Inlander Restaurant Week Guide 08/19/2021

2021 EVENT GUIDE

RESTAURANT WEEK Presented By

August 19-28 Crawfish boil from Vieux Carre NOLA Kitchen

EAT. DRINK. REPEAT. SUPPLEMENT TO THE INLANDER

INLANDER RESTAURANT WEEK 2021 1

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PRIX FIXE

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

Essentially, this means that there’s a flat fee for your meal — either $22 or $33 depending on the restaurant — and you get to pick from three different options for each of three courses. But don’t worry; if you want a tried-and-true favorite from the standard menu, restaurants will have their regular menus available.

Strawberry caprese salad from The Melting Pot

INLANDER RESTAURANT WEEK 2021

Satisfy Your Cravings A

fter a wild, emotional and unprecedented past year-anda-half, we’re all craving something: public gatherings, festivals, seeing friends and family, travel and, perhaps most of all, dining out.

While we could have completely cancelled Inlander Restaurant Week this year, one thing was ultimately clear: Our local restaurants still desperately need our help. Yes, life in the Washington state opened back up on June 30, but independent restaurants are still trying to catch up and make up for huge losses after being drastically restricted or completely closed for the better part of the last 17 months.

Adding yet another challenge to restaurants’ recovery is the nation-wide worker shortage as thousands of former food service employees in all positions — cooks, servers, bartenders, dishwashers, hosts and more — left the industry to pursue new careers and opportunities. These staffing issues actually caused many would-be Inlander Restaurant Week 2021 participants to bow out as these establishments simply aren’t prepared for a huge rush of diners over the 10-day event. And in Coeur d’Alene where summer is peak tourism season, many eateries opted out because they’re already slammed.

What that means for the 50-plus local eateries that are offering

incredible three-course menus during Restaurant Week is that at times, diners might encounter longer waits for tables (make reservations in advance!) or even for orders to come out from the kitchen.

So please, be patient and understanding. Food service workers have unjustly taken the brunt of so much public outrage over everything from supply chain shortages to state-mandated health rules totally out of their control.

These myriad hurdles faced by hospitality workers during the pandemic is why this year’s Inlander Restaurant Week nonprofit beneficiary is Big Table. The locally based organization that aids hospitality workers in crisis served as a vital lifeline this past year when demand for direct financial support skyrocketed. Diners can donate directly to Big Table while out for Restaurant Week by scanning a QR code printed on this year’s menus.

While 2021’s Inlander Restaurant Week is obviously going to look and feel different on many fronts, the date change also has plenty of benefits. For one, it’s summer and that means patio dining! Second, it’s the peak of our region’s growing season, which gives our area’s talented chefs an opportunity to showcase so many fresh, local ingredients on their menus, from fruit grown at Green Bluff to fresh-caught seafood and so much more.

Get out there and satisfy your cravings! 

INSIDE HOW IT WORKS INDUSTRY

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CAUGHT OUR EYE NEWCOMERS

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NORTH IDAHO

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CHARITY SPOTLIGHT MEET YOUR CHEF DRINK LOCAL

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VISITORS GUIDE

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MENUS FOR ALL RESTAURANTS START ON PAGE 24 INLANDER RESTAURANT WEEK 2021 3

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

Recipe for Success

Menus are also online for easy browsing at InlanderRestaurantWeek.com

It’s a good idea to make reservations

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

Then just head on over to the restaurant.

Getting In

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

$22

$33

There’s nothing more frustrating than showing up at that restaurant you’ve been eager to try, only to be told the wait is 60 minutes. Instead, call ahead. All of the menus in this guide indicate whether the restaurant takes reservations. If the restaurant is booked when you call, see if they take online reservations. Sometimes restaurants that use reservation tools like Open Table have tables set aside specifically for those bookings. For high-demand restaurants, consider an early (4:30 or 5 pm) or late seating (after 8 pm) or book a midweek dinner.

The menus are fixed price, which means you know the price ahead of time. Each restaurant’s menu costs either $22 or $33.

Giving Back

Restaurant workers were hit hard by the pandemic. If you want to serve up some hope to the people serving you during Inlander Restaurant Week, here are three easy ways to help.

BE SOCIAL. Share your dining experience on social media.

Use the hashtag #InlanderRestaurantWeek.

1. Make a donation to Big Table. When you go out to eat during Inlander Restaurant Week, your custom three-course menu will have a QR code on it. Scan it, and make a donation to Big Table. Big Table cares for restaurant and hospitality workers in crisis through timely interventions, intentional relationships and transformational care.

2. Carry loaded unexpected 20s. This is probably the most fun you will ever have with a $20 bill. Request an envelope from Big Tables website, or download a do-it-yourself template to create your own. Load it with a $20 bill, then watch for an opportunity to give it to someone at a restaurant not as a tip, but as a gift. Give it to your server, or the busser or ask someone on staff who is having a hard week, and ask to have this gift delivered to them.

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

3. Write receipt notes. With your tip, write a personalized “thank you” on the restaurant copy of the receipt using your server’s name. Not only will they see it, but their manager will see it too when the receipts are reconciled. 

REPEAT STEPS 1-4. Until this year’s Restaurant Week ends Aug. 28.

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

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

Key to the Menus GF / GFA / V / V+

This year, more restaurants than ever before are offering options for the gluten-free, vegetarians or vegans. We even spotted some keto-friendly designations on menus! So how do you make sense of it all? GF means the dish is gluten-free. GFA means the dish can be prepared, by request, gluten-free. V stands for vegetarian, while V+ means the dish is vegan, or can be prepared vegan by request.

Drink Local

Local just tastes better. While Inlander Restaurant Week aims to support our awesome local chefs and

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restaurants, we also want to spotlight the amazing distilleries, wineries, cideries and breweries that make our community taste so good. Each restaurant is highlighting one local beverage in the listings found in this guide, and then you’ll find two more options on the menus inside each restaurant.

three-course meal is being served? The hours the Restaurant Week menu is offered are listed right on the menu. These aren’t the hours the restaurant is open, but strictly when they are making their Inlander Restaurant Week meal available.

Hours

If you don’t see Reservations Recommended noted in red on a menu, then that restaurant doesn’t take them. But if they do, make the call now. Some high-demand restaurants may book up even before Restaurant Week begins. 

While we intended Inlander Restaurant Week to be primarily a dinner event, more restaurants than ever before are now offering their three-course meal all day. So how do you know when the

Reservations

EAT. DRINK. REPEAT.

Official Event Guide

VOLUME 1 PRESENTED BY

RESTAURANT

Guide A GUIDE SUPPORTING HOSPITALITY BUSINESSES IN OUR COMMUNITY

MARCH

12 - 27

160+ RESTAURANTS y

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A delicious way to support

our community’s restaurants y

RESTAURANT WEEK

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The Great Dine Out is made possible through the collaborative spirit and support of the following regional and local credit unions and banks

ADVERTISING SUPPLEMENT

BACK TO BUSINESS PARTNER ORGANIZATIONS

Presented By ADVERTISING SUPPLEMENT TO THE INLANDER

Spokane County, Washington

INDUSTRY

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Sponsored by

The Inlander has the service industry’s back In Support of:

2021 Menus Now Available Online!

Search by restaurant, neighborhood, price

InlanderRestaurantWeek.com

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NLANDER RESTAURANT WEEK was codeveloped by the Inlander and Visit Spokane, along with support from other community partners, and first launched in February 2013. The vision was clear — highlight our region’s amazing restaurants, innovative chefs and build up our culinary community. Since then the food scene in the Spokane-Coeur d’Alene region has continued to strengthen.

Saturday, Feb. 29, 2020, was the last day of the eighth year of Inlander Restaurant Week. It had been the most successful one to date, but our region was just days away from the start of the pandemic.

Faced with the challenge of COVID-19, the Inlander worked to form community partnerships in an effort to help area businesses in whatever ways were possible, including an emphasis on one of the hardest hit business categories — restaurants. Ultimately, the Inlander’s business and marketing teams partnered with public and private institutions and were tasked with supporting area businesses through the eight-month BACK TO BUSINESS CAMPAIGN. The campaign directly supported over 1,000 businesses and included publishing (in print and online) three Restaurant Guides — each featuring over 150 different restaurants, with no cost for the participants.

By the end of 2020, it had become clear that area restaurants were in no position to host a full restaurant-weekstyle event in its usual late February timeframe. Inlander

Restaurant Week’s longtime presenting sponsor, STCU, agreed it wasn’t going to work, but asked the question “What could we do to support area restaurants?”

What came next was remarkable. Fourteen communityminded banks and credit unions put aside competition and came together to underwrite THE GREAT DINE OUT. From March 12-27, more than 160 Spokane-Coeur d’Alene area restaurants were able to participate at no cost in this special restaurant event featuring their signature dishes and fan favorites. The Inlander published a special event guide, with a feature on every participant, that was circulated across the region.

The possibility of a traditional Inlander Restaurant Week in 2021 remained open, but scheduling options were limited and full reopening guidance was unclear. While it was apparent there would be unknowns to contend with, hosting the ninth annual event seemed like the right thing to do. So, for the first (and possibly only) time, we present the summer edition of Inlander Restaurant Week!

While the 2021 event features fewer participants than usual — many restaurants are still finding their balance after the rollercoaster of the pandemic — there are amazing restaurants ready to host you and some truly outstanding menus for diners to enjoy.

And, looking forward, the dates are already set for the 10th anniversary Inlander Restaurant Week, presented by STCU: Feb. 24-March 5, 2022. 

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CAUGHT OUR EYE

Take Comfort Consider yourself a “meat-and-potatoes” type? Consider yourself satisfied AS THE TRYING LAST COUPLE OF YEARS have taught many of us, sometimes we just want a meal that makes us full, happy, and perhaps full of positive memories or associations. It could be something super simple.

And while many of us make versions of our personal comfort-food classics at home, why not get a deluxe version from a cooking professional instead?

Case in point: PROHIBITION GASTROPUB is offering up a blue cheese lasagna during Inlander Restaurant Week that has our mouths watering at the mere idea of it. The same goes for GILDED UNICORN’s tater tot casserole; you might have a similar casserole recipe in your home arsenal, but I guarantee it’s not going to satisfy the same way.

The RED TAIL GRILL at Coeur d’Alene Casino is stepping up with some international comfort eats with a poutine dish, while their neighbor at the casino, CHINOOK, is offering a stick-to-your-ribs pasta dish with

Corned beef and cabbage from Shawn O’Donnell’s American Grill and Irish Pub

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their bucatini carbonara.

THE MELTING POT always feels decadent, and their Restaurant Week loaded baked potato served with cheddar cheese fondue is comfort food for all ages.

BARNWOOD SOCIAL KITCHEN & TAVERN likewise has goodies that will please everyone from the toddler to the grandparent thanks to a menu including totchos (yes, tater tot nachos) and mac-n-cheese.

Several spots are offering comfort-food desserts that beg for your attention. At REPUBLIC KITCHEN & TAPHOUSE in Post Falls, a caramel root beer float is the perfect dessert after a twice-fried chicken sandwich.

DAS STEINHAUS in North Spokane has a Black Forest cake on their menu, and REMEDY really takes the cake with their brookie dessert, a brutally delicious blend of cookie and brownie with a marshmallow creme center served with a scoop of ice cream and other goodies.

You’ll definitely want to leave room for that one. 

Season’s Treatings At the peak of the Inland Northwest’s summer harvest, fresh, locally grown ingredients abound IN A “NORMAL” YEAR, Inlander Restaurant Week is a bright spot of an otherwise totally dreary season, the tail end of winter when everything is wet, cold and gray. This year, however, the timing is ripe for, well, the ripest, freshest local produce many chefs can get their hands on. From regionally foraged huckleberries to palm-sized heirloom tomatoes, here’s the cream of local crops.

We’ll start with dessert first, because, why not? That purple gem of the Northwest, the mountain huckleberry, is listed on so many menus this year, from a milkshake at HERITAGE BAR & KITCHEN to classic huckleberry cheesecake served at HONEY EATERY & SOCIAL CLUB and many more.

Other locally grown fruits star in this culinary show, too, including the fresh peaches in a peach-huckleberry crostata at CHINOOK, and in REMEDY KITCHEN & TAVERN’S peach panna cotta with fresh mint. Definitely count us in, too, for IRON GOAT BREWING’S peach cobbler ice cream sandwich, and their Rainier cherry panna cotta.

Working backwards from dessert, DURKIN’S LIQUOR BAR is serving up a delightful melange of local produce in its summer panzanella salad with croutons from sister eatery Madeleine’s, fresh peaches, cherry tomatoes, a mint pistou and burrata. SCRATCH RESTAURANT also has a standout summer salad of fresh, seedless watermelon, pickled red onions, jicama, feta and cilantro, with a light, bright lime vinaigrette. We also noticed Scratch is serving a fresh cherry ice cream made from Green Bluff fruit.

Heirloom tomatoes in all their colorful glory are always carefully plated so as to let their incredible flavor shine in the hands of chef Tony Brown, who’s got them on the menu both at STELLA’S and RUINS as two different salads. Another of several spots taking advantage of this locally grown bounty is FLYING GOAT, which has heirlooms topping its Heroy pizza with basil pesto sauce. 

Join us for Inlander Restaurant Week August 19-28

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CAUGHT OUR EYE

Tasty Eats for All Gluten-free, vegan and vegetarianFriendly eats that go way beyond salad AS TIME’S GONE ON, dishes that are vegan, vegetarian, gluten free or cater to other dietary needs have become so commonplace they’re now standard. In fact, since the first Inlander Restaurant Week in 2013, we’ve asked participating restaurants to serve at least three vegetarian items, one from each course, on their menus.

Now, restaurants don’t need to be told; they just do it to make sure all customers can enjoy a meal out.

Among the many, many options for incredible food sans meat, animal products or gluten, here are a handful that caught our attention.

At THAI BAMBOO’S four area locations, nearly all of its menu is — thanks to the nature of Thai cuisine — gluten free, like the Favorite’s Platter, a combo of two popular dishes: phad Thai and cashew nut noodles.

While traditional ramen is known for its hours-long broth-making process made from pork bones, vegetarian versions can be just as delightful. Enter NUDO RAMEN HOUSE’S secondcourse vegetable ramen, consisting of fresh kale noodles and tons of veggies in soy-miso broth.

Non-meat burgers have come a long way in the past decade, both commercially and via creative chef-crafted recipes. Take BARK, A RESCUE PUB’S portobello mushroom burger (it’s gluten free and vegan) with hummus and feta, for example, or IRON GOAT BREWING’S all-vegan patty, also made from mushrooms, plus beets and quinoa. Speaking of meat-free eats, HERITAGE BAR & KITCHEN also stopped us in our tracks with its Dr. Pepper chili, made with Impossible Burger’s ground faux-beef and, yes, Dr. Pepper soda for that rich flavor.

On the gluten-free front, options abound at AMBROSIA BISTRO in Spokane Valley.

They’re serving a chicken carnitas tostada, pork medallions, mushroom chicken and a flourless chocolate cake for dessert.

Mediterranean-inspired eats, like the fare at 2021 newcomer BABA from chef Adam Hegsted, are often vegan and/or gluten-free. Try Baba’s crispy falafel with tzatziki sauce, tahini and fresh cucumber salad. While its focus is pasta, another newcomer in 2021, TAVOLATA, has several gluten-free course offerings: Roasted beet salad, a black cod entree with Manila clams and seasonal sorbetto. 

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Deep Dive Seafood options abound, from old favorites and hot new spots WE’RE SPOILED ROTTEN in the Inland Northwest when it comes to seafood at our region’s restaurants.

Being mere hours from the coast has its benefits for sure, and during Inlander Restaurant Week there are ample opportunities to partake in a fishy feast.

Several of the region’s most beloved dining spots earned that love for the way they treat seafood. ANTHONY’S comes immediately to mind, and their fresh wild silver salmon risotto is sure to be a highlight this year. CASPER FRY brings a little spice with their Cajun seafood boil, a perfect match for the steamy weather.

DURKIN’S, always a perfect place for a cocktail and a bite, is delivering Washington clams on toast, an ideal dish as either an appetizer or shareable. EUROPA, always a killer spot for restaurant week, has smoked salmon tortellini at the ready.

Several of the area’s newer restaurants are

Bacon-wrapped shrimp and grits from Vieux Carre NOLA Kitchen

embracing seafood on their Inlander Restaurant Week menus, meaning you have the perfect opportunity to try something new on a night you’re not hitting an old fave.

Italian-themed TAVOLATA is serving up black cod and Manila clams right across the street from Riverfront Park in downtown Spokane. Chef Adam Hegsted’s Meditterranean pivot during the pandemic turned Wandering Table into BABA, where you’ll find clams and lamb — a delightful combo. VIEUX CARRE, a New Orleansflavored new spot in Spokane, is doing a locally sourced crawfish boil (ask for extra napkins), as well as baconwrapped shrimp and grits (because adding bacon never made a dish worse, even a seafood dish). SHAWN O’DONNELL’S might already be on your radar for their fish ’n’ chips, but don’t sleep on their hearty Donegal Bay clam chowder during restaurant week. It pairs nicely with a pint of Guinness. 

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now open

New Flavors and Faces Meet seven recently opened restaurants participating in Inlander Restaurant Week for the first time

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he beautiful thing about Inlander Restaurant Week is that there are sure to be newcomers, which keeps things fresh for diners and gives restaurants an opportunity to introduce themselves. Sometimes, it’s a re-introduction, as places cycle in and out of participating, depending on what else they’ve got going. This year, the new participants list lets diners explore the culinary traditions of the Mediterranean and the Big Easy, get a taste of a westside superstar’s take on Italian cuisine and — maybe — meet a new forever friend of the four-legged variety.

BABA

Many countries use the word “baba” as a term of endearment, especially for dad, so let’s just call Adam Hegsted of Eat Good Group the homegrown father of innovative restaurants. Try his mashup of Mediterranean-inspired comfort foods like the deviled eggs served in other Hegsted locales, this time with tahini and an Egyptian spice known as dukkah.

Pulled pork tacos from SmokeRidge BBQ

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BARK, A RESCUE PUB

It’s a win-win for everyone on two legs or four at this unique pub, which allows diners to interact with dogs and cats in a separate but accessible area. “We are excited to introduce our menu and unique restaurant concept to Spokane and hopefully see a lot of animals find their forever homes,” says Josh Wade, who opened Bark with partner Katie Holmes last year.

BOSCO PASTA & PANINI

Head to the Wonder Building for house-made pasta that’s the heart of this charming new eatery from Seattle-based Ethan Stowell Restaurant Group. Never had gnocchi? Try that or a classic panini, a special kind of grilled sandwich that is all about the crispy exterior and ooey-gooey interior.

SMOKERIDGE BBQ

This Spokane Valley eatery is off the rails — literally. Dine in the vintage locomotive and enjoy their version of German sausage, pulled pork tacos or the unusual smoked chicken bowl with choice of side and Texas toast.

SOUTH PERRY LANTERN

For fans of the Perry District, there are good vibes emanating from the South Perry Lantern just based on its long history as a café and taphouse.

It’s great for people-watching, so park yourself near the window and try the smoked oysters and their version of a French dip using roasted duck breast. For the third course, you can go traditional — cookies and ice cream — or adult: a glass of wine or craft beer. Our kind of place!

TAVOLATA

To much fanfare, this celebrated westside eatery debuted in Spokane’s Old City Hall building recently and, by a stroke of luck, during this summer’s Inlander Restaurant Week diners can try a show-stopping Tavolata meal for a modest price.

How about black cod with clams and caponata or scratch-made spaghetti known as tonnarelli? And you know the Italian-themed desserts are going to be heavenly.

VIEUX CARRE NOLA KITCHEN

New Orleans, aka the Big Easy, is the inspiration for this newly opened eatery, whose name translates to “old square.” With Mardi Gras months away still, here’s your opportunity to experience Cajun-country classics like crawfish, jambalaya and grits with bacon-wrapped shrimp. 

Bring your flock to the MAC this summer.

Let your creativity take flight. Draw. Make. Explore . . . with nature.

American Original: Life and Work of John James Audubon See amazing wildlife illustrations and artifacts from the famous artist and naturalist. Sketch a real bird from our collection at a drawing station inside the exhibit.

Justin Gibbens Get inspiration from a Central Washington artist’s imaginative watercolor drawings of birds and beasts that celebrate the beauty and strangeness of the natural world.

DON’T MISS Thursday Night Live – August 19, 5:30-8:30 pm Wild Things – Fashions of fur, leather, and feathers at Campbell House.

Family Movie Night –“Night at the Museum” August 27, 8 pm – 10 pm

Roots of Wisdom Hear the stories of four indigenous communities brought to life through clever interactives and video games that show how traditional knowledge and Western science can join together to solve modern problems.

What We Make Discover how nature inspires art and invention and explore our love of “making” in this interactive family exhibit featuring Northwest art, hats, airplanes, Plateau Indian culture, and creative hands-on projects.

Visit our calendar at northwestmuseum.org for more fun summer events.

Promotional support provided by Carl M Hansen Foundation

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NORTH IDAHO

Eye on the Gem State North Idaho’s IRW participants are fewer this time, but offer a delightful range

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t’s a long-standing observation that there are two seasons in resort areas like Coeur d’Alene and the surrounding scenic North Idaho: tourist season and the other threequarters of the year. That makes for a tough merge into heavy summer traffic for this year’s Inlander Restaurant Week, yet the handful of participants will not disappoint.

BARDENAY

Bardenay naturally is known for its craft cocktails.

In fact, most of the Coeur d’Alene restaurant’s drinks feature its own house-distilled spirits. During Restaurant Week, the entrees includes pulled pork sliders and salsa verde steak.

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CHINOOK CRAFTED BY CHEF ADAM HEGSTED & RED TAIL BAR & GRILL

Thai ribs from Thai Bamboo

It’s one location with two great dining options at the Coeur d’Alene Resort & Casino. RED TAIL is a family-friendly spot with a low-key vibe, where your three-course options include a house-smoked brisket burger with applewood bacon. CHINOOK, meanwhile, offers an upbeat fine-dining experience focused on serving the very best ingredients in interesting ways. How about a gorgeous free-form pie with peach and huckleberry called a crostata for dessert? And hey, stay overnight at the casino and you can try both places!

HONEY EATERY & SOCIAL CLUB

Honey combines the best of an historic downtown Coeur d’Alene building remodeled to house a fun, modern eatery. Honey focuses on updated classics like deviled eggs with candied bacon or a breakfast poutine with Idaho fries you’ll want to eat any time of the day. Dine outdoors, downstairs in the groovy lounge or upstairs among the funky artwork and buzz of a busy kitchen. Speaking of buzz, don’t forget the craft cocktails.

REPUBLIC KITCHEN & TAPHOUSE

Upscale pub food in a cozy house-styled pub is what you get at Republic, which features local and regional beer and cider on tap. Pair the Trailbreaker cider with the bacon Monte Cristo or the twicefried chicken sammie. And for dessert, embrace your inner kiddo with scratch-made doughnuts or

a decadent brownie topped with salted caramel ice cream. Yes, please!

THAI BAMBOO

Although the balance of their four locations are in Washington, the Coeur d’Alene Thai Bamboo is much beloved. Bring some friends and try everything, knowing you’re getting the same authentic Thai food locals have been raving about for 20 years. In fact, one of your options is called the Favorite Platter with both phad thai and cashew nut. 

THREE PEAKS KITCHEN BAR

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GRAB A DELICIOUS MEAL, ANY TIME OF THE DAY!

BRUNCH | SATURDAYS & SUNDAYS | 9AM – 3PM

Head in for your favorite brunch and lunch specialties with our all-new menu!

Enjoy our delicious Huckleberry Pancakes, Omelet Bar, Lemon Curd French Toast, Avocado Toast and more. Plus, we’ve even got a Bloody Mary and Mimosa Bar! So stop in, get signed up and start enjoying the perks right away!

LUNCH & DINNER SPECIALS | MONDAY – FRIDAY ` ` ` ` `

Monday: Liver and Onions Tuesday: Salisbury Steak Wednesday: Lasagna Thursday: Chicken Cordon Bleu Friday: Meatloaf

$2 DRAFT BEERS ALL DAY, EVERY DAY 20 TAPS

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INLANDER RESTAURANT WEEK 2021 15

GET A TASTE OF THE INLAND NW WITH THE CHEFS AT

CHAD WHITE Zona Blanca

ETHAN STOWELL Tavolata

TRAVIS DICKINSON Cochinito Taqueria

JP GREEN

Jadyn, left, says: “Big Table gave me hope, support, love and a second chance on life.”

Wooden City

CHARITY SPOTLIGHT

JENNIFER DAVIS

Serving Hope

Scoop

MARY PARKER Gilded Unicorn

Big Table cares for some of the most vulnerable locally and nationally

VILJO BASSO Syringa & Bluebird

RUDY VELASQUEZ Honey Eatery & Social Club

TREVOR STRATTON baba

CHRIS WHITE Cosmic Cowboy

ALEX SANTOS-CUCALON Thai Bamboo

PAUL SHIELDS Douhglicious

ANDY ROONEY Max at Mirabeau Hotel

LUCAS CHAVEZ Republic Kitchen & Taphouse

NEVADA BURCH Sweet Frostings

COREY JACKSON The Yards Bruncheon

GET TICKETS AT CRAVENW.COM 16 INLANDER RESTAURANT WEEK 2021

L

ast year as the pandemic shattered the restaurant and hospitality industry from top to bottom, one nonprofit that started here in Spokane over a decade ago was ready to help. Big Table — which now has care teams not just here, but in Seattle, San Diego and Nashville — launched in 2009 for a simple reason. There wasn’t a single nonprofit nationally caring for those working in the restaurant and hospitality industry. Not one. Out of 1.5 million nonprofits registered with the IRS.

and mouth cancer and then walking alongside him through a long painful recovery.

“Big Table gave me hope, support, love and a second chance on life. No way I would have beat stage-4 cancer without this amazing group of people,” Jadyn says, adding that the worst part ironically was after the cancer was beaten — the challenge of putting his life back together. “And Big Table has always been there for all of that, too,” he says.

NEED HIDDEN BEHIND SMILES

During the height of the pandemic, the needs of those in the industry were wellcovered by news reports. Yet the underlying causes that have kept nearly half of those working in restaurants and hotels barely above the official poverty line for decades have not gone away as the economy reopens.

With this poverty comes so much more — some of the highest levels of addiction, chronic stress, pervasive mental health struggles and broken relationships. The result for so many in the industry is hopelessness.

“What we really do is serve hope,” says Kevin Finch, the executive director and founder of Big Table.

The reason this statistic is so stunning is that the restaurant and hospitality industry is one of the largest in the nation. It is also the lowest rung on the employment ladder, so it concentrates all of the most vulnerable demographics in our community: single parents, at-risk teens, immigrants, income-insecure seniors, those rebuilding their lives after incarceration.

What Big Table does is straightforward: respond quickly to crisis needs and then provide ongoing relational support and mentoring.

For Jadyn, a server at Masselow’s, that meant helping with basic expenses when he was diagnosed with stage-four throat

BEYOND THE PANDEMIC

41st Annual

GIVING LOCALLY FOR CRISIS NEEDS

Even though Big Table is growing nationally with a vision to be in 10 cities by 2029, if you give financially to Big Table, your gift stays here locally to meet critical practical needs. Think rent to keep a family from being evicted, groceries to keep a family fed while a parent is unable to work, support to see a therapist, a bus pass or car repair to keep someone from losing their job, or in Robbie’s case, new teeth.

Robbie was a cook and an Inland Northwest Culinary Academy student who had a meth problem that left his teeth severely rotted. Although he had been sober for 10 years, his teeth kept him stuck in his job, hiding his teeth and eternally labeled an addict. His teacher at the culinary school referred Robbie to Big Table because he was “the greatest guy, he just needs teeth.”

Big Table was able to help give Robbie a new set of teeth, and today Robbie smiles without a care and has a thriving career in graphic design. “To have someone pull me out of that darkness is something I will never forget,” Robbie says.

S po

k an e

in th&eFPreeaMruksic!Festival

d ’s Favo ite Six-Day Foo

SEPTEMBER 1 - 6, 2021 11:00am to 10pm Daily

Riverfront Park, Spokane, Washington

50 Food Booths Over 200 Menu Items Adult Beverages 35 Public Market Booths Community Organization Booths 3 Stages of FREE Live entertainment fo 6 Days

Free Entertainment!

A Big Table industry dinner.

(Scheduled to Perform) This year’s Pig Out in the Park features only our Inland Northwest area musicians as we celebrate the return of live music!

JOIN THE MOVEMENT

“I love that Big Table started here in the Inland Northwest,” Finch says, “but the same needs we see locally are in every city in the country. So we are working to build a movement, not just an organization.”

If you eat out or occasionally stay in a hotel, Big Table wants you to become part of this movement to care. “You start the second you realize that so many of those most in need locally serve you when you go out,” says Chris Deitz, Big Table’s Spokane city director. “Then you simply look for ways to let them know you care.” Big Table has a whole page on their website (big-table.com) of ways you can engage immediately. “Try simply tipping well and adding a brief note of thanks or a compliment on your receipt,” Finch suggests. “Or give one of the staff a Big Table ‘Unexpected 20.’”

An Unexpected 20 is a lot like what you might guess — a $20 bill that is a surprise. You put it into a small envelope from Big Table that thanks the person for their work and lets them know you noticed them. You can request pre-printed envelopes from Big Table or print out a DIY version from the website.

“As a former chef, I try to give them to dishwashers or bussers, cooks or hosts … those that don’t usually get tipped … or I ask my server that I’m tipping well to give it to the co-worker who is struggling the most,” Deitz says.

“If you go out during Restaurant Week,” says Finch, “know that nearly every restaurant now is massively understaffed and give them grace. And let them know you know it is challenging.”  Learn more about Big Table and how you can get involved by visiting big-table.com.

The Spokane Symphony Orchestra, Peter Rivera & The Celebrate Orchestra, Super Sparkle, Too Slim & The Taildraggers, Blake Braley, Nu Jack City, Jango, Cordell, Drake, Loudog (Tribute to Sublime), The Rising, Evergreen Afrodub Orchestra, Sam Leyde Band, Buffalo Jones, Smash Hit Carnival, Soul Proprietor, Sara Brown Band, Kosta la Vista, Sovereign Citizen & The Non Prophets, Snacks at Midnight, Heat Speak, Light In Mirrors, Atari Ferrari , Color Radio, Black Dolly, Coyote Kings w/Tiphony Dames, Whack A Mole, Desja Eagle Tail, A Tribute to the Late, Great John Prine, Doghouse Boyz, Cary Fly, Funky Unkle, DeepForest Project, Bobby Patterson Band , Rock Candy, Uh Oh and The Oh Wells, Bakin’ Phat, Molly Starlite & The Sputniks, The Highwaymen Tribute, Shuffle Dawgs, Trailer Park Girls, Rusty & Ginger, Bubble & Squeek, OK, Honey, Daniel Hall, Jacob Maxwell with The Powers, Steve Simmons & Steve Sackett, Ian Nixon, Shaiden Hutchman, Ben Vogle, Nathan Chartrey, Mel Dalton , Brian Huffpauer, Bret Allen, Ashley Pyle, Jason Perry, Kyle Richard, Jeremiah Banks, Pamela Jean, Rusty Jackson, Jake Rozier, Jamison Sampson, Joshua Belliardo, Rick Lillemon, Steven King, Blue Canoe, Starlite Motel, Sovereign Trio, Nixon Rodeo, Gin, Smoke & Lies, Red Neck Bees, Ron Greene Band, Zaq Flanary, Atlas Hugged, Ed Shaw, Kevin Dorin, Farmacy, Echo Elysium , Meghan Sullivan Band , Ed Shaw , Chasing The Sun , Lyndsay Lee , Buddha NW , Young Neves, Ray Northwest & Jacob VanKnowe , Stone , DJ Funk plus many more!

For a complete list of Food Booths and the Times and Locations of Bands go to

pigoutinthepark.com

Sponsored in part by GESA Credit Union, The Spokesman Review, Cinder, A to Z Rental.

Bath Fitters, TDS, Renewal by Andersen, First Interstate Bank, Comcast/Xfinity, No-Li Brewing, King Beverage/Budweiser and Cypress Marketing.

509.921.5579

Organized by: the Six Bridges Arts Association

©2021, Burke Marketing. All rights reserved.

INLANDER RESTAURANT WEEK 2021 17

MEET YOUR CHEF

Michael Wiley Chef & Owner: Wiley’s Downtown Bistro, Prohibition Gastropub, Wiley’s Catering Co.

M

ichael Wiley became a chef by accident, but chose to be a restaurateur on purpose. Since he was a kid, he’s been involved in front of house service in the hospitality industry, yet he always knew he wanted his own restaurant.

When Wiley finally got his own place, the chef he hired didn’t work out. Having seen Wiley put in so much time and effort in the kitchen already, his team said, “Why don’t you just do it?!” So he did. Wiley’s Downtown Bistro and his catering company thrived, then last year, in the middle of the pandemic, Wiley also became the owner of Prohibition Gastropub.

RESTAURANT WEEK: What is your culinary vision and philosophy?

WILEY: Our global philosophy and vision is to create positive energy through culinary service and libation experiences in a world-class environment. It’s really just trying to make people feel good and creating something positive out of giving somebody good food.

How do you challenge yourself to stay creative in the kitchen?

I’m always looking for challenges! I’m also looking at what’s fresh, what’s out there right now. Finding ingredients I haven’t cooked with before. The biggest way, though, is asking my team what they want to play with. I look to the ebb and flow of who I have working with me, what flavor profiles and experiences they’re

18 INLANDER RESTAURANT WEEK 2021

bringing to the table, and then investigating that. It’s a collaboration with what the rest of the world wants and then seeing how I can make it happen.

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

The absolute tenacity of the people in this industry. Yeah, we’re out of the pandemic, but can you name one restaurant that’s fully staffed up — one restaurant that’s in a position of comfort right now, who can actually take their energy and focus on creativity? There’s not one of them. Everyone is pushing themselves past the point of comfort, past the point of exhaustion and still finding the energy to be creative, to take care of their staff, clients and guests with grace. I could talk about the food, but it is so secondary to the effort that’s being put out there.

Who is your culinary influence and why?

The greatest culinary influence I ever had was not in food. His name was Will Barron Jr. He was the Spokane Club maitre d’ for 46 years, my first boss in this industry and the greatest person I ever met. Everything I do in the kitchen is a reflection of the lessons that he taught me on the floor working with clients. Because my background is front of house, I’m driven by the philosophy of taking care of my team members, and [that] my guests are taken care of means I’m taken care of.

A Bootlegger Burger with fries.

What was the most crucial thing you learned over the past year that will carry you into the future in the hospitality industry?

The most crucial thing I’ve ever learned in the restaurant industry is don’t worry about the details. Worry about taking care of the guests. Worry about taking care of your team members. Everything else will take care of itself.

What are you looking forward to during Inlander Restaurant Week?

Having Restaurant Week during peak produce season really opens up the opportunity for us to play with ingredients in the true heart of what the event is supposed to be about: supporting local food, local ingredients, local distilleries, wineries… I love it and thrive in the chaos and action. 

VOTED SPOKANE’S

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INLANDER RESTAURANT WEEK 2021 19

MEET YOUR RESTAURATEUR

Tastings!

Friday 3- 6:30 Saturday 2-4:30

Mari Bork Owner, Scratch Restaurant Spokane

Since

222 S. Washington 509.838.1229

1995

Street  Spokane vinowine.com

Let The Fun Begin.

E AT. D A N C E . PA R T Y. R E P E AT.

509.474.1621 NYNEBAR.COM / @NYNEBAR 232 W. SPRAGUE AVE. SPOKANE, WA 99201 20 INLANDER RESTAURANT WEEK 2021

M

ari Bork’s dream was to go to law school. Throughout college and after, she worked in restaurants and tended bar. She assumed she would eventually pursue her real dream, but this industry has a way of sucking you in and keeping you there. After a while, she realized that what she enjoyed about the idea of being an attorney was immersing herself in stories. As a bartender, she’d listened to and gathered many great stories, and ended up falling in love with the restaurant business. After working at Scratch for owner Connie Naccarato for 12 years, Bork was presented with the opportunity to buy the restaurant in 2019. It was a natural transition, and the journey has been educational.

RESTAURANT WEEK: How do you challenge yourself and your team to stay creative in the kitchen and the industry?

BORK: Sometimes creativity happens for me! I give my chef the freedom to be creative and express himself, and he’s been great. He’s been shopping around at Green Bluff and using that creative flow to put together something for Restaurant Week that is really unique. Throughout the pandemic, we just tried to stay relevant even though our fine dining menu didn’t necessarily “take out” as well as we wanted it to. We tried to present our experience in a new way, and I listened to people because there’s always someone who will spark something in me.

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

Right now as restaurants reopen, they’re feeling more creative and like they can do things a little bit differently. It’s

almost like a chance to start over with a unique idea or a different concept, a restart.

People are also so eager to get out! They’re happier and more patient because they’re thrilled to not be in their homes. Everyone is excited, including our crew.

What are the biggest challenges you faced over the past year, and how did you overcome them?

I just never let it stop us. It wasn’t something that ultimately was going to end us, because I wasn’t going to let that happen.

We’ve also had so much support from the community. Even on days when I thought we weren’t going to be able to do this, there was always someone who reminded me that we were going to be fine. No one wanted us to fail. That was big for me.

Looking to the future, how do you think the industry will shift because of the pandemic?

People really embraced to-go drinks, meal kits and meals-to-go during this time.

I think we’ll see more restaurants putting together little meal kits and people cooking more at home with ingredients that they get from a restaurant. I think there will be more cooking classes, but there will also be a greater appreciation for nights out — because we’re never going to forget this past year. We’ve all learned a lot about what makes restaurants work — it’s the people.

What are you most looking forward to during Inlander Restaurant Week?

I think it’s so fun! People love it and come out to experience something new.

You get a good variety, and I’m excited to see what our menu holds this year! 

DRINK LOCAL

Local Alliances Emerging from the restrictions of COVID, No-Li owner John Bryant reflects on small business’s role in the community

B

efore speaking about the importance of “drinking local,” John Bryant issues a clarification.

“For this, I mean it’s important to drink locally owned,” the co-founder of No-Li Brewhouse stresses. “We have to consider whether the money raised by a business is staying in Spokane.”

This is not a minor scruple.

COVID-19 brought into focus something that business owners in Spokane have long understood: Every piece of this town’s economy is connected to every other piece.

While throughout the pandemic the refrain “shop local” has been reiterated enough times to make it into a kind of truism, there is something incredibly potent to be grasped from understanding what local alliances look like in practice. For Bryant, this focus on the relationality of all the businesses in town has affected everything from his outreach efforts to his hiring practices to his relationships with the other businesses on Hamilton Street.

“We all share customers and help each other,” he says. “If one of us is full, then we send them to the other, and vice versa.”

Each step of the way, No-Li has forged new partnerships and strengthened pre-existing bonds.

“COVID taught us that if you engage and you’re open and your intent is to bring people together, then things start clicking,” Bryant says. “I hope the community has seen that we didn’t give up, that COVID made us all better, because we’re so interdependent. Those who fought it out and were lucky enough to stay open had to have those survival skills.”

One of these survival skills is simple: creating better, more varied drinks. In this regard, an eye toward improving craft has really paid off.

New, summer-appropriate No-Li thirst quenchers such as a huckleberry lemonade seltzer, a canned mojito, and the Threezy Does It Low Cal Hazy IPA are available to sip outside on the brewhouse’s award-winning patio along the river.

The patio has become even more immaculate since COVID, when No-Li decided not to serve food anymore. In doing so, Bryant and his team hope that more people will funnel through their space, have a beer by the water, and then move on to wherever the city’s current takes them for food or more drinks. “It’s not a zero-sum game,” he says. “We have to be a draw point to get more people into the city, so everyone does well. We’re not trying to hog any customer; we’re trying to create more of them.” 

Bottoms Up Refreshing summer beverages stand out on menus’ Drink Local section IF DRINKING ON PATIOS this summer is your aim, Inlander Restaurant Week has you covered. Most of the following recommendations are from participating venues’ Drink Local section, a portion of the menu highlighting local spirits, wine, beer, cider and seltzer producers.

While most of these drinks aren’t included with your meal, we also noticed a few places that have a beverage or two as a third-course option (TWIGS and GILDED UNICORN included).

Seasonal flavors abound amongst ABOVE this year’s Drink Local offerings, like the Watermelon uber-refreshing watermelon martini ($8) made with WARRIOR LIQUOR’S vodka martini from the at BLACK PEARL CASINO. The local Black Pearl distillery’s creations are also on display at the BACKYARD PUBLIC HOUSE, which is offering two summer cocktails featuring Warrior’s flavored vodkas: a tropical margarita ($9) and a huckleberry lemonade spritz ($8).

House spirits — rum, gin and vodka, to be specific — are naturally on the menu at BARDENAY in Coeur d’Alene. The distillery-pub’s beverage highlights are a ginger rum cocktail ($7), the Basil Instinct ($8) and Bardenay Bond ($7.50) There’s little else that can compete with an ice cold pint of beer on a hot summer day, so if that’s more your style, we’ve got you covered, too. Can’t decide which of the many outstanding, locally made craft beers to order? No sweat at the MELTING POT, which offers a flight of three ($10) NO-LI BREWHOUSE IPAs, each in six-ounce pours. STELLA’S is keeping things local, too, with featured brews from YAYA, LUMBERBEARD and BLACK LABEL. IRON GOAT BREWING is naturally serving up some of its latest creations, including a farmhouse ale, bourbon barrel-aged porter and Northwest hazy IPA. Cocktails in a can are great for a day at the lake or night around the campfire, but they also happen to pair well with the menu at FAI’S NOODLE HOUSE at Northern Quest Resort & Casino. The pan-Asian spot is serving three varieties of DRY FLY DISTILLING’S popular canned cocktails for just $6 each.

If you prefer wine, many spots are offering bottle specials, like EUROPA’S house Myropa Red ($44), a special blend created by COEUR D’ALENE CELLARS. Meanwhile, SMOKERIDGE BBQ is using ARBOR CREST’S red blend in its house sangria ($8/glass). 

INLANDER RESTAURANT WEEK 2021 21

The Spokane Indians have home games against the Hillsboro Hops Aug. 19-22.

VISITORS GUIDE

Bucket

List

Must-see activities and attractions for any visitor to the Inland Northwest during this year’s Inlander Restaurant Week American Original: The Life and Work of John James Audubon: The Northwest Museum of Arts and Culture, or “the MAC” among locals, is just a few blocks west of downtown in historic Browne’s Addition. During IRW, the featured show open TuesdaySunday each week is the incredible look at the life and work of the man best known for his seminal work The Birds of America, published between 1827 and 1839 and considered one of the finest naturalist collections ever made. This show includes original prints, manuscripts, paintings and some Audubon personal possessions. Visit northwestmuseum.org for tickets and info.

Spokane Indians: The local minor-league baseball club stepped up a level this season, meaning a longer season and higher-quality competition. A trip to historic Avista Stadium in Spokane Valley is always worthwhile, and the Indians have home games against the Hillsboro Hops Aug. 19-22. Visit spokaneindians.com for tickets and info.

Collective Soul: It will be a night full of hits as the Southerntinged grunge heroes in Collective Soul (“Shine,” “The World I Know”) headline a show Aug. 20 at Northern Quest Resort & Casino, where you can game and grub to your heart’s delight before and after the show. Also on the bill are Better Than Ezra (“Good”) and Tonic (“If You Could Only See”). Visit northernquest.com for tickets and info.

Chelsea Handler: Spokane Comedy Club downtown brings in a constant stream of top-flight comedic talent and is the centerpiece of an active comedy scene that includes open mic nights at several bars, sketch troupes and more. During IRW, Chelsea Handler is headlining four shows Aug. 27-28, and while the early shows are sold out, the late shows offer a perfect post-dinner chance for some laughs. Visit spokanecomedyclub.com for tickets and info.

22 INLANDER RESTAURANT WEEK 2021

Opera by Christoph Willibald Gluck

Counting Crows: The Bay Area band has been delivering poprock hits for three decades as of 2021, and songs like “Mr. Jones” and “A Long December” have proven timeless. Frontman Adam Duritz and company will be headlining Spokane’s newest music venue, the Spokane Pavilion in Riverfront Park, on Aug. 28, and will be joined by openers Matt Sucich and Sean Barna. Visit spokanepavilion.com for tickets and info.

Downtown Spokane shopping: River Park Square, the mall just south of Riverfront Park, is the central shopping attraction, featuring mainstays like Nordstrom, Banana Republic and the Apple Store.

Anthropologie, Free People and Lululemon are right across the street, too. But don’t miss the independent bookstore, Auntie’s, or Boo Radley’s, where the quirkiest, strangest and most Spokane items reside, along with the Flour Mill building offerings across the river like the Kitchen Engine and Wonders of the World.

Downtown Coeur d’Alene shopping: As a tourist town, Coeur d’Alene is perfectly prepared for visitors. Kids will love scampering about Figpickels Toy Emporium, culture lovers will want to see the paintings and sculptures at the Art Spirit Gallery or the new Emerge gallery space, while bargain hunters will want to seek out the smattering of thrift shops along Fourth Street. And if music is your thing, be sure to hit the Long Ear record shop on Government Way.

OCT 29 & 31

MARTIN WOLDSON THEATER AT THE FOX

TICKETS: 509.624.1200 | INLANDNWOPERA.COM

Sponsored by

Downtown Spokane is home to more than a dozen different wineries.

Cork District: Spread out throughout downtown Spokane, the Cork District brings together more than a dozen different wineries within easy walking distance, each offering a unique spin on the flavors of the Northwest. Browse corkdistrict.com, where you’ll find a map and winery listings to plan your Cork District tasting route, along with a few other wineries located farther afield.

Ale Trail: What the Cork District is to wine, the Ale Trail is to beer. In the past decade, the number and quality of brewers in Spokane has exploded, with new ones opening every year, whether a large gathering house or a diminutive tasting room. Go to inlandnwaletrail.com to get the map of more than 30 regional brewers, and pick what sounds good. We suggest at least hitting up the nationally renowned No-Li Brewhouse, preferably on their river-adjacent patio.

Spokane is eager to welcome over 1,500 riders for the

USA BMX Lumberjack Nationals August 27–29 Come out and cheer on local and traveling riders from across the nation.

Joe Albi BMX Track | spokanesports.org

Riverfront Park: The multimillion-dollar revamp of Spokane’s downtown centerpiece, a legacy of Expo ’74, has really put a shine on this jewel. Your kids will want to ride the historic Looff Carrousel or check out the new Ice Age Floods playground, and a visit to the colorful new Hoopfest basketball court or skate park could help you all work off a few calories. 

INLANDER RESTAURANT WEEK 2021 23

EAT. DRINK. REPEAT. Area Airway Heights Fai’s Noodle House at Northern Quest Resort & Casino

price page $22

30

Coeur d’Alene Bardenay Honey Eatery and Social Club Thai Bamboo

$22 $33 $22

27 31 37

Downtown Spokane Anthony’s at Spokane Falls baba Backyard Public House BARK, A Rescue Pub Bosco Pasta & Panini Cochinito Taqueria Durkin’s Liquor Bar Europa Restaurant & Bakery Flatstick Pub Gilded Unicorn Heritage Bar & Kitchen Hunt Iron Goat Brewing LeftBank Wine Bar

$33 $33 $22 $22 $22 $22 $33 $33 $22 $33 $22 $33 $22 $33

26 26 26 27 28 28 29 29 30 30 31 31 31 32

Downtown Spokane cont.

Nudo Ramen House Scratch Restaurant/Rain Lounge Shawn O’Donnell’s American Grill and Irish Pub Stella’s Tavolàta Twigs Bistro and Martini Bar Vieux Carre NOLA Kitchen Wiley’s Downtown Bistro North Spokane Barnwood Social Kitchen & Tavern Das Stein Haus Downriver Grill Mac Daddy’s Mamma Mia’s Italian Restaurant Mustard Seed at Northtown Mall Prohibition Gastropub Ruins Thai Bamboo The Flying Goat The Melting Pot Twigs Bistro and Martini Bar

price page $22 33 $33 35 $22 $33 $33 $33 $33 $33

35 36 36 37 38 38

$22 $33 $33 $22 $22

27 29 29 32 32

$33 $33 $33 $22 $33 $33 $33

33 34 35 37 30 33 37

Post Falls Republic Kitchen+Taphouse South Spokane Casper Fry MacKenzie River Pizza, Grill & Pub Nudo Ramen House Remedy Kitchen & Tavern Republic Pi South Perry Lantern Thai Bamboo Twigs Bistro and Martini Bar

$33 $22 $22 $33 $22 $33 $22 $33

28 32 33 34 35 36 37 37

Spokane Valley Ambrosia Bistro and Wine Bar $33 Black Pearl Casino $22 SmokeRidgeBBQ $22 Thai Bamboo $22 Twigs Bistro and Martini Bar $33

26 27 36 37 37

Worley Chinook Crafted by Chef Adam Hegsted at The Coeur d’Alene Casino $33 Red Tail Bar & Grill at The Coeur d’Alene Casino $22

Look for these food options on the menus GF - Gluten-Free GFA - Gluten-Free Available V - Vegetarian V+ - Vegan or Vegan Available 24 INLANDER RESTAURANT WEEK 2021

price page $33 34

28 34

RESTAURANT RESTAURANT DIRECTORY WEEK Presented By

AUGUST 19-28, 2021

CUISINE American price page Backyard Public House $22 26 Barnwood Social Kitchen & Tavern $22 27 Casper Fry $33 28 Downriver Grill $33 29 Durkin’s Liquor Bar $33 29 Heritage Bar & Kitchen $22 31 Honey Eatery and Social Club $33 31 Gilded Unicorn $33 30 Hunt $33 31 Iron Goat Brewing $22 31 Mac Daddy’s $22 32 MacKenzie River Pizza, Grill & Pub $22 32 Red Tail Bar & Grill at The Coeur d’Alene Casino $22 34 South Perry Lantern $33 36 Twigs Bistro and Martini Bar Downtown, North, South, Valley $33 37 Asian Fai’s Noodle House at Northern Quest Resort & Casino $22 30 Mustard Seed $33 33 Nudo Ramen House Downtown, North $22 33

Gastropub BARK, A Rescue Pub Black Pearl Casino Prohibition Gastropub Remedy Kitchen & Tavern Republic Kitchen+Taphouse

price page $22 27 $22 27 $33 34 $33 34 $33 34

German Das Stein Haus

$33

29

Irish Shawn O’Donnell’s American Grill and Irish Pub

$22

35

Italian Bosco Pasta & Panini Mamma Mia’s Italian Restaurant Tavolàta

$22 28 $22 32 $33 36

Mediterranean baba

$33 26

Mexican Cochinito Taqueria

$22

Northwest Bardenay

$22 27 $33 $22 $22

30 30 35

$33 $33

26 38

28

Barbecue SmokeRidgeBBQ

$22 36

Bistro Ambrosia Bistro and Wine Bar Scratch Restaurant/Rain Lounge Wiley’s Downtown Bistro

Pizza The Flying Goat Flatstick Pub Republic Pi

$33 $33 $33

26 35 38

Seafood Anthony’s at Spokane Falls Vieux Carre NOLA Kitchen

Eclectic LeftBank Wine Bar Stella’s

$33 $33

32 36

Steakhouse Chinook Crafted by Chef Adam Hegsted at The Coeur d’Alene Casino $33 28

European Europa Restaurant & Bakery Ruins

$33 29 $33 35

Thai Thai Bamboo Coeur d’Alene, North, South, Valley $22 37

10 DAYS | 3 COURSE MEALS $22 or $33 TAX & GRATUITY NOT INCLUDED INLANDER RESTAURANT WEEK 2021 25

AMBROSIA BISTRO AND WINE BAR Great food, fine wines and special friends... what else is there?

SPOKANE VALLEY

BISTRO

$

33

ANTHONY’S AT SPOKANE FALLS Northwest seafood and local produce with a backdrop of Spokane Falls DOWNTOWN SPOKANE

SEAFOOD

$

33

FIRST COURSE Southern Fried Ribs Slow-cooked pork ribs dredged in our own seasoned flour, deep fried to a crispy golden brown and tossed in a Carolina Gold-style BBQ sauce

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

Chicken Carnitas Tostada A crunchy corn tortilla topped with blackened chicken, house-made guacamole, pickled red onions, Cotija cheese, cilantro, orange supremes and salsa verde. GF

Anthony’s Clam Chowder New England style clam chowder with potatoes and bacon SECOND COURSE Fresh Wild Silver Salmon Risotto Roasted on an alder plank with citrus butter over lemon risotto and fresh corn succotash

Tomato Bisque Silky tomato bisque with house-made croutons and fried basil GFA, V SECOND COURSE Mushroom Chicken A Frenched chicken breast topped with a brandied mushroom cream sauce, served with pappardelle pasta and seasonal vegetables GFA Pork Medallions Tender pork medallions served with a house-made blackberry-bacon mostarda, creamy garlic herbed mashed potatoes, and lemon-zested asparagus GF Blackened Shrimp Skewer A skewer of blackened shrimp and vegetables on a bed of couscous and arugula, topped with a mango cilantro cream sauce THIRD COURSE Bread Pudding Deep-fried bread pudding, rolled in cinnamon sugar, and served with caramel and a scoop of house-made Bourbon ice cream Flourless Chocolate Cake Decadent chocolate torte with chocolate sauce, grated chocolate and house-made whipped cream. GF

Classic Caesar Our homemade Caesar with Parmesan

Grilled Portobello Mushroom Steak Rosemary olive oil grilled portobello mushroom, seared Roma tomato and grilled zucchini with champ potatoes and a tamari glaze GF, V Patagonia Shrimp Risotto Patagonia pink shrimp sautéed with Cajun spices, garlic, basil and sundried tomatoes over our lemon risotto THIRD COURSE Bailey’s Irish Cream Chocolate Mousse Our creamy chocolate mousse made with Bailey’s Irish Cream Anthony’s Burnt Cream A silky custard with a caramelized top GF Olympic Mountain Ice Cream Seasonal flavor from Shelton’s Olympic Mountain Ice Cream

DRINK LOCAL Robert Karl Claret Red Blend Columbia Valley - 2016 $10

Key Lime Pie Tangy Key lime filling in a graham cracker crust with house-made whipped cream

DRINK LOCAL Ambrosia Bistro Red Our own custom house blend bottled by Arbor Crest Winery $9.50 RESERVATIONS RECOMMENDED

GREAT FOOD GREAT FUN GREAT GAMES!

RESERVATIONS RECOMMENDED

9211 E. Montgomery Ave. (509) 928-3222 Menu served Tuesday-Saturday, 4 pm-close

510 Lincoln N. St. Menu served every day, 3 pm-9 pm

BABA

BACKYARD PUBLIC HOUSE

Comfort food with a Mediterranean, Middle Eastern and Asian influence

Elevated American comfort food, plus local wines and craft cocktails

DOWNTOWN SPOKANE

MEDITERRANEAN

$

33

DOWNTOWN SPOKANE

(509) 328-9009

AMERICAN

22

$

FIRST COURSE Hummus & Tahini Velvety smooth garbanzo beans, lemon, garlic and olive oil served with fresh pita V, V+

FIRST COURSE Courthouse Pretzels Handmade salted soft pretzels served with cheese sauce and beer mustard

Baba Ghanoush Wood-roasted eggplant pureed and served with labneh, preserved lemon, honey and chilies. Served with fresh pita V

Chips & Salsa Tri-colored corn tortilla chips with our delicious house-made salsa

Deviled Eggs Stuffed with tahini egg yolk with pomegranate molasses, dukkah seeds and chile crunch V SECOND COURSE Crispy Falafel Crispy fried fritters served with tzatziki sauce, tahini, cucumber salad and herbs GF, V Clambs & Lamb Roasted wild mushrooms, crispy braised lamb, white wine, garlic, brown butter and lemon with fresh manila clams GF Kofta Meatballs Spiced lamb-beef meatballs baked in the hearth, served with tzatziki, pomegranate molasses and feta THIRD COURSE Labneh Fritters Yogurt cheese fritters with honey and sea salt V Honey-Walnut Baklava With cinnamon ice cream V Seasonal Sorbetto Ask your server for what today’s flavor is! GF, V+

DRINK LOCAL Persephone Pomegranate, rose water, lime and Luxe & Loaded Vodka $11

Gazpacho Chef Joe’s famous vegetable soup, chilled SECOND COURSE The Backyard Burger topped with American cheese, lettuce, tomato, caramelized onions and mayo on a toasted brioche bun Pulled Pork Burrito Pulled pork, cheddar, barbecue sauce, fries, and coleslaw. Served with a side of fries Gochujang Boneless Wings House-made sweet and spicy Korean sauce, carrots, and celery. Served with a side of ranch THIRD COURSE Raspberry Chimis Two chimis drizzled with raspberry sauce Amaretto Sundae Vanilla bean ice cream, amaretto, and dark chocolate Matcha Parfait Matcha cream, shortbread cookies and pistachios

DRINK LOCAL Tropical Margarita Warrior Blood Orange, triple sec, watermelon liqueur, sour $9

3 COURSE MENU | $22 2104 N. Pines Rd | Spokane Valley 509.290.5484 | blackpearlspokane.com 26 INLANDER RESTAURANT WEEK 2021

1242 W. Summit Pkwy.

Menu served every day, 3 pm-close

(509) 443-4410

1811 W. Broadway Ave. Menu served every day, 11 am-9 pm

(509) 822-7338

BARDENAY

Bardenay specializes in handcrafted cocktails and Northwest cuisine COEUR D’ALENE

NORTHWEST

$

33

FIRST COURSE Charcuterie Board Chef’s selection of deli cuts, artisanal cheeses, dried fruits and nuts GFA

Smoked Parsnip Hummus Plate House-smoked creamy parsnip hummus with marinated vegetables and warm pita V+ Spaghetti Squash Fritters Crispy flash-fried squash, bacon and scallions served with marinara sauce SECOND COURSE Carolina Pulled Pork Sliders Slow-braised mustard style pork, apple slaw on a toasted bun with potato salad Salsa Verde Steak Thin-sliced steak, chili verde sauce, with flour tortillas and Spanish rice Crouton Chicken Pan-seared crouton crusted chicken breast with beer cheese sauce and roasted potato wedges THIRD COURSE Dessert Selection Choose from a rotating list of desserts made by our in-house pastry chef Bardenay Lemon Creamsicle Bardenay Lemon Vodka, house sour mix and house bar cream shaken and served up with a graham cracker rim and lemon twist Chocolate Cassis Cordial Bardenay Cassis Liqueur, Godiva, house-made cold brew and house bar cream shaken and served up with a chocolate rim

DRINK LOCAL Bardenay Ginger Rum Cocktail Bardenay Ginger Rum, vanilla, triple sec and house sour mix $7

BARK, A RESCUE PUB

Dine, Drink, Adopt. Great food, fun environment & adoptable animals DOWNTOWN SPOKANE

(208) 765-1540

22

$

Chips and Dip Mix of regular and sweet potato house-made chips, served with a roasted jalapeno and artichoke dip V Blackberry Salad Blackberries, goat cheese, pecans, spring mix, tossed in an herb vinaigrette and topped with fresh basil GF, V

SECOND COURSE Baked Mac & Cheese Cold Smoke Scotch Ale beer cheese sauce with cheesy bread crumbles and bacon Carolina BBQ Burger Hand-pressed patty, cheddar cheese, Carolina barbecue, pickles, and topped with our house-made chips GFA

11027 E Sprague, Spokane Valley 509-710-3426 SmokeRidgeBBQ.com

Veggie Burger Portobello mushroom patty, hummus, goat cheese, pickled red onions, arugula GF, V THIRD COURSE Irish Death Bread Pudding Bread pudding with Irish Death Stout Caramel Sauce, served with vanilla ice cream Chocolate Peanut Butter Cheesecake Chocolate cheesecake, peanut butter cookie crust, peanut butter sauce with fruit puree (strawberry, blueberry, raspberry) V Vegan Cheesecake Delectable vegan cheesecake with a strawberry puree GF, V, V+

DRINK LOCAL Spokane ’74 Spokane’s Dry Fly Gin, huckleberry puree, lemon, and bubbly $10

RESERVATIONS RECOMMENDED

905 N. Washington St. Menu served every day, 4 pm-9 pm

(509) 418-2551

Great food, exceptional service, good times

Spokane’s East Side kitchen, tavern and hideaway

AMERICAN

COURSES

BLACK PEARL CASINO

BARNWOOD SOCIAL KITCHEN & TAVERN NORTH SPOKANE

22

$

FIRST COURSE Pretzel Bones Two house-made pretzels served with Cold Smoke Scotch Ale cheese sauce, whole grain mustard sauce and tangy honey mustard V

RESERVATIONS RECOMMENDED

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

GASTROPUB

3

22

$

FIRST COURSE Buffalo Cauliflower Cauliflower tossed in buffalo sauce with blue cheese crumbles. Finished with green onions and served with a side of ranch or blue cheese Totchos Tater tots, cheddar jack cheese, red onion, tomato and jalapeños, smothered in a house-made beer cheese, finished with chives Steak Quesadilla Mexican-style marinated steak, fajita veggies, black beans and a four-cheese blend served with house-made guacamole and sour cream on the side SECOND COURSE Barnwood Mac & Cheese Macaroni pasta tossed in white cheddar cheese sauce and topped with bacon, green onion, and toasted breadcrumbs

Katsu Chicken Sandwich Crispy chicken, lemongrass ginger sauce, and sweet chili slaw on a toasted bun. Served with fries Buffalo Chicken Wrap Crispy chicken strips with a spicy and savory buffalo-style sauce, blue cheese crumbles, ranch dressing, romaine, tomatoes and red onion. Served with a side of fries THIRD COURSE Raspberry Chimichanga Deep-fried chimichangas filled with raspberry cheesecake, dusted with powdered sugar Cinnamon Sugar Pretzel Sticks Pretzel sticks tossed in cinnamon and sugar, drizzled with chocolate, served with a frosting dipping sauce Peach Cobbler Beignets Sweet and savory peaches cooked in caramel sauce served over Southern-style beignets, topped with powdered sugar

SPOKANE VALLEY FIRST COURSE

GASTROPUB

22

$

Grilled Caesar Salad Fire-broiled hearts of romaine finished with Caesar dressing, shredded Parmesan cheese, croutons, and lemon wedge GFA Mac “n” Cheese Bites Smoked gouda mac n cheese bites, flash fried, and finished with bacon jam, sriracha, and scallions Prawn Gazpacho Savory chilled gazpacho rimmed with poached Argentinian prawns, fresh lime and cilantro GF, V SECOND COURSE Fire-Broiled Beef Medallions Accented with caramelized onion demi-glace and white cheddar mashed potatoes GF Seafood Bowl Seared Alaskan cod, hard shell clams, Argentinian prawns, and jumbo sea scallops in a creamed seafood broth. Served with charred toast points GFA Roasted Vegetable Pappardelle Pappardelle tossed with an array of roast vegetables in an herb/white wine sauce.

Garnished with toasted walnuts, and goat cheese GFA, V THIRD COURSE Flourless Chocolate Torte With chocolate mousse and fresh berry compote GF, V Warm Apple Tart With caramel sauce, whipped cream and cheddar cheese crisp V Huckleberry Ice Cream Rolled in toasted coconut. Served with mango puree and fresh berries GF, V

DRINK LOCAL Watermelon Martini Watermelon, mint, Warrior vodka, triple sec, simple syrup $8/glass

DRINK LOCAL Warrior Press Warrior Huckleberry, huckleberry puree, club soda, 7UP, lime $8 RESERVATIONS RECOMMENDED

3027 E. Liberty Ave. Menu served every day, 11 am-9 pm

(509) 315-9855

2104 N. Pines Rd. (509) 290-5484 Menu served Sun-Thurs, 11 am-9 pm ; Fri-Sat, 11 am-10 pm

INLANDER RESTAURANT WEEK 2021 27

BOSCO PASTA & PANINI

Fresh-made pasta, panini and salads in the historic Wonder Building!

DOWNTOWN SPOKANE

ITALIAN

22

$

FIRST COURSE Artichoke Salad romaine, artichokes, farro, taggiasca olives, mint, parsley, lemon, parmesan GF Panzanella tomatoes, mozzarella, cucumber, basil, focaccia croutons, aged balsamic vinegar, olive oil Caesar Salad romaine, kale, focaccia croutons, caesar dressing, parmesan, lemon GFA You may also choose from any of the salads offered on our regular menu for this course SECOND COURSE The King rigatoni, italian sausage, tomato, marjoram, parmesan GFA

Potato Gnocchi mushrooms, basil pesto, pine nuts, pecorino Panino Classico prosciutto di parma, pickled peppers, buffalo mozzarella, basil You may also choose from any one of the pasta or panini dishes offered on our regular menu for this course THIRD COURSE Ultimate Cookie valrhona jivara chocolate, cherry, pistachio Chocolate Chip Cookie chocolate, vanilla bean Snickerdoodle cinnamon, sugar

DRINK LOCAL Brick West, Hazy IPA hazy, hoppy, juicy with aromas of tropical $6/16oz, $9 $9/24oz fruits $6

CASPER FRY Southern food, Southern hospitality and Southern comfort in South Perry SOUTH SPOKANE

AMERICAN

$

33

FIRST COURSE Heirloom Tomato Caprese Local heirloom tomatoes with Josper-grilled stone fruit, fresh basil, mascarpone cheese and Steen’s Cane Syrup GF, V Pulled Pork Rillette Smoked, braised and pulled pork confit, house-made barbecue sauce, grilled crostini Perry Street Corn Cob Josper-grilled sweet corn on the cob, roasted garlic aioli, fresh chives, Korean chili flakes, scallion GF, V

SECOND COURSE Cajun Seafood Boil Classic seafood boil of shrimp, mussels, new potatoes, corn cobette and house-made andouille sausage in a rich shrimp broth with toasted crostini GFA Grilled Pork Tenderloin Josper-grilled pork tenderloin medallions cooked over the coals, mashed yams, Espangnole sauce, charred broccolini, Granny Smith apple chips GFA Cast Iron Mushroom & Grits Cast iron-seared king oyster mushroom, turnip green pesto, roasted tomato jam, Georgia’s Mill’s Farm Red Mule Grits and cheddar cheese GF, V THIRD COURSE Buttermilk Panna Cotta Creamy buttermilk panna cotta, cornbread streusel, whipped cream, fresh berries, Steen’s Cane Syrup V Peanut Butter Pie Peanut butter cream, graham cracker crust, roasted peanuts, whipped cream, chocolate shavings V Sweet Tea Creme Brûlée Creamy sweet tea custard with a hard crack caramel top V

DRINK LOCAL Track & Field Warrior Gin, Aquavit, grapefruit, and pink peppercorn cordial $10

Open Daily | Full Bar 818 W. Sprague Ave | 476-0650 • 9602 N. Newport Hwy | 467-0292 NudoRamen.com

RESERVATIONS RECOMMENDED

835 N. Post St. (509) 606-8900 Menu served Wednesday-Sunday, 11 am-close

928 South Perry St. (509) 315-4153 Menu served Tuesday-Saturday, 4 pm-close

CHINOOK CRAFTED BY CHEF ADAM HEGSTED

COCHINITO TAQUERIA

Finer dining experience with a fun atmosphere WORLEY

STEAKHOUSE

Spokane’s original Chef driven taco shop and craft bar!

$

33

DOWNTOWN SPOKANE

MEXICAN

22

$

FIRST COURSE Braised Pancetta House-made pancetta braised and served atop a bed of greens and drizzled with port wine glaze

FIRST COURSE Chips and Guacamole Fresh house cut and fried corn tortilla chips served with house made guacamole GFA, V+

Shrimp Cocktail Three prawns char grilled and served atop a bed of greens with a spicy cocktail sauce

Elote Bowl Grilled corn, jalapeno, and shishito chile sauted with cumin and smoked paprika crema. Cotija cheese, scallion and crispy pickled onion GFA, V

Crab Cakes Two Dungeness crab cakes, pan seared and served with apple slaw and arugula aioli SECOND COURSE Grilled Salmon Grilled sockeye salmon topped with citrus butter. Served with rice pilaf and seasonal vegetables Petite Top Sirloin Seven-ounce top sirloin steak char grilled to temperature over charcoal fire. Served with smashed fried red potatoes and seasonal vegetables Bucatini Carbonara Bucatini pasta tossed with rich carbonara sauce made with house-cured pancetta bacon THIRD COURSE Peach Huckleberry Crostata Rustic free form pie. Served with vanilla ice cream Raspberry Mousse Raspberry mousse served in a white chocolate cup. Topped with whipped cream and a fresh raspberry Chocolate Decadence Rich dark chocolate flourless cake.

Topped with raspberry sauce

DRINK LOCAL Old 95 IPA Brought to you by Laughing dog brewery $5.75

Queso Fundito Creamy Asadero and sharp cheddar cheese dip with house made chorizo sausage, shishito chile, tomato salsa and tortilla chips SECOND COURSE Three Tacos Select any three tacos from our menu GFA Full Taco Meal Select any two tacos from our menu with a side of rice and your choice of beans GFA Karinas Bowl Any taco meat, beans, rice, guacamole, cotija, crema, xni pec served with chips or tortillas THIRD COURSE Horchata Panna Cotta Cinnamon spiced almond and rice milk custard, mango/chile compote, candied almonds, whipped cream GF, V Churros House made churros, tossed in cinnamon sugar with your choice of chile chocolate sauce, or cajeta caramel Fresh Fruit Bionicos Summer fruits tossed in chile/lime seasoning tossed with Mexican yogurt sauce, chamoy, house made granola and coconut GF, V

DRINK LOCAL Bellwether Cochinito Lager Our house beer, an amber lager with fresh lime built in $6 per pint

RESERVATIONS RECOMMENDED

37914 S. Nukwalqw (800) 523-2464 x7530 Menu served Wednesday, Thursday, Sunday, 4:30 pm-9 pm Friday & Saturday, 4:30 pm-10 pm

28 INLANDER RESTAURANT WEEK 2021

10 N. Post St. (509) 474-9618 Menu served Monday-Saturday, 11:30 am-close

DAS STEIN HAUS

DOWNRIVER GRILL

Spokane’s authentic German pub and eatery NORTH SPOKANE

Local. Seasonal. Fresh.

GERMAN

$

33

NORTH SPOKANE

AMERICAN

$

33

FIRST COURSE Bratwurst House-made sausage served with stone-ground and Dijon mustard on a bed of sauerkraut

FIRST COURSE DRG Signature Salad Spinach, bacon, pine nuts, shaved Parmesan, fresh basil, warm bacon vinaigrette GF

Soft Pretzel Fresh-baked pretzel stick served hot with sweet mustard and a creamy cheese sauce

Caesar Salad Romaine, lemon, garlic confit, Parmesan crisp, Caesar dressing GF

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 and red cabbage or sauerkraut

Green Garbanzo Bean Hummus Radish confit, feta, olive oil, grilled pita SECOND COURSE Chicken Marsala Sautéed mushrooms, Marsala cream sauce, seasonal vegetables, white cheddar au gratin potatoes

Rack of Pork Tender, juicy bone-in pork roast with peppercorn sauce. Served with garlic mashed potatoes and red cabbage or sauerkraut Sauerbraten Roast beef marinated in a red wine seasoning brine and slow roasted. Served with spaetzle and red cabbage or sauerkraut THIRD COURSE Apfel Strudel Thin pastry baked with apples, walnuts and raisins served hot with whipped cream and cinnamon Black Forest Cake Layered chocolate, cream and cherry cake topped with whipped cream German Chocolate Cake Cocktail Dessert in a glass! Vodka, coconut rum and hazelnut liqueur in a chocolate and coconut rimmed glass

DRINK LOCAL Warrior Huckleberry Press Spokane’s own Warrior Huckleberry Vodka with 7UP and soda $5

Braised Short Ribs Goat cheese polenta, blackberry demi glace, blistered summer tomatoes, garlic sautéed seasonal vegetables, micro herbs GF Grilled Wild King Salmon Citrus and radish relish, cilantro lime jasmine rice, red curry crème fraiche, garlic sautéed seasonal vegetables GF THIRD COURSE Chocolate Almond Pot de Crème Rich almond and chocolate custard, topped with sea salt GF House Beignets Dusted in confectioner’s sugar served with bourbon caramel and seasonal jam Caramel Apple Bread Pudding With bourbon caramel and vanilla ice cream

DRINK LOCAL Warrior Slingshot Local Warrior Gin, lemon vodka, St. Germaine $11

RESERVATIONS RECOMMENDED

RESERVATIONS RECOMMENDED

1812 W. Francis Ave. (509) 326-2214 Menu served every day, 4 pm-until closing

3315 W. Northwest Blvd.

(509) 323-1600 Menu served Tuesday-Sunday, 4 pm-9 pm

DURKIN’S LIQUOR BAR

EUROPA RESTAURANT & BAKERY

AMERICAN

$

10 n post spokane, wa cochinitotaqueria.com (509) 474-9618

Celebrating 40 years in downtown Spokane - fresh and delicious!

A Swank American diner with a dark and sultry basement bar DOWNTOWN SPOKANE

restaurant week

33

DOWNTOWN SPOKANE

EUROPEAN

$

33

FIRST COURSE Summer Panzanella Salad Toasted Madeleine’s croutons, fresh peaches, ripe heirloom cherry tomatoes, white balsamic vinaigrette, mint pistou, burrata V

FIRST COURSE Smoked Salmon Tortellini Fresh-made tortellini filled with house-smoked wild salmon, tossed in a lemon and butter sauce, and topped with Parmesan

Fried Stuffed Mushrooms Fresh mushrooms stuffed with spinach, house bacon, pecorino cheese, coated in rice flour, then deep fried. Served with piquillo pepper coulis GF

Caprese Salad Fresh mozzarella layered with Roma tomatoes and basil, drizzled with house-made balsamic reduction and olive oil GF, V

Watermelon Radish Salad Watermelon radish, arugula, grapefruit vinaigrette, candied pecans, crumbled feta cheese, finished with a drizzle of honey GF, V SECOND COURSE Washington Clams On Toast Washington State clams, chorizo sausage, heirloom tomatoes, sweet corn, lime butter broth, cilantro and smoked pepitas, with grilled baguette GFA

Caesar Salad Fresh romaine tossed with Caesar dressing, Parmesan cheese and house-made croutons; anchovies upon request GFA SECOND COURSE Ravioli House-made spinach and goat cheese raviolis with prosciutto, sautéed in browned butter and topped with Parmesan

Bulgogi Beef Bowl Marinated pan-seared steak, housemade kimchi fried rice, cucumber salad with spicy gochugaru dressing, and a seven-minute soy egg GF

Sirloin Sirloin steak with house-made red wine demi glace and roasted pepper risotto GF

Red Pepper Ravioli Red bell pepper pasta filled with sweet potato and mushrooms, creamy cashew pesto, toasted cashews, red bell pepper crisps, and pecorino cheese V THIRD COURSE Huckleberry Cheesecake Rich and creamy no-bake cheesecake, traditional buttery graham cracker crust, boozy local huckleberry topping V Banana Pudding Layers of fresh banana, vanilla wafers, creamy banana pudding, and fresh whipped cream V Chocolate Churro Deep-fried chocolate churros, caramel dipping sauce, creme anglaise V

Mushroom Lasagna Fresh-made lasagna layered with wild mushrooms THIRD COURSE Cheesecake Dark chocolate and raspberry cheesecake on a cookie crumble crust V Eclair Cake A light cake layered with peanut butter eclairs! V Fennel Ice Cream House-made fennel ice cream topped with a lemon blueberry polenta cake V

DRINK LOCAL Myropa Red Our custom red wine created for us by Coeur d’Alene Cellars $44 bottle

DRINK LOCAL Track & Field Warrior Gin, Aquavit, grapefruit, pink peppercorn cordial $10 RESERVATIONS RECOMMENDED

415 W. Main Ave. (509) 863-9501 Menu served Tuesday-Saturday, 4 pm-close

join us during restaurant week

choose 1 from each course for $22 per person

Course 1 Hearth Baked Pretzel Breakfast Deviled Eggs Devils on Horseback

Course 2 Cast Iron Mac N’ Cheese Breakfast Poutine Moroccan Chickpeas

Course 3 Huckleberry Cheesecake Strawberry Rhubarb Donuts Ice Cream Sandwich

RESERVATIONS RECOMMENDED

125 S. Wall St. (509) 455-4051 Menu served Tuesday- Sunday, 4 pm-9 pm

+ Drink Local Options!

INLANDER RESTAURANT WEEK 2021 29

CALLING ALL FLAVOR SEEKERS! Let’s get dipping during Restaurant Week

FAI’S NOODLE HOUSE

THE FLYING GOAT

A modern take on classic Asian food AIRWAY HEIGHTS

Neighborhood craft beer bar + casual eatery ASIAN

22

$

FIRST COURSE Fai’s Sampler Two deep-fried gyozas, two spring rolls, and barbecued pork served with hot mustard, red sauce, and sesame seeds

PIZZA

22

$

FIRST COURSE “A” Street Chips Thin-sliced potatoes deep fried with Flying Goat seasoning or salt and vinegar V

Clam Strips Deep-fried clam strips served with Sriracha aioli

New Heritage Green Salad Arugula, fennel, pickled radish, cherry tomato, basil oil, sun-dried tomato dressing GF, V

Crispy Tofu Tempura-battered tofu bits served with plum sauce SECOND COURSE Seafood Pho Mussels, calamari, shrimp, house-made rich broth, thin rice noodles, green onions, sesame oil

Audubon Caesar Salad Romaine, fresh-baked croutons, Caesar dressing with roasted lemon GFA, V SECOND COURSE Alberta Pizza Red sauce, fresh mozzarella, pepperoni, red onion and roasted basil GFA

Sweet and Sour Pork Tempura pork, tangy sweet and sour sauce, pineapple, sesame seeds served with your choice of steamed or fried rice

Sheridan Pizza Roasted garlic cream, house cheese blend, feta, Moroccan flank steak, smoked shallot, roasted carrot, citrus herb yogurt drizzle, piquanté peppers GFA

Vegetarian Pad Thai Rice noodles stir fried with bean sprouts, green and yellow onions, carrots, corn, bamboo shoots, cabbage, water chestnut, egg, pad Thai sauce and topped with peanuts, lime, and cilantro THIRD COURSE Deep Fried Ice Cream Topped with berry sauce

Heroy Pizza Olive oil, ricotta, smoked prosciutto, heirloom tomato, shallot jam, basil pesto, pecorino GFA THIRD COURSE Butterscotch Panna Cotta Panna cotta served with chocolate chips cookie crumbles and butterscotch sauce

Grilled Pineapple Topped with caramel and toasted coconut Banana Spring Roll Served with caramel sauce

DRINK LOCAL On the Fly Huckleberry Lemonade Dry Fly Vodka, real huckleberry syrup, house-made lemonade $6

100 N. Hayford Rd. Menu served every day, 11 am-Close

(509) 481-6602

FLATSTICK PUB

Local craft beer, mini golf, brick oven pizzas, and so much more!

DOWNTOWN SPOKANE

See our listing for full menu options

NORTH SPOKANE

PIZZA

22

$

Crater Lake Root Beer Float Crater Lake Root Beer served with ice cream GF Brownie with Ice Cream House-made brownie served with ice cream and chocolate sauce

DRINK LOCAL Yaya Fluffy Puffy Sunshine IPA New England (Hazy) India Pale Ale $6.75 pint

3318 W. Northwest Blvd.

(509) 327-8277 Menu served Monday-Sunday, 11 am-10 pm

GILDED UNICORN

Modern American classics with craft cocktails DOWNTOWN SPOKANE

AMERICAN

$

33

FIRST COURSE FLATSTICK CAESAR CAESAR chopped romaine, crouton, pecorino, caesar dressing GFA, V

FIRST COURSE Pea Salad Sweet peas, white cheddar, bacon, mayo, sunflower GF

ITALIANO SALAD chopped romaine, chopped artichoke, chickpea, black olive, provolone, oregano dressing GF, V

Brick Oven Chili Ground pork and beef, beans, lentils, spices GF

GARLIC FRIES garlic puree, pecorino, parsley, salt GF, V SECOND COURSE CHIP AND RUN PIZZA PIZZA 10-inch pie with tomato sauce, salami, red onion, pickled pepper, mozzarella GFA

Devils on Horseback Bacon-wrapped dates with almond SECOND COURSE Portobello Cubano Marinated sliced portobellos, shredded oyster mushrooms, bacon carrots, blackberry mustard, pickle, vegan Swiss cheese, focaccia V+

BOGEY PIZZA 10-inch pie with tomato sauce, sausage, pepperoni, mushroom, black olive, mozzarella GFA BIRDIE beer-battered chicken tenders, fries, dipping sauce THIRD COURSE ICE CREAM vanilla, chocolate, rotating seasonal GF, V MULLIGAN MULE warrior vodka, rachel’s ginger beer, lime juice BIRDIE JUICE dry fly gin, orange, pineapple, grapefruit

DRINK LOCAL YAYA FLUFFY PUFFY SUNSHINE new england ipa featuring citra and el dorado hops, 6.5% abv $7 pint

DELIVERED TO YO U R IN BOX

Unicorn Mac n’ Cheese Twirling macaroni, Gouda, aged white cheddar baked until golden V Tater Tot Casserole Braised brisket, wild mushroom cream sauce, baked with tots, aged cheddar and gronions THIRD COURSE Frozen Peanut Butter Pie Frozen peanut butter mousse, chocolate crust, fudge, sea salt and whipped cream Key Lime Pie Whipped cream and candied limes Dessert Cocktail (21+ only) Warrior Huckleberry Cream on the Rocks. Get one, you know you want to...

DRINK LOCAL Dry Fly Manhattan A classic with a local twist $11

Food news you can use EVERY THURSDAY Sign up now at Inlander.com/newsletters 30 INLANDER RESTAURANT WEEK 2021

618 W. Main Ave. (509) 368-9477 Menu served Monday-Sunday, 4 pm-close

110 South N. Monroe St. Menu served every day, 4 pm-close

(509) 309-3698

HERITAGE BAR & KITCHEN Elevated American pub food featuring family recipes DOWNTOWN SPOKANE

AMERICAN

HONEY EATERY AND SOCIAL CLUB

22

$

Modern comfort foods and craft cocktails COEUR D’ALENE

AMERICAN

22

$

FIRST COURSE Vegetarian Dr. Pepper Chili Our house made Dr. Pepper Chili tweaked for our vegetarian friends. Made with ground impossible burger, just the right amount of heat and topped with vegan Frito style chips V, V+

FIRST COURSE Hearth Baked Pretzel Doughlicious pretzel served with pimento cheese dip V

Cucumber and Red Onion Salad A light salad with quick pickled red onions, cucumbers and cherry tomatoes. Topped with crumbled feta V

Devils on Horseback Bacon-wrapped dates with blue cheese, almonds and maple GF SECOND COURSE Cast Iron Mac n’ Cheese Four cheeses, cream and noodles tossed together and baked golden in the hearth oven with a cheese-biscuit topping V

Bacon Jam Loaded Potato Skins Delicious potato skins loaded with cheese, green onion and our house-made bacon jam GF SECOND COURSE Nashville Hot Chicken Sandwich Hand-breaded chicken breast coated with our own Nashville hot spice blend. Topped with mayo, lettuce, tomato, pickle and onion on a brioche bun Portobello Mushroom Cheesesteak Roasted portobello mushrooms piled high with onions, peppers and melted vegan American cheese on a toasted ciabatta bun V, V+ Built Different Bagel Burger We’re stacking our local beef smash patty with American cheese, our house-made hash brown patty, crispy bacon, a fried egg, grilled onion, lettuce, tomato, pickle and chive cream cheese on an everything bagel. You’re welcome, Mike!

THIRD COURSE Local Tap Beer Your choice of one of our local beers on tap V, V+ Sweet Waffle Sticks Sticky and sweet fresh-made waffle sticks with a cream cheese icing for dipping V

Breakfast Deviled Eggs Maple-whipped yolks, candied bacon, toast, fried potato and smoky maple GFA

Breakfast Poutine Crispy Idaho fries topped with country sausage gravy, five cheeses, candied bacon and green onions and two sunny eggs Moroccan Chickpeas Hearth-cooked chickpeas with Moroccan spices, olives, raisins, cilantro, chiles topped with poached eggs and served with olive oil-toasted grain bread GFA

THIRD COURSE Huckleberry Cheesecake Huckleberry compote, lemon glaze, orange segments and mint V Strawberry Rhubarb Donuts Warm donuts with powdered sugar, lemon curd and cream cheese frosting V Ice Cream Sandwich A scoop of caramel ice cream between two double chocolate cookies and then rolled in cocoa pebbles

Mountain Berry Milkshake Premium local vanilla ice cream blended with our mountain berry reduction V DRINK LOCAL Dry Fly Old Fashioned House-made with Dry Fly’s award winning bourbon $10

DRINK LOCAL 1934 Cosmo Dry Fly Gin, orange liqueur, lemon and raspberry $10

122 S. Monroe St. (509) 863-9235 Menu served Monday-Saturday, 4 pm-9 pm

317 Sherman Ave. Menu served every day, 3 pm-close

HUNT

IRON GOAT BREWERY

Elevated campfire cooking

Relaxed atmosphere, kid-friendly gastrobrewery

DOWNTOWN SPOKANE

AMERICAN

$

33

FIRST COURSE Duck Liver Pate Apple + Sweet Pickles + Bread and Butter Pork Shoulder Crostini Goat Cream + Blueberry

Squash Steak Lentils + Watermelon Radish + Pickled Peach GF, V+

SECOND COURSE Peach Salad Goat Cheese + Hazelnut + Peach Balsamic Reduction GF Leafy Greens Gorgonzola + Preserved Cherry + Pistachio GF Grilled Beets Pickled Blackberry + Preserved Lemon + Creme Fraiche GF THIRD COURSE Porchetta Heirloom Carrots + Peach Relish GF Confit Duck Leg Sweet Potato + Pickled Fennel GF Airline Chicken Breast Charred Broccolini + Citrus Kosho + Beurre Blanc GF

DRINK LOCAL Rhubarb Scofflaw Warrior Rye Whiskey + Dry Vermouth + Rhubarb + Lemon $11

DOWNTOWN SPOKANE

(208) 930-1514

AMERICAN

LOCALLY OWNED

& OPERATED

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

22

$

FIRST COURSE Beet Salad Honey stripe and golden beets, blackberry apricot sour gastrique, citrus micro green salad, cayenne-candied hazelnuts, blackberries, ricotta V Carrot Blood Orange Ginger Soup Carrot blood orange ginger soup topped with Thai basil pistou V+ Bacon Jam Bruschetta Toasted baguette with bacon jam, buttermilk blue cheese, fried leek nest, chives SECOND COURSE Smoked Chicken Wild Mushroom Risotto Smoked chicken, wild mushroom blend, aged Gouda, fresh rosemary Crab Cakes Maryland style snow crab cakes, daikon and micro green citrus salad, cajun remoulade, chives The Vegan Burger Mushroom beet quinoa patty, smoked scape aquafaba aioli, fresh radish, spicy dill pickles, citrus radicchio greens, whole wheat bun V+ THIRD COURSE Peach Cobbler Ice Cream Sandwich House-made peach ice cream between oatmeal cookies drizzled with Iron Goat Goatmeal Stout caramel sauce Blueberry Meyer Lemon Bar Meyer lemon bar with fresh blueberry sauce V+ Rainier Cherry Panna Cotta Creamy Rainier Cherry Panna Cotta served with Cherry compote and mint whipped cream

DRINK LOCAL Wallonian Farmhouse Ale Apple, lemon and fresh cut wheat notes $6 pint

HOURS: TUE-THU 4-10P DRINKS ‘TIL 11 • FRI-SAT 4-11P DRINKS ‘TIL 12 RESERVATIONS RECOMMENDED

RESERVATIONS RECOMMENDED

225 W. Riverside Ave. (509) 919-3748 Menu served Tuesday-Saturday, 4 pm-9 pm

1302 W. 2nd Ave Menu served Monday-Sunday, 4 pm-9 pm

(509) 474-0722

415 W. MAIN AVE • SPOKANE, WA DURKINSLIQUORBAR.COM • 509.863.9501

INLANDER RESTAURANT WEEK 2021 31

Local Craft Beer.

Hand Tossed Pizza.

Old School Fun.

LEFTBANK WINE BAR Wine bar with craft food

DOWNTOWN SPOKANE

ECLECTIC

MAC DADDY’S $

33

FIRST COURSE Arugula Salad Arugula, pickled red onions, toasted almonds, goat cheese, and strawberry vinaigrette V Shrimp Cakes Forget crab! Chef Shaun uses shrimp, two different aiolis and his signature love Blueschetta Bread toasted with our signature infused olive oil, topped with melted blue cheese and local honey SECOND COURSE Caribbean Rubbed Duck Tender duck served with a blood orange beurre blanc and a pickled pepper squash hash Jumbalaya True Creole jumbalaya served with jasmine rice Meatballs Meatballs with roasted red peppers and Yukon potatoes THIRD COURSE Deconstructed Caribbean Rum Mud Pie Hennessy Fosters Pound Cake Cannoli with Amaro and Aperol Filling

DRINK LOCAL Barili Cellars Oakes Chardonnay $13 glass

Family-friendly restaurant that specializes in gourmet mac & cheese NORTH SPOKANE

FIRST COURSE Deep-Fried Bacon Mac and Cheese Balls Bacon mac and cheese breaded and deep fried to perfection, smothered in our bacon cheddar sauce and served with chipotle for dipping

Bacon-Wrapped Jalapeño Poppers Freshly chopped jalapeños stuffed with cream cheese and wrapped in jalapeño bacon, deep fried to perfection Caesar Salad Fresh romaine tossed with Parmesan, croutons and Caesar dressing V SECOND COURSE Lobster Mac and Cheese Mac and cheese grilled with buttery lobster, Gruyere and Asiago cheeses Smoked Brisket Mac and Cheese Bacon mac and cheese grilled with smoked brisket, smoked Gouda and barbecue sauce Flamin’ Hot Cheetos Mac and Cheese Bacon mac and cheese grilled with jalapeños, Sriracha, and Flamin’ Hot Cheetos THIRD COURSE Strawberry Shortcake Bites Mini shortcakes topped with strawberries and whipped cream

Chocolate Mousse Our delicious house-made mousse served with fresh strawberry slices and topped with whipped cream

DRINK LOCAL One Tree Lemon Basil Cider Delicious lemon-flavored cider with a hint of basil $6

RESERVATIONS RECOMMENDED

RESERVATIONS RECOMMENDED

108 N. Washington St. (509) 315-8623 Menu served Tuesday-Saturday, 4 pm-10 pm

10115 N. Newport Hwy. Menu served daily, 4 pm-10 pm

MACKENZIE RIVER PIZZA, GRILL & PUB

MAMMA MIA’S ITALIAN RESTAURANT

Incredible array of delectable dishes, always flavorful and fresh SOUTH SPOKANE

AMERICAN

22

$

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 Little bowl of any of our soup offerings SECOND COURSE Buffalo Mack n’ Cheese Fajita chicken, bleu cheese crumbles, spicy Buffalo sauce, breadcrumbs and penne in a classic cheese sauce Ol’ Prospector Half-pound all-beef burger packed with nuggets of cheddar and smoky bacon, topped with smoked Gouda. Served on a brioche bun Fish & Chips Deep-fried sweet-and-spicy breaded fresh cod.

Served with fries, house coleslaw and tartar sauce THIRD COURSE Carrot Cake Spiced carrot cake layers with walnuts, pineapple, raisins and cream cheese frosting Mack Lovin’ Gooey chocolate chip cookies served in a piping hot skillet with vanilla ice cream and chocolate sauce Kentucky Toast Deep-fried Southern butter pound cake served with Kentucky bourbon caramel sauce and vanilla ice cream, dusted with smoked sea salt flakes

DRINK LOCAL Gilligan’s Island Dry Fly Vodka, Peach Schnapps, OJ and cranberry juice $9

32 INLANDER RESTAURANT WEEK 2021

22

$

Raspberry Cheesecake New York cheesecake topped with a fresh raspberry glaze and whipped cream

3 Course Menu $ 22

www.flatstickpub.com | 509.368.9477 618 W. Main Ave | Spokane

AMERICAN

(509) 474-1336

We bring the true Southern Italian dining experience to Spokane NORTH SPOKANE

ITALIAN

22

$

FIRST COURSE Tomato & Cucumber Salad Fresh tomato, cucumber and onion marinated in Mamma Mia’s house-made Italian vinaigrette GF, V, V+

House Salad Romaine lettuce, olives, shredded carrots and fresh Asiago cheese. Served with Mamma Mia’s house-made creamy Italian dressing GF, V Minestrone Soup Homemade soup with carrots, tomatoes, green beans, potatoes, celery, acini di pepe pasta and Mamma Mia’s house-made meatballs SECOND COURSE Rigatoni Alla Vodka Rigatoni covered in Mamma Mia’s vodka sauce made with tomato, basil, Parmesan cheese, heavy cream and prosciutto Butternut Squash Ravioli Handmade pasta sheets stuffed with roasted butternut squash, ricotta cheese and brown sugar, tossed in a warm butter and basil sauce V Chicken Pesto Caprese Sandwich Grilled chicken breast, fresh tomato, basil and mozzarella cheese served on ciabatta bread with a creamy pesto mayo THIRD COURSE Tiramisu Italian classic made with layers of sponge, espresso, mascarpone cheese and coffee liqueur dusted with cocoa powder V Lemon Cheesecake Buttery lemon crust filled with creamy lemon cream cheese filling topped with whipped cream V Gelato Creamy frozen classic Italian dessert GF, V

DRINK LOCAL Barili’s Backdoor Reserve Red wine blend on tap that is exclusive to Mamma Mia’s $7 glass RESERVATIONS RECOMMENDED

2910 E. 57th Ave. (509) 315-9466 Menu served Monday-Sunday, 11 am-close

420 W. Francis Ave. Menu served Monday-Sunday, 4 pm-close

(509) 467-7786

THE MELTING POT

A unique, interactive dining experience created by fondue!

DOWNTOWN SPOKANE

EUROPEAN

NUDO RAMEN HOUSE $

FIRST COURSE Loaded Baked Potato Cheddar Cheese Fondue Aged cheddar, Emmenthaler, vegetable broth, green goddess, garlic and wine seasoning, potatoes, bacon, scallions GFA

33

Buffalo Wisconsin Trio Cheese Fondue Fontina, butterkäse, Gorgonzola, white wine, sherry, scallions, buffalo sauce GFA Spinach Artichoke Cheese Fondue Butterkäse, fontina, Parmesan, spinach, artichoke hearts, garlic GFA Ask your server for vegan options

SECOND COURSE Strawberry Caprese Salad Mixed greens, fresh mozzarella, tomatoes, white balsamic glaze, honey roasted almonds GF California Salad Mixed greens, candied pecans, Gorgonzola, tomatoes, raspberry walnut vinaigrette GF Caesar Salad Romaine, Parmesan, croutons, Caesar dressing, Parmesan-dusted pine nuts GFA Ask your server for vegan options

THIRD COURSE The Meat Lover’s Fondue Filet mignon, herb-crusted chicken, spicy Thai teriyaki sirloin, andouille sausage GFA

ASIAN

22

$

FIRST COURSE Gyoza Four pieces of pork or veggie dumpling, served steamed or pan-fried with black vinegar

Takoyaki Four pieces Japanese octopus pancake balls served with sweet eel sauce and spicy mayo sauce Edamame Steamed and lightly salted soybeans GF, V+ SECOND COURSE Vegetable Ramen Fresh kale ramen noodles served with bok choy, corn, broccoli, carrots, mushrooms, green onions, cilantro, and sesame oil in a soy-miso soup GFA, V+ Tonkotsu Fresh ramen noodles, BBQ pork, boiled egg, corn, inari, nori (seaweed), fish cake, bean sprouts and green onions in a pork bone broth that has been cooked down for hours Chicken Katsu Breaded and fried chicken, served with edamame and a side of rice and tonkatsu sauce THIRD COURSE Mochi Ice Cream Choice of two: vanilla, chocolate, mango, strawberry, green tea, red bean GF Crepe Cake Thin layers of crepe sandwich layered between sweet cream and topped with whipped cream and a cherry Fruit Dafuku Rice cake with fruit-flavored bean paste.

The Coastal Fondue Spicy Cajun tuna, shrimp, Atlantic salmon, chef-selected ravioli GFA The Vegetarian Fondue Veggie potstickers, vegan polpettes, zucchini, wild mushroom sacchetti, asparagus GFA Ask your server for vegan options

DRINK LOCAL Huckleberry Lemon Drop Warrior Huckleberry & Citrus Vodka, huckleberry puree, sour $10 RESERVATIONS RECOMMENDED

707 W. Main Ave.

Serving the best ramen in town

(509) 926-8000

Menu served Mon-Thu 4 pm-9 pm, Fri-Sat 12 pm-10 pm, Sun 12 pm-9 pm

Choice of two: mango, peach, pineapple GF, V

DRINK LOCAL Iron Goat Brewing Co. Minihaha NW Hazy IPA $5

PROUD PARTICIPANT OF

Downtown Spokane 818 W. Sprague Ave. (509) 290-5763 Menu served Monday-Sunday, 11 am-close North Spokane 9602 N. Newport Hwy. (509) 467-0292 Menu served Monday-Sunday, 11 am-close

MUSTARD SEED Flavors of the PNW blended with cooking styles from the Far East NORTH SPOKANE

ASIAN

$

FIRST COURSE Fresh Green Beans Spicy green beans sautéed in a soy sauce glaze with chopped garlic and chili paste GF, V

33

HOW TO CARE while eating out

Chinese Chicken Lettuce Cups Seasoned chicken, mushrooms and water chestnuts served with crisp lettuce cups. Eat these like a taco! GF Dynamite Shrimp Lightly battered shrimp tossed in an amazing East meets West triple chili aioli sauce SECOND COURSE Chicken Osaka Chicken sautéed in a light ginger sauce and garnished with fresh lemon. Served with a side of our Osaka (tangy mustard) sauce GFA Singapore Beef Beef tenderloin sizzled in our Singapore butter, a lemon pepper butter and our ginger sauce with mushrooms, onions and bell peppers Shrimp Phad Thai Shrimp served with rice noodles sautéed with egg in a savory tamarind sauce, topped with fresh green onions, cilantro, peanuts, carrots, bean sprouts and a lime wedge GF THIRD COURSE White Chocolate Huckleberry Cheesecake Creamy cheesecake drizzled with locally made huckleberry sauce

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

CARRY LOADED UNEXPECTED 20s

The most fun you’ll ever have with a twenty dollar bill! Go to big-table.com and request Unexpected 20 envelopes. Fill them with $20 bills, and watch for opportunities to give them to restaurant workers as a gift, not a tip.

INLANDER RESTAURANT WEEK 1007 W. 1st Ave • (509) 456-5656 SCRATCHSPOKANE.COM

Bringing the New Orleans experience to Spokane with authentic Cajun/ Creole food combining elements of French and Spanish cuisine.

Peanut Butter Chocolate Cake Layered chocolate cake, with a peanut butter cream filling, topped with peanut butter cups Red Velvet Cake Layered red velvet cake served with Ghirardelli chocolate sauce

DRINK LOCAL Japanese Old Fashioned Classic cocktail made with Dry Fly Whiskey $12

WE SERVE HOPE. Northtown Mall, 4750 N. Division St. (509) 483-1500 Menu served Monday - Sunday, 4 pm-close

big-table.com

vieuxcarrespokane.com (509) 495-1400 1403 W Broadway Spokane INLANDER RESTAURANT WEEK 2021 33

PROHIBITION GASTROPUB Locally owned gastropub focused on creating positive guest experiences NORTH SPOKANE

CRAFT COCKTAILS

SOUTHERN INSPIRED

HOURS: TUE - THU 4-8PM • FRI - SAT 4-9PM 928 SOUTH PERRY • 315-4153 FULL MENU AT CASPERFRY.COM

GASTROPUB

$

33

Family friendly dining with something for everyone WORLEY

AMERICAN

22

$

FIRST COURSE Bacon-Wrapped Jalapeño Poppers Garden fresh Jalapeños stuffed with cream cheese, garlic, and a three-cheese blend, wrapped in candied bacon, and served with huckleberry jam GF

FIRST COURSE Queso Dip Creamy white queso sauce cooked with chilies and garnished with fresh Pico de Gallo. Served with warm tortilla chips

French Onion Soup Slow-cooked caramelized onions in a rich beef broth, topped with crouton and a three-cheese blend. The ultimate cheese pull!

Poutine Crispy golden fries and cheese curds smothered in brown gravy and topped with bacon. Served with sweet hot ketchup

Wedge salad Romaine heart with cherry tomatoes, red onion, blue cheese crumbles, candied bacon and house-made blue cheese dressing GF SECOND COURSE Bootlegger Burger Coffee-infused beef served on a brioche bun with candied bacon, blue cheese, jalapeños, crispy onion straws, house barbecue, and jalapeño aioli. Served with house-made hand-cut fries GFA

Chicken Quesadillas Flour tortillas loaded with smoked mozzarella, cheddar and pepper Jack cheese, caramelized onion, and Pico de Gallo SECOND COURSE Southwest Wrap Seasoned steak with charred corn, black beans, red onions, pepper Jack cheese, tortilla strips and mixed greens. Tossed in our Southwest avocado ranch and rolled in a warm tortilla

Bleu Cheese Lasagna A house favorite filled with chicken, creamy garlic sauce, blue cheese and Parmesan. Served with sourdough bread

Smoke House Burger Fresh ground brisket burger, seasoned and grilled. Topped with barbecue sauce, house-smoked brisket, apple wood bacon, cheddar cheese and fried onions

Salmon Fish and Chips Wild sockeye salmon dipped in beer batter and fried. Served with hand-cut fries and remoulade THIRD COURSE Margarita Pie Graham cracker crust filled with sweet cream, Key lime juice, and tequila topped with whipped cream and black sea salt V

Chivito Sandwich Thin sliced sirloin steak topped with a fried egg, smoked mozzarella, ham, shredded lettuce, tomato and brown butter mayo on a focaccia roll THIRD COURSE Lemon Raspberry Cake White cake with lemon and raspberry filling. Covered with white chocolate

Creme Brûlée Custard with brûléed sugar topped with strawberry purée and lemon curd GF, V

Peanut Butter Cake Chocolate cake with peanut butter filling and covered in dark chocolate with a diced nut topping

Flourless Chocolate Cake Rich decadent chocolate cake with raspberry purée and whipped cream, sprinkled with espresso powder GF, V

Mocha Cake Chocolate cake with mocha almond filling and covered in dark chocolate

DRINK LOCAL Montana Mambo Warrior Vanilla Vodka, huckleberry purée, sour mix and Sprite $10

DRINK LOCAL Old 95 IPA Brought to you by Laughing Dog Brewery $5.75

RE

1914 N. Monroe St. (509) 474-9040 Menu served Tuesday-Sunday, 4 pm-close

37914 S. Nukwalqw (208) 769-2600 x7540 Menu served every day, 11 am-10 pm

REMEDY KITCHEN & TAVERN

REPUBLIC KITCHEN AND TAPHOUSE

South Hill hangout with elevated pub fare and craft cocktails SOUTH SPOKANE

GASTROPUB

$

33

FIRST COURSE Wings Half order of wood-fired wings served with a bourbon hickory peach sauce Duck Carnitas Tacos Two tacos with duck, fire roasted tomato salsa, Sriracha crema, and fresh cilantro

Smoked Burrata House smoked burrata with lavender honey, confit garlic, and toast points SECOND COURSE Chili Verde Fire-roasted pork shoulder simmered with tomatillos, poblano and Anaheim peppers, onions, garlic, and cilantro. Served with Spanish rice and corn tortillas Duck Bacon Carbonara House-smoked duck bacon, spaghetti, egg yolk sauce, black pepper, Parmesan cheese, and shaved cured duck egg Mongolian Beef & Broccoli Crispy pan-fried beef strips with red onions, water chestnuts and a garlic hoisin glaze. Served with fire-roasted broccoli, white rice and chili aioli THIRD COURSE Brookie Cookie and brownie love child with a marshmallow cream center and topped with a chocolate drizzle. Served a la mode Tres Leches Cake Velvety sponge cake soaked in three kinds of milk, topped with cream cheese frosting and seasonal berries Peach Panna Cotta Rich and creamy panna cotta with a peach gelee and fresh mint leaves

DRINK LOCAL Grey Warrior Warrior Bourbon, Earl Grey, honey simple syrup, bitters $9

3809 S. Grand Blvd.

Menu served every day, 11 am-9 pm

34 INLANDER RESTAURANT WEEK 2021

RED TAIL BAR & GRILL

(509) 443-3730

Sharing the craft foods and local brews we love!

POST FALLS

GASTROPUB

22

$

FIRST COURSE Popcorn Cauliflower Crispy fried cauliflower tossed in local hot sauce served with pickled carrots, then topped with blue cheese and fresh cilantro GF, V Belly Snacks Cured and slow-cooked pork belly, crisp fried and tossed in maple powdered sugar. Served with chili aioli and pickled ginger GF

Repub Fries Crispy fries tossed with our BBQ spice and topped with red pepper sauce, garlic aioli, garlic confit, cilantro and blue cheese GF, V SECOND COURSE Crispy Cauliflower Tacos (2) Sweet chili glazed and topped with cilantro slaw, pickled onions, garlic aioli and togarashi.

Served on warm corn/flour blend tortillas V Twice Fried Chicken Sandwich Extra crispy double-fried chicken on a brioche bun in your choice of two styles: Southern: Beer mustard, creamy garlic, house-made pickle, slaw.

Korean: Tossed in Korean honey butter and topped with kimchi, pickled jalapeño, garlic aioli Bacon Monte Cristo Battered and pan-fried grilled cheese and Applewood bacon sandwich on sourdough with Dijon and raspberry jam THIRD COURSE Fresh Donuts House-fried seasonal donuts Republic Brownie Served warm with salted caramel ice cream and house fudge sauce Caramel Root beer Float Caramel ice cream dropped into a frosty glass of root beer

DRINK LOCAL Laughing Dog Amber From one of the greatest breweries this side of the world $6

120 E. 4th St. Menu served every day, 11 am-close

(208) 457-3610

REPUBLIC PI

Wood-fired artisan pizza restaurant and craft beer bar SOUTH SPOKANE

PIZZA

RUINS

22

$

Chef-driven, local eatery with quarterly menus based on global themes NORTH SPOKANE

EUROPEAN

$

33

FIRST COURSE Pi Bites Baked and crisp-fried pi dough, sea salt, Perry Street beer cheese sauce, green onion V

FIRST COURSE Heirloom Tomato Salad Heirloom tomatoes, extra virgin olive oil, sherry vinegar, sea salt, baguette V

Qualchan Caesar Romaine, shaved Parmesan, Caesar dressing with herbed flatbread GFA

Fig & Goat Cheese Bocadillo Sherry-marinated figs, chèvre, basil, lavender honey on a roll V

Pi Salad Greens mix, roasted green garbanzo beans, carrot, cherry tomato, cucumber, Gorgonzola, pepperoncini, white balsamic vinaigrette GF, V SECOND COURSE The District Pizza Rossa sauce, smoked-fresh mozzarella, soppressata, cremini mushrooms, basil GFA

Stuffed Piquillo Peppers Roasted Piquillo peppers stuffed with oxtail ragu, deep fried and served with tomato cream SECOND COURSE Chicken Chilindron Pan-seared bone-in chicken breast with tomato-pepper stew and patatas bravas

Fairview Pizza Garlic cream sauce, house cheese blend, house-cured ham, pear, Gorgonzola, white balsamic reduction GFA

30th Off Grand Pizza Rossa sauce, house cheese blend, Italian sausage, pepperoni, house-cured ham GFA THIRD COURSE Guinness Pudding Salted toffee crunch, house whipped cream V Cheesecake Espresso with chocolate-covered espresso beans and cocoa nibs GF, V Dumpling Fried puff pastry, rotating fruit selection, vanilla ice cream V

DRINK LOCAL Perry Street IPA Hop forward IPA from Perry Street Brewing $6.50

611 E. 30th Ave. Menu served Monday-Sunday, 4 pm-close

(509) 863-9196

SCRATCH RESTAURANT/RAIN LOUNGE Creatively composing fresh, organic and delicious local ingredients DOWNTOWN SPOKANE

BISTRO

$

33

Sukalki Stewed beef with onion, carrot, potato, peppers, peas, garlic and smoky pepper broth, served with bread and butter Cauliflower Refrito Fried cauliflower, paprika refrito, fried shallot, hazelnut romesco V THIRD COURSE Basque Burnt Cheesecake Cheesecake with caramelized edges, local cherry compote V Walnut Cream Pudding Walnut custard, spices, lavender blueberries V Cheese Plate A selection of Basque, Spanish and French cheeses, fig jam, house-mixed nuts, bread and butter V

DRINK LOCAL Hidden Mother Brewery Rotator As your server about seasonal options $6 pint

825 N. Monroe St. (509) 443-5606 Menu served Monday-Sunday, 5 pm-10 pm

SHAWN O’DONNELL’S AMERICAN GRILL AND IRISH PUB Traditional Irish grub and American favorites DOWNTOWN SPOKANE

IRISH

22

$

FIRST COURSE Signature Salad Baby spinach, bacon, brie, pears, candied walnuts, tossed in a pomegranate vinaigrette GF

FIRST COURSE Celtic Caesar Salad Chopped romaine, baby kale, shaved Parmesan, house-made croutons

Caesar Salad Chopped hearts of romaine, toasted pecans, croutons, Parmesan crisp, tossed in anchovy Caesar dressing

Donegal Bay Clam Chowder Creamy clam chowder, chopped red pepper, cabbage, onion, potato

GF

Watermelon Salad Fresh seedless watermelon, pickled shaved red onions, jicama, feta, cilantro, lime vinaigrette GF SECOND COURSE Halibut Pan-seared halibut topped with fresh strawberry and peach salsa (fruit fresh from green bluff), served with lime risotto, seasonal fresh vegetables Beef Tenderloin Filet of tenderloin with wild mushroom demi glace, served with Parmesan risotto, seasonal fresh vegetables Chicken Marsala Fresh pappardelle pasta, creamy Marsala wine sauce, wild mushroom mix, charbroiled chicken breast THIRD COURSE Cherry Ice Cream Green Bluff cherries, cream cheese, cheesecake ice cream Chocolate Decadence Flourless, dense, rich chocolate cake, with Chantilly cream El’s Apple Pie Fresh apple pie made with love (and the best ingredients) served warm with Chantilly cream

DRINK LOCAL Huckleberry Creamsicle Dry Fly Huckleberry Vodka, huckleberry puree, simple, cream $10

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 Irish Whiskey Mac and Cheese Cavatappi noodles tossed in an Irish Whiskey cream sauce with Dubliner cheese, O’Donnell’s Famous Corned Beef, and red onion, then topped with toasted breadcrumbs Fish and Chips Two pieces of wild-caught and sustainable cod, hand-breaded using a crispy panko and seasonings.

Comes with french fries and made-from-scratch tartar sauce THIRD COURSE Irish Bread Pudding Scratch-made and topped with a buttered rum sauce and raisins Bailey’s Creme Brulee Bailey’s custard with a caramelized sugar topping and a shortbread shamrock cookie Danny Boy’s Chocolate Brownie Made-from-scratch brownie, topped with candied pecans and Andes mint crumbles

DRINK LOCAL Natural 20 Brewing 20-ounce Imperial Pint $6.50

EAT. Stay. play.

Come for the

food,

stay for the

fun!

In the Spokane region you’ll find an abundance of elegant hotels in prime locations that allow for easy access to restaurants, shopping and entertainment.

Book your getaway today!

Visitspokane.com/Hotels/

RESERVATIONS RECOMMENDED

1007 W. 1st Ave. (509) 456-5656 Menu served Monday-Saturday, 4 pm-close

719 N. Monroe St. Menu served every day, 11 am-close

(509) 326-7251

INLANDER RESTAURANT WEEK 2021 35

SMOKERIDGE BBQ

Serving great smoked meats and house-made sides in a historic train!

SPOKANE VALLEY

BARBECUE

22

$

SOUTH PERRY LANTERN American restaurant and bar nestled in the South Perry district SOUTH SPOKANE

AMERICAN

$

33

FIRST COURSE Dill Pickle Dip Loaded with chopped pickles and seasoned just right. Served with pretzel chips

FIRST COURSE Philly Egg Roll Shaved beef, caramelized onions and peppers, American cheese

Smoked Deviled Eggs Two cold smoked egg halves, deviled and served with pickled red cabbage and onion slaw

Smoked Oysters Mesquite smoked oysters, tomato mignonette

BBQ Dip Spicy and sweet, so unique. Served with Kettle chips SECOND COURSE Pulled Pork Tacos Three corn tortillas filled with smoked pulled pork, cilantro lime slaw and a slice of jalapeño, served with our seasoned black beans and house-made salsa

Caesar Salad Parmesan, sourdough croutons, classic Caesar dressing SECOND COURSE Duck Dip Our play on the French Dip. Roasted duck breast, smoked Gouda, duckarrones, au jus GFA

German Sausage Sandwich Sliced house-made German sausage served on toasted Texas toast bread and a choice of slaw

Tropical Tuna Sesame seed ahi tuna, chilled springtime quinoa salad, pineapple salsa

Smoked Chicken Bowl You choose the side, we fill the bowl and top it with smoked chicken and a slice of toasted Texas toast bread THIRD COURSE Bread Pudding Traditional moist bread pudding made with brown sugar and vanilla, served with a creamy lemon topping New York Cheesecake Creamy and full of flavor, topped with a raspberry lemon topping Chocolate Cake Chocolate cake with a light chocolate mousse filling and a fudgy icing

DRINK LOCAL House-Made Sangria Arbor Crest red blend, fruit liqueurs and brandy $8 glass

Vegan Curry Jasmine rice, roasted cauliflower and romanesco GF, V, V+ THIRD COURSE Cookies and Ice Cream Fresh-baked cookies with housemade ice cream Glass of Barili Red 70% malbec, 15% cabernet sauvignon, 10% merlot, 5% syrah GF, V, V+ Draft Pour Selection from one of our 14 constantly rotating taps GFA, V, V+

DRINK LOCAL Dry Fly Triticale Old Fashioned Your classic old fashioned with a twist $12

RESERVATIONS RECOMMENDED

11027 E. Sprague Ave. (509) 710-3426 Menu served Tue & Wed 4 pm-8 pm Thu, Fri & Sat 11 am-8 pm

1004 S. Perry St. (509) 473-9098 Menu served Monday-Sunday, 11 am-9 pm

STELLA’S

TAVOLÀTA

Super cool restaurant DOWNTOWN SPOKANE

ECLECTIC

$

FIRST COURSE Heirloom Tomato Heirloom tomato + grilled iceberg + serrano pepper aioli + smoked paprika oil GF, V

33

Bibb Lettuce Bibb lettuce + mint goddess dressing + anchovy + pickled red onion GF Baby Carrot Baby carrots + harissa + pumpkin seed + goat cheese + schug GF SECOND COURSE Toast Spanish white anchovy + toast + peach + creme fraiche + preserved lemon Whipped Feta Whipped feta + grilled onion oil + mint + sesame flatbread V Hummus Hummus + EVOO + Aleppo chili crisp + grilled baguette V+ THIRD COURSE Beef Shoulder Beef shoulder + caramelized cauliflower + pomegranate molasses + herb salad GF Charred Cauliflower Charred cauliflower + olive oil mashed sweet potato + tomato broth + curry oil GF, V+

Handmade fresh pasta

DOWNTOWN SPOKANE

ITALIAN

FIRST COURSE Roasted Beet Salad Ricotta, Pistachio, Basil, Sherry Vinegar GF, V

$

33

Bruschetta Smoked Fish, Pickled Onion, Lemon Aioli Grilled Focaccia Mascarpone, Stone Fruit, Speck Ham, Arugula SECOND COURSE Rigatoni Spicy Sausage, Tomato, Chili, Marjoram, Parmesan Tonarelli Cracked Pepper, Pecorino Romano Black Cod Manila Clams, Corn, Eggplant Caponata GF THIRD COURSE Panna Cotta Vanilla Bean, Cherry Agrodolce GF, V Sorbetto Seasonal Sorbet, Almond Streusel GF, V, V+ Dark Chocolate Cake Salted Caramel, Pistachio V

DRINK LOCAL The Duke Dry Fly Barrel Aged Gin, Cappelletti Aperitivo, Dolin blanc $12

Vadouvan Chicken Chicken + vadouvan curry + curry leaf + new potatoes GF

DRINK LOCAL YaYa Brewing Company Beer $6 pint

RESERVATIONS RECOMMENDED

225 W. Riverside Ave. (509) 474-1262 Menu served Wednesday-Saturday, 5 pm-9 pm

36 INLANDER RESTAURANT WEEK 2021

RESERVATIONS RECOMMENDED

221 N. Wall St. (509) 606-5600 Menu served Monday-Sunday, 4 pm-Close

THAI BAMBOO RESTAURANTS An area favorite for 20 years, serving delicious Thai and Asian cuisine

22 USE $

THAI

a ratch-m

d. de foo

FIRST COURSE HO beer and sc $ 21 TAP s onmarinated N craft ICAin Thai Pork Ribs Baby back pork ribs (two ERNpieces) AMER T a focu h N it w A L Finished d p ub Thai spices and cooked until tender. with a Thai BBQ o ple o p a rh o with houseNeighb ssed a ANE sauce and sesame seeds GF ens to n and SPOK ed gre d onio O UTH S

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INLANDER RESTAURANT WEEK

ne a ay to a b mpag

Cho ed in cha p gives w River Noodles Rich and exotic Massaman curry, coconut soak latey sna $5 choco basil, r Pint milk, potatoes, bamboo shoots, zucchini, bell peppers, L Rotato LOCA RINK t Brewery -9 pm a o carrots, cabbage, onions, and broccoli served over DLo Mein G 11 am n Iro t. unday, erry S V day-S n S. PGFA, egg noodles. Served with shredded carrots and cabbage o 4 M 0 d 10 serve Menu THIRD COURSE Fried Banana Fresh banana hand-rolled in wonton wrappers, deep-fried and topped with a caramel drizzle V

Warm Brownie Sundae House-made brownie warmed and topped with vanilla ice cream and caramel sauce Mango Mochi Sundae Sweet mango mochi and vanilla ice cream topped with mango puree GF

DRINK LOCAL No-Li Brewhouse Rotating brews: Ask you server for details $4

)

(509

531 315-9

Hours Available

Hours listed are the times the threecourse Inlander Restaurant Week menu is served (some menus are available at dinner and lunch!)

DINE IN WITH US

TWIGS BISTRO AND MARTINI BAR

Four Spokane landmark locations serving a chef-crafted American menu AMERICAN

$

33

FIRST COURSE Insalada Mista Romaine, baby spring greens, Gorgonzola crumbles, candied walnuts, dried cranberries, red wine vinaigrette GFA, V

North Spokane 5406 N. Division St. (509) 777-8424 Menu served Monday-Sunday, 11 am-close South Spokane 2215 E. 29th Ave. (509) 232-8424 Menu served Monday-Sunday, 11 am-close Spokane Valley 12722 E. Sprague Ave. (509) 444-8424 Menu served Monday-Sunday, 11 am-close Coeur d’Alene 2010 N. 4th St. (208) 667-5300 Menu served Monday-Sunday, 11 am-close

EntrÉe Weekly food news delivered to your inbox every Thursday Sign up at: at:

Inlander.com/newsletter

Cajun Calamari Tempura-crusted calamari, onions, bell peppers, garlic, lemon juice, cilantro, and Creole remoulade Twigs Mezza Garlic hummus, olive tapenade, tomato confit, feta cheese, grilled pita, olive oil SECOND COURSE Black and Blue Coulotte 10-ounce choice coulotte steak, cracked black pepper, Gorgonzola fondue, chive mashed potatoes, seasonal vegetables GFA Pepper Salmon Wild Alaskan sockeye salmon, roasted red pepper corn relish, steamed jasmine rice, seasonal vegetables, Creole remoulade GFA Bistro Chicken Linguini Roasted bone-in chicken breast, artichokes, sun-dried tomatoes, lemon-garlic pan sauce, linguine pasta, fresh basil THIRD COURSE Cinnamon Sugar Donuts Fried donut holes, cinnamon sugar blend, salted caramel sauce Orange Clove Old Fashioned Orange clove infused Evan Williams Ultimate Lemon Drop Citrus vodka, triple sec, fresh muddled citrus mix, sugared rim

DRINK LOCAL No Li IPA A rotating selection of No-Li Brewhouse IPAs $7 RESERVATIONS RECOMMENDED

North Spokane 401 E. Farwell Rd. Menu served every day, 11 am-close

(509) 465-8794

South Spokane 4320 S. Regal St. Menu served every day, 11 am-close

(509) 443-8000

Downtown Spokane 808 W. Main Ave. Menu served every day, 11 am-close

(509) 232-3376

Spokane Valley 14728 E. Indiana Ave. Menu served every day, 11 am-close

(509) 290-5636

INLANDER RESTAURANT WEEK 2021 37

Coming

S�on

AUGUST 27-SEPTEMBER 2, 2020 | YOUR WEEKLY DOSE OF NEWS AND INSPIRATION

ON A MISSION

FEAST ISN’T A RESTAURANT, BUT SOMETHING BIGGER PAGE 85

GIVE GUIDE

FANS OF QAnon

A COUPLE OF THEM ARE ON LOCAL BALLOTS PAGE 10

August 26th

WSU medical student Brent Conrad checks on a homeless man in Spokane

2020

Celebrating the people making a difference in the Inland Northwest

Get involved and give back! This annual issue highlights many of the region’s non-profit organizations and how to get involved.

SPECIAL PULLOUT SECTION SUPPLEMENT TO THE INLANDER

VIEUX CARRE NOLA KITCHEN

WILEY’S DOWNTOWN BISTRO

New Orleans-inspired restaurant. Take a step into Le Vieux Carre!

A small, locally owned bistro focused on creating positive experiences

DOWNTOWN SPOKANE

SEAFOOD

$

33

FIRST COURSE Poached Pear Salad Poached pears, goat cheese, candied pecans, dried cherries, greens GF, V Red Beans and Rice Red eye beans, long grain rice, andouille sausage GF Gumbo Ya-Ya Shrimp, andouille sausage, long grain rice, black magic SECOND COURSE Bacon-Wrapped Shrimp and Grits Stone-ground cheesy grits, red-eye gravy GF

Jambalaya Chicken, andouille sausage, herbs, Cajun spices.

This one has a kick! GF Crawfish Boil Wild local crawfish, corn cobettes, fingerling potatoes, andouille sausage, herbs, lemon. Ready to work for your dinner? GF THIRD COURSE Beignets A New Orleans classic Croissant Bread Pudding Bourbon creme carmel sauce

THE REGION’ MOST COM S CULTURAL PLETE GUIDE PAGE

FALL ARTS GUIDE

25

SEPTEMBER 19-25, 2019 | CREATIVITY IS CONTAGIOUS. PASS IT ON.

SUPPLEMENT

TO THE

INLAND

September 16th

ER

fall arts Appreciate the arts

A complete guide to the arts, events and entertainment from across the region through the end of the year.

Bananas Foster Howler Banana Whiskey, caramel, vanilla ice cream and sweet bread

DRINK LOCAL Huckleberry Southern Lady Dry Fly Huckleberry Vodka, peaches, lime $14

RESERVATIONS RECOMMENDED THE INLANDER’S

THE INLANDER’S

ANNUAL MANUAL MAGAZINE

THE INLANDER’S

September 21st

ANNUAL MANUAL

THE INSIDER’S GUIDE TO THE INLAND NORTHWEST

2020-2021

2020-2021

The true insider’s guide to the Inland Northwest, covering the best of what the Inland Northwest has to offer.

SUPPLEMENT TO THE INLANDER

CVR_AM_2020.indd 1

8/17/20 7:29 AM

OPINION

Author Jess Walter weighs in on November’s election PAGE 8

VOTE

FILM

DINING OUT GUIDE

This serious Joker movie is laughable PAGE 34

OCTOBER 3-9, 2019 | HUNGRY FOR MORE

October 7th

ta

OUT GUIDE

PA GE

2

Ins

ssi c s

8

n

la tC

2019

DINING

Find out the latest in the region’s culinary scene, and new offerings from restaurants you won’t want to miss.

The Palm Court Grill’s signature crab cakes

SUPPLEMENT TO THE INLANDER

Available Just About Everywhere Across The Entire Region…

Including at all…

38 INLANDER RESTAURANT WEEK 2021

BISTRO

$

33

FIRST COURSE Jalapeño Cheddar Chicken Soup Our delicious house soup!

Chicken stock base, jalapeños, sharp cheddar cheese, fresh herbs and a touch of cream. A must try! GF Roasted Beet Salad Organic spring greens tossed in a balsamic white truffle vinaigrette; topped with roasted beets, toasted hazelnuts and goat chèvre GF, V

Classic Caesar Salad Crisp romaine hearts tossed with a classic creamy Caesar dressing, house croutons and Parmigiano-Reggiano cheese. Served with lemon. GFA, V SECOND COURSE Yellow Curry Chicken or Tofu House-made yellow curry with just the right amount of kick, with your choice of chicken or tofu. Served with a coconut rice cake, sweet peas, heirloom carrots, roasted red peppers, and micro pea shoots GF, V, V+ Braised Beef Short Ribs Slow roasted boneless beef short ribs with red wine pan sauce and “everything yukons” GF Prawn Linguine Five extra-jumbo shrimp sautéed with white wine, garlic, capers, sun-dried tomatoes. Finished with a splash of cream, Parmesan and basil drizzle GFA THIRD COURSE Mini Margarita Pie Key lime pie with graham crust filled with sweet cream and silver tequila; topped with whipped cream and black sea salt V Bourbon Creme Brûlée Delicious brûléed custard with vanilla bean and orange peel topped with bourbon-nutmeg caramel and whipped cream GF, V Chocolate Pot de Creme A decadent dessert featuring coconut cream, chocolate and a hint of spice. Topped with raspberry puree and candied pecan GF, V

— inside and out

FREE

DOWNTOWN SPOKANE

1403 W. Broadway Ave. (509) 495-1400 Menu served Monday-Sunday, 3 pm-until closing

DRINK LOCAL Dry Fly Whiskey Collins Dry Fly Port Cask Whiskey with sweet and sour, soda, and lime $12 RESERVATIONS RECOMMENDED

115 N. Washington St. (509) 838-4600 Menu served Monday-Sunday, 4 pm-close

SAVE THE DATE

Presented By

10 DAYS | 3 Course MEALS | $22 or $33

Inlander Restaurant Week RETURNS

February 24March 5, 2022

CAMERA READY

Shopping is the Perfect Side Dish River Park Square Shopping Center unites world class brands and local favorites in the heart of Spokane.

There’s always something new to be discovered, just steps away from Riverfront Park, Centennial Trail, hotel accommodations and all downtown has to offer.

RESTAURANT WEEK PARTICIPANT: TWIGS BISTRO & MARTINI BAR

DOWNTOWN SPOKANE AT MAIN & POST (Don’t forget: convenient covered parking for all your adventures.)

@RIVERPARKSQUARE RIVERPARKSQUARE.COM

Make your dining extra fine.

Earn up to 5x points when you use your STCU rewards credit card for casual or fine dining during Inlander Restaurant Week.

Redeem your points for cash back, gift cards, and more!

Apply for a new card, or upgrade you current one, at stcu.org/dining, at any STCU branch location, or by calling (509) 326-1954.*

Purchases at qualifying restaurants only; offer excludes fast-food. Bonus points promotion runs August 19 through August 28, 2021. Points vary depending on which STCU rewards card you use. Reward points typically awarded within three business days after your qualifying transaction posts to your account. Earned points on purchases never expire, with at least one purchase every 24 months. Bonus points expire one year from date awarded. All loans subject to approval.

*