eastern coconut milk-based rice pudding flavored with rose and cardamom and topped with pistachios and rose petals. GF V V+ DF DRINK LOCAL Lumberbeard Shaky Start West Coast IPA sporting dank and citrus zest flavors with a touch of melon $7

Classic comfort food with a twist SOUTH SPOKANE

$

45

FIRST COURSE Shrimp Cocktail Boiled shrimp served with housemade cocktail sauce, topped with fried rice noodles GF DF Onion Dip Housemade onion dip served with grilled bread chips Pork Al Pastor Tacos Two corn street tacos topped with pork al pastor, shaved cabbage, pico and avocado crema GF SECOND COURSE Teriyaki Pork Tenderloin Housemade teriyaki-marinated pork tenderloin broiled and topped with teriyaki served over a bed of wild rice and seasonal vegetables DF Chicken Broccoli Parmesan Chicken, broccoli, mushrooms, onions tossed in a galic parmesan cream sauce topped with parmesan and served on a bed of wild rice GF Fire Lion King Eel, crab and avocado topped with salmon, baked with eel sauce and spicy aioli THIRD COURSE Flourless Chocolate Torte Chocolate torte topped with chocolate sauce and whipped cream, served with a strawberry GF Hazelnut Crunch Hazelnut crunch served with acai and fresh fruit Banana Cheesecake Pie Banana cheesecake with a cookie butter mousse and cookie crust DRINK LOCAL Fusion Juice Cocktail Browne’s Family Spirits gin, St. Germaine, cranberry juice, pineapple juice, shaken and topped with hazy IPA $9/Glass

NO SUBSTITUTIONS

RESERVATIONS RECOMMENDED

(509) 456-5656 1007 W. First Ave. Menu served Wed-Sat, 11:30 am-9 pm; Sun 4-9 pm

AMERICAN

2911 E. 57th Ave. Menu served daily, 3 pm-9 pm

(509) 455-4400

Join Us For Inlander Restaurant Week

A TRULY UNIQUE RESTAURANT & WHISKEY EXPERIENCE

Deviled Eggs

45

Three Courses $

OVER 1000 WHISKEYS ON THE WALL

Brown Butter Penne Pasta with Grilled Tiger Prawns

View our Menu

Chocolate Bourbon Pecan Pie

524 W Main Ave, Downtown Spokane • 509-290-6518 • thepurgatory.com 60 FEBRUARY 27 - MARCH 8, 2025

SPENCER’S FOR STEAK AND CHOPS

SOUTH PERRY LANTERN

Upscale neighborhood pub in the heart of South Perry SOUTH SPOKANE

GASTROPUB

$

45

FIRST COURSE Bite-sized Caesar Salads Caesar dressing, parmesan cheese and house-made croutons on a romaine leaf GFA Bruschetta Tomato, garlic, parmesan, and basil on a crisp crostini topped with balsamic reduction V Ceviche A fresh mix of crab, shrimp, and vegetables GF SECOND COURSE Short Rib Cheesesteak Savory short rib meat smothered in house-made cheese sauce. Served with battered pub fries Grilled Salmon and Risotto Grilled salmon filet served with lemon pea risotto GF – Can be made vegetarian Korean Flatbread Fried pork belly, gochujang sauce, kimchi, and monterey jack cheese THIRD COURSE Chocolate Mousse Cup of velvety chocolate mousse GF Tiramisu Light cake soaked with coffee and covered in cocoa Strawberry Cobbler Crispy cobbler crust covering a bed of sweet strawberries DRINK LOCAL Perry Fog Browne Vanilla bourbon, house-made Earl Gray simple syrup and orange bitters. Served over a large ice cube $14

Classic steak house featuring prime grade, locally sourced beef DOWNTOWN SPOKANE

STEAKHOUSE

$

45

FIRST COURSE Tomato Bisque Herb crouton, cream fraiche – Upgrade to a bowl $3 House Salad Romaine, cucumber, tomato, croutons, parmesan, balsamic vinaigrette Caesar Salad House made croutons, parmesan crisp SECOND COURSE 6 oz. Zabuton American Wagyu topped with bearnaise butter, served with broccolini and mashed potato GF – Upgrade to an 8 oz. Zabuton $10; Add crab $10 6 oz. Seared Halibut Wild rice pilaf, carrots, Beurre blanc GF 7 oz. Chicken Breast Sweet potato, Brussels sprouts, bourbon demi-glace GF DF THIRD COURSE Naughty Bites Chocolate flourless torte, strawberry sauce, chocolate sauce, whipped cream and ice cream GF DoubleTree Cookie Bar Ba Chocolate sauce, caramel sauce, whipped cream and ice cream Mary Lou’s Ice Cream Local ice creamery, various flavors DRINK LOCAL Heritage Cabernet Sauvignon Browne Family Vineyards $36 bottle

113 North 4th St, Coeur d’Alene, ID (208) 665-5758 | hulapotcda.com NO SUBSTITUTIONS

1002 S. Perry St. Menu served daily, 4 pm-9 pm

(509) 473-9098

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

322 N. Spokane Falls Ct. Menu served daily, 3-10 pm

(509) 744-2372

TACO TUESDAY $3 HOUSE TACOS AL PASTOR, POLLO, GROUND BEEF, VEGGIE

$3.50 HOUSE CERVEZA $7 HOUSE MARGS $5 JARRITOS HARD SODA

HAPPY HOUR 3PM-6PM DAILY

Restaurant Week

3 Courses For $35

$3.50 House Cerveza $7.00 House Margs $7.00 Happy Hour Quesadilla VOTED SPOKANE’S BEST TACO TUESDAY

Must Be 21

509.822.7789

www.borrachospokane.com

211 N Division St | Spokane, WA INLANDER RESTAURANT WEEK 2025 61

Serving Classic Meals for 51 years!

MULTIPLE LOCATIONS

STEAM PLANT RESTAURANT AND BREW PUB

SWEET LOU’S

Spokane’s iconic Steam Plant offers creative cocktails & PNW cuisine DOWNTOWN SPOKANE

AMERICAN

$

35

FIRST COURSE Broccoli Cheddar Soup House-made broccoli cheddar soup garnished with cheddar cheese V Chinese Five Spice Pork Ribs Tossed in honey garlic soy glaze, served with cucumber salad DF Loaded Spuds Bacon and cheddar stuffed spuds, topped with bacon bits, green onions, sour cream, queso cheese sauce – Add chicken $5 SECOND COURSE Radiatori Pasta Gorgonzola cream sauce, crimini mushrooms, toasted walnuts, parmesan cheese, fresh basil. Served with garlic bread –Add chicken $5, Add shrimp $8 V Lincoln Street Burger Half-pound patty, whipped feta and chive spread Dijonnaise, Cajun spiced fried pickles, arugula, onion bun.

Served with french fries –Bacon $3, Gluten free bun $2 Coca-Cola Braised Short Rib Beef short ribs, roasted vegetables, mashed potatoes, Coca-Cola and balsamic glaze – Add shrimp $8 THIRD COURSE Lemon Chiffon Cake Served with powdered sugar, whipped cream, mint V Mini Stack Tuxedo truffle mousse cake with layers of dark and white chocolate, topped with ganache, whipped cream, mint V Assorted bites Chef’s choice of three different bite-size desserts – Substitute gluten-free chocolate cake for no additional cost V DRINK LOCAL Apricot Blackberry Mule Dry Fly vodka, Giffard apricot liqueur, lime, blackberry puree, topped with ginger beer $13

W. 621 Mallon St | 509.328.5965 | clinkerdagger.com

Never LEave Hungry

159 S. Lincoln St.

American fare restaurant devoted to family-friendly dining experiences AMERICAN

$

35

FIRST COURSE Cajun Prawns and Garlic Grits House-made garlic grits topped with two grilled Cajun spiced prawns GF Tailgate Egg Rolls Two of our world-famous egg rolls stuffed with diced jalapenos, mixed cheese and cream cheese, rolled in a fried wonton and served with pepper jelly – Extra egg roll for $2.50

French Onion Soup A classic soup with caramelized onions in a beef broth, topped with toasted bread and melted Swiss cheese GFA SECOND COURSE Nashville Hot Chicken & Waffle Sandwich Breaded chicken thighs tossed in Nashville hot sauce, topped with pickled red onions and sliced pickles. Sandwiched between two waffles and served with one side Triple Bacon Jam Burger Our 60/40 burger patty topped with melted gouda, bacon jam and sliced bacon on a Hawaiian bun.

Served with your choice of one side – Add a fried egg $1 GFA Jambalaya A LOUisiana favorite: chicken, prawns and andouille sausage sauteed with vegetables, Cajun rice and creole spices.

Served with soup or salad THIRD COURSE Peach Cobbler Peaches baked with a sweet biscuit topping, served with a scoop of vanilla bean ice cream Nilla Wafer Banana Pudding Sweet cream banana pudding layered with vanilla wafers Pecan Cookie Salted Caramel Ice Cream Sandwich Salted caramel ice cream sandwiched between fresh-baked pecan cookies DRINK LOCAL Lou’s Brew IPA Our house IPA brewed by Laughing Dog. An easier drinking IPA with a malt finish $5.25

(509) 777-3900

Menu served Tue-Thu 4 pm-9 pm, Fri-Sat 4 pm-10 pm, Sun-Mon CLOSED

MULTIPLE LOCATIONS

STEELHEAD BAR & GRILLE

Bring locally sourced, Northwest inspired flavors to your table DOWNTOWN SPOKANE

NORTHWEST

$

35

FIRST COURSE Steelhead Old Fashioned Bourbon, demerara syrup, saline solution, orange bitters, Angostura bitters Lumberbeard Flavor Nuggets Hazy IPA, 6.8% ABV

COEUR D’ALENE 601 E. Front Ave. Menu served every day, 11 am-close

(208) 667-1170

ATHOL 6915 E. Athol Crossing Rd. Menu served every day, 11 am-close

(208) 561-9496

Free Spirit Thyme Lemonade Grove 42 Seedlip nonalcoholic spirit, hand-pressed lemonade infused with thyme SECOND COURSE Smoked Steelhead Chowder House-cured and smoked steelhead, our staple chowder Howard Street Salad Apple, candied walnuts, craisins, gorgonzola, and cider vinaigrette Brussels + Bacon Fried leaves, shaved Parmesan cheese, bacon, and balsamic glaze THIRD COURSE Halibut Fishwich Cornflake-breaded halibut fillet, slaw, and house tartar sauce. Paired with shoestring fries or house salad Cajun Garden Cavatappi Cavatappi pasta, bell peppers, red onions, zucchini, squash, broccoli, tossed in a Cajun cream sauce Downtown Dip Shaved prime rib, mushrooms, Swiss cheese, crispy onions, horseradish aioli and au jus. Paired with shoestring fries or house salad DRINK LOCAL Barrister Winery Rough Justice Warm spice, roses, toasted caramel and wet stone on the nose, bright red fruits and a rich mouthfeel on the palate $14/Glass

MASTER

THE MENUS KEY

DF - Dairy-Free GF - Gluten-Free GFA - Gluten-Free Available V - Vegetarian V+ - Vegan

Hours Available

— Spokane’s Legendary BarbeCUE —

7611 W Sunset Hwy · (509) 838-8372 | Spokane Valley, WA · (509) 924-9600 | thelonghornbbq.com 62 FEBRUARY 27 - MARCH 8, 2025

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

218 N. Howard St. Menu served daily, 11:30 am-10 pm

(509) 747-1303

Hours listed are the times the three-course Inlander Restaurant Week menu is served.

Some menus are available at dinner and lunch!

STYLUS WINE AND VINYL BAR A wine & HiFi vinyl record bar with a Francophile influence COEUR D’ALENE

FRENCH

$

35

FIRST COURSE Oeuf Mayonnaise Eight minute egg, Dijon mayonnaise, scallion oil, flaky salt GF V DF – Add sturgeon caviar $10 Caesar with a Twist Romaine lettuce, bacon, parmesan two ways, creamy lemon and garlic dressing GF V – Add anchovies $2 Creamy Tomato Bisque Rich and decadent tomato bisque finished with herbed oil and chives GF V SECOND COURSE Croque Monsieur Baguette topped with béchamel, Dijon mustard, french ham and swiss cheese, baked until warm and melty. Served with mixed greens tossed with vinaigrette Coq au Vin Our play on a classic French dish featuring chicken thighs slow braised in red wine, with shallots, bacon, potatoes and mushrooms. Served with baguette Burrata and Beets Roasted beets and burrata cheese with arugula, scallion oil and flaky salt. Served with baguette V THIRD COURSE Dark Chocolate Pots du Creme & Tawny Port Silky French custard with a rich velvety texture, served chilled and topped with whipped cream. Served with a sampler of 10-year tawny port V Cherry Clafoutis & Sauternes A rustic French dessert featuring sweet cherries baked in a light, custard-like batter finished with powdered sugar and créme frâiche. Served with a Sauternes wine.

Comté Cheese and a Taste of Normandy Cider French raw cow’s milk cheese with a firm texture and nutty, buttery, flavors.

Served with a taste of Normandy cider V DRINK LOCAL Liberty Lake Cellars Sangiovese Sweet blackberry and lilac aromas are balanced with a soft mouthfeel and plush tannins.

Cassis, dark chocolate and almond $10

MULTIPLE LOCATIONS

THAI BAMBOO

Favorite local Thai and Asian restaurant THAI

25

$

FIRST COURSE Choose One 3 Butterfly wontons, 6 spring rolls, 6 fried tofu, 2 fresh rolls, or garlic green beans GFA V Shrimp Skewer Shrimp marinated in a Thai lime sauce and grilled, served on a bed of salad with zesty ginger dressing GF DF Thai Chicken Wings Chicken wings marinated in tangy Thai sauce and fried to crispy perfection GF DF SECOND COURSE Phad Thai Our classic phad Thai with your choice of chicken, pork, beef or tofu and topped with green onions GF V DF Jungle Curry Dark red panang curry with coconut milk, eggplant, bamboo shoot, bell pepper, onion, Thai basil and your choice of chicken, pork, beef or tofu GF V DF Thai Beef Noodle Soup Creamy coconut milk and beef broth with mushroom, Thai chili, basil, galangal, lemongrass, tomato, rice noodle, slow cooked beef, topped with onions and cilantro GF DF THIRD COURSE Mary Lou’s Ice Cream Trio One scoop of each: Thai tea, coconut and vanilla GF V Black Sticky Rice Pudding Warm black Thai sticky rice pudding topped with coconut milk GF V DF Coconut Cheesecake Our famous gluten-free coconut cheesecake, topped with whipped cream and caramel GF V DRINK LOCAL No-Li Brewhouse Rotating brews; ask your server for details (Alcoholic beverages not available at Coeur d’Alene location) $5

is the perfect time to try our delicious combinations of Asian Fusion Cuisine and fresh sushi ingredients!

Cou3rs es

$

Fresh Roll

35

Alaska Roll

3-COURSE ONLY • NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

2605 N. Fourth St. Menu served Tue-Sat, 11 am-close

Inlander Restaurant Week

(208) 601-6602

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

MULTIPLE LOCATIONS

TABLE 13

An experience captivating the essence of the PNW’s rich bounty DOWNTOWN SPOKANE

NORTHWEST

$

45

FIRST COURSE Table 13 Caesar Salad Fresh romaine, house made Caesar, parmesan, lemon, croutons GFA Northwest Salmon Chowder Salmon-dill chowder GF Tuna Tartare Sushi-grade Ahi tuna, green olives, pine nuts, capers, shallots, Calabrian chile, corn tortilla GFA SECOND COURSE Cowboy Crusted Steak Bites 8 oz. tenderloin bites, creamy polenta, thyme roasted carrots GFA Shrimp Fettucini Fettuccini, creamy vodka sauce, Calabrian chile gremolata, parmesan cheese, three miso butter shrimp Chicken Carbonara Fettuccini, egg yolk, pancetta, parmesan cheese, toasted black pepper, chicken breast THIRD COURSE Huckleberry River Cake Cream cheese mousse, lemon sponge cake, white chocolate, huckleberry chambord sauce Cornbread Pudding Cornbread pudding, brisket cotton candy, sea salt caramel Sorbet Seasonal flavor GF V DRINK LOCAL Browne Old Fashioned Featuring Browne vanilla whiskey $16

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

333 W. Spokane Falls Blvd.

Menu served daily, 5 pm-10 pm

(509) 598-4340

NORTH SPOKANE (509) 777-8424 5406 N. Division St. Menu served Sun-Thu, 11 am-8 pm; Fri-Sat, 11 am-9 pm SOUTH SPOKANE (509) 232-8424 2215 E. 29th Ave. Menu served Sun-Thu, 11 am-8 pm; Fri-Sat, 11 am-9 pm COEUR D’ALENE (208) 667-5300 2010 N. 4th St. Menu served Sun-Thu, 11 am-8 pm; Fri-Sat, 11 am-9 pm

DONATE to Big Table

during Inlander Restaurant Week

All donations up to $10,000 to Big Table and CDAIDE will be generously matched by STCU Here For Good Foundation

1902 W Francis Ave, Spokane 509-279-2721 • qqsushiandkitchen.com INLANDER RESTAURANT WEEK 2025 63

TAVOLÀTA

House-made pastas and upmarket rustic Italian fare in a stylish space DOWNTOWN SPOKANE

ITALIAN

$

45

FIRST COURSE Roasted Beets Roasted beets, whipped ricotta, walnuts, basil and sherry vinegar GF V Tavolàta Salad Romaine, arugula, chickpeas, Persian cucumber, parmesan, oregano vinaigrette V Bruschetta Smoked salmon, pickled onion, aioli SECOND COURSE Spaghetti Fresh sauce, basil, parmesan, olive oil – Add meatballs $7 Rigatoni “The King” Spicy sausage, tomato, Calabrian chili, marjoram, parmesan Lumache Tomato vodka sauce, Calabrian chili, whipped ricotta THIRD COURSE Tiramisu Marscapone, amaretto, espresso, ladyfingers Zeppole Powdered sugar, chocolate sauce Gelato Salted caramel or vanilla gelato DRINK LOCAL The Battle of Baston Dry Fly whiskey, Cynar, black walnut bitters $15/Glass

2021

PROUD DRINK LOCAL SPONSOR OF INLANDER RESTAURANT WEEK GOLDENDALE | SPOKANE | VANCOUVER | WOODINVILLE

64 FEBRUARY 27 - MARCH 8, 2025

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

221 N. Wall St. Menu served daily, 4 pm-9 pm

(509) 606-5600

TERRAZA WATERFRONT BY DE LEON’S

The beautiful Terraza Waterfront you know — now with De Leon’s flair!

COEUR D’ALENE

LATIN

$

35

FIRST COURSE Fried Avocado Fried Avocado | Cabbage Salsa | Sweet Chili Aioli Elote Cakes Roasted Corn | Cotija | Cilantro

Tequila Clams Clam | Ground Chorizo | Garlic and Ginger Mix | Lime Juice SECOND COURSE Grilled Caesar Salad Gem Lettuce | Bistered Tomatoes | Parmesan Crisp | Caesar Dressing Terraza Chili Shredded Pork | Tomato | Chiles | Bean Fried Garbanzo Bean Salad Fried Garbanzo Bean | Arugula | Maple Dijon Vinaigrette | Goat Cheese THIRD COURSE Chilean Sea Bass Moqueca 5oz Sea Bass | Lime Rice | Coconut Stew Steak and Mole 8oz Sirloin | De Leon’s Housemade Mole Sauce | Crispy Polenta | Brussel Sprouts Truffle Fried Chicken Fried Chicken | Truffle Honey | Mashed Potatoes | Grilled Zucchini | Bell Pepper | Squash DRINK LOCAL King Billy Pale Ale Post Falls Brewing Co. | Hazy Pale Ale $7

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

1950 W. Bellerive Lane, #106

(208) 758-0111

Menu served Mon-Thu, 11 am-8 pm, Fri 11 am-9 pm, Sat 10 am-9 pm, Sun 10 am-8 pm

TITO’S ITALIAN GRILL & WINE SHOP

TOMATO STREET

Mediterranean-inspired cuisine, warm hospitality and premium wines

Family-friendly Italian restaurant for over 30 years

COEUR D’ALENE

MEDITERRANEAN

$

35

FIRST COURSE Spinach Artichoke Dip Grilled Focaccia V Risotto Cake Parmesan-Panko Breading | Signature Seasoning | Mushroom Marsala Wine Sauce V Harvest Apple Spinach Salad Spinach | Romaine | Apples | Red Onions | Pecans | Dried Cranberries | Goat Cheese | Apple Cider Vinaigrette V SECOND COURSE Pear & Gorgonzola Ravioli Caramelized Pears | GorgonzolaStuffed Ravioli | Clarified Butter White Wine Sauce V Chicken Parmesan Tender Chicken Cutlet | Parmesan-Panko Breading | Melted Mozzarella | House-Made Pomodoro Sauce | Seasonal Vegetables Scallop Carbonara Sea Scallops | Light Cream | Pecorino Cheese | Egg Yolk | Spaghetti THIRD COURSE Chocolate Hazelnut Gelato House-made by Resort Pastry Chef V Tiramisu Espresso | Liquor-Soaked Sponge Cake | Mascarpone Cheese Filling V Lemon Mousse House-made by Resort Pastry Chef V DRINK LOCAL No-Li Amber Crisp, medium-bodied ale with a golden hue, citrus notes, and a smooth, honey-like finish $6.50/Pint

NORTH SPOKANE

ITALIAN

35

FIRST COURSE Tomato Basil Soup A Tomato Street favorite! Served with fresh garlic bread V Minestrone Soup An Italian classic served with fresh garlic bread GFA House Garden or Caesar Salad House salad with your choice of dressing or Caesar salad. Served with fresh garlic bread GFA SECOND COURSE Shrimp Aragosta Fettuccini with a rich lobster cream sauce, sauteed prawns and bay shrimp, green onions and oven-dried tomatoes GFA Cajun Mostaccioli A rich Cajun-style pasta, with Cajunseasoned alfredo, green peppers, red peppers, Italian sausage and parmesan-crusted chicken. Drizzled with hot honey GFA Chicken Parmigiana Breaded chicken breast topped with marinara sauce, melted mozzarella, provolone and parmesan cheeses, served with a side of fettuccine alfredo GFA THIRD COURSE Chocolate Amaretto Mousse Mouss Whipped light and fluffy with a rich chocolate-amaretto flavor GF Grandma’s Bread Pudding Our famous house-made bread pudding with golden raisins and cinnamon, topped with caramel sauce and vanilla ice cream Spumoni Ice Cream A heaping scoop of this classic Italian favorite! GF DRINK LOCAL Dry Fly Kamikaze Dry Fly’s Washington Wheat Vodka, Cointreau Orange, fresh lime, simple syrup $9.75

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

210 Sherman Ave. Menu served daily, 4 pm-9 pm

$

(208) 292-5678

NO SUBSTITUTIONS

6220 N. Division St. Menu served daily, 11 am-10 pm

(509) 484-4500

1004 S Perry St, Spokane

509.473.9098

lanternspokane.com

Providing an exceptional dining experience for every guest!

Reserve your spot with us for Inlander Restaurant Week

3 Courses

35

$

HAPPY Monday-Friday 2PM -6PM

HOUR Appetizers, beer & margarita specials 16208 E Indiana Ave, Spokane Valley (509) 922-0770 • VaquerosMexicanSV.com INLANDER RESTAURANT WEEK 2025 65

Experience Post Falls’ finest at The Dam Bar & Restaurant

TONY’S ON THE LAKE

Italian-inspired cuisine, craft cocktails and an extensive wine list COEUR D’ALENE

ITALIAN

45

$

FIRST COURSE Meatballs Two house-made meatballs, pomodoro, parmigiano

Italian Salad Arugula, cured meats, olives, tomatoes, red onion, pepperoncini, parmigiano, Italian vinaigrette GF Arancini Battered and fried butternut squash risotto, smoked gouda, pomodoro SECOND COURSE Gnocchi Bolognese House-made potato dumpling, meat ragu, parmigiano – add Italian sausage $7 Halibut Pan-seared halibut, olive pesto, sun-dried tomato polenta, seasonal vegetables GF Baseball Sirloin 7 oz. baseball sirloin, balsamic roasted tomatoes, caramelized onion mascarpone mashed potatoes, seasonal vegetables GF THIRD COURSE Tiramisu Ladyfingers dipped in espresso, layered with mascarpone and cream and dusted with shaved dark chocolate Panna Cotta Eggless custard with a strawberry basil compote GF Limoncello Cheesecake Cookie crust, limoncello drizzle, whipped cream GF DRINK LOCAL Maryhill Sangiovese Delicate red fruit framed by warm cedar. Palate has a richness of fruit, mild tannins, huckleberry, smooth jammy finish. $12 Glass / $46 Bottle

3-COURSE ONLY • NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

6823 E. Coeur d’Alene Lake Drive Menu served daily, 4 pm-8:30 pm

Nestled at Templin’s Resort with stunning Spokane River views, our remodeled kitchen and renowned executive chef bring modern sophistication and innovative cuisine to life.

414 E 1st Ave | Post Falls, Id | (208) 773-1611

(208) 667-9885

Liberty Lake’s premier casual restaurant

AMERICAN

25

$

2605 N. 4th St • CDA (208) 601-6602

styluswineandvinylbar.com 66 FEBRUARY 27 - MARCH 8, 2025

SPOKANE VALLEY

EUROPEAN

45

$

FIRST COURSE Scottish Sausage Roll Scratch beef sausage with coriander and nutmeg spices, wrapped in a pillow of puff pastry served with a house-made sweet mustard sauce Scotch Egg Savory bites of toasted bread, sausage, egg and spicy mayo Ham and Gouda Galette Succulent applewood smoked ham layered with smoked whiskey and maple syrup gouda, on flaky pastry. Topped with brandied cherries and orange zest SECOND COURSE Bourbon Maple Short Ribs Low and slow-braised beef short ribs finished with a sweet and tangy, finger-licking, maple bourbon glaze. Comes with two sides GFA Butter Poached Haddock 4 oz. haddock fillet prepared in a citrus green tea brine then cold smoked using citrus green tea leaves and cherry wood. Accompanied with two sides GFA

Savory Pie Dinner Choose from two different savory pie options: Cottage Pie or Chicken Pot Pie. Comes with two sides GFA THIRD COURSE Cranachan A famed Scottish sweetie! Our version folds raspberries, chocolate chunks and house-made vanilla granola into sweet fresh whipped cream. GFA V Mini Cake Trio Three sharable pieces of cake: Black chocolate oreo, vanilla bean, spice with chia tea buttercream and housemade bourbon toffee crunch GFA Tart Trio Three mini tarts: smooth and caramelly butter tart, dark chocolate topped with raspberry, and coconut raspberry V DRINK LOCAL Vanilla Spice Old Fashioned Browne vanilla bean whiskey lends early notes of sweet vanilla, accented by essence of orange and a pop of spice! $12 NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

11205 E. Dishman-Mica Rd. Menu served Tue-Sat, 4 pm-8 pm

(509) 798-8432

Brewery and restaurant near the Kendall Yards neighborhood NORTH SPOKANE

GASTROPUB

25

$

FIRST COURSE Caesar Salad Crisp romaine tossed with grated parmesan, croutons, and True Legends’ Caesar dressing Salmon Chowder Our signature soup full of fresh salmon, or choose our chef’s soup of the day

FIRST COURSE Pork Taquitos Two taquitos with braised pork, white cheddar, corn tortilla, pickled onion, salsa verde and chipotle habanero emulsion GF Artichoke Dip Served with house tortilla chips GF V

Bacon and Blue Cheese Wedge Salad Iceberg wedge salad with blue cheese crumbles and thick-cut fresh bacon drizzled with blue cheese dressing SECOND COURSE Bacon Jam Burger Flame broiled Angus patty topped with pepperjack cheese, bacon jam and crispy onion straws on fresh baked burger bun Philly Cheesesteak Pizza A 12-inch pizza with cheddar cheese sauce, shaved roast beef, sauteed peppers, onions, mushrooms, and mozzarella cheese on our signature beer crust

Kale Caesar Salad Kale, parmesan, lemon, parmesan crisp and caesar dressing GF SECOND COURSE Smash Burger Two beef patties, cheddar, pickle, red onion, mustard, roasted tomato aioli. Served with fries GFA Nashville Fried Chicken Sandwich Fried chicken breast, Nashville hot sauce, pickle, lemon mayo. Served with fries

Pasta Bolognaise Slow-cooked Italian-inspired meat sauce mixed with pappardelle noodles – Add side salad $4.50 THIRD COURSE Warm Cookie a la Mode Baked-to-order peanut butter chocolate chip cookie topped with ice cream Key Lime Pie Authentic Florida key lime. Tartly refreshing in a granola’d crust

Jo inus FOR RESTAURANT WEEK!

Distinctly elegant dining offering a unique UK-inspired menu

UPRISE BREWING COMPANY

TRUE LEGENDS GRILL LIBERTY LAKE

TORRA TEA AND SPIRITS

Root Beer Float A mug overflowing with root beer and Tillamook vanilla ice cream DRINK LOCAL No-Li Big Juicy A hop-forward, golden-hued IPA $6.95/Pint

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

1803 N. Harvard Rd. Menu served daily, 11 am-9 pm

(509) 892-3077

Pork Verde Bowl Braised pulled pork, tomato, pickled onion, black beans, green onion, cilantro, salsa verde, lime crema, rice GF – Vegetarian substitution available THIRD COURSE Lemon Mousse Lemon curd, house whipped cream, fresh lemon zest GF V Chocolate Cassatelle Hand pie filled with chocolate and ricotta V Uprise Beer Substitute dessert for any one of our beers brewed on site V+ DRINK LOCAL Bright Side IPA Award-winning Modern West Coast IPA. Light bodied with notes of fresh citrus and stone fruit with a dry, crisp finish $7.50/Pint

(509) 368-9411 617 N. Ash St. Menu served Sun-Wed, 4 pm-9 pm; Thu-Sat, 4 pm-10 pm

MULTIPLE LOCATIONS

TWIGS BISTRO AND MARTINI BAR

Chef-crafted menus and craft cocktails served in a comfortable setting AMERICAN

$

35

FIRST COURSE Twigs Signature Salad Choice of toasted pecan Caesar or pear and beet salad GFA V V+ Garlic Cheese Bombs Goat cheese, mozzarella and parmesan, breaded and fried, topped with red chili garlic oil, fig honey V Calabrian Shrimp Tomatoes, green onions, garlic, shrimp, lemon and imported Italian chilies, with white wine butter sauce, fresh oregano, toasted baguette GFA SECOND COURSE Herb-Roasted Chicken Gnocchi Roasted chicken breast, pancetta, sage cream sauce, potato gnocchi, fried sage GFA – Suggested drink pairing: Vintners Old Fashioned $13 Burrata Meatball Linguini Meatballs with roasted peppers and garlic cloves, burrata cheese, cherry tomato, arugula, garlic parmesan cream sauce, linguini pasta, breadcrumbs – Double the meatballs $6 (total of 4) – Suggested wine pairing: Napa Cellars Chardonnay $12 Whiskey Peppercorn Steak Frites Grilled sirloin, chimichurri sauce, shoestring potatoes, whiskey peppercorn sauce GFA – Add Garlic Shrimp $10 – Suggested wine pairing: Browne Heritage Cabernet $12 THIRD COURSE Espresso Cheesecake Crisp chocolate crust, espresso cream cheese, chocolate sauce, whipped cream V Chocolate Torte Flourless chocolate torte, Kahlua caramel sauce, espresso cocoa, whipped cream GF V Bourbon Cream Beignets Fried beignet, powdered sugar, huckleberry coulis, bourbon cream cheese icing V DRINK LOCAL Browne Family Old Fashioned Browne bourbon, Luxardo cherry, orange, sugar cube, bitters $16/Glass

VAQUEROS MEXICAN RESTAURANT & TAQUERIA

Spokane’s best Mexican cuisine and a vibrant bar atmosphere!

SPOKANE VALLEY

MEXICAN

$

35

Flavors of Latin America with a view to live for!

FIRST COURSE Taquitos Rancheros Choice of shredded chicken or shredded beef rolled into corn or flour tortilla and deep fried. Served with sour cream, guacamole, pico de gallo and queso fresco Vaqueros Nachos Layered tortilla chips with beans, choice of meat (shredded chicken or ground beef) and melted cheese.

Topped with onions, tomatoes, sour cream and guacamole Quesadilla de la Casa Flour tortilla filled with melted cheeses and choice of shredded chicken or shredded beef. Served with lettuce, pico de gallo, sour cream and guacamole SECOND COURSE Arroz Con Pollo Sliced chicken breast cooked with bell peppers, onions and mushrooms. Served on a bed of rice and topped with melted cheese. Served with choice of tortillas GF Carne Asada Flame charbroiled Angus skirt steak served with rice, refried beans, homemade guacamole and your choice of tortillas GF – Add bacon-wrapped prawns $8.95 Combo Fajitas Chicken and steak sauteed with fresh green and red bell peppers and onions. Served on a sizzling hot cast iron and with warm tortillas and additional sides GF THIRD COURSE Flan Vanilla custard with burnt sugar, topped with whipped cream and strawberry sauce Cream Cheese Churros Fluffy Mexican pastries sprinkled with honey, cinnamon and sugar. Topped with whipped cream and strawberry sauce Sopapillas Fluffy Mexican pastries sprinkled with honey, cinnamon and sugar. Topped with whipped cream and strawberry sauce DRINK LOCAL Browne Heritage Chardonnay Local wine from the Columbia Valley vineyards $7.50/Glass

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

6208 E. Indiana Ave., Suite #2 Menu served daily, 11 am-9 pm

(509) 922-0770

RESERVATIONS RECOMMENDED

MULTIPLE LOCATIONS

NORTH SPOKANE 401 E. Farwell Rd. Menu served daily, 11 am-close

VICINO PIZZA (509) 465-8794

SOUTH SPOKANE 4320 S. Regal St. Menu served daily, 11 am-close

(509) 443-8000

DOWNTOWN SPOKANE 808 W. Main Ave., Suite 322 Menu served daily, 11 am-close

(509) 232-3376

SPOKANE VALLEY 14728 E. Indiana Ave. Menu served daily, 11 am-close

(509) 290-5636

Neapolitan-style pizza wood-fired since 2020 in Riverstone COEUR D’ALENE

PIZZA

25

$

FIRST COURSE Polpette House made meatball (1), nonna sauce, parmigiano reggiano – Add additional meatball $3 Arancini Mista Mozzarella and parmigiano stuffed risotto ball (1) served with nonna sauce V – Add additional arancini $4 Side Caesar Romaine, parmigiano reggiano, croutons, crispy capers, caesar dressing, EVOO GFA V SECOND COURSE Margherita San Marzano tomato, fresh mozzarella, fresh basil, basil oil GFA V – Sub housemade gluten free crust $4 The Calabrese House Italian sausage, mild chili sauce, burrata, fresh scallion, sea salt GFA – Sub housemade gluten free crust $4

MENUS

Michelangelo Pancetta, white sauce, mozzarella, caramelized onions, fresh basil GFA – Sub housemade gluten free crust $4 THIRD COURSE Tiramisu Ladyfingers, mascarpone, coffee, shaved chocolate V White Chocolate Panna Cotta Chocolate ganache GF V

SEARCH BY

Gelato Whiskey cream or cherry amarena GF DRINK LOCAL Vantage Point Brewing Rotating tap $8/Pint

ON THE GO

Enjoy 3 courses for $35

RESTAURANT, REGION, CUISINE OR PRICE

InlanderRestaurantWeek.com

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

2385 N. Old Mill Loop

(208) 758-7997

OPEN MONDAY-SUNDAY 1950 BELLERIVE LN #106 | COEUR D’ALENE, ID | 208.758.0111 | TERRAZACDA.COM

Menu served Mon-Thu, 3 pm-9 pm; Fri, 3 pm-9:30 pm; Sat, 12 pm-9:30 pm; Sun, 12 pm-9 pm

INLANDER RESTAURANT WEEK 2025 67

VICTORY BURGER

VIEUX CARRE

The ideal spot to enjoy a great burger and beer!

NORTH SPOKANE

AMERICAN

25

$

FIRST COURSE Victory Burger American cheese, shredded lettuce, tomato, onion, pickle, Victory sauce GFA V DF V+

BLTA Bacon, lettuce, tomato, avocado, lemon aioli The Bulldog Swiss cheese, bacon, mushrooms, dijonnaise GFA

V DF V+ MAKE A RESERVATION

SERIOUS STEAKS | HANDCRAFTED COCKTAILS

g n i k a M s e i or m e M )S (AND COCK TAIL S

SECOND COURSE Caesar Salad Romaine, crouton, anchovy dressing, parmesan, lemon Garden Salad Romaine, cucumber, cherry tomato, red onion, croutons, red wine vinaigrette, parmesan Buffalo Chicken Salad Romaine, shredded carrot, celery, cherry tomato, blue cheese dressing THIRD COURSE Chocolate Chip Cookie Traditional chocolate chip cookie Zeppole Italian-style lemon donut, powdered sugar, chocolate dipping sauce Strawberry-Vanilla Creme Brulee Strawberry vanilla custard, torched sugar topping DRINK LOCAL No-Li Porch Glow Amber ale $5

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

835 N. Post St. Menu served daily, 11 am-9 pm

(509) 606-8900

VINE & OLIVE EATERY AND WINE BAR

SOUTHERN

$

35

FIRST COURSE Honey Whipped Cornbread Cast iron seared, with whipped honey butter and scallions V Cajun Fried Shrimp Fried Shrimp New Orleans style! Rubbed with VC Cajun blend and served with a housemade Creole sauce

Pimento Cheese Tea Sandwich & VC Gumbo An awardwinning combo! Pimento cheese tea sandwich alongside a gumbo of shrimp, andouille sausage, chicken, long grain rice and Cajun seasoning SECOND COURSE Duck Gumbo Slow-cooked roux, savory duck, spicy andouille sausage!

Rabbit Handpie Hand-pulled roasted rabbit, potatoes, carrots, onions, flaky buttery crust Fried Catfish and Cheesy Grits Herbs, grilled lemon, hot sauce, and stone-ground cheesy grits THIRD COURSE Beignet A New Orleans classic French doughnut V – Make it an affogato! $7 Bourbon Monkey Bread House bourbon maple glaze over crispy, gooey, cinnamon bread – Add a scoop of vanilla bean ice cream $5

COEUR D’ALENE

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

1403 W. Broadway Ave.

(509) 495-1400

Menu served Mon-Thu, 3 pm-10 pm; Fri-Sat, 3 pm-11 pm; Sun, 3 pm-9 pm

WILEY’S DOWNTOWN BISTRO

European-inspired executed with NW flair in the heart of Riverstone EUROPEAN

$

45

FIRST COURSE Steamed Clams Ginger coconut broth. Mustard greens.

Cilantro. Grilled baguette. GFA DF – Sub GF bread $4 Foie Gras Panna Cotta Cherry compote. Sesame tuille. GFA

Roasted Garlic Porcini Soup Charred corn relish. GF V SECOND COURSE Flat Iron Steak Smoked butter. Caramelized onion carrot puree. GF Pasta Doppio House stuffed pasta. Parsley pasta with local mushrooms. Semolina pasta with spinach ricotta. Sherry butter sauce. V Shepherd’s Pie Braised lamb. Roasted root vegetables. Puff pastry. DF THIRD COURSE Red Wine Poached Pear Blue cheese mascarpone. Spiced walnuts. GF Honey Sea Salt Coconut Ice Cream Caramelized oranges.

GF DF

Chocolate Chili Crème Brûlée Cinnamon. GF DRINK LOCAL Coeur d’Alene Cellars Viognier. $12/Glass $40/Bottle

A small locally owned bistro creating positive guest experiences DOWNTOWN SPOKANE

BISTRO

$

45

FIRST COURSE Jalapeño Cheddar Chicken Soup Chicken stock base, jalapeños, sharp cheddar, shredded chicken, fresh herbs, and a touch of cream — a must try! GF Roasted Beet Salad Organic spring greens tossed in a balsamic white truffle vinaigrette, topped with roasted beets, toasted hazelnuts and chèvre GF V V+A

Classic Caesar Salad Crisp romaine hearts tossed with a classic creamy Caesar dressing, house croutons and ParmigianoReggiano. Served with lemon GFA SECOND COURSE Southwest Chicken or Tofu Seasoned chicken breast set on southwestern rice with elote salad, avocado crema, cotija, black beans, and chili tomato sauce. Crispy tofu available GF V+A Prawn Linguini Jumbo prawns sautéed with butter, garlic, shallot, lemon, white wine, capers, sun-dried tomatoes, and a splash of cream. Finished with parmesan and pesto garnish Applewood Braised Pork Belly Smoked pork belly braised in herbs set on a bed of creamy mushroom and pea risotto with roasted carrots and a port-bourbon reduction GF THIRD COURSE Mini Margarita Pie Frozen key lime pie with graham cracker crust, silver tequila, whipped cream and red sea salt V Chocolate Pot de Crème Rich mousse with coconut cream, chocolate and a hint of spice. Topped with raspberry purée and candied pecans GF V V+A Wiley’s Bourbon Crème Brûlée Brûléed custard with vanilla bean and orange peel. Topped with bourbon-nutmeg caramel and whipped cream on the side GF V DRINK LOCAL Great London Revival Revival Tea Earl Grey Tea-infused Gin, lavender syrup, and vanilla cream. An incredible cocktail! $16

RESERVE YOUR TABLE TODAY

68 FEBRUARY 27 - MARCH 8, 2025

DOWNTOWN SPOKANE

Tart au la Bouille Cajun custard tart V DRINK LOCAL Lavender French 75 Browne lavender gin, lemon, DOCG prosecco $14/Glass

INCE 1952

6823 E Coeur d’Alene | Lake Dr, CdA (208) 667-9885 | tonysonthelake.com

A New Orleans-inspired restaurant in downtown Spokane

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

2037 N. Main Street Menu served daily, 4 pm-9 pm

(208) 758-7770

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

421 W. Main Ave., Ste 104 Menu served daily, 4 pm-close

(509) 838-4600

Locally Owned Family-Friendly Restaurant GREAT FOOD, UNIQUELY CRAFTED COCKTAILS & EXCEPTIONAL CUSTOMER SERVICE

3

COURSE

35

$

S

PRAI RI E FALLS GOLF CLUB

3200 N SPOKANE ST, POST FALLS, IDAHO 208-618-IRON (4766) • IRONWOODANDICE.COM INLANDER RESTAURANT WEEK 2025 69

Join us for Restaurant Week

Authentic German cuisine & beer

$35

per person

1812 W. FRANCIS | 509.326.2214 | WWW.DASSTEINHAUS. NET

INLANDER RESTAURANT WEEK 2025

MENU MUST-TRIES

IT’S GRUB TIME The Hogwash Burger Hogwash Whiskey Den

35

THREE $ COURSES

RESERVATIONS RECOMMENDED

northhillongarland.com • (509) 315-5881 706 W Garland Ave Suite B, Spokane, WA CELEBRATE INLANDER RESTAURANT WEEK WITH US!

Washington Cracker Building 304 W Pacific Ave #160, Spokane

Reservations: ipkspokane.com 70 FEBRUARY 27 - MARCH 8, 2025

T

THE CLASSICS ARE HARD TO BEAT, BUT THESE RESTAURANTS ARE SERVING SOUPED-UP VERSIONS OF PUB GRUB FAVES

hough Inlander Restaurant Week is the perfect chance to try out places and dishes you’ve never had before, there’s always gonna be room for the classics. When you’re craving a burger and fries, pizza, or some saucy wings, little else can satiate the intense craving for some good ol’ pub food.

If you want to start your meal off on the right foot, consider EMRYS BEER & MEAD WORKS’ loaded fries topped with shredded pork, housemade beer cheese, grilled onions, fresh jalapeños and bacon crumbles.

Emrys also has two decadent smashburgers and a triple pork sandwich to offer hungry Restaurant Week goers.

There’s no better place to go for your burger fix than THE BURGER DOCK in Coeur d’Alene. (C’mon, it’s in the name!) They’ve got three versions on the menu for the burger lover in all of us: the classic “Old Tin Can,” the “Fun Guy” featuring Swiss cheese and mushrooms, and the brie-bearing “Bee.” In Liberty Lake, TRUE LEGENDS BAR & GRILL’S bacon jam burger with pepper jack cheese and crispy fried onions will surely hit the spot. HOGWASH WHISKEY DEN, meanwhile, is serving up their simple-butclassic Hogwash burger with a smashed patty, bacon and caramelized onions.

When it comes to pizza, try the Philly cheesesteak pizza at MACKENZIE RIVER PIZZA or choose from a selection of personalsize pies at REPUBLIC PI and THE FLYING GOAT. In North Spokane, FOR THE LOVE OF GOD BREWING & PIZZERIA is new to Restaurant Week this year, and is showcasing its Neopolitan-style pizzas like a creative pie using butternut squash puree as a sauce base.

Finger-lickin’ good chicken wings are also spotted on several menus, like LITTLE DRAGON EATERY at the Coeur d’Alene Casino, which come topped with its signature “Dragon Dust.” HERITAGE BAR & KITCHEN has Berbere-seasoned wings, while its sister eatery SAUCED! inside YaYa Brewing Co. lets diners customize theirs with any sauce or dry rub from among its extensive choices. 

Triple Pork Sandwich Emrys Beer & Mead Works

Discover. Dine. Delight.

VISIT TWIGS BISTRO & MAC DADDY'S DURING INLANDER RESTAURANT WEEK! AT MAIN & POST riverparksquare.com

DON'T FORGET

PARK AFTER 5PM FOR $4 OR LESS INLANDER RESTAURANT WEEK 2025 71

STCU membership is locally sourced, organically grown, and delicious.

That’s why we’re the perfect partners for Inlander Restaurant Week. stcu.org/join Insured by NCUA.

steak to order and slice it to order for each taco.”

The carne asada is a customer favorite, but Orchard’s and Pruchnic’s go-to picks are the tinga de pollo and a secret menu item called the surf and turf ($14). The latter taco has both carne asada and grilled shrimp, plus chili butter, avocado, salsa, pickles and onion.

If you’re feeling extra hungry, or maybe you’re sharing a meal, Uno Más has sides aplenty. The salsa ($4) and guacamole ($7) are house-made, and for some fusion fun try the masa-coated waffle fries ($4-$7) with poblano ranch or chipotle crema.

Cheese lovers will salivate over the queso fundido ($12) — creamy Chihuahua and Monterey Jack cheeses, chorizo, roasted poblano and tomatoes, onion, lime, and cilantro all spooned into a tortilla.

Uno Más’ take on elote ($9), a classic Mexican street fare dish, is corn-on-the-cob smothered with chili butter and chipotle crema and dressed with Cotija cheese, lime and cilantro.

For something sweet, try the house-made chocolate tres leches ($10) topped with cocoa whipped cream and a sprinkle of orange salt.

U

Uno Más’ new spot evokes the vibes of Mexico. ERICK DOXEY PHOTO

OPENING

When in Margaritaville Uno Más Tacos & Tequila opens second location in Spokane’s North Monroe District

BY DORA SCOTT

M

argarita in one hand, a hefty taco in the other, you might forget that you’re in Spokane at Uno Más Tacos & Tequila. The eatery’s new flagship location opened Jan. 2 on North Monroe Street, nestled behind Indaba Coffee, under the sole ownership of Ramsey Pruchnic.

Some may be familiar with Uno Más Taco Shop’s previous iterations, as it was founded in 2022 by Pruchnic, chef Chad White and local brewery owner Travis Thosath inside the Wonder Building, along with a nowclosed location in the Spokane Valley.

The Wonder Building location, also now solely owned by Pruchnic, will remain open throughout this summer to feed those hankering for something to eat after Spokane Arena events with its fast-casual taco menu.

However, that location will eventually close to consolidate operations at the new flagship site.

The slight name change isn’t the only refresh to the local Mexican eatery. Uno Mas’ executive chef Jesse Orchard is flexing his creative muscles with weekly specials and building upon the restaurant’s tried-and-true offerings.

If you’ve never had an Uno Más taco, you’re in for a treat — and a handful.

“I think that’s the big thing is people hear the word ‘taco’ and they assume it’s typically like a street taco, and ours are a quarter-pound of meat,” Pruchnic says.

Uno Mas has six taco varieties: carne asada ($10), tinga de pollo ($7), carnitas ($8), camarón (shrimp; $10), batata (sweet potato; $5) and hongos (maitake and crimini mushrooms; $8).

“We do everything from scratch,” Orchard says. “It’s real steak that we put on the carne asada. Like we do all the marinade, the breaking down of the steak, we grill the

no Más’ beverage selection has also undergone some upgrades at the new location. For nonalcholic options, try the house-made tepache ($6) or agua frescas ($5) like horchata, mango and strawberry Jamaica.

If you need something to take the edge off, the new location has a full bar touting both specialty margaritas and cocktails.

“We’ve added the entire bar element, which I think was always the missing piece and the reason we started looking for a new location,” Pruchnic says.

The house margarita ($12) has a handmade mix of Meyer lemon juice with tequila blanco and agave, rimmed with salt and a lemon wheel garnish. Order it spicy ($1) or get bougie with the Cadillac version, featuring top-shelf tequila ($2).

“The thing people tell me most often is like, ‘I was never a tequila drinker before, and now I love tequila and love your margaritas.’ So the house margarita, I mean, it’s just phenomenal that the team developed,” Pruchnic says.

Uno Más partners with its neighbor Indaba Coffee for the espresso margarita ($15), using Indaba’s cold brew along with tequila blanco, Baileys Irish Cream and agave.

Take advantage of happy hour, offered all day Tuesday and from 3 to 5 pm daily. Get $2 off house margaritas, $3 off domestic beer and $1 off all tacos and chips and salsa.

P

ruchnic has turned eating out at Uno Más into an experience. Once the site of a mechanic’s garage, the restaurant now reassembles a place somewhere south of the border. “[We asked], ‘How do we create a kind of Uno Más experience?’ And so we came up with this concept of like we want it to feel like an outdoor space, but inside,” he says.

The building’s large windows let in ample natural lighting, bright colors are blocked out on each wall, and papel picado banners zigzag across the space.

The building’s high ceilings bring more depth to the space. One corner of the restaurant resembles a patio, demarcated by simple black railings and terra-cotta tiles.

Overhead, a hanging ceiling layer is covered in foliage and hung with string lights.

False window shutters situated on various walls and faux metal roofing transport guests to the streets of a charming Mexican village. Desert landscape murals by AnnaMarie Forza adorn exterior and interior walls, featuring cacti that nod to a tattoo Pruchnic got six months ago. ...continued on next page

FEBRUARY 27, 2025 INLANDER 23

FOOD | OPENING

“WHEN IN MARGARITAVILLE,” CONTINUED...

A hefty carne asada taco. ERICK DOXEY PHOTO

“There’s a lot of little Easter eggs in the space, like if you really start to look and walk around there’s a lot of attention to detail,” Pruchnic says, mentioning there’s a hidden Sasquatch.

The bar space has overhead TVs tuned to any big sports games like Gonzaga basketball. White backsplash tiles beneath the counter spell out “You + Me + Tequila = _____.”

Diners can opt for a cantina experience by sitting at the bar or can find a more elevated setting at Uno Más’ mezzanine bar, upstairs and to the right of the main entrance. The speakeasy-like space has dim lighting, a cozy electric fireplace and more flatscreen TVs. It’s currently available for private events and will be open to the public in March.

“We can continue to have a good time downstairs

REGULAR BINGO SESSIONS* FRI & SAT

SUN

Admissions opens

4 PM

11 AM

Session begins

6 PM

1 PM

and serve guests and also create an experience that’s completely unique and separate up here at the same time,” Pruchnic says.

During summer, Uno Más’ back patio will further bring the outside in.

Coming from a marketing background, Pruchnic knows that a great atmosphere and a tasty menu are essential to a restaurant’s success. After checking both boxes at Uno Más, the only thing left to do is make your way on over and “get a little lost” in the space, as Pruchnic suggests.

Though their hefty tacos are designed to satisfy, you still may catch yourself thinking, “Maybe just one more?” n Uno Más Tacos & Tequila • 2020 N. Monroe St., Suite C • Open Tue-Thu noon-8 pm; Fri-Sat noon-9 pm • unomastacoshop.com • 509-960-7989

*Session types and hours are subject to change on holidays and during other special event celebrations.

Please see the Bingo venue for more details.

SCAN FOR MORE DETAILS ON PROMOTIONS

MATINEE-STYLE BINGO SESSIONS*

2025 March

SAT

MON

Admissions opens

11 AM

4 PM

Session begins

NOON

6 PM

PANDANORMOUS BINGO ANNIVERSARY MONTH

MARCH 1ST — 3RD

MARCH 14TH — 17TH

MARCH 28TH — 31ST

SAT

FRI

FRI SAT

SUN MON

Matinee Session Regular Session Regular Session – $5 Buy-in (minimum electronic buy-in $25).

All regular games pay $1,000.

Monday Night Bingo

MARCH 7TH — 10TH FRI SAT SUN MON

Regular Session Matinee Session Regular Session Regular Session – $5 Buy-in (minimum electronic buy-in $25).

All regular games pay $1,000.

Monday Night Bingo

SAT

SUN MON

Regular Session – $5 Buy-in (minimum electronic buy-in $25).

All regular games pay $1,000.

Matinee Session Regular Session – $5 Buy-in (minimum electronic buy-in $25).

All regular games pay $1,000.

Regular Session – $5 Buy-in (minimum electronic buy-in $25).

All regular games pay $1,000.

Monday Night Bingo

SUN MON

Regular Session Special Session – $32,000 Pandanormous 32ND Anniversary Session Admission opens at noon.

Session starts at 3 PM. Regular Session – $5 Buy-in (minimum electronic buy-in $25).

All regular games pay $1,000.

Monday Night Bingo

MARCH 21ST — 24TH

BINGO UPSTAIRS ALL WEEKEND FRI Regular Session SAT Matinee Session Regular Session SUN Regular Session – $5 Buy-in (minimum electronic buy-in $25).

All regular games pay $1,000.

MON Monday Night Bingo

Winning is just the beginning!

CASINO | HOTEL | DINING | SPA | GOLF C D A C A S I N O . C O M • 1 8 0 0 - 5 2 3 - 2 4 6 4 • W O R L E Y, I D A H O

24 INLANDER FEBRUARY 27, 2025

It’s a flavorful life with beef!

Nutrient-dense foods, like lean beef, contain highquality protein, iron, zinc, choline and B-vitamins.

These essential nutrients help build strong minds, strong bodies and tasty meals.

As a registered dietitian, wife, mother and Spokane local, Erica Baty loves sharing simple strategies for making meals nutritious, fun and doable on her blog, It’s A Flavorful Life.

As a mom, meals that are quick and simple are a must, as a registered dietitian food should pack a nutritious punch.

ERICA’S RECIPES

Including beef in the context of lots of vibrant veggies, satisfying carbohydrates and heart-healthy fats is what Erica prioritized for these beef recipes in partnership with the Washington State Beef Commission. Discover more nutritious delicous beef recipes at wabeef.org.

FEBRUARY 27, 2025 INLANDER 25

Wine Tastings

FOOD | TO-GO BOX

Every Friday & Saturday Wine for Every Day & Everyone

Stirring the Pot Feast World Kitchen and Zola collab, plus the latest news on restaurant openings and closings TUE-FRI 10AM-6PM • SAT 10AM-5PM 222 S. Washington St. Spokane 509-838-1229 • vinowine.com — YOUR FRIEND IN THE WINE BUSINESS SINCE 1995 —

BY DORA SCOTT

D

iners can take their tastebuds on a world tour thanks to a new partnership between Feast World Kitchen and Zola.

Chefs who’ve graduated from Feast’s training program will rotate every few months to bring their delicious cuisine from around the world to Zola’s menu on Mondays from 4 pm to close.

The nonprofit Feast supports over 150 chefs from around the world, empowering immigrants and former refugees by teaching career skills and providing a space and platform to share their culture through food. While many former Feast chefs have gone on to open their own businesses, the partnership with Zola recognizes that not everyone is at a point where they can start their own restaurant.

“We don’t want to push anyone for entrepreneurship because you see how the economy and how risky the restaurant business is right now,” says Maisa Abudayha, Feast’s co-executive director.

Partnerships like this open further learning opportunities and expand a chef’s local following.

“It’s a nice, good experience for the chef to try another style of business,” Abudayha says.

Zola is Feast’s first long-term collaboration partner, which Feast hopes to expand to other local businesses in Spokane.

Chef Michelle Ho from Hong Kong kicked off the dinner series in January and February, serving bao buns and rice bowls. In March, Zola is set to host chef Ricardo Regnault, who’s cooking up some Venezuelan cuisine like arepas, a thick cornmeal patty with various stuffings.

Consider wrapping up your next busy Monday with some good food and music, and watch for updates on Instagram @feastworldkitchen.

OPENINGS, CLOSINGS & MORE Taking over what was formerly a Thomas Hammer Coffee Roasters outpost, Supa! Authentic Japanese Kitchen opened in Post Falls at 3904

26 INLANDER FEBRUARY 27, 2025

Unfortunately, it’s the end of an era for the Blissful Whisk. erick doxey photo

E. Mullan Ave. On top of ramen, poke bowls and a large selection of milk teas and boba, Supa! is a sushi lover’s dream, offering a pick-your-own sushi meal for $14.95 per pound.

Taking flight on Jan. 16, Madd Chicken Teriyaki is new to Coeur d’Alene, located at 1520 N. Government Way. The restaurant’s menu includes teriyaki bowls, salads, fries and entrees, as well as burgers. As the flaming chicken logo suggests, crank up the heat by requesting some menu items to be extra spicy.

Pre-made meals are great for saving money and time. The Supper Club, with its first location at 1908 W. Northwest Blvd. in Spokane, has expanded to a second kitchen in Nine Mile Falls.

The take-home meal service’s new kitchen is at 10013 W. Charles Road. For more information, visit letmarthamakeit.com.

After closing in 2022 due to inflation, Kairos Meal Preps has also returned to Spokane, bringing a rotating menu of never-frozen meals to save customers the stress of figuring out what to eat.

The meal prep service was founded by Spokane native Daniel Wee, whose experience as a personal trainer inspired him to help others overcome the struggles of eating healthy. For more information, visit kairosmealpreps.com.

After moving from downtown Spokane, Uncle Rusty’s Diner has reopened at a new location on the North Side, at 718 E. Francis Ave. In late January, Fiesta Mexicana on the lower South Hill, at 1227 S. Grand Blvd., closed.

Shortly after, a new Mexican restaurant, La Doña Cafecito, opened in the same location.

A North Side staple for Chinese fare for 40 years, Peking North at 4120 N. Division St. announced its final day of business will be March 31, due to the business owners’ retirement.

After six years bringing baked goods and other treats to Spokane Valley, The Blissful Whisk is closing. The bakery’s final day is March 25, so get some sweet treats while you still can.

Garland Brew Werks’ annual Cereal Beer Fest returns on Saturday, March 1. On top of five unique, cereal-inspired beers, there’s a cereal station to create your own carby combinations of childhood favorites. Free themed trivia happens at 1, 3 and 5 pm at the brewpub, 603 W. Garland Ave. Visit garlandbrewwerks.com for more. n

DELIVERED TO YOUR INBOX

A special Inlander preview, a day early EVERY WEDNESDAY

Food news you can use EVERY THURSDAY

Our top 5 picks for weekend entertainment EVERY FRIDAY

SIGN UP NOW!

Inlander.com/newsletters

Book by Flip Kobler a Cindy Marcus • Lyrics by Flip Kobler • Music by Dennis Poore

February 28 - March 16

Fridays at 7pm | Saturdays & Sundays at 2pm **ASL Interpreted March 2 at 2pm *Family Value Night March 8 at 7pm

FOR MORE INFORMATION VISIT SPOKANECHILDRENSTHEATRE.ORG OR CALL 509.328.4886 • 2727 N. MADELIA • SPOKANE

FEBRUARY 27, 2025 INLANDER 27

The favorite (Anora), the snubbed (A Different Man), and worthy contenders (Wicked, Conclave).

AWARDS

And the Oscar (Should) Go To…

KEY

The Favorite Should Win Should’ve Been Nominated Shouldn’t Have Been Nominated

A look at Academy Awards favorites and overlooked snubs before Hollywood’s biggest night

BY SETH SOMMERFELD

W

hile 2024 might not have been an elite cinematic year, it’s always fun to do a bit of cinephile arguing when the Academy Awards roll around. This year’s festivities should get a comedic shot in the arm thanks to Conan O’Brien taking over the hosting duties, but before the golden statuettes start being handed out (Sunday, March 2 at 4 pm on ABC), we’ll share our annual look at who’s likely to win and who should win, as well as spotlighting a few films and performances that the Oscars unfortunately overlooked.

BEST PICTURE

Anora The Brutalist A Complete Unknown Conclave Dune: Part Two Emilia Pérez I’m Still Here Nickel Boys The Substance Wicked -----Dìdi Furiosa: A Mad Max Saga It seems absolutely bizarre that a raw, dark Cinderella-esque stripper tale is the Best Picture favorite, but Anora is absolutely deserving of the top prize in

28 INLANDER FEBRUARY 27, 2025

a cinematic down year. The only other Best Picture nominee that rivals it is the one on the opposite end of the spectrum in terms of scope, the sci-fi epic, Dune: Part Two. Most of the rest of the pack is deserving, even if they are not films that demand to be rushed out to see in theaters. It’s fun to see a body horror — a genre that’s beyond a blindspot for the Academy — get a nomination here for The Substance, though its inclusion speaks to how weak the crop of considered films were this year.

There are two exceptions however: The Brutalist and Emilia Pérez. While the first half of The Brutalist is a stirring American epic, its second half completely goes off the rails and squanders all that came before the intermission (yes, there’s an intermission). Emilia Pérez being nominated for anything remains baffling. For my money, it’s the worst film of 2024 (Madame Web included), as absolutely nothing about the transgender Mexican cartel musical drama works. If the Oscars were trying to spotlight transgender stories, there were plenty of options (for example: I Saw the TV Glow or another actual nominee that, if identified, would be a huge spoiler) that weren’t insultingly awful while also being actively regressive with their trans messaging.

The fact that a trashfire like Emilia Pérez was showered with 13 Oscar nominations, while George Miller turned out another high-octane cinematic spectacle in the form of Furiosa: A Mad Max Saga, and Sean Wang served up a wonderfully awkward and warmhearted millennial coming-of-age story with Dìdi, only to get completely snubbed for any nominations makes me want to disassociate.

BEST DIRECTOR

Brady Corbet (The Brutalist) Coralie Fargeat (The Substance) James Mangold (A Complete Unknown) Jacques Audiard (Emilia Pérez) Sean Baker (Anora) -----Denis Villeneuve (Dune: Part Two) Edward Berger (Conclave) George Miller (Furiosa: A Mad Max Saga) Sean Wang (Dìdi) Here’s the first of many categories where the nominees make no sense. Again, Emilia Pérez and The Brutalist aren’t good movies, while A Complete Unknown is paint-by-numbers musical biopic. Fargeat’s The Substance is fun, but is it better than the sci-fi grandeur of Villeneuve and Miller, the restrained tension of Berger’s Conclave, or the lovingly cringe moments of Wang’s Didi? That’d be a stretch.

The good news is that Baker looks poised to ascend into the top tier of revered directors. Not only is that well deserved after crafting films like Tangerine and The Florida Project, but rewarding a director who spotlights the underclasses via extremely handcrafted independent films is the type of move that truly inspires up-and-coming filmmakers.

BEST ACTOR

Adrian Brody (The Brutalist) Colman Domingo (Sing Sing) Ralph Fiennes (Conclave) Sebastian Stan (The Apprentice) Timothée Chalamet (A Complete Unknown) -----Sebastian Stan (A Different Man) There’s a strong case that the Oscars got all of the actors correct this year, but not all of them in the right roles. Giving Stan a nominee for his impression of a young Donald Trump feels like virtue signaling, especially considering the under-the-surface subtle boiling rage he conveys in A Different Man makes it his top performance of 2024.

(There’s also an argument to be made that Chalamet is better in Dune: Part Two than the Bob Dylan biopic, but I’ll let that rest for now). While Brody is the favorite for The Brutalist, the contemplative intensity Ralph Fiennes displays throughout Conclave does more with less (including an hour and a half less screentime) and would be an apt performance to earn the Englishman his first Oscar.

BEST ACTRESS

Cynthia Erivo (Wicked) Demi Moore (The Substance) Fernanda Torres (I’m Still Here) Karla Sofía Gascón (Emilia Pérez) Mikey Madison (Anora) -----Anya Taylor-Joy (Furiosa: A Mad Max Saga) Pamela Anderson (The Last Showgirl) It would be absolutely wild if Anora won Best Picture and Mikey Madison didn’t take home Best Actress, as the movie is almost entirely her performance. She’s in a neck-and-neck race with Demi Moore, but Moore was literally hidden away in a room and unseen for almost half of The Substance. If she wins it’d be another bad case in career achievement outweighing the actual performances given this year.

Two performances missing from this category but are worth seeking out are Pamela Anderson’s wonderfully complicated (and fitting) portrayal of an aging Vegas showgirl in The Last Showgirl and Anya Taylor-Joy’s portrayal of a young Furiosa, which is low on lines, but she more than makes up for with her facial cues.

(Also, no knock on Cynthia Erivo, who’s a totally deserving nominee.)

BEST SUPPORTING ACTOR

Edward Norton (A Complete Unknown) Guy Pearce (The Brutalist) Jeremy Strong (The Apprentice) Kieran Culkin (A Real Pain) Yura Borisov (Anora) -----Adam Peason (A Different Man) Chris Hemsworth (Furiosa: A Mad Max Saga) Javier Bardem (Dune: Part Two) While Kieran Culkin is the favorite to win the Oscar, his hyper-grating performance in A Real Pain never got me to empathize with his character in the way the film obviously desires.

While Mikey Madison’s Anora gave me a headache (complimentary), Culkin gave me a migraine (derogatory).

The three best supporting performances of the year didn’t even make it to the Oscars. Javier Bardem’s zealot Stilgar gave Dune: Part Two a sense of both fanaticism and meme-able levity, Chris Hemsworth’s Dr. Dementus was a dose of sugary over-the-top sadism that worked, and A Different Man wouldn’t have worked at all without Adam Pearson’s Oswald dealing with neurofibromatosis with an authentic and chipper zeal.

BEST SUPPORTING ACTRESS Monica Barbaro (A Complete Unknown) Ariana Grande (Wicked) Felicity Jones (The Brutalist) Isabella Rossellini (Conclave) Zoe Saldaña (Emilia Pérez) -----Brigette Lundy-Paine (I Saw the TV Glow) Joan Chen (Dìdi) Margaret Qualley (The Substance) Rebecca Ferguson (Dune: Part Two)

Well this category is a mess. The only truly deserving nominee is Ariana Grande, whose bubbly pep gave Wicked a spark. The idea that

ALSO OPENING LAST BREATH

Based on a true story, this thriller finds a team of deep sea divers (including Woody Harrelson and Simu Liu) battling harsh conditions to save a trapped member of their team. Rated PG-13

MOBILE SUIT GUNDAM GQUUUUUUX: BEGINNING

In this anime, a high school girl living on a space colony enters the world of illegal robot suit battles only for things to quickly become more complicated.

Not rated

MOVIE TIMES

              

on OPENING 2/28

SEARCHABLE

I’M STILL HERE

by Time,

2025 Best Picture Nominee

PARTHENOPE

by Theater,

or Movie

A Paolo Sorrentino Film               

Every Theater Every Movie All in one place TICKETS: $10-11 • 25 W Main Ave #125 FOR SHOWTIMES: 509-209-2383 OR MAGICLANTERNONMAIN.COM

MY DEAD FRIEND ZOE

In this dramatic dark comedy, a U.S. veteran (Sonequa Martin-Green) continues to see and talk to her dead best friend and fellow soldier (Natalie Morales) while going to a VA support group (led by Morgan Freeman) and helping with her struggling estranged grandfather (Ed Harris). Rated R

NO ADDRESS

A drama about the various facets of homelessness in the United States. Rated R

PANTHENOPE

Oscar-winning Italian writer/director Paolo Sorrentino’s latest film showcases Naples through the life of an alluring young woman (Celeste Dalla Porta).

Rated R At the Magic Lantern

RIFF RAFF

In this crime comedy, an ex-criminal (Ed Harris) has a cabin getaway spoiled when his son, ex-wife (Jennifer Coolidge) and two killer gangsters (Bill Murray, Pete Davidson) show up. Rated R

A SLOTH STORY

A young sloth whose family runs a slow-cooking food truck must sort out the balance between his family and the rest of his life in this CGI animated flick. Rated PG

The Substance would get a Best Picture nomination and Moore would be the Best Actress favorite but Margaret Qualley would be shut out of contention feels more bizarre than the movie itself. Ferguson is another victim of the Oscars overlooking the acting chops in Dune: Part Two. And while Dìdi and I Saw the TV Glow didn’t catch on with a large enough audience to garner Oscars consideration, both Lundy-Paine and Chen were gripping presences whenever they were on screen.

BEST PRODUCTION DESIGN The Brutalist Conclave Dune: Part Two Nosferatu Wicked -----Beetlejuice Beetlejuice Furiosa: A Mad Max Saga

For my money the most underrated Oscar is production design, which spotlights the true cinematic world builders. The wonderfully colorful land of Oz depicted in Wicked makes it a deserved favorite in a very solid field, but this seems like another spot where the Academy missed the boat on Furiosa’s post-apocalyptic pizzazz and also where the cartoonishly macabre delights of the smash hit Beetlejuice Beetlejuice could’ve and should’ve received some love. n

hw est the Inland Nort Readers Poll

Thank you for voting! watch for the

R ES ULTS E ISS U TANDS N SSTANDS OON

7 H 227 RCCH M MAAR BALLOT SPON

SORED BY

Advertising information: advertising@inlander.com • 509.325.0634 ext 233 FEBRUARY 27, 2025 INLANDER 29

SYNTHPOP

SAD BOY

SEASON There are plenty of reasons to gas up Gregory Dillon.

MATT WOODRUFF PHOTO

Self-proclaimed synthpop rebel Gregory Dillon delves into loneliness, self-love and longing on Heaven Hates Me

BY COLTON RASANEN

T

here’s nothing quite as dehumanizing as feeling out of place in your own body. It’s one thing to feel like an outcast among your peers or even your family. But when you’ve internalized your shame so much that you’d blame divine intervention for feeling uncomfortable in your skin, that’s next level.

Gregory Dillon’s debut album is a collection of songs diving deep into the singer’s journey with loneliness, but it garners its title from a broad statement he’s contended with for most of his life: Heaven Hates Me. Hidden within nostalgic 1980s synthwave beats and euphoric pop sounds, most of Dillon’s songs are seeping with sensitivity and desire. From the title track, “Heaven Hates Me,” which gets at the singer’s long-held feelings that there was something inherently wrong with him

30 INLANDER FEBRUARY 27, 2025

because of his sexuality, to the outro ballad, “What If We Were Wrong,” about the haunting notions of late-night reflections, the LP explores relationships, spirituality and life.

“I’ve always been pretty tempted by the idea of just wanting so badly to rip this identity out of my existence,” Dillon says, “but it was a spiritual battle for me to really make that statement.”

Growing up in Catholic school in New Hampshire with only a few friends, he found himself spending hours

after school in the chapel learning to play piano and compose pieces of music. As Dillon got older, his growth as an artist stemmed from that loneliness.

“I never really was much of a confident person, and a lot of this seemed to kind of come out of just trying to feel like I belonged. So I definitely relate to the person that has that kind of feeling of unworthiness or wanting to be a part of something,” Dillon says. “I feel like most of my music tends to be very vulnerable. I want to pretend that I’m a f— boy, that I’m just a little pop punk rebel, but underneath it all I’m a sensitive boy.”

Dillon began releasing singles in 2018, and some of his early songs hit on the same emotions he’s grappling with in Heaven Hates Me, such as on “Lovely,” “Love Again” and “Painted Blue.” But it wasn’t all dour, as he also released songs that were generally upbeat, such as “Alien Boyfriend” and “Plastic Ferrari.”

“I’m having a full arc moment of having gone through a lot of the pain of writing more of the suffering, and I’m actually kind of finding closure and all of that, and I’m starting again to write much more uplifting things kind of like ‘Plastic Ferrari’ and ‘Alien Boyfriend,’” Dillon says. “I didn’t always know how to relate to those songs. And it’s funny, because a lot of people still really connect to them.”

B

efore there was Heaven Hates Me, there was an epiphany that his 2023 move to Hollywood wasn’t working out as expected. However, just before his planned departure to New York, Dillon and his friend were injured in a car crash in Los Angeles (an experience he chronicles in “Hot Scars, Pretty Lies”). After that, he decided to ditch the New York move and relocated to Stamford, Connecticut.

“I had left LA kind of feeling like a failure, and I returned to suburbia, which was for me, a place I used to find nostalgia in,” he says. “Returning to it was more dark than I realized because I felt really lonely, and so this album started becoming a way to escape.”

As Dillon tried to escape that loneliness by pouring it into his album, he realized he felt trapped in a place he’d already escaped once before.

“I just found myself living this small-town life that I tried so hard to escape when I was growing up,” he recalls. “I felt like it was very honest for me to say I don’t feel like I am figuring this out for myself, and I feel very not liked by the universe, and something is not making sense.”

He knew he wanted to be someone hopeful and perseverant.

Someone who could create space in the music industry inclusive of other up-and-coming queer musicians like him. But at the time he just didn’t think it was attainable, which felt like a dark revelation.

Once Heaven Hates Me was released in November and found an audience, he had a chance to reflect on the emotions he had simmered in months prior.

“It’s interesting being on the other side of it now, and seeing how important it was for me to go through that loneliness,” he says. “It can be really scary when you feel so out of place, and I guess I felt empowered that I admitted something I was so ashamed about.”

With the album finally in existence, he began to feel the pressure for a commercially successful debut. He fixated on his song’s streaming numbers, monthly listeners and what his record label would think until a “nosedive breakdown” led him to seek advice in a random monastery.

“A monk asked me ‘Do I love myself enough to fail at this?’ and that really paused me in my tracks for a minute,” Dillon says.

“I had a realization that I don’t know if I could answer that question with a ‘yes.’”

DELFEAYO MARSALIS and the UPTOWN JAZZ ORCHESTRA Filling Every Inch of the Room With a “Joyful Noise”

March 5 7:30 P.M.

123 ANDRÉS Positive Vibes for the Whole Family

March 22 2:00 P.M.

N

ow as Dillon prepares for his West Coast tour (which stops at The Chameleon on Sunday, March 2), he makes it a habit to write down “I love myself enough to fail” every day. It’s something that’s brought him some semblance of peace as he plans to take his “monstrosity of an immersive show on the road.”

For the past three months, Dillon says he and collaborator Cory Savage have been building a “Lady Gaga mega set” in their basement that he says will be reminiscent of the pop singer’s early days when she performed in IKEA parking lots.

“This show is super theatrical and experimental, and it requires audience participation. But it’s also a funeral. And it’s also heavy with a ton of old ’90s TVs and technology,” he says. “It’s a concept that stems from the album, which is about a boy having to accept that he’s about to die and so the show starts off as a funeral service, and then takes a glimpse backwards. It’s definitely a dark topic, but I think the way we’re incorporating the music is almost to the point of madness. It is kind of hard to describe, but I think that’s what’s exciting about this show.”

While Dillon plans to play most of his discography, he says he’s looking forward to performing “Burning Kisses” and “Catatonic,” which will lead and end the show, respectively. “Burning Kisses” starts with ominously beautiful Gregorian chants, lending itself perfectly to the funeral service. “‘Catatonic’ just feels so good to sing, and I know that when I’m out in these small towns that I’ve never been to before I’m gonna feel really free to just go for it,” he says.

After Dillon’s done touring the West Coast with his immersive pocket rave experience he plans to throw himself into another project that sparks joy and nostalgia — minus the sad boy vibes?

“I’m going to get certified to teach step aerobics. It’s a weird personal goal that I want for myself, and actually, it’s going to be part of the show as well,” he says. “You’re going to hear a demo I’m starting to write for another album of material that is very much for just myself at this point, but it’s all ’80s cardio music.”

If Heaven hates him, maybe for Dillon, letting his body be the temple is the answer. n

ALONZO KING LINES BALLET

Visionary Choreography from a Transformational Master

March 29 7:30 P.M. ACTORS FROM THE LONDON STAGE: HAMLET

Shakespeare’s Masterful Tale of Madness, Revenge and the Supernatural

April 5 2:00 P.M. & 7:30 P.M.

Tickets On Sale Now Visit gonzaga.edu/TicketCenter

Learn more at myrtlewoldsoncenter.org

Follow Us:

SCAN TO PURCHASE

Gregory Dillon • Sun, March 2 at 7 pm • $15-$18 • The Chameleon • 1801 W. Sunset Blvd. • chameleonspokane.com

FEBRUARY 27, 2025 INLANDER 31

MUSIC | SOUND ADVICE

LOCAL SCENE CHAMELEON’S FIRST ANNIVERSARY C

onsidering how much it’s already become a vital cog in the Spokane music scene, it’s hard to believe The Chameleon has only been around for one year. But in a world where venues come and go far too frequently, getting through 12 months is certainly a reason to celebrate — with not one, but two concerts boasting top-tier local music. The main stage upstairs will be a 21+ rocking shindig with heavy stoner rock from Kadabra, Timeworm’s dreamy indie rock, and standout singer-songwriters Blake Braley and Helmer Noel. As a counterbalance, the all-ages show in the Jaguar Room basement hosts the wonderfully grimey noise of Spooky, easygoing indie pop from Pancho and hip-hop via both BRADEN ALL CAPS and Skeemn & Friends. It’s a safe bet to be way more fun than the typical birthday party for a 1-year-old.

— SETH SOMMERFELD

The Chameleon One-Year Anniversary Shows • Sat, Mar. 1 at 8 pm • Upstairs: $20-$25 (21+) | Downstairs: $10-$15 (All ages) • The Chameleon • 1801 W. Sunset Blvd • chameleonspokane.com J = THE INLANDER RECOMMENDS THIS SHOW J = ALL AGES SHOW

Thursday, 2/27

ROCK STYX

W

hile many great bands fell under the prog rock umbrella during the 1970s and ’80s, there aren’t a ton that could comfortably be described as hard rock and soft rock without it seeming oxymoronic.

Styx is an exception. Not only could the Chicago rockers craft elite-level power ballads like “Lady” and “Babe,” hyper catchy power pop tunes like “Too Much Time On My Hands,” and atypical classics like “Mr. Roboto,” the band could shift course within a single song like the balladturned-rocker “Come Sail Away.” That’s progressiveness in action. In a certain way, a Styx concert manages to encapsulate almost the full spectrum of sounds from that golden era of classic rock into one delightfully digestible package. Any night sonically sailing away with Styx is time well spent.

— SETH SOMMERFELD

J THE BIG DIPPER, Dark Watch, Diseased & Depraved, Gouged BOLO’S BAR & GRILL, Eternal Jones J BOTTLE BAY BREWING CO., Lucas Brookbank Brown CHECKERBOARD TAPROOM, Weathered Shepherds GARLAND DRINKERY, Speak Easy: Open Mic Night J THE STEAM PLANT, Just Plain Darin & Ron Greene ZOLA, X24 25

Friday, 2/28

ARBOR CREST WINE CELLARS, Geriatric Prodigies, Reverend Hank THE BEE’S KNEES WHISKEY BAR, Pat Simmons BERSERK, The Wrong Hands, Toledo Panic Button, Bongo McRib & Leroy Majors BOLO’S BAR & GRILL, Loose Gazoonz BULLHEAD SALOON, Neon Interstate THE CHAMELEON, Now That’s What I Call Queer CHINOOK STEAK, SEAFOOD & PASTA, Thomas Mudrick J THE GRAIN SHED, Haywire HELIX WINES, Evan Denlinger IRON HORSE (CDA), Pastiche JOHN’S ALLEY, NOT. GreenDay MOOSE LOUNGE, Karma’s Circle MOOSE LOUNGE (NORTH), Buffalo Speedway J PANIDA THEATER, The Wardens

32 INLANDER FEBRUARY 27, 2025

Styx • Tue, March 4 at 7:30 pm • $72-$95 • All ages • First Interstate Center for the Arts • 334 W. Spokane Falls Blvd • firstinterstatecenter.org J PEND D’OREILLE WINERY, Wiebe Jammin’ SPOKANE EAGLES LODGE, Stagecoach West J SPOKANE TRIBE CASINO, Taylor Hicks ZOLA, Troubador

Saturday, 3/1

ARBOR CREST WINE CELLARS, Sydney Dale J THE BIG DIPPER, NOT.GREENDAY, The Emergency Exit, Pulling 4 Victory, Stubborn Will BOLO’S BAR & GRILL, Loose Gazoonz J BOTTLE BAY BREWING CO., Tonya Ballmam Lakewolf BULLHEAD SALOON, Neon Interstate CHALICE BREWING CO., Son of Brad

J THE CHAMELEON, Chameleon 1 Year Anniversary (21+ Show): Kadabra, Timeworm, Blake Braley, Helmer Noel CHINOOK STEAK, SEAFOOD & PASTA, Thomas Mudrick J J HAMILTON STUDIO, Heat Speak IRON HORSE (CDA), Pastiche J J JAGUAR ROOM AT CHAMELEON, Chameleon 1 Year Anniversary (All Ages Show): Spooky, Pancho, BRADEN ALL CAPS, Skeemn & Friends KNITTING FACTORY, It’s a 2000s Party MOOSE LOUNGE, Karma’s Circle MOOSE LOUNGE (NORTH), Buffalo Speedway J NEATO BURRITO, Iabsorbyourstatic, Fenrir Jorgensen, Kevin Wolf, Inez

NIGHT OWL, Priestess NOAH’S CANTEEN, Eric E. OLD SCHOOL LIQUOR BAR, Pamela Benton J PANIDA THEATER, The Gothard Sisters J PEND D’OREILLE WINERY, Kosh J UNCORKED WITH FRIENDS, Just Plain Darin WESTWOOD BREWING CO., Wiebe Jammin’ ZOLA, The Rub, Jared Graham

Sunday, 3/2

J THE CHAMELEON, Gregory Dillon J HAMILTON STUDIO, Zonky Jazz Band: Now You Has Jazz HOGFISH, Open Mic J NORTHERN QUEST CASINO, Larry Fleet

J SOUTH HILL GRILL, Just Plain Darin

Tuesday, 3/4

J J FIRST INTERSTATE CENTER, Styx SWING LOUNGE, Swing Lounge Live Music Tuesdays ZOLA, Red Hot Kitten Stompers, The Zola All Star Jam

Wednesday, 3/5

CENTRAL LIBRARY, Come Be Heard Open Mic Night THE DRAFT ZONE, The Draft Zone Open Mic J THE FOX THEATER, Black Jacket Symphony: The Beatles’ Abbey Road J TIMBERS ROADHOUSE, Cary Beare Presents TRVST, The TRVST Open Decks ZOLA, Akifumi Kato, Kyle Richard

Just Announced...

J THE BIG DIPPER, Spitalfield, March 19.

J JAGUAR ROOM AT CHAMELEON, Devours, April 12.

J HAMILTON STUDIO, Jazz From the Silver Screen: Dmitri Matheny and David Larsen, April 17.

J FOX THEATER, Tower of Power, April 18.

THE CHAMELEON, EYEHATEGOD, May 2.

J THE BIG DIPPER, Deceased, May 10.

J HAMILTON STUDIO, Pierre Bensusan, June 14.

J COEUR D’ALENE CASINO, George Thorogood and The Destroyers, July 31.

J J GORGE AMPHITHEATRE, Neil Young and The Chrome Hearts, Sept. 5.

Coming Up...

J BOTTLE BAY BREWING CO., Olivia Brownlee, March 6, 7-9 pm.

J COEUR D’ALENE CASINO, Don Felder, March 6, 7 pm.

J THE BIG DIPPER, Smile On The Sinner, Vilegloom, Midnight Drive, Deceiving the Masses, March 6, 7:30 pm.

J HAMILTON STUDIO, Maxwell Sadler, March 7.

ARBOR CREST WINE CELLARS, Aspen Kye, March 7, 6-8 pm.

SPOKANE EAGLES LODGE, Over Easy Duo, March 7, 7-10 pm.

J THE BIG DIPPER, Time Baby, Mama Llama, Rosie CQ, March 7, 7:30 pm.

THE DISTRICT BAR, Ballyhoo!, Seranation.

The Harbor Boys, March 7, 8 pm.

J J KNITTING FACTORY, Jerry Cantrell, Filter, March 7, 8 pm.

J JAGUAR ROOM AT CHAMELEON, Seance Audio, March 7, 9 pm.

ARBOR CREST WINE CELLARS, Max Daniels, March 8, 6-8 pm.

J BLACK LODGE BREWING, Scatterbox, Dilrods, POTUS, March 8, 7-11 pm.

J BOTTLE BAY BREWING CO., Carson Floyd, March 8, 7-9 pm.

J THE BIG DIPPER, Thundergun Express, Not For Nothing, Bitter Row, This Could Be Dangerous!, March 8, 7:30 pm.

THE DISTRICT BAR, Kxllswxtch & Sxmpra, March 8, 9 pm.

J THE DISTRICT BAR, Pokey LaFarge, Cicada Rhythm, March 10, 8 pm.

J J SPOKANE ARENA, Heart, Squeeze, March 11, 8-10 pm.

J BOTTLE BAY BREWING CO., Mason Van Stone, March 13, 7 pm.

J THE BIG DIPPER, Nott, Xenoplasm Heritor, POTUS, March 13, 7:30 pm.

THE CHAMELEON, Yak Attack, Cytrus, March 13, 8 pm.

ARBOR CREST WINE CELLARS, KOSH, March 14 & 15, 6-8 pm.

MUSIC | VENUES 219 LOUNGE • 219 N. First Ave., Sandpoint • 208-263-5673 ARBOR CREST WINE CELLARS • 4705 N. Fruit Hill Rd., Spokane Valley • 509-927-9463 BABY BAR • 827 W. First Ave. • 509-847-1234 BARRISTER WINERY • 1213 W. Railroad Ave. • 509-465-3591 BEE’S KNEES WHISKY BAR • 1324 W. Lancaster Rd.., Hayden • 208-758-0558 BERSERK • 125 S. Stevens St. • 509-315-5101 THE BIG DIPPER • 171 S. Washington St. • 509-863-8098 BIGFOOT PUB • 9115 N. Division St. • 509-467-9638 BING CROSBY THEATER • 901 W. Sprague Ave. • 509-227-7638 BLACK DIAMOND • 9614 E. Sprague Ave. • 509891-8357 BOLO’S BAR & GRILL • 116 S. Best Rd., Spokane Valley • 509-891-8995 BOOMERS CLASSIC ROCK BAR • 18219 E. Appleway Ave., Spokane Valley • 509-368-9847 BUCER’S COFFEEHOUSE PUB • 201 S. Main St., Moscow • 208-596-0887 THE BULL HEAD • 10211 S. Electric St., Four Lakes • 509-838-9717 CHAN’S RED DRAGON • 1406 W. Third Ave. • 509-838-6688 THE CHAMELEON • 1801 W. Sunset Blvd.

CHECKERBOARD • 1716 E. Sprague Ave. • 509-443-4767 COEUR D’ALENE CASINO • 37914 S. Nukwalqw St., Worley • 800-523-2464 COEUR D’ALENE CELLARS • 3890 N. Schreiber Way, Coeur d’Alene • 208-664-2336 CRUISERS BAR & GRILL • 6105 W Seltice Way, Post Falls • 208-446-7154 CURLEY’S HAUSER JUNCTION • 26433 W. Hwy. 53, Post Falls • 208-773-5816 THE DISTRICT BAR • 916 W. 1st Ave. • 509-244-3279 EICHARDT’S PUB • 212 Cedar St., Sandpoint • 208-263-4005 FIRST INTERSTATE CENTER FOR THE ARTS • 334 W. Spokane Falls Blvd. • 509-279-7000 FOX THEATER • 1001 W. Sprague Ave. • 509-624-1200 IRON HORSE • 407 E. Sherman, Coeur d’Alene • 208-667-7314 IRON HORSE BAR & GRILL • 11105 E. Sprague Ave., Spokane Valley • 509-926-8411 JOHN’S ALLEY • 114 E. Sixth St., Moscow • 208-883-7662 KNITTING FACTORY • 911 W. Sprague Ave. • 509-244-3279 MARYHILL WINERY • 1303 W. Summit Pkwy. • 509-443-3832 MILLIE’S • 28441 Hwy 57, Priest Lake • 208-443-0510 MOOSE LOUNGE • 401 E. Sherman Ave., Coeur d’Alene • 208-664-7901 NASHVILLE NORTH • 6361 W. Seltice Way, Post Falls • 208-457-9128 NORTHERN QUEST RESORT & CASINO • 100 N. Hayford Rd., Airway Heights • 877-871-6772 NYNE BAR & BISTRO • 232 W. Sprague Ave. • 509-474-1621 PEND D’OREILLE WINERY • 301 Cedar St., Sandpoint • 208-265-8545 POST FALLS BREWING CO. • 112 N. Spokane St., Post Falls • 208-773-7301 RAZZLE’S BAR & GRILL • 10325 N. Government Way, Hayden • 208-635-5874 RED ROOM LOUNGE • 521 W. Sprague Ave. • 509-838-7613 THE RIDLER PIANO BAR • 718 W. Riverside Ave. • 509-822-7938 SEASONS OF COEUR D’ALENE • 1004 S. Perry St. • 208-664-8008 SPOKANE ARENA • 720 W. Mallon Ave. • 509-279-7000 SPOKANE TRIBE RESORT & CASINO • 14300 US-2, Airway Heights • 877-786-9467 SOUTH PERRY LANTERN • 12303 E. Trent Ave., Spokane Valley • 509-473-9098 STORMIN’ NORMAN’S SHIPFACED SALOON • 12303 E. Trent Ave., Spokane Valley • 509-862-4852 TRANCHE • 705 Berney Dr., Wall Walla • 509-526-3500 ZOLA • 22 W. Main Ave. • 509-624-2416

FEBRUARY 27, 2025 INLANDER 33

COMEDY ON CABBATICAL

Admit it: we’ve all dreamed about hailing a cab, seeing flashing lights and hearing fanfare as we settle in. The 2005 game show Cash Cab was a phenomenon, with millions of people playing along at home and wishing to see host Ben Bailey in the driver’s seat of their next cab ride. Now those folks can take a ride in the passenger seat as Bailey performs a classic standup set at Spokane Comedy Club this Sunday as part of his most recent comedy tour. Before he was the “Cash Cab guy,” Bailey told jokes and made audiences laugh worldwide.

Coming off of the success of his 2024 special, Please Tell Me What I Said, he’s ready to send you home giggling about “accidental ornithology” and his unique observations about the people he’s met during his time on the comedy and television circuit.

— MADISON PEARSON Ben Bailey • Sun, March 2 at 7 pm • $27-$37 • Spokane Comedy Club • 315 W. Sprague Ave • spokanecomedyclub.com

34 INLANDER FEBRUARY 27, 2025

THEATER TOPSY-TURVY

COMMUNITY BYGONE LAWNS

Ride the Cyclone: The Musical • Feb. 28-March 16; Thu-Sat at 7 pm, Sun at 2 pm • $22-$35 • Stage Left Theater • 108 W. Third Ave. • stagelefttheater.org

Water Wise Workshops • March 5-April 30, Wednesdays at 5:30 pm • Free • South Hill Library • 3324 S. Perry St. • spokanelibrary.org

Throughout the first half of March, Stage Left Theater is staging the comedic Canadian musical Ride the Cyclone, which takes place in an abandoned amusement park. The production follows a group of six high school students who tragically died in a roller coaster accident, and a mechanical fortune teller who brings them all back to life temporarily. There are two catches: Only one of the students can return to life so they all need to make a personal plea (in songform) for a second chance. Second, rather than rely on the decision of Karnak the fortune teller, they must decide among themselves who is most worthy or returning to the earthly realm.

— COLTON RASANEN

Out with the cookie-cutter lawns, and in with water-wise gardens.

In collaboration with the Spokane Public Library, Water Wise Spokane, a program of the city Water Department, is holding a series of free weekly workshops starting March 5 and running through April 30. In Spokane, water usage triples during the summer — and most of it goes to the upkeep of landscaping like non-native turf.

These workshops cover how sustainable landscape principles allow you to save on your utility bill and also support native ecosystems and water conservation. Workshops cover everything from waterefficient plants to drip irrigation and urban foraging.

— DORA SCOTT

GET LISTED!

Submit events online at Inlander.com/getlisted or email relevant details to getlisted@inlander.com. We need the details one week prior to our publication date.

FILM NOT-SO-SWEET TREAT-IES

For Indigenous tribes across Washington state, salmon have provided spiritual and nutritional sustenance since the beginning of their long history.

Through treaties with tribal nations, the United States codified tribes’ rights to fish in their usual places. Despite the U.S. Constitution’s declaration that treaties are the supreme law of the land, in the 20th century, the state of Washington declared tribal fishing at treaty-protected sites illegal. This decades-long fight is captured in the 2024 documentary Fish War. Following a screening hosted by Gonzaga University, DR Michel, executive director of the Upper Columbia United Tribes; Twa-le Abrahamson, an environmental justice organizer; and Tom Keefe, retired attorney, will discuss the long history of fishing treaties and climate crisis.

— MADISON PEARSON Fish War Screening & Panel • Sun, March 2 at 4 pm • Free • Gonzaga University Cataldo Hall • 429 E. Boone Ave. • gonzaga.edu

FILM WHAT’S UP, DOCS?

Documentaries can open our eyes to parts of the world and issues that many of us simply don’t see in our day-to-day lives, so making those cinematic stories accessible is vital to improve our overall understanding of humanity. The Alliance for Media Arts + Culture is doing just that with The Pop-Up Doc Fest, a day featuring the free Eastern Washington premieres of two documentaries at the Magic Lantern (online registration required). First up is Borderland: The Line Within (screening at 3 pm) which examines the U.S.’s border industrial complex and treatment of immigrants. That’s followed (at 7 pm) by Acts of Reparation, which delves into the concept of reparations via two friends, one Black and one white, traveling across the southern states. Before and after the screenings there will be community tabling, vendors and live musicians on hand to nurture a feeling of connectedness around the films.

— SETH SOMMERFELD Pop-Up Doc Fest • Sat, March 1 from 2-10 pm • Free • The Magic Lantern Theater • 25 W. Main Ave. • magiclanternonmain.com

FEBRUARY 27, 2025 INLANDER 35

WONDERING ...wanderer. C’stock “cutie.”

You were pensive. Walking worried.

He’s manipulative, a cheater, a player, and scary. Perhaps you haven’t seen the darkness yet; if you’re “confused,” trust your gut. You cheated with a cheater, so prepare for the unraveling. Guessing when “your” divorce dollars are gone, so will he be. Why do you think he shacked you up so quickly??

THRIFTING DOLL Or doll thrifting? I saw you at the Value Villages and we spoke briefly of our shopping experience. You made my day, btw. I hope to see you again.

I SAW YOU BALANCE At a Kendall Yards restaurant, several in the Perry District and numerous patios in the area: Yellow jacket traps, everywhere! How ‘bout a no-kill alternative for your outdoor diners.

Peppermint, Spearmint, Marigolds and other repellent plants will add beauty and balance to the ecosystem. Even try hanging suet blocks! Your kitchen surplus is a green source. It’ll attract birds, AND “bugs,” away from your diners. When we “kill” the littlest of the creatures, the larger in the chain die off. If you’re by the River, that’s a big knock. It is easily reversed. If you have other-than-search questions, please phone your local Cty. Extension Agents! They are experts! Balance back.

The Universe thanks you!! So do we, your diners!

MEAN GREEN MALL GAL You were wearing mostly green, pretty sure with a nose ring?

There was a curiously vacant expression on your face. Very cute, if not a little intimidating. We walked by each other near the escalator, I was wearing a very ugly shirt. I’m a regular at Ladder on Riverside, in the morning on the weekends, I can’t promise any quality conversation though because caffeine makes me wiggy and I’m definitely drinking coffee. I give you permission to corner/ambush me. Be there or b square ;) RE: LOVE OF MY LIFE I’m out here waiting..

I can feel you close to me, but your so far away. I hope this answers your question, Are you my last? I could ask you the same thing.

MIRABEAU PARKWAY Hi beautiful, that day as you approached me sitting on the bench at the park, fiery as ever, who knew you would be the one that was destined for my love. It was written in the sky above, we just walked the path that was chosen for us. Our journey is forever more, take my hand baby.

WIPED Each time we see ya, you’re lookin’ extra tired?...stressed? Or is it regret?

That whole Husband-Stealing thing can be quite exhausting, no? Sorry your friends didn’t warn ya that fun “up there” is better suited for non-monogamous flingerswingers, not home-wreckers. When it happens to YOUR daughter, maybe it’ll register. Good luck...

CHEERS

JEERS

WAITING ROOM, Feb. 19 You and your friend were waiting to be seen at a pain clinic. We got to talking about our various issues. I wanted to give you a hug because I could see your pain. I hope my words of encouragement helped. You will always

“

My huge thanks and cheers to Dean L. in Cheney.

have pain, but you WILL find a way to manage it, like I’m doing. Through the good days and the bad, remember one thing: your pain doesn’t define you. I could tell you are a strong woman and you’ll fight like hell to control your pain. Stay positive lady. I wish you all the very best.

WHILE IT LASTED Kara! We’re finally required to actually work,..at work. No more 90hr. weeks of caseloads that we weren’t actually working. Trips to Tarzhay and yKw are ‘bout to come to a screeching halt. Drat that mandate. Guess that’s what we get: Found Out! It’s gonna get real... real quickly! Will they check our cred’s.,

ACCENTUATE THE POSITIVE!

If you notice somebody doing good to you or anyone, share that right here in the CHEERS section.

Submit a Cheer or I Saw You at Inlander.com/ISawYou

YOU SAW ME THE FORMER MRS. OUTTHERE Your heart is broken, but you don’t pine. Your post says otherwise. Perhaps there were choices that you made that would have changed events. Btw don’t be so shallow.

Live your best life. Good luck.

also!! Hope not. See you soon in office.

Oh! To answer your -?- you always ask: “What is WRONG with me?!?” It’s: N.P.D. Textbook. No more mystery.

CHENEY HERO Hello, I wanted to add my huge thanks and cheers to Dean L in Cheney. He picks up all the cans, he rakes up all the leaves downtown, and shovels snow over many many blocks/ miles during the winter. He works harder than most of us do to take care of our town’s streets. Thank you so MUCH, Dean!

Thank you, John, too. Cheney is better off because of people like you.

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.”

School Night & Zipper Pull Giveaway Fri. 2/28 vs. Wenatchee Wild First 2,000 kids, 12 & under receive a Spokane Chiefs backpack zipper pull courtesy of Shriners Children’s Spokane.

Sponsored By:

Game Time:

7pm

GOP/POT? There once was a party that said “character counts,” that claimed to stand for family values, a balanced budget, free trade, and a strong defense [including allies and soft power!]. Where are you now?

”

JUST SAY NO No one can argue that the State of Washington is facing a financial crisis. The State debt is somewhere in the $25 BILLION range with a projected deficit of $10 BILLION over the next four years. How is the legislature responding?

House Bill 1938 wants to redesign the state flag with preliminary redesign costs of upwards of $2.3 MILLION! Regardless whether you hate, love, or are indifferent to the current State flag design, the idea of expending a single penny of State funds for flag redesign is completely irresponsible.

According to the bill, the current flag “does not resonate with the state’s evolving identity.” Even if this is true, this statement smacks of a never-ending redesign effort whenever the legislature believes our identity has evolved. The bill states that “The legislature finds that the Washington state flag often faces criticism for its poor design and lack of relevance to the state’s identity.” Are we expected to believe this? How often have you discussed the poor design and lack of relevance of our State flag? I believe that our legislature needs to focus on more pressing issues, not the State flag design.

COST OF EGGS There is only one reason for the rising cost of eggs and that is pure and simple...greed. Does the higher cost mean there will be more inventory. No! Please don’t believe that the cost of food will go down. The only way to see a reduction in eggs for example is to stop buying them.

The wholesale dist. And the stores have to track pull dates and when they get close to that date, they have sales or ticket the items with discount prices. Having worked in the food industry I know what distributors do with dated product. They

Sat. 3/1 vs. Seattle Thunderbirds First 2,000 fans and all FULL season ticket package holders receive a limited edition Spokane Chiefs Hockey Skate Piggy Bank courtesy of Numerica Credit Union.

Game Time:

6pm

Tickets: spokanechiefs.com • Call: 509-535-PUCK 36 INLANDER FEBRUARY 27, 2025

FOUL Voters: Do your research. The Parks/ School improvements plans look good on paper. Please dig in with questions,... and NEVER support the construction of playing fields/turf made from the “recycled tires” rubber garbage. It’s proven to be toxic. Dangerously, so.

Grass fields. Safe swim pools. Remodeled b’rooms, and we’re in. One.Thing. At. A.Time. What’s the agenda?

DRUG HOUSES A few weeks ago my jeer was about over 10% of the cars on the road with expired tabs. The State and City are hurting for money, so don’t ask for tax increases for anything. Enforce the LAWs. Next topic is drug houses....everywhere in this town. I have 4 within a block. One is across the street....regardless of who lives there, its been a crap house. In the 1980s, it was a chop shop. In the 1990s, a crack house. In the first decade of the 2000s it was a meth house. Now whatever they’re dealing has guys passed out in their cars, and last summer passed out hanging over the handrailing. Another house down the street has over 100 cars a day coming and going. In the empty lot behind, there is a mini Camp Hope. Last summer there was a driveby shooting, leaving 9mm casings in front of my house. Numerous neighbors complain to Code Enforcement for the junk cars, and many calls to Crime Check for the drug activity. Was corresponding with a cop for 9 months. Giving daily reports, lic plates, etc. But when I offered pics from a house with a Ring doorbell of drug deals in front of their house from this drug house......I was told they cant use pics or info......If a cop dont see it, nothing can be done. So, Code Enforcement and the SPD were totally worthless. n

THIS WEEK'S ANSWERS B A N C I S M G O T M A D A R I A N A A L P H A B E T R E C E N T S I C I L I A N M A S T S L O T D I E M P O I A V I S D E T R O I T R O C K C I T Y S R I O S C A R R A S A C H I C A G O I K E E D O I R E C O E N A S P C A M E E T M E I N S T L O U I S R A G I N S T S A N S C R A N C A N T C A L A I S P E T E R P A N B R U N O I S E A T O N C E J A B L A K E F L A S K S

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.

Hockey Skate Bank Giveaway

Sponsored By:

sell the items to discount stores which allows for space in the warehouses. Panic and so called shortages are a godsend to the grocery industry. People...please wake up to their greed.

EVENTS | CALENDAR

BENEFIT

MARDI GRAS MAMBO The North Central High School Music Boosters are partnering with the Spokane Public Library and KYRS radio to raise funds for music program students at North Central with a Mardi Gras-themed celebration featuring live music, an auction and dinner. Feb. 28, 5-8 pm. $35-$45. Central Library, 906 W. Main Ave. givebutter.com/NCMusicMambo (509-688-5235) 28TH ANNUAL WINE, STEIN & DINE A fundraising event for the Post Falls School District Teacher Grants featuring over 85 vendors, a silent auction, dinner and live entertainment. March 1, 6-9 pm. $50. Kootenai County Fairgrounds, 4056 N. Government Way. pfefwsd.org (208-691-4675) BACK TO THE FUTURE: SPOKANE PUBLIC MONTESSORI An evening of dinner, live music and fundraising for Spokane Public Montessori. March 1, 6-10 pm. $50. Shriners Event Center, 7217 W. Westbow Blvd. spokanepublicmontessori.org (509-818-2640) MARCH FOR MEALS A walk around Spokane Valley Mall benefitting Meals on Wheels. The event features DJs, local businesses and raffles. March 7, 8-10 am. $20. Spokane Valley Mall, 14700 E. Indiana. mowgsc.org

COMEDY

DAVE ATTELL Attell is a stand-up comedian best known for being the host of Comedy Central’s Insomniac with Dave Attell. Feb. 27-March 1; Thu at 7 pm, Fri-Sat at 9:45 pm. $40-$50. Spokane Comedy Club, 315 W. Sprague. spokanecomedyclub.com STAVROS HALKIAS Stavros Halkias is a comedian, actor and writer best known for his debut comedy special Live at the Lodge Room. Feb. 27, 7 pm. $44-$201. The Fox Theater, 1001 W. Sprague. foxtheaterspokane.org THESPERADOS COMEDY IMPROV SHOW Students from Ferris High School perform improv comedy with each other. Feb. 27, 7-8:15 pm. $7. Ferris High School, 3020 E. 37th Ave. ferristheatrearts.com (509-354-6036) FINDERS CREEPERS An intrepid documentary team embark on an expedition to uncover elusive cryptids. As our team delves into mysterious terrains, they encounter bizarre creatures and unexpected twists, all driven by your suggestions. Every Friday in February at 7:30 pm. $9. Blue Door Theatre, 319 S. Cedar St. bluedoortheatre.org JOEY AVERY Avery was featured on the Don’t Tell Comedy Batting Cage series and Season 10 of Comedy Central’s Featuring with clips from each appearance achieving viral success.

Feb. 28-March 1, 7 & 9:45 pm. $20$20. Spokane Comedy Club, 315 W. Sprague. spokanecomedyclub.com IMPROV MEET UP A relaxed and fun opportunity to meet fellow improv lovers and chat about all things improv.

March 1, 6-7 pm. Free. Blue Door Theatre, 319 S. Cedar. bluedoortheatre.org BEN BAILEY Cash Cab star Ben Bailey performs standup comedy after a successful release of his 2024 comedy special, Please Tell Me What I Said.

March 2, 7 pm. $27-$37. Spokane Comedy Club, 315 W. Sprague. spokanecomedyclub.com (509-318-9998)

COMMUNITY

BLACK LITURGIES FOR STAYING HUMAN This community gathering invites nonviolent, intersectional and interfaith meditation and reflection practice. The theme for this month is love and belonging. Feb. 27, 6-7 pm. Free.

Liberty Park Library, 402 S. Pittsburgh St. spokanelibrary.org SPOKANE HOME & YARD SHOW An annual event featuring hundreds of displays and demonstrations offering the latest in home and yard related products, services and improvements.

Feb. 27-March 2, times vary. $10-$12.

Spokane County Fair & Expo Center, 404 N. Havana St. custershows.com SURVIVING & THRIVING: AIDS, POLITICS, & CULTURE EXHIBIT This exhibit, along with supplemented items from the Spokane Aids Network and our archives, tells the story of AIDS in the United States. Daily from 9 am-7 pm through March 8. Free. Central Library, 906 W. Main Ave. spokanelibrary.org (509-444-5300) SPRING CELEBRATION A showcase of new furniture, decor, gifts and more at Paint in my Hair. March 1, 10 am-5 pm.

Free. Paint In My Hair, 3036 N. Monroe St. paintinmyhair.com MONTHLY ASTROLOGY FORECAST Join Astrologer Jessica Martin the first Monday of the month for an overview of the planetary transits for the month and what they mean. March 3, 6-7 pm.

Free. South Hill Library, 3324 S. Perry St. spokanelibrary.org HORIZON 2050: LONG-RANGE TRANSPORTATION PLANNING DISCUSSION An opportunity for the public to learn more about their transportation system and what’s projected to be in store for the next 20 years.

During the program, attendees learn more about SRTC, what this plan entails and how it affects them. March 4, 5-6 pm. Free. Liberty Park Library, 402 S. Pittsburgh St. spokanelibrary.org (509-444-5300) MAKE A TABLETOP MINIATURE GOLF HOLE Create a tiny tabletop golf hole with supplies provided by the library.

Then, try to get a hole-in-one. Grades K-5. March 4, 3:30-4:30 pm. Free. Deer Park Library, 208 Forest St. scld.org MILLWOOD HISTORY ENTHUSIASTS A lively discussion of the Millwood community’s past from the paper mill to the families down the street. Bring photos, interesting items and your Millwood memories to share with the group. March 5, 1-2:30 pm. Free. Argonne Library, 4322 N. Argonne Rd. scld.org (509-893-8200) WOMEN AT WORK 2025 This event is geared towards introducing women to career and technical education programs offered at NIC. The event includes career conversation with women in industry, opportunities to connect with faculty and tours of NIC’s Technical Education Center. March 5, 3:30-6:30 pm. Free. North Idaho College Parker Technical Education Center, 7064 W. Lancaster Road. nic.edu CUSTER’S SPRING ARTS & CRAFTS SHOW An arts and crafts vendor fair featuring over 150 artisans selling fine art, hand crafts and specialty foods.

March 7-9, times vary. $8-$10. Spokane County Fair & Expo Center, 404 N. Havana St. custershows.com

Working Families Tax Credit Money back for Washington workers.

Apply today! workingfamiliescredit.wa.gov

...continued on next page

FEBRUARY 27, 2025 INLANDER 37

EVENTS | CALENDAR

FILM

2025 INTERNATIONAL FLY FISHING FILM FESTIVAL An evening celebrating the art and adventure of fly fishing through a selection of films showcasing the beauty, challenges and inspiring stories from fly-fishing destinations. Feb. 27, 7 pm. $26-$54. Garland Theater, 924 W. Garland Ave. flyfilmfest.com THE BIG LEBOWSKI Two screenings of The Big Lebowski on 35 mm film. The 6 pm screening is family-friendly with nonalcoholic beverages; 8:30 pm screening features adult drinks. Lebowski attire encouraged for a chance to win a prize. Feb. 28, 6 & 8:30 pm. $10. Garland Theater, 924 W. Garland. spokanefilmfestival.org) POP-UP DOC FEST The Alliance for Media Arts & Culture presents the Eastern Washington premieres of two new documentary films: Borderland and Acts of Reparation. March 1, 2-10 pm. Free. Magic Lantern Theatre, 25 W. Main Ave. magiclanternonmain.com (509-209-2383) FISH WAR SCREENING & PANEL This 2024 documentary captures the decades-long fight over fishing at treatyprotected sites between Washington and Indigenous tribes. A panel discussion follows the screening. March 2, 4 pm.

Free. Gonzaga Cataldo Hall, Addison and Sharp. fishwarmovie.com

FOOD & DRINK

WINTER BAR BUZZ A three-day bar discount event at Baby Bar, Berserk, Vol-

stead Act, Jade and The District. Raffle items include tickets to Jerry Cantrell, Goose, Rainbow Kitten Surprise, Garland Theater showings and more. Feb.26-28, daily from 5-11:45 pm $5. Neato Burrito, 827 W. First Ave. linkt.ree/tpgradio INLANDER RESTAURANT WEEK The annual 10-day, regional culinary celebration returns, offering three-course fixedprice menus ($25, $35 or $45) at over 100 restaurants in the Inland Northwest.

This year’s charity partner is Big Table Spokane, which supports hospitality professionals in crisis. Feb. 27-March 8. See complete details and menus at InlanderRestaurantWeek.com.

TRAIN YOUR BRAIN: WINE EDUCATION SERIES This educational session explores the theory and practice of identifying key wine aromas and flavors. Feb. 27, 6-8 pm. $40-$50. Arbor Crest Wine Cellars, 4705 N. Fruit Hill Rd. arborcrest.com INLANDER RESTAURANT WEEK HIGHLIGHTS WITH ADRIANA JANOVICH Food writer and journalist Adriana Janovich spotlights various restaurants included in this year’s Inlander Restaurant Week. Feb. 28, 4-5 pm. Free. Central Library, 906 W. Main. spokanelibrary.org NO-LI MARDI GRAS PARTY A Mardi Gras-themed party with live saxophone music, a king cake, a limited edition small-batch Mardis Gras beer release and prizes to be won. Feb. 28, 6-10 pm. Free.

No-Li Brewhouse, 1003 E. Trent Ave. nolibrewhouse.com (509-242-2739) CEREAL BEER FEST Try five different beers based on cereal flavors, participate in cereal trivia and try different cereals at the cereal bar. March 1, 1-5 pm. Free. Gar-

land Brew Werks, 603 W. Garland Ave. garlandbrewwerk.com (509-863-9419) STEAK 101 CLASS Chef Al demonstrates how to prepare three primal cuts and five types of steaks. March 3, 5:45-7:45 pm. $100. The Kitchen Engine, 621 W. Mallon Ave. thekitchenengine.com

MUSIC

MASTERWORKS 6: L.A. STORIES Conductor Shira Samuels-Shragg, hailing from L.A., makes her Masterworks debut with Dvořák’s spellbinding Seventh Symphony. March 1, 7:30 pm and March 2, 3 pm. $24-$83. The Fox Theater, 1001 W. Sprague Ave. foxtheaterspokane.org NORTHWEST BACHFEST Two performances featuring Kurt Nikkanen, Zuill Bailey and Maria Asteriadou playing selections composed by Ravel, Debussy, Beethoven and more. March 1, 7 pm and March 2, 3 pm. $10-$45. Barrister Winery, 1213 W. Railroad Ave. nwbachfest.com SPHINX VIRTUOSI The Sphinx Virtuosi is a dynamic and inspiring professional self-conducted chamber orchestra comprised of 18 accomplished Black and Latinx artists who perform historically excluded composers from the tradition classical canon. March 1, 7-9 pm. $15-$30.

Wallenstien Theater, 6989 College Pkwy NE. cba-arts.org (509-760-8053) FAT TUESDAY JAZZ MASS An originally composed jazz mass by Dan Keberle, retired Whitworth jazz professor, performed by a jazz band and the St. Mark’s Chancel Choir. March 4, 7 pm. Free. St. Mark’s Lutheran Church, 316 E. 24th Ave. stmarks-spokane.org

509.328.2900

LILAC CITY KENDO CLUB Classes for beginner and long-time kendo practicers.

Every Monday and Thursday from 6:308:30 pm. West Valley City School, 8920 E. Valleyway Ave. lilaccitykendo.org BEGINNING BEEKEEPING CLASS This course covers what you need to keep honeybees, including equipment, bee biology, where to get bees and how to manage them. Class is also offered via Zoom. March 1, 10 am-2:30 pm. $50.

Eastern Washington University, 526 Fifth St. wpbeekeepers.org (801-923-3797) DJS & DEMOS This outdoor party featuring live DJ sets, drinks from Grand Teton Brewing and free demo boards to test out from Lib Tech and Gnu plus bindings from Bent Metal. March 1. Silver Mountain Resort, 610 Bunker Ave. silvermt.com (208-783-1111) MEGADEMO DAY Over 20 brands will bring over 400 total pairs of 2024-25 skis and snowboards so you can try before anyone else in the market. All proceeds benefit the Panhandle Alliance for Education. March 1, 7:30 am-3 pm. Sch-

...continued on page 40

Yes, please.

You and 6.17% APY*

|

SPORTS & OUTDOORS

weitzer, 10,000 Schweitzer Mountain Rd. schweitzer.com (208-263-9555) RANGER-GUIDED SNOWSHOE WALK Join Interpretive Ranger Kara Frashefski for a 2.6 mile snowshoe walk as she discusses the park’s history. Ages 10+. Snopark pass required March 1, 10 am-noon.

Free. Mt. Spokane State Park, 26107 N. Mt. Spokane Park Dr. parks.wa.gov SPOKANE CHIEFS VS. SEATTLE THUNDERBIRDS Regular season games. Promotional schedule: Numerica Hockey Skate Bank Giveaway. March 1, 6:05 pm. $12-$40. Spokane Arena, 720 W. Mallon Ave. spokanechiefs.com MODERN HULA HOOP DANCE FITNESS Learn to maintain a rhythmic connection with large hula hoops. (For adults.) March 2, 2:30-3:30 pm. Free. Shadle Library, 2111 W. Wellesley Ave. spokanelibrary.org PRUNING & PLANTING FRUIT TREES Learn to prune and plant fruit trees in your landscape. March 5, 6:30-7:30 pm.

Free. Otis Orchards Library, 22324 E. Wellesley Ave. scld.org GONE TO THE DOGS & SKIJOR DAY Dogs are allowed on the lower trail system all day when accompanied by their human with a pass. March 7. 49 Degrees North, 3311 Flowery Trail Rd. ski49n.com LADIES’ DAY CLINIC A ladies-only clinic led by mountain instructors. The day-long event also features a morning stretch, coffee, lunch and a social hour. . March 7, 8:30 am-3 pm. $149. Mt. Spokane Ski & Snowboard Park, 29500 N. Mt. Spokane Park Dr. mtspokane.com

Canopy Credit Union is serving a high-dividend checking account that earns an exquisite 6.17% APY* on balances up to $25,000.

That’s up to $125 in dividends per month.

The best pairing on the menu?

canopycu.com

DELFEAYO MARSALIS AND THE UPTOWN JAZZ ORCHESTRA Awardwinning trombonist Delfeayo Marsalis formed the Uptown Jazz Orchestra to keep jazz traditions alive. The orchestra has grown into one of the world’s premier big bands. March 5, 7:30 pm. $40$66. Myrtle Woldson Performing Arts Center, 211 E. Desmet Ave. gonzaga.edu (509-313-4776)

For more information, call us at 509.328.2900, visit canopycu.com or scan here.

|

downtown

|

northside

|

spokane valley

|

federally insured by NCUA

*Annual Percentage Yield. Accurate as of 1/1/2025. Rate may change after account opening. 6.17% APY on balances up to $25,000, 0.50% APY on balances above $25,000. Subject to qualifying factors being met during each qualification cycle. 0.01% APY if qualifications are not met. Fees may reduce earnings.

38 INLANDER FEBRUARY 27, 2025

Local doctor answers 5 common heart health questions D

on’t ask Dr. Internet if you have a heart-related question. Instead, turn to your health care provider for the answers — and advice.

Here are questions Spokane-based Kaiser Permanente family medicine physician Dr. David Ward often hears from patients.

heart disease than cancer, COPD, Alzheimer’s disease and accidents combined,” Ward says. Women and men share many basic risk factors, but women may also have unique risks, including hormonal birth control use and pregnancy.

Would I know if I had heart disease?

I’ve heard news reports of teens dying suddenly while playing sports. Should I worry?

Heart disease often doesn’t provide clues until you’re experiencing something more serious like a heart attack. “The tricky thing is that heart disease doesn’t always come with symptoms,” Ward says.

Most changes are subtle, he notes, such as more frequent headaches or dizziness. A quarter of adults between the ages of 18 and 40 have high blood pressure, and many may not even know. Check your blood pressure with a home monitor, at the pharmacy, or in the doctor’s office, and get your cholesterol checked.

What is a good resting heart rate?

Wearable devices like smartwatches make it easier to monitor your heart rate. Most people have a resting heart rate between 60 and 100, Ward says — a surprisingly wide range of normal, because “normal” varies from person to person.

“If there’s a 30-year-old cyclist who exercises regularly, a very low rate could make sense,” he says. “But the same low rate in someone who doesn’t exercise much, accompanied by fatigue, could indicate a problem with the conduction system of the heart.” Speak with your physician about whether your resting heart rate makes sense.

As the parent of tween sons and as a basketball coach, Ward has a personal connection to this topic. “It’s not a common experience, but it does happen,” Ward says. Around 100 sudden athlete deaths happen annually, with half of those occurring in high school.

A number of underlying conditions could lead to sudden heart failure, but those conditions are often detected during an annual or sports physical. Your child’s doctor will listen with a stethoscope for a heart murmur or other abnormalities. Other warning signs could include fainting, dizziness, or trouble breathing while playing sports.

Is exercise worth it if I can’t get in a full 30 minutes?

“We should all be exercising because it may be the most important thing we can do for the heart,” Ward says. “Two minutes is better than zero minutes.”

Focus on activities you find engaging and exciting. It could be dancing in your living room, riding horses on a trail, or rowing Silver Lake. Start gently and increase sessions so you get to 150 minutes of exercise weekly, whether 30 minutes five times a week or 20 minutes seven times a week.

Does heart disease mainly impact men?

“If you miss a day, it’s OK. Be kind to yourself and get back on the horse.” Figuratively, but perhaps literally, too.

“Heart disease is the leading cause of death for men and women in the U.S., and more women die from

SPONSORED CONTENT

FEBRUARY 27, 2025 INLANDER 39

EVENTS | CALENDAR

THEATER & DANCE

EVERY BRILLIANT THING A young boy creates a list of everyday things that bring him joy in a desperate attempt to lift the spirits of his depressed mother.

Over the years, the list continues to grow as he confronts life. Feb. 27-March 15, Thu-Sat at 7:30 pm. $35. Hamilton Studio, 1427 W. Dean Ave. theaterontheverge.com (509-327-9501) ANNIE This classic show tells the story of Little Orphan Annie and her relentless determination to live the life she’s always dreamed of. Feb. 28-March 2; Fri-Sat at 7:30 pm, Sat at 2 pm, Sun at 1 pm. $50$90. First Interstate Center for the Arts, 334 W. Spokane Falls Blvd. broadwayspokane.com (509-279-7000) CINDERELLA The classic story of Cinderella, a sweet orphan who’s harshly mistreated by her step-mother and stepsisters. As a servant in their home, she longs to go to the King’s royal ball and win the heart of the prince. Fri-Sat at 7 pm, Sat-Sun at 3 pm through March 2. $17-$22. Kroc Center, 1765 W. Golf Course Rd. cytnorthidaho.org (208-667-1865) RIDE THE CYCLONE At an abandoned amusement park, a mechanical fortuneteller comes to life, bringing with him six deceased high-schoolers tragically killed on the park’s infamous roller coaster.

He has the power to return one of these youths to life, but they must decide who is most worthy of a second chance. Feb. 28-March 16; Thu-Sat at 7 pm, Sun at 2 pm. $22-$35. Stage Left Theater, 108 W. Third Ave. stagelefttheater.org

R.E.S.P.E.C.T A tribute celebrating the music of Aretha Franklin. This concert experience takes audiences on a journey of love, tragedy and triumph. March 7, 7:30 pm. $50-$90. First Interstate Center for the Arts, 334 W. Spokane Falls Blvd. broadwayspokane.com THE WOLVES A fly-on-the-wall look at a girls’ high school soccer team as they go through their warm-ups. March 7-30; Thu-Sat at 7:30 pm, Sat-Sun at 2 pm.$15$30. Spokane Civic Theatre, 1020 N. Howard St. spokanecivictheatre.com

VISUAL ARTS

ANDREA JOYCE HEIMER: NO NAME THAT I KNOW OF Through collage-like layers of detail, Washington-based artist Andrea Joyce Heimer reconstructs tangled memories of her upbringing in rural Montana. The artist combines autobiography, fantasy, and dark humor to explore themes of loneliness and belonging. Tue-Sun from 10 am-5 pm through May 25. $9-15. Northwest Museum of Arts & Culture, 2316 W. First Ave. northwestmuseum.org (509-456-3931) ART U.S.A.: ONE HUNDRED AMERICAN WORKS ON PAPER A collection of 100 pieces of art from the Jundt’s permanent collection depicting an expanse of American life from the years 1925-1950. MonSat from 10 am-4 pm through May 10.

Free. Jundt Art Museum, 200 E. Desmet Ave. gonzaga.edu/jundt (509-313-6843) ED & KAREN ROBINSON: PLACES, FACES AND SPACES An exhibition featuring the works of local artists Ed and Karen Robinson. Themes range from serene landscapes to vivid portraits. Mon-Fri

from 10 am-5 pm, Sat from 10 am-4 pm through Feb. 28. Free. Pend Oreille Arts Council Gallery, 313 N. Second Ave. artinsandpoint.org (208-263-6139) JUDY KLIER & MARCIA MCDONALD: WE ARE FAMILY Sisters Judy Klier and Marcia McDonald showcase diverse paintings of animals, human beings and abstract shapes. Wed-Sat from 11 am-5 pm. through Feb. 28. Free. New Moon Art Gallery, 1326 E. Sprague Ave. newmoonartgallery.com (509-413-9101) 2025 REGIONAL FACULTY INVITATIONAL EXHIBITION A group exhibition featuring faculty art works from: Gonzaga University, Eastern Washington University, Whitworth University, Spokane Falls Community College and North Idaho College. Fri from 4-7 pm, Sat from 10 am-3 pm through March 8. Free. Gonzaga University Urban Arts Center, 125 S. Stevens St. gonzaga.edu (509-313-7201) ART CLUB Youth and families are invited to create together and explore the world of art. Use everything Spark Central has to offer to craft, write or build a piece of art for yourself. Every Friday from 4-6 pm. Free. Spark Central, 1214 W. Summit Pkwy. spark-central.org (509-279-0299) COMIC DRAWING MEETUP Draw comics with fellow artists while drinking tea and eating treats. First Saturdays from 3-5 pm. Free. Lunarium, 1925 N. Monroe St. lunariumspokane.com HAND DRAWING WORKSHOP Learn the anatomy of hands and draw hands of a model in different poses. Pre-registration required. March 1, 10 am-2 pm. $56. Spokane Art School, 503 E. Second Ave. spokaneartschool.net (509-325-1500)

START WITH A CIRCLE: STYLIZING ANY ANIMAL Using several methods, including rounding out, elongating, and simplifying from reference, students find their own unique way of drawing recognizable animals without the box of accurate anatomy. Ages 11+. March 2, 10 am-2 pm. $61. Spokane Art School, 503 E. Second Ave., Ste. B. spokaneartschool.net BASIC DRAWING Instructor Tom Quinn provides an introduction to monochromatic drawing, the foundation of all art media. There is a supply list for this class.

Pre-registration is required. March 4-25, Tue from 10 am-noon. $112. Spokane Art School, 503 E. Second Ave., Ste. B. spokaneartschool.net (509-325-1500) MARMOT ART SPACE 10TH ANNIVERSARY The gallery in Kendall Yards celebrates 10 years in business with a showcase of over a dozen artists. March 7, 5-8 pm. Free. Marmot Art Space, 1206 W. Summit Parkway. marmotartspace.com OUTSIDER ART EXHIBIT In alignment with March Disability Awareness Month, Spark-Central is hosting a Disability Art Exhibit, showcasing and celebrating Spokane area and Northwest artists with physical, mental and developmental disabilities. March. 7-31, Mon-Fri from 8 am-5 pm. Free. Chase Gallery, 808 W. Spokane Falls Blvd. spokanearts.org

WORDS

WRITE TOGETHER: A COMMUNITY WRITING SESSION Bring your current writing project and your favorite writing tools and prepare to write. Local novelist and Writing Education Specialist Sharma Shields will write alongside of you and

provide prompts and advice if needed.

Feb. 28, 10 am-noon. Free. South Hill Library, 3324 S. Perry. spokanelibrary.org ARMCHAIR TRAVELERS SERIES This travel series is designed for adventurous travelers who want to share their journeys, allowing listeners to explore distant destinations. This week, Cecilia McGowan shares stories from Kenya and Tanzania.

March 1, 11 am-noon. Free. Shadle Library, 2111 W. Wellesley Ave. spokanelibrary.org A SEAT AT THE TABLE: JUDY CHICAGO’S “A SEAT AT THE TABLE” Dr. Meredith Shimizu, Professor of Art History at Whitworth University delves into the significance of various art movements and artists, providing an understanding of the art’s impact on society. March 2, 2-3 pm. $10. Northwest Museum of Arts & Culture, 2316 W. First Ave. northwestmuseum.org (509-456-3931) TRACY BERG: BLUE BABY & ACUTE CORONARY REVASCULARIZATION Dr. Tracy Berg discusses her debut book Blue Baby & Acute Coronary Revascularization, the story about Dr. Ralph Berg, how he tried to save his son and how he helped bring and advance heart surgical procedures to Spokane. March 2, 11 am-1 pm. Free. Auntie’s Bookstore, 402 W. Main Ave. auntiesbooks.com TYREE DAYE Daye reads from his breadth of work as part of WSU’s Visiting Writer Series. March 4, 6 pm. Free.

Washington State University, 2000 NE Stadium Way. wsu.edu (509-335-3564) BROKEN MIC A weekly open mic reading series. Wednesdays at 6:30 pm; sign-ups at 6 pm. Free. Neato Burrito, 827 W. First Ave. bit.ly/2ZAbugD n

Providence Heart Institute celebrates American Heart Month Katy Bruya received lifesaving cardiac care after the birth of her second child. But her care team didn’t just save a heart – they saved a mother, a wife, a friend.

“They focused on caring for me as a whole person, not just this one organ that was going against me at the moment,” said Katy. “I really appreciated them seeing me for me.”

Katy joyfully gives to the Follow Your Heart campaign to help modernize Providence Heart Institute.

“I want to make sure our community has access to the very best heart care for decades to come.”

Learn how you can join Katy in supporting state-of-the-art, cardiac care, right here close to home.

Visit www.Providence.org/inwaheart

40 INLANDER FEBRUARY 27, 2025

POLITICS

Progressive Agenda Cannabis has been Olympia’s big winner over the first two months of this year’s legislative session

BY WILL MAUPIN

E

arly activity shows that Washington lawmakers appear poised to make 2025 a banner year for the state’s cannabis policy landscape, which has remained largely unchanged since the legalization of recreational cannabis in 2012.

The first major deadline for bills introduced in the 2025 session of the Washington Legislature came and went last week, and a handful of cannabis-focused bills

brought forward this session have cleared that first hurdle. Feb. 21 was the final day for policy bills to be read in committee in their house of origin.

Ahead of that deadline, four cannabis-focused bills were advanced to the next stage of debate.

House Bill 1141, which would create collective bargaining procedures for agricultural workers in the cannabis industry, was the earliest bill pushed through. It advanced on a 6-3 vote from the House Committee on Labor and Workplace Standards in late January.

House Bill 1449, which would legalize home-grown cannabis, was passed by the House Consumer Protection and Business Committee with a 9-6 party line vote.

Senate Bill 5758, pertaining to the locations available for new business licenses issued under the state’s cannabis social equity program, advanced out of the Senate Committee on Labor and Commerce on a 6-1-1 vote, with one senator voting to push it forward without a recommendation.

Senate Bill 5403 was also passed out of the Committee on Labor and Commerce by the same vote as SB 5758. SB 5403 would legalize direct-to-consumer sales of cannabis by producers and processors, opening up an alternative to the state’s current dispensary-only marketplace.

Additionally, House Bill 1932, a last-minute addition to the 2025 docket, survived to see another day. The bill, which would legalize “consumption events” in “regulated environments,” had a public hearing in committee on the day of the deadline but has not yet been voted on.

Lawmakers in Olympia are considering plenty of green legislation.

Support for these five bills has split overwhelmingly along party lines during the first stages of debate, but that may not be a problem for their prospects as Democrats control both chambers of the state Legislature and the governor’s office.

While rightly viewed as one of the most progressive states in the nation on cannabis policy due to its groundbreaking early legalization push, Washington has since evolved into arguably the most conservative state with full-legalization.

That position could change dramatically if any of these bills, especially those focusing on progressive topics like social equity or collective bargaining, are ultimately signed into law. n

DAILY DEALS MONDAY

TUESDAY

WEDNESDAY

20% OFF 20% OFF 20% OFF

EDIBLES / DRINKABLES

CONCENTRATES / GLASS

CARTRIDGES / BATTERIES

THURSDAY

FRIDAY

SATURDAY

20% OFF 20% OFF 20% OFF MIX N MATCH

SUNDAY

PHAT PANDA PRODUCTS

N.W.C.S. PRODUCTS

SCAN HERE

20% OFF

JOINTS AND TOPICALS

10% OFF

FOR CUSTOMERS 55+

10309 E TRENT AVE | (509) 309-3193 | 8AM-11PM | GREENLIGHTSPOKANE.COM This product has intoxication effects and may be habit-forming. Cannabis can impair concentration, coordination, and judgment. Do not operate a vehicle or machinery under the influence of this drug. There may be health risks associated with the consumption of this product. For use only by adults twenty-one and older. Keep out of reach of children.

All discounts are subject to change. Discounts are for regular-priced items only. No additional or stacking of discounts. Some restrictions/exclusions may apply. All discounts are applied in-store at the time of purchase. Please contact our store for further details.

FEBRUARY 27, 2025 INLANDER 41

GREEN ZONE

BE AWARE: Marijuana is legal for adults 21 and older under Washington State law (e.g., RCW 69.50, RCW 69.51A, HB0001 Initiative 502 and Senate Bill 5052). State law does not preempt federal law; possessing, using, distributing and selling marijuana remains illegal under federal law. In Washington state, consuming marijuana in public, driving while under the influence of marijuana and transporting marijuana across state lines are all illegal. Marijuana has intoxicating effects; there may be health risks associated with its consumption, and it may be habitforming. It can also impair concentration, coordination and judgment.

Do not operate a vehicle or machinery under the influence of this drug. Keep out of reach of children. For more information, consult the Washington State Liquor and Cannabis Board at www.liq.wa.gov.

greenhand DAILY SPECIALS

OPEN EVERY DAY!

EARLY BIRD MONDAY 811AM 20% Off (excludes all pre-rolls) TOP SHELF TUESDAY 20% Off WAX WEDNESDAY 20% Off concentrates $20 or more PREROLL THURSDAY $1 off packs of 4 or less, 20% off 5 or more

FEATURED VENDOR FRIDAY 20% off featured vendor SELFCARE SATURDAY 20% Off CBD & Wellness SNACK SUNDAY 20% Off Edibles & Drinkables

VENDOR DAYS EVERY

FRIDAY

Sun-Thur 8am-10pm • Fri-Sat 8am-11pm | 2424 N. Monroe St • (509) 919-3470 WARNING: This product has intoxicating effects and may be habit forming. Cannabis can impair concentration, coordination, and judgment. Do not operate a vehicle or machinery under the influence of this drug. There may be health risks associated with consumption of this product. For use only by adults 21 and older. Keep out of the reach of children.

42 INLANDER FEBRUARY 27, 2025

JOIN THE COMMUNIST PARTY ULIVSAABLE WAGE HEALTHCARE HOUSING

JOIN NOW!

NOTE TO READERS Be aware of the differences in the law between Idaho and Washington. It is illegal to possess, sell or transport cannabis in the State of Idaho. Possessing up to an ounce is a misdemeanor and can get you a year in jail and up to a $1,000 fine; more than three ounces is a felony that can carry a five-year sentence and fine of up to $10,000. Transporting marijuana across state lines, like from Washington into Idaho, is a felony under federal law.

0634

09) 325-

der.com

PHONE: (5Advertising@Inlan it Parkway m E-MAIL: est Sum 01 : 1227 W A PERSON W , 992 IN

Spokane

For more inform ation contact Advertising@in lander.com

REVERSE MORTGAGE

Have an event?

A Better Way to Retire!

GET LISTED! SUBMIT YOUR EVENT DETAILS

Local representative, free information Larry Waters NMLS# 400451

P 208.762.6887 Serving ID & WA

for listings in the print & online editions of the Inlander.

Mutual of Omaha Mortgage, Inc., NMLS ID 1025894. FL Mortgage Lender Servicer License MLD1827. ID Mortgage Broker/Lender License MBL-2081025894. WA Consumer Loan Company License CL-1025894. These materials are not from, or approved by HUD or FHA. Licensing information: www.nmlsconsumeraccess.org #1101691001

Inlander.com/GetListed Deadline is one week prior to publication

kane Unity Spiritual Center Spo Unity stands for love in the presence of hatred.

Join us Sundays 10AM 2900 S. Bernard St. g 509.838.6518 • unityspokane.or 1

2

3

4

14

onesin ’ J

C

BY MATT JONES

ROSSWORD

ACROSS 1. En ___ (with full attendance, as a court) 5. Fundamental end?

8. Blew a gasket 14. The whole A to Z 16. Cynthia’s costar 17. With “The,” 1987 Michael Cimino epic adapted from a Mario Puzo novel 18. Fairly new 19. Yacht post 20. Coin-op opening 21. “Carpe ___!”

23. Pasty luau dish 24. Airport counter name 28. 1999 comedy about kids trying to get to a KISS concert 32. Tabula ___ (blank slate) 33. ___ Lanka 34. “Dune” star Isaac 35. City renamed Tokyo in 1868 36. First musical to win Best Picture

since “Oliver!” in 1968 39. “I Like ___” (‘50s campaign slogan) 40. Gp. running Sarah McLachlanbacked ads since 2007 42. More than vexation 43. “Fargo” family name 44. 1944 musical starring Judy Garland 48. Without 49. Cleaning cloth 50. Part of MIT, for short 51. Ocean Spray name starter 53. “___ Stop the Music” (1980 movie) 55. Channel Tunnel terminus 58. Classic Disney cartoon with some questionable depictions of Native Americans 62. On the double 63. Culinary knife cut that’s finer than julienne

64. Chem lab vessels 65. Punch from Pacquiao 66. Geneva, for one

5

6

7

8

10

11

12

21

20

22

23

28

29

32

33

30

41 45

DOWN 49 48 1. ___-relief (sculpture style) 2. Frazier foe 51 52 3. Video game figure not controlled by the gamer 55 56 57 (abbr.)

4. Mythical hybrid 62 5. Sacred bird, to ancient Egyptians 64 6. Airline assignment 7. ___ Dew (brand with a Baja Blast flavor) 13. “Who ___?” (New Orleans Saints 8. Breadstick seasoning chant) 9. Cookie brand 15. San Antonio mission, with “the” 10. Mints in a little case 11. “___ Martin: SAP” (2023 Netflix 20. Phillipa of “Hamilton” and “Doctor Odyssey” standup special) 21. Global low point 12. Columnist Landers

25

26

27

THIS W ANSWE EEK’S I SAW RS ON YOUS

31

28. Freud concern 29. “Sorta” 30. Prefix meaning “three” 37 38 39 31. “Rock and Roll, Hoochie 42 43 ___” 36. Video taker, briefly 47 37. “___ Poetica” 38. Understand 50 41. Some diagnostic tests 43. Word before freak or group 53 54 45. Removes data from 46. Ziering of “Beverly Hills, 58 59 60 61 90210” 47. Bed sheet material 63 52. Soap star Springfield 65 66 53. “Arrested Development” star Michael “PIZZA AND A MOVIE” 54. “... three men in ___” 55. Half-___ macchiato 22. “Come on in” 56. 1996 Olympics host city, for short 23. Market strategy 57. Mauna ___ (Hawaiian peak) 25. Like some circles?

58. Simple sandwich, casually 26. “Seems to me ...”

59. “Hairspray” actress Zadora 27. U.K. ambulance toppers (that 60. Request probably go “wee-oo-wee-oo”) 61. Word before a maiden name 34

36

35

24

BUYING Estate Contents / Household Goods See abesdiscount.com or 509-939-9996

13

18 19

44

9

16

15

17

40

Available at more than 1,000 locations throughout the Inland Northwest.

46

FEBRUARY 27, 2025 INLANDER 43

Hello my name is

Meet IRA.

He’s smart. He’s boring.

And, by golly, he can help you retire.

Save for your future and save on your taxes with an IRA savings from STCU. You’ll turn boring commitment into exciting retirement.

To learn more, visit stcu.org/ira.

Consult your tax advisor about possible tax benefits. To all our friends named Ira, please don't take offense. You're not boring. You're amazing. And you happen to share a name with a secure, tax-smart financial product. It's something to celebrate!

*

Insured by NCUA.

44 INLANDER FEBRUARY 27, 2025