Inlander Restaurant Week Guide 2025

2025

EVENT GUIDE

Smoked Strawberry Ube Cheesecake Garden Party

FEB 27 THROUGH MAR 8

FIND YOUR NEW FAVORITE 10 DELICIOUS DAYS

SUPPLEMENT TO THE INLANDER

100+ RESTAURANTS

3 COURSE MEALS SUPPLEMENT TO THE INLANDER

DIVERSE FOOD & DRINK SCENE

2 FEBRUARY 27 - MARCH 8, 2025

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

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

MENUS FOR ALL RESTAURANTS START ON PAGE 22

THE TASTIEST TEN

T

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

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

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

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

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

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

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

MENUS AVAILABLE ONLINE

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

Happy dining!

thank you to our sponsors In Support of:

INLANDER RESTAURANT WEEK 2025 3

INLANDER RESTAURANT WEEK 2025

HOW IT WORKS READY

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

SET

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

Bulgogi Fajitas Borracho Tacos & Tequileria

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

GIVE BACK

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

GO

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

DOUBLE YOUR DONATION

DRINK UP

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

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

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

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

4 FEBRUARY 27 - MARCH 8, 2025

DRINK LOCAL

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

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

HOURS

MENU AVAILABILITY

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

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

INLANDER RESTAURANT WEEK 2025 5

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

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

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

T

OFFICIAL CHARITY

SERVING HOPE

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

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

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

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

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

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

W

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

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

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

SUPPORT BIG TABLE & CDAIDE

6 FEBRUARY 27 - MARCH 8, 2025

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

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

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

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

Whose day will you brighten during this Restaurant Week? 

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INLANDER RESTAURANT WEEK 2025

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

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

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

Craig and Vicki Leuthold

Maryhill Winemaker Richard Batchelor

DRINK LOCAL PARTNER

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

C

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

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

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

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

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

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

8 FEBRUARY 27 - MARCH 8, 2025

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

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

W

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

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

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

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

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

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

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

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

Not to mention help others move on from lambrusco. 

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

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

FOOD THEN FOX

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

FEBRUARY 27

Stavros Halkias MARCH 1 - 2

Spokane Symphony with Violinist Gabrielle Després

MARCH 5

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

5 0 9

6 2 4

1 2 0 0

MARCH 7

Bored Teachers: The Struggle is Real!! |

MARCH 8

Justin Willman: Illusionati Tour

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

INLANDER RESTAURANT WEEK 2025 9

INLANDER RESTAURANT WEEK 2025

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

CENTENNIAL RESTAURANT

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

INDICANA

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

O

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

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

FOR THE LOVE OF GOD BREWING & PIZZA

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

10 FEBRUARY 27 - MARCH 8, 2025

EMRYS BEER & MEAD WORKS

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

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

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

MORTY’S TAP & GRILLE

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

PURE NORTHWEST

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

INLANDER RESTAURANT WEEK 2025 11

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INLANDER RESTAURANT WEEK 2025

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THE BOARD ROOM AT SWING LOUNGE DOWNTOWN

TORRA TEA

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

SAUCED!

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

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

TONY’S ON THE LAKE

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

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NEW IN 2025

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

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

February 1-June 1, 2025

Presenting Sponsors Cheney and Mary Cowles

Lead Sponsor

Major Sponsor

Proud to Support Spokane’s Flavorful Celebration!

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

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

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

LAWTON – WHERE PRINT MEETS POSSIBILITY

509.534.1044 lawtonprinting.com INLANDER RESTAURANT WEEK 2025 13

INLANDER RESTAURANT WEEK 2025 PARTICIPATING RESTAURANTS IN

NORTH IDAHO

MEET YOUR CHEF/OWNER

JASON REX

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

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

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

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

J

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

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

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

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

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

What is your culinary philosophy?

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

14 FEBRUARY 27 - MARCH 8, 2025

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

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

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

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

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

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

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

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

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

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

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

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

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

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

MAR 4 MAR 11 MAR 14 MAY 21

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

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

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

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

Get Tickets at Get Tickets at

TICKETS TICKETS AT AT TICKETSWEST.COM TICKETSWEST.COM

INLANDER RESTAURANT WEEK 2025 15

INLANDER RESTAURANT WEEK 2025

Mac & Cheese Fondue The Melting Pot

MENU MUST-TRIES

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

W

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

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

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

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

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

16 FEBRUARY 27 - MARCH 8, 2025

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

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

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

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

Chicken Pot Pie Shawn O’Donnell’s

MPIONS W HA

TS OR

OKANE SP C

EN IN SP OM

SPOKANE IS ALL ABOUT

WOMEN IN SPORTS

Don’t miss a minute of the action!

Scan for tickets and event details or visit championwomensports.com

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

MARCH 25 @MONTVALE EVENTS CENTER

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

Beyond the Baseline Women’s Panel

Local talent takes center court.

MARCH 8-9

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

MARCH 22-24 & MARCH 28-30

Pacific Northwest Qualifiers

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

Join thought leaders sharing their stories and impact.

MARCH 28-31

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

NCAA WEEKEND

Block Party

Celebrate with food, fun, and community vibes.

APRIL 4-6

USA Women’s Wrestling

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

spokanesports.org @spokanesports INLANDER RESTAURANT WEEK 2025 17

INLANDER RESTAURANT WEEK 2025

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

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

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

18 FEBRUARY 27 - MARCH 8, 2025

EVERY BRILLIANT THING

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

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

ANNIE

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

BLACK JACKET SYMPHONY: THE BEATLES’ ABBEY ROAD

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

FIRST FRIDAY

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

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

SCENIC HOT COCOA CRUISES

Spokane Chiefs at Spokane Arena, March 1

SPOKANE CHIEFS VS. SEATTLE THUNDERBIRDS

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

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

GREGORY DILLON

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

7 PERFORMANCES TH TH

FEB 28 - MAR 9

DELICIOUS is downtown

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

because spokane is downtown explore downtown at downtownspokane.org

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

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

Price

Page

$45

33

$45 $25

44 45

$45

45

Athol Sweet Lou’s restaurant + Tap House

Price $35

Page 62

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

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

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

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

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

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

20 FEBRUARY 27 - MARCH 8, 2025

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

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

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

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

59 60 61 62 62 63 64 67 68 68 68

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

Page 65 67 66

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

Price $45 $35 $35 $35

Page 31 42 43 54

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

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

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

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

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

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

Price $45 $25 $35

Page 32 36 37

Price

Page

$25

23

$45

30

$25

44

$35

54

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

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

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

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

Price $45 $35 $25 $25 $35

Page 33 39 44 44 54

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

Price $35 $45 $45 $45

Page 38 39 49 60

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

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

Page 50 59

Eclectic 315 Cuisine Feast World kitchen Gilded Unicorn

Page 42 64

Price $45 $35 $45

Page 22 36 38

Latin Kismet Terraza Waterfront by De Leon’s

Price $35 $35

Page 36 37 48 64 65 66

Seafood Anthony’s

Price $45

Page 23

Southern Vieux Carre NOLA Kitchen

Price $35

Page 68

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

Price $45 $45 $45

Page 30 45 61

Thai Bangkok Thai Kuni’s Thai Cuisine Thai Bamboo

Price $35 $35 $25

Page 24 43 63

INLANDER RESTAURANT WEEK 2025 21

1898 PUBLIC HOUSE

D R Y F LY DISTILLING

Next-level upscale dining using locally sourced ingredients NORTH SPOKANE

AMERICAN

24 TAPS BURGERS & BREWS $

45

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

1021 W RIVERSIDE AVE DOWNTOWN SPOKANE 509.489.2112 | DRYFLYDISTILLING.COM

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

Featuring gourmet burgers and local craft brews DOWNTOWN SPOKANE

(509) 466-2121

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

315 CUISINE

AMBROSIA BISTRO & WINE BAR

COEUR D’ALENE

ECLECTIC

$

45

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

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

local feel. fusion flavor.

(509) 315-8951

908 N Howard St, Ground Lvl

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

@kasataphouse

22 FEBRUARY 27 - MARCH 8, 2025

NO SUBSTITUTIONS

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

Flavorful international cuisine alongside beautiful craft cocktails

kasataphouse.com

25

$

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

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

3-COURSE ONLY • NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

2010 W. Waikiki Rd.

AMERICAN

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

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

SPOKANE VALLEY

BISTRO

$

45

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

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

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

MULTIPLE LOCATIONS

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

$

45

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

BABA

Mediterranean comfort food KENDALL YARDS

MEDITERRANEAN

45

$

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

JOIN US FOR RESTAU RANT WEEK!

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

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

1242 W. Summit Pkwy.

Menu served daily, 3 pm-close

(509) 443-4410

D & OPERATED

LOCALLY OWNE

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

719 N MONROE ST. • SPOKANE •

509

326-7251

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

MULTIPLE LOCATIONS

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

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

MASTER

THE MENUS KEY

DF - Dairy-Free GF - Gluten-Free

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

PIZZA

25

$

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

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

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

Hours Available

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

Some menus are available at dinner and lunch!

NO SUBSTITUTIONS

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

(800) 523-2464

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

INLANDER RESTAURANT WEEK 2025 23

join us for Inlander Restaurant Week $

Three Courses

45

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

Join us for Restaurant Week

MULTIPLE LOCATIONS

BACKYARD PUBLIC HOUSE

A neighborhood destination renowned for its inviting casual atmosphere KENDALL YARDS

AMERICAN

$

35

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

BANGKOK THAI

Authentic and amazing Thai restaurants THAI

$

35

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

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

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

(509) 822-7338 NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

BARDENAY RESTAURANT & DISTILLERY

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

(509) 505-4108

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

SOUTH SPOKANE 1325 S. Grand Blvd.

Menu served daily, 11 am-8 pm

(509) 838-8424

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

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

(509) 325-8370

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

(509) 315-9943

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

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

MULTIPLE LOCATIONS

NORTHWEST

$

45

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

DONATE to Big Table

during Inlander Restaurant Week

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

join us for Restaurant Week three courses $25

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

mammamiaspokane.com

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

24 FEBRUARY 27 - MARCH 8, 2025

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

(208) 765-1540

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

BARK, A RESCUE PUB

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

DOWNTOWN SPOKANE

GASTROPUB

BEVERLY’S RESTAURANT

25

$

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

NORTHWEST

$

45

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

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

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

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

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

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

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

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

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

(509) 418-2551

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

AMERICAN

GF V

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

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

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

open lunch and dinner Monday - Saturday

THE BOARD ROOM AT SWING LOUNGE

25

$

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

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

Where passion plated and poured.

(509) 290-5484

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

AMERICAN

$

35

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

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

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

RESERVATIONS RECOMMENDED

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

(509) 418-2974

INLANDER RESTAURANT WEEK 2025 25

BORRACHO TACOS AND TEQUILERIA

THE BURGER DOCK

Authentic food, unique cocktails and vibrant nightlife DOWNTOWN SPOKANE

MEXICAN

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

$

35

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

Served with a trio of sauces GF

TAU R ES R A

NT

3 CO U RS ES $ 35 W EEK

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

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

COEUR D’ALENE

(509) 822-7789

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

GASTROPUB

25

$

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

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

RESERVATIONS FOR PARTIES OF 8 OR MORE

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

25

$

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

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

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

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

AMERICAN

NO SUBSTITUTIONS

200 N. Fourth St.

(208) 292-4147

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

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

NORTHWEST

$

45

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

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

713 W Garland Ave, Spokane • littlenoodlespokane.com

26 FEBRUARY 27 - MARCH 8, 2025

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

(509) 321-7051

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

1514 N. Marina Drive

(208) 664-2922

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

INLANDER RESTAURANT WEEK 2025 27

INLANDER RESTAURANT WEEK 2025

tic Authaennese Leb enian Armood f

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

MEET YOUR CHEF/OWNER

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

K THREE COURSES

25

$

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

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

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

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

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

What led you to open the Garden Party?

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

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

28 FEBRUARY 27 - MARCH 8, 2025

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

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

I want to be wowed and love the whole experience.

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

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

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

100% I’ll always say Travis Dickinson with

THE CENTENNIAL

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

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

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

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

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

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

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

Be patient, be kind, be understanding.

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

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

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

DOWNTOWN SPOKANE

AMERICAN

$

35

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

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

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

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

(844) 733-3305

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

CHAPS RESTAURANT

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

AMERICAN

$

45

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

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

NO SUBSTITUTIONS

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

(509) 624-4182

INLANDER RESTAURANT WEEK 2025 29

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

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

it’s exactly like...

nothing else

STEAKHOUSE

$

45

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

CHOWDERHEAD

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

(800) 523-2464

CLINKERDAGGER

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

DOWNTOWN SPOKANE

AMERICAN

$

45

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

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

(509) 926-8000

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

hearts wide open

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

(509) 328-5965

35

3-COURSE ONLY • RESERVATIONS RECOMMENDED

(509) 315-5318

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

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

AMERICAN

$

45

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

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

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

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

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

$

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

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

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

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

AMERICAN

RESERVATIONS RECOMMENDED

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

(208) 930-4762

MULTIPLE LOCATIONS

THE DAM BAR & RESTAURANT

COCHINITO TAQUERIA

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

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

MEXICAN

25

$

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

POST FALLS

ECLECTIC

$

45

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

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

3-COURSE ONLY

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

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

(208) 773-1611

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

Authentic German cuisine and beer NORTH SPOKANE

GERMAN

$

35

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

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

MENUS

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

InlanderRestaurantWeek.com

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

RESERVATIONS RECOMMENDED

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

(509) 326-2214

INLANDER RESTAURANT WEEK 2025 31

MULTIPLE LOCATIONS

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

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

25

$

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

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

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

NORTHWEST

$

35

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

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

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

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

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

MULTIPLE LOCATIONS

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

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

DONATE to CDAide

during Inlander Restaurant Week

DOWNRIVER GRILL

Casual neighborhood restaurant with a fine dining feel WEST SPOKANE

BISTRO

$

45

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

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

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

32 FEBRUARY 27 - MARCH 8, 2025

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

3-COURSE ONLY • NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

3315 W. Northwest Blvd.

Menu served Tue-Sun, 4 pm-close

(509) 323-1600

DRY FLY DISTILLING

DURKIN’S LIQUOR BAR

Fun, casual dining experience DOWNTOWN SPOKANE

NORTHWEST

$

35

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

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

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

AMERICAN

45

$

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

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

3-COURSE ONLY • NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

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

415 W. Main Ave.

EAST PAN ASIAN CUISINE

EMRYS BEER AND MEAD WORKS

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

ASIAN

$

45

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

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

(509) 863-9501

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

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

AMERICAN

25

$

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

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

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

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

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

(509) 481-2131

RESERVATIONS RECOMMENDED

21850 E. Wellington Pkwy.

(509) 505-4519

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

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

INLANDER RESTAURANT WEEK 2025 33

INLANDER RESTAURANT WEEK 2025

JOIN US FOR INLANDER

Restaurant Week!

25

3 COURSES

$

Fruity Treat Sammy Gilded Unicorn

MENU MUST-TRIES

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

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

5406 N DIVISION ST. 509.777.THAI (8424)

COEUR D’ALENE 2010 N 4TH ST. 208.667.5300

Come see us for Restaurant Week

Reserve Today!

Wood-fired pizza, apps & more

Wine, local beers on tap & full bar

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

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

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

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

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

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

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

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

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

Chocolate Bourbon Pecan Pie Purgatory Craft Beer & Whiskey Bar

TASTE

ELEVATED

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

2010 West Waikiki Road • Spokane, WA

INLANDER RESTAURANT WEEK 2025 35

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

FEAST WORLD KITCHEN

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

INTERNATIONAL

$

35

Family-owned and operated authentic wood fired pizza restaurant HAYDEN

PIZZA

$

35

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

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

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

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

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

FLATSTICK PUB

THE FLYING GOAT

3-COURSE ONLY • NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

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

PIZZA

25

$

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

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

OPEN 8AM-9PM DAILY

FLAME & CORK WOOD FIRED PIZZA

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

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

Neighborhood craft beer bar and artisan pizza WEST SPOKANE

PIZZA

25

$

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

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

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

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

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

(509) 368-9477

NO SUBSTITUTIONS

3318 W. Northwest Blvd.

Menu served daily, 4 pm-close

(509) 327-8277

FOR THE LOVE OF GOD BREWING AND PIZZERIA

A warm and inviting neighborhood brewery and pizzeria WEST SPOKANE

PIZZA

FRANCAISE Modern French bistro

$

35

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

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

2617 W. Northwest Blvd.

(509) 598-8601

SOUTH SPOKANE

FRENCH

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

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

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

GANDER AND RYEGRASS

GARDEN PARTY

ITALIAN

$

35

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

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

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

DFA – Add sausage $3

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

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

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

(509) 315-4613

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

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

Served with aioli and fries GF

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

DOWNTOWN SPOKANE

45

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

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

Contemporary Italian, seasonal menus, everything made in-house

$

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

(509) 315-4153

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

MEDITERRANEAN

$

35

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

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

3-COURSE ONLY • NO SUBSTITUTIONS

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

INLANDER RESTAURANT WEEK 2025 37

GILDED UNICORN

An enchanted underground haven serving culinary magic DOWNTOWN SPOKANE

ECLECTIC

$

45

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

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

RESERVATIONS RECOMMENDED

Traditional Hawaiian comfort food with a bold twist SOUTH SPOKANE

BARBECUE

25

$

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

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

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

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

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

HERITAGE BAR & KITCHEN

HOGWASH WHISKEY DEN

Elevated pub food, craft cocktails and local beers DOWNTOWN SPOKANE

AMERICAN

$

35

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

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

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

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

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

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

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

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

Choice of Local Tap Beer Drink your dessert!

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

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

38 FEBRUARY 27 - MARCH 8, 2025

HANG 10 HAWAIIAN BBQ | PRESS PUBLIC HOUSE

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

ECLECTIC

$

45

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

3-COURSE ONLY • NO SUBSTITUTIONS

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

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

AMERICAN

$

35

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

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

HULA POT COEUR D’ALENE

(208) 930-1514

INDICANA

$

35

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

Chefs from around the world making authentic meals

Restaurant Week Menu Served Feb 26-March 9!

1321 W 3rd Ave, Spokane

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

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

113 N. 4th St.

(208) 665-5758

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

INLAND PACIFIC KITCHEN

Flavors of India x Mexico SOUTH SPOKANE

ASIAN

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

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

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

Savor New Flavors While Empowering New Neighbors

A vibrant dining destination where Hawaiian BBQ meets hot pot

INTERNATIONAL

$

45

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

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

Chef driven restaurant focused on seasonal ingredients.

DOWNTOWN SPOKANE

ECLECTIC

$

45

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

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

3-COURSE ONLY • NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

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

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

(509) 241-0415

(509) 464-6541

INLANDER RESTAURANT WEEK 2025 39

INLANDER RESTAURANT WEEK 2025

Fresh

Farm to Table PACIFIC NORTHWEST BISTRO

MEET THE OWNER

JOIN US FOR RESTAURANT WEEK!

CALL FOR RESERVATIONS

509.838.8338

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

We’re Shakin’ Things Up!

®

SEASONAL MENUS AND MONTHLY SPECIALS AT EACH LOCATION

Book our Private Dining Areas with catering!

FOUR SPOKANE AREA LOCATIONS

NORTH

SOUTH

WANDERMERE

SOUTH REGAL

DOWNTOWN

VALLEY

RIVER PARK SQUARE

twigsbistro.com

40 FEBRUARY 27 - MARCH 8, 2025

SPOKANE VALLEY MALL

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

K

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

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

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

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

RESTAURANT WEEK: What was the inspiration behind Vieux Carré?

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

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

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

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

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

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

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

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

Vieux Carré’s Catfish and Cheesy Grits

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

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

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

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

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

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

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

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

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

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

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

b y eout deliver full dine in tak

HAYDEN

ar cater ing

SPOKANE

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

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

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

INLANDER RESTAURANT WEEK 2025 41

IRON WOOD & ICE

IRON GOAT BREWING Local brewery and craft kitchen DOWNTOWN SPOKANE

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

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

The place where friends and families meet.

GASTROPUB

$

35

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

LIMITED REGULAR MENU AVAILABLE • RESERVATIONS RECOMMENDED

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

509.484.4500 • tomatostreet.com

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

$

35

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

KASA RESTAURANT AND TAPHOUSE

KISMET

AMERICAN

25

$

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

6220 N. DIVISION ST., SPOKANE

GASTROPUB

(208) 618-4766 3200 N. Spokane St. Menu served Mon-Sat, 11 am-9 pm; Sun, 12 pm-9 pm

DOWNTOWN SPOKANE

HAPPY HOUR: EARLY: MON-FRI 4PM-6PM LATE: EVERY NIGHT 9-CLOSE

POST FALLS

(509) 474-0722 1302 W. Second Ave. Menu served Sun-Thu, 4:30-8pm; Fri-Sat, 4:30-9pm

Local Feel. Fusion Favors.

OPEN: SUN-THU 11AM-10PM FRI-SAT: 11AM-11PM

Post Falls restaurant with daily specials, weekend breakfast and more!

Kasa House Salad Romaine, cucumber, red onion, tomato, shaved parmesan, crouton, choice of dressing GFA – Add grilled chicken, pulled pork, or pork belly $8 SECOND COURSE Sesame Pork Bowl Beer braised pork, sesame BBQ, pickled carrot, radish and cabbage slaw, jalapeño, cilantro, spicy mayo – Add pulled pork, grilled chicken, pork belly $8 Pork Belly Butter Curry Bowl Pickled carrot, radish and cabbage slaw, tomato and citrus chutney GFA – Add pulled pork, grilled chicken, or pork belly $8 Mellow Yellow Curry Bowl Yellow curry sauce, pickled carrot and radish, snap peas, red chili oil and cilantro GFA V – Choice of grilled or crispy chicken, tofu or pulled pork THIRD COURSE Double Chocolate Brownie With vanilla ice cream, hazelnut ganache and salted peanuts Root Beer Float With vanilla ice cream GF Single Scoop Vanilla Sundae Choice of hazelnut ganache with chopped peanuts or huckleberry coulis GF DRINK LOCAL YaYa Fluffy Puffy Sunshine Hazy IPA $9

Latin-inspired restaurant in the heart of historic Hillyard NORTH SPOKANE

LATIN

$

35

FIRST COURSE Tacos Whettos Beef cheek barbacoa, manchego cheese, housemade hot sauce, pico de gallo, corn tortillas GF VA Spicy Ceviche Tostada Aguachile albacore and shrimp, orange arbol cure, mojo verde, radish, fried tostada GF DF Stuffed Anaheim Pepper Chorizo and cheese blend, avocado tomatillo ketchup, habanero machacha salsa GF SECOND COURSE Braised Short Ribs Ancho braised short ribs, potato croquette, mole aioli, crispy onions, braisage – Contains Nuts Prawn Paella Saffron rice, chorizo, prawns, cod, saffron aioli GF DF VA

Chicken Enchiladas Corn tortillas layered with vegetables, chihuahua cheese, crispy chicken thigh, mojo verde, cotija, pickled chilies GF VA THIRD COURSE Canela Rice Pudding Coconut cream cinnamon rice pudding, marinated fruit GF V DF Tres Leches Soaked white cake, whipped cream V Mexican Chocolate Brownie Mexican chocolate brownie, dulce de leche V DRINK LOCAL Big Barn Mexican Lager Mexican-style lager brewed in Mead, Wash. $7

Join us for Restaurant Week

3 courses $25 6314 N Ash Street • Spokane • (509)321-7051

42 FEBRUARY 27 - MARCH 8, 2025

RESERVATIONS RECOMMENDED

908 N. Howard St., #101 Menu served Sun-Sat, 11 am-9 pm

(509) 315-8951

3-COURSE ONLY • NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

3020 E. Queen Ave. Menu served daily, 3-8:30 pm

(509) 309-2944

MULTIPLE LOCATIONS

KARMA INDIAN CUISINE / INDIA HOUSE Authentic Indian food, recipes, and homemade spices

INDIAN

$

35

FIRST COURSE Subudana Pakore Subudana (tapioca), potatoes, cumin, and finely chopped fresh herbs, fried as a pakore (fritter) GF V Moong Dal Chaat Moong dal (green lentil) pakore (fritter), served chaat-style (street food snack) topped with sweetened yogurt and chutneys GF V Singhara Aloo Tikki Water chestnut flour, potatoes, cilantro, green chiles, ginger, fresh herbs and spices. Crispy on the outside and deliciously soft inside GF V SECOND COURSE Chicken Methi Mali Chicken and fenugreek leaves cooked with Indian aromas. Freshly chopped ginger, garlic and fresh yogurt make a thick, creamy sauce. Served with rice and naan. GF – Vegan option available Saag with Goat Goat marinated with yogurt, fresh herbs and Indian aromas. Cooked in creamy saag (spinach sauce), served with rice and naan. GF – Dairy free option available Methi Matter Mali Methi (fenugreek) and green peas cooked with fragrant and creamy gravy with spices. Served with rice and naan. GF – Coconut milk option / vegetarian option THIRD COURSE Carrot Cake Halwa Fresh carrots roasted in butter, pistachios, cashews, golden raisins, and plenty of ground cardamom Paan Ice Cream This refreshing paan (betel leaves) ice cream has all the flavors: rose petal jam, candied fennel, dates, and coconut. GF V+ Gulabjamun with Rabdi Indian donuts served with delicious, creamy, and rich rabdi (pistachio and cashew sauce) V DRINK LOCAL Columbia Valley Cabernet A full-bodied red with ripe, dark fruit notes and a pleasing, jammy mouth feel. This fruit comes from the Columbia Valley, one of the premier growing regions in North America $7

KUNI’S THAI CUISINE Family-owned authentic Thai Cuisine NORTH SPOKANE

THAI

$

35

FIRST COURSE Curry Puffs Deep fried puff pastries filled with potatoes, onion, carrots and peas, alongside cucumber sauce V DF V+

Lemongrass Clam Chowder A creamy fusion that blends tender clams, coconut milk, lemon grass, galangal and potatoes GF DF Kuni’s House Salad Organic greens, carrots, red onions, tomatoes, and grilled chicken or crispy tofu, served with peanut sauce or sesame ginger dressing – Substitute grilled shrimp for $2 GF DF –

Vegetarian Option Available

SECOND COURSE Wild Salmon or Tofu and Green Curry Pasta Green curry sauce atop pasta with asparagus, bell peppers, and carrots GFA – Vegetarian

Option Available

Seafood Fried Rice Dungeness crab, shrimp and mussels with wok-fried rice blended with egg, onion, tomatoes, carrots, and green peas, served with cucumbers and tomatoes GF DF Chiang Mai Noodles and Chicken Drumsticks or Tofu Chiang Mai style curry soup with egg noodles, two chicken drumsticks or organic tofu, served with cucumbers and tomatoes GFA DF – Vegetarian

New Coeur d’Alene Location!

412 W Haycraft Ave • 208-292-4061

Option Available

THIRD COURSE Thai Tea Crème Brûlée A decadent fusion blending French crème brûlée with Thai iced tea GF V Oh My Mango Creamy coconut ice cream topped with mango chunks GF DFA Thai Ice Cream Sandwich (Khanom Pang Ai Tiim) A Thai street food classic that combines creamy coconut ice cream and sweet sticky rice V DRINK LOCAL Latah Creek Riesling Fruit forward white wine with notes of honeycomb, lemon, ginger and more $6/glass $20/bottle RESERVATIONS RECOMMENDED

101 E. Hastings Rd.

(509) 290-5993

Menu served Sun-Thu, 11 am-8 pm; Fri-Sat, 11 am-9 pm 3-COURSE MENU ONLY • RESERVATIONS RECOMMENDED

MULTIPLE LOCATIONS

NORTH SPOKANE 2606 N. Monroe St. Tue-Sun 11 am-9 pm, Mon Closed

LATAH BISTRO (509) 315-9371

SOUTH SPOKANE 4410 S. Regal St. Tue-Sun 11 am-9 pm, Mon Closed

(509) 443-4457

POST FALLS 740 N. Cecil Rd. Tue-Sun 11 am-9 pm, Mon Closed

(208) 981-0064

Casual fine dining restaurant serving farm-to-table meals for 25 years SOUTH SPOKANE

NORTHWEST

$

45

FIRST COURSE Potato Leek Soup Creme fraiche, truffle oil, breadcrumb, chive GFA V

Italian Meatballs Arrabbiata sauce, parm, basil

MASTER

THE MENUS KEY

Salad Arugula, pomegranate, cara cara orange, goat cheese, pecan GF V DF – Add grilled chicken $7; add shrimp $9 SECOND COURSE Chicken Cacciatore Tomato braised chicken thigh, stewed pepper, olive, wild mushroom, creamy polenta Mushroom Ravioli Wild mushroom, kale, cambozola cream sauce, truffle oil GF V – Add chicken $7; add shrimp $9

ENJOY 3 COURSES FOR $25

Lasagna Italian sausage bolognese, bachamel, sofrit THIRD COURSE Tiramisu Ladyfinger, mascarpone, cocoa powder Ice Cream Float Vanilla ice cream, Iron Goat oatmeal stout, oatmeal streusel, chai Blood Orange Sorbet Scoop of sorbet DRINK LOCAL Brûlée Old Fashioned Browne Family Spirits bourbon, brown sugar simple, black walnut bitters $13/Glass

DF - Dairy-Free GF - Gluten-Free GFA - Gluten-Free Available V - Vegetarian V+ - Vegan

Hours Available

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

Some menus are available at dinner and lunch!

3-COURSE ONLY • NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

4241 Cheney Spokane Rd. Menu served daily, 4 pm-9 pm

(509) 838-8338

2718 E. 57th Ave. 509.381.5540

1801 N. Hamilton St. 10208 N. Division St. 509.863.9591 509.822.7907

INLANDER RESTAURANT WEEK 2025 43

LEBANON RESTAURANT & CAFE Authentic and homemade Mediterranean cuisine SOUTH SPOKANE

MEDITERRANEAN

$

35

FIRST COURSE Hummus Dip with Pita Slow-cooked garbanzo beans blended with tahini, lemon and garlic, topped with extra virgin olive oil and served with pita GFA V V+ – Add beef shawarma meat $14

Tzatziki Dip with Pita Fresh Greek yogurt, cucumber, fresh dill, mint and garlic, served with pita GFA V – Add lamb kofta skewer $9

Locally Owned Latin Inspired Cuisine Located in Historic Hillyard

3020 E Queen Ave | Spokane | 509.309.2944

Vegetarian Grape Leaves with Tzatziki Six handmade rolls stuffed with seasoned rice and vegetables, slow-cooked in tomato broth and olive oil, served with tzatziki sauce GF V V+ – Add gyro meat $12 SECOND COURSE Chicken Shish Kebab Platter Two skewers of marinated tenderloin chunks grilled on an open flame, served over saffron turmeric basmati rice with a side of Mediterranean salad and garlic sauce GF – Upgrade side to tabouleh $6 Falafel Dinner Platter Deep fried falafel patties served over saffron turmeric basmati rice with a side of Mediterranean salad and our tahini sauce GF V V+ – Upgrade side to lentil soup $8 Gyros Greek Platter Grilled beef and lamb strips served over saffron turmeric basmati rice with a side of Mediterranean salad and our tahini sauce DF – Upgrade side to Greek salad $6 THIRD COURSE Lebanese Rice Pudding Creamy rice pudding flavored with orange blossom and rose water GF V – Add ice cream scoop $5 Namoura (Semolina Cake) Popular classic Middle Eastern dessert made with semolina flour and topped with a sweet sugar syrup – Add nuts and honey $5

LEGENDS OF FIRE

Spokane’s only premium cigar bar, located inside Northern Quest AIRWAY HEIGHTS

FAMILY OWNED & OPERATED Authentic Thai Cuisine with a Modern Twist At Kuni’s, the menu is a delightful fusion of traditional Thai dishes, Chinese, Indian, & a small touch of Mediterranean flavors. Freshness, nutrition, & customer service take center stage.

(509) 279-2124

Asian-inspired fast casual with great vibes and a speakeasy Tiki bar

Asian-inspired dishes emphasizing fresh ingredients ASIAN

25

$

FIRST COURSE Pork Belly Pot Sticker Grilled pork belly, onions, ginger, garlic and mustard greens nested in a wrapper and served golden brown. Accompanied with an adobo dipping sauce Dragon Wings Whole chicken wings braised in soy and spices.

Deep fried and coated in our signature Dragon Dust. Served with life-changing fire sauce

Torched Tuna Nigiri AAA grade tuna served nigiri-style with wasabi, ponzu and caviar SECOND COURSE Vietnamese Caramelized Pork Ribs Lollipop pork ribs braised in coconut juice and spices. A caramelized sweet and savory sauce perfectly coats the ribs. Served with jasmine rice Orange Chicken Hand-breaded and fried chicken bites, tossed in bright and invigorating house-made orange sauce, served over jasmine rice Beef Lo Mein Thinly sliced prime rib, water chestnut, green onion and lo mein noodles tossed in rich soy stir fry sauce THIRD COURSE Warm Donut Holes Fresh donut holes covered in sugar and served with spicy raspberry and honey sauce Matcha and Pandan Milk Tea Matcha green tea, pandan leaf and sweetened milk for a perfect after-dinner night cap

Mention this ad during restaurant week and receive a FREE APPETIZER on a future visit

Pineapple Upside Down Cupcake Classic dessert with pineapples and maraschino cherries finished with house huckleberry glaze DRINK LOCAL Dry Fly Huckleberry Lemonade $4/Can

Scan to check out our restaurant week menu

101 E Hastings Rd • 506.290.5993 • KunisThai.com

44 FEBRUARY 27 - MARCH 8, 2025

NO SUBSTITUTIONS

100 N. Hayford Rd. (509) 481-2093 Menu served Wed-Sun, 4 pm-9 pm; Mon-Tue, Closed

LITTLE NOODLE

LITTLE DRAGON EATERY WORLEY

NORTH SPOKANE

(800) 523-2464

ASIAN

25

$

FIRST COURSE Japachae Korean glass noodles sautéed with veggies and a sweet and savory sauce GF V V+ – Add a protein $5 Spicy Kani Salad Japanese crab salad made with crunchy vegetables, spicy aioli, garnished with fried garlic and panko GFA DF Tteok-kkochi A popular South Korean street food consisting of rice cakes skewered and tossed in a sauce. Sauce options are spicy gochujang or sweet bulgogi sauce GF V DF – Add a marinated quail egg $2 SECOND COURSE Garlic Sesame Noodles Fan favorite egg noodles tossed in our house garlic tahini sauce. Garnished with furikake and fried garlic GFA V V+ DF – Add marinated egg $2; protein $5; wild mushrooms $3 Bulgogi Bao Buns Fluffy bao buns stuffed with choice of beef or smoked tofu. Served with sunomono, greens, and a sriracha aioli on the side V V+ DF – Add marinated egg $2; chili crisp $2; pickled veg $3 Pho House staple pho broth (choice of beef or vegan broth) served with rice noodles, onion, lemongrass oil, and cilantro GF V V+ DF – Add protein $5; wild mushrooms $3 THIRD COURSE Ube Cheesecake Small dense ube cheesecake topped with a fruit sauce V Matcha Chestnut Tiramisu Classic tiramisu made with local Pitotti’s coffee, roasted chestnuts and dusted with a light matcha powder V Mango Coconut Sticky Rice A soft creamy coconut rice topped with a mango chutney and toasted coconut shavings GF V V+ DF DRINK LOCAL Pitotti’s Espresso Cream Martini A creamy espresso martini made with Bumbu cream and our Garland neighborhood roasters, Pitotti’s Coffee $13

NO SUBSTITUTIONS

NO SUBSTITUTIONS

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

45

$

FIRST COURSE No-Li Porch Glow Amber Ale Crisp and refreshing with a hint of chocolate malt Browne Family Heritage Cabernet Sauvignon Aromas of mocha and black plum lead to flavors of Bing cherry, anise, and toasted oak Old Fashioned 8 Feathers bourbon, simple syrup, bitters, orange zest, cherry SECOND COURSE Steak and Guinness Pie Celery, onion, carrot, garlic, mushroom, potato Pan-Seared Salmon White cheddar arancini, roasted vegetables, strawberry rhubarb purée, strawberry chipotle compote, cilantro Pan-Seared Chicken Breast Roasted potato, sautéed onion, chive, roasted vegetable, caramel demi-glace THIRD COURSE Room101 Payback El Gran Papi Chulo Sumatra A decadent cigar reminiscent of chocolate-covered pretzel, with notes of red pepper and caramel Alec Bradley Kintsugi Robusto Notes of tobacco, baker’s spice, raisin, and earth Los Statos Deluxe Maduro Robusto Notes of coffee, tobacco, and black pepper DRINK LOCAL Browne Heritage Chardonnay Sweet vanilla and toasty oak aromatics lead to crisp apple and gooseberry flavors $10/Glass

Halva A Middle Eastern treat made from tahini GF V V+ – Add pita $2 DRINK LOCAL No-Li Brewhouse Big Juicy IPA As you might guess, this one’s big, juicy and fruity, nicely balanced with just a touch of mellow bitterness $7

707 W. Fifth Ave. Menu served daily, 9 am-9 pm

NORTHWEST

713 W. Garland Ave. Menu served Sun-Sat, 11 am-9 pm

(509) 994-5157

MULTIPLE LOCATIONS

LORÈN

LONGHORN BARBECUE

Tendin’ the Pits since ‘56. Spokane’s original Texas-style pit BBQ. BARBECUE

25

$

FIRST COURSE German Sausage Bites Longhorn’s legendary German sausage served with our BBQ sauce trio GF DF Mac and Cheese Balls Crispy, golden balls filled with creamy mac and cheese, perfect for snacking V – Extra $3 each Chili Cheese Fries Steak fries, topped with Longhorn’s steak chili and smoked queso GF SECOND COURSE Longhorn’s Rib Platter Longhorn St. Louis ribs, zesty rib tips, and baby back ribs all on one platter. Comes with a corn muffin and your choice of potato salad or barbecue beans GF – Add side salad $5.95 or salad bar $13.95 Shredded Brisket Sandwich Slow-smoked brisket, shredded, tossed in Texas BOLD BBQ sauce, topped with our house-made smoked queso. Comes with a choice of sideboard – Add side salad $5.95 or salad bar $13.95 BBQ Half Chicken Dinner Longhorn’s BBQ half chicken, seasoned and glazed with our savory and sweet mop sauce.

Comes with a corn muffin and your choice of potato salad or barbecue beans GF DF – Side salad for $5.95, salad bar for $13.95, 2 bones for $5 THIRD COURSE Cheesecake Topped with caramel and chocolate V Carrot Cake Moist spiced cake with a rich cream cheese frosting V – Ice cream $3 Banana Pudding Creamy layers of banana pudding, fresh bananas, and vanilla wafers topped with whipped cream V DRINK LOCAL No-Li Rotating Tap Handle Spokane’s own No-Li Brewhouse $7

French-inspired restaurant and social club DOWNTOWN SPOKANE

FRENCH

$

45

FIRST COURSE Bistro Salade butter lettuce, chive, parsley, tarragon, candied walnuts, pickled shallot, lemon, 1836 Olive Oil GF V DF Parmesan Frites Garlic and parmesan, lemon and tarragon gremolata, black garlic aioli V

Chef’s Soupe du Jour Daily soup made with the freshest ingredients SECOND COURSE Prawn & Saffron Risotto With almond pistou and fried basil GFA Short Rib Over sauce tomat, goat cheese polenta cake, crispy fried shallot Coq Au Vin Mushrooms, root vegetable hash and lentils slow simmered in a white wine bechamel over creamy lemon polenta and pickled peppadews V THIRD COURSE Creme Brûlée Lavender whip cream with honey tuile GF V Bête Noire Blueberry white chocolate ganache, lemon brittle, blueberry gastrique GF V Mascarpone Cheesecake With red currant compote, purple coral tuile V DRINK LOCAL Lavender Honey Bee Browne NW botanical gin, gran gala, nutmeg honey, lemon, lavender bitters $18/Glass

Authentic Indian Cuisine NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

908 N. Howard St.

(509) 315-8902

Menu served Tue-Thu, 5 pm-9 pm; Fri-Sat, 4 pm-9 pm; Sun, 4 pm-8 pm; Mon, Closed NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

MULTIPLE LOCATIONS

AIRWAY HEIGHTS (509) 838-8372 7613 W. Sunset Hwy. Hwy. Menu served every day, Sun-Mon 5-8 pm; Tue-Sat 5-9 pm SPOKANE VALLEY (509) 924-9600 2315 N Argonne Rd Menu served every day, Sun-Mon 5-8 pm; Tue-Sat 5-9 pm

THE LOUNGE AT MASSELOW’S A fireside lounge offering top-shelf spirits at Northern Quest AIRWAY HEIGHTS

STEAKHOUSE

$

FIRST COURSE Masselow’s Green Salad Mixed greens, roasted tomato, toasted almond, Cougar Gold, balsamic vinaigrette

45

Caesar Salad Chopped romaine, shaved Parmesan, garlic croutons, lemon Chowder No-Li amber ale, bacon, cheese, potato SECOND COURSE Beef Bourguignon Celery, pearl onion, carrot, garlic, tomato, mushroom, beef stock reduction, mashed potato Pan-Seared Salmon White cheddar arancini, roasted vegetables, strawberry rhubarb purée, strawberry chipotle compote, cilantro

GET SOCIAL Follow Inlander Restaurant Week for updates and giveaways

6oz Coulotte Roasted potato, sautéed onion, chive, roasted vegetable, caramel demi-glace THIRD COURSE No-Li Porch Glow Amber Ale Crisp and refreshing with a hint of chocolate malt Browne Family Heritage Cabernet Sauvignon Aromas of mocha and black plum lead to flavors of Bing cherry, anise, and toasted oak Old Fashioned 8 Feathers bourbon, simple syrup, bitters, orange zest, cherry DRINK LOCAL Browne Heritage Chardonnay Sweet vanilla and toasty oak aromatics lead to crisp apple and gooseberry flavors $10/Glass

INDIA HOUSE AUTHENTIC CUISINE

We welcome you for Restaurant Week!

INDIA HOUSE

KARMA

@InlanderRW NO SUBSTITUTIONS

100 N. Hayford Rd. (509) 481-6227 Menu served Wed-Sun, 4 pm-9 pm; Mon-Tue, Closed

2606 N MONROE ST S P O K A N E , WA 5 0 9 - 31 5 - 9371

74 0 N C E C I L R D, P O S T FA L LS , I D 2 0 8- 9 81 - 0 0 64 4 41 0 S R E G A L S T, S P O K A N E 5 0 9 - 4 43- 4 457

INLANDER RESTAURANT WEEK 2025 45

COME HUNGRY, LEAVE SMASHED!

INLANDER RESTAURANT WEEK 2025

4241 Cheney Spokane Rd. Spokane, WA

S P O K A N E ’ S

New Orleans E X P E R I E N C E

EXCITED ABOUT RESTAURANT WEEK?

Eloté Korean Corn Dog Borracho Tacos & Tequileria

MENU MUST-TRIES

A TASTY TRIP SPIN THE GLOBE WITH A WIDE RANGE OF INTERNATIONAL FLAVORS AND CULINARY FUSION

Let’s pair it with

MARDI GRAS! Now open for Sunday Brunch! reservations recommended, Walk ins Welcom e v i e u x c a r r e s p o k a n e . c o m | 5 0 9.4 9 5 . 1 4 0 0 1 4 0 3 w b r o a d w ay a v e | s p o k a n e , w a

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46 FEBRUARY 27 - MARCH 8, 2025

T

raverse international borders without ever leaving the Inland Northwest this Inlander Restaurant Week! Local chefs are throwing lots of other cultures and cuisines into the mix for some fusion fun and homages to traditional dishes and techniques.

Combining Korean, Mexican and American street fare into one ultra creative dish, BORRACHO TACOS & TEQUILERIA is serving up a Korean eloté corn dog. The deep-fried goodness has rice-flour batter hiding mozzarella cheese and is sprinkled with corn dust, cotija cheese, tajin and mayo. Other fusion dishes on Borracho’s menu include bulgogi fajitas, Thai coconut tortilla soup and a pho-ritto.

For some more classic Mexican plates, try the nachos or carne asada at VAQUEROS MEXICAN RESTAURANT & TAQUERIA. There’s also a charboiled skirt steak with rice, refried beans, homemade guacamole and tortillas.

Head on over to Germany via DAS STEIN HAUS, which is serving up a variety of bratwurst, fresh-baked pretzels with sweet mustard and cheese sauce, pork cordon bleu, and more.

Satisfying cravings for both Hawaiian barbeque and hot pot, HULA POT in Coeur d’Alene has items like spam musubi, katsu chicken and a hotpot with spicy short ribs or chicken. Meanwhile, many locals’ favorite globe-trotting spot, FEAST WORLD KITCHEN, is bringing dishes from nine countries, each prepared by one of its local immigrant and refugee chefs.

Dig into options like Korean fried chicken wings, Afghan dumplings, and Moroccan malawi, a stuffed flatbread.

Middle Eastern cuisine also gets a spotlight via LEBANON RESTAURANT & CAFE, serving staples like hummus, pita and shawarma, alongside vegetarian grape leaf rolls and a kebab platter. SKEWERS brings the rich flavors of Armenia with ghoozoo itchee, slow-roasted lamb atop spiced rice and mixed nuts, and sweets like paklava and cardamom rice pudding.

For a taste of Indian, head to one of THE MANGO TREE’s four area locations for curry, gulab jamun, samosa chaat and more. KARMA INDIAN CUISINE / INDIA HOUSE is also back with traditional dishes like chicken methi malai, goat saag and more. And at INDICANA in South Perry, diners can enjoy a creative fusion of Mexican and Indian flavors. 

MULTIPLE LOCATIONS

LUMBERBEARD BREWING

Crafting quality beer and uniquely familiar eats in downtown Spokane DOWNTOWN SPOKANE

GASTROPUB

$

35

FIRST COURSE Loaded Baked Potato Soup Creamy potato soup topped with bacon, and cheddar jack cheese Pretzel Bites and Beer Cheese Lightly fried and salted pretzel bites, served with housemade jalapeno beer cheese and stoneground beer mustard Arugula Salad Arugula dressed with chipotle Zuff vinaigrette, pomegranate arils, white cheddar, and roasted delicata squash SECOND COURSE Thai Caramel Fried Chicken Sandwich Buttermilk fried chicken thigh, coated with Thai-spiced caramel drizzle with Thai basil aioli and sesame dressed cabbage, on a toasted brioche bun Pork Belly Mac & Cheese Penne pasta coated in jalapeno beer cheese with crispy pork belly and topped with cotija cheese and green onion Fish Tacos Two marinated and grilled white fish tacos with cabbage slaw, pico de gallo, cilantro, and lime wedges THIRD COURSE Barrel-Aged Beer Enjoy an 8 oz pour of any barrel-aged beer currently on tap Whoopsie Apple Pie Vanilla ice cream topped with green apple compote, barrel-aged beer, caramel, and shortbread cookie crumbles Tiramisu Ladyfinger cookies dipped in barrel-aged Campfire Snack, whipped mascarpone, and topped with cocoa powder DRINK LOCAL Flavor Nuggets Hazy IPA Enjoy a pint of our fan-favorite rotating hazy IPA! $7

MACKENZIE RIVER PIZZA

Savor scratch-made meals in a setting inspired by the great outdoors AMERICAN

25

PUBLIC HOUSE

$

FIRST COURSE Small House Salad Fresh greens, diced pears and crunchy grape nuts with your choice of dressing Small Caesar Salad Romaine, shredded parmesan and seasoned croutons tossed in Caesar dressing. Anchovies by request Small Bowl of Soup Please choose from our delicious soup offerings SECOND COURSE Ol’ Prospector All-beef burger packed with nuggets of cheddar and smoky bacon, topped with smoked gouda and served on a brioche bun Pesto Shrimp Linguine Linguine, shrimp, herbed olive oil, pesto sauce, prosciutto, tomatoes, roasted garlic and lemon wedge Korean BBQ Salmon Bowl Baked wild salmon, shredded red cabbage and carrots, red bell peppers and blanched broccoli over jasmine rice with Korean BBQ sauce, scallions and sesame seeds THIRD COURSE Mack Lovin’ Gooey chocolate chip cookies served in a piping hot skillet with vanilla ice cream and chocolate sauce Carrot Cake Spiced carrot cake layers with walnuts, pineapple, raisins and cream cheese frosting Warm Apple Cobbler Old-fashioned apple-walnut cobbler with a scoop of vanilla ice cream DRINK LOCAL Gilligan’s Island Dry Fly vodka, peach schnapps, orange juice and cranberry juice $9

501 Sherman Ave, Coeur d’Alene — (208) 930-4762

3-COURSE ONLY • NO SUBSTITUTIONS

25 E. 3rd Ave.

(509) 381-5142

Menu served Sun-Mon, 3-8 pm; Wed-Thurs, 2-8 pm; Fri-Sat, 2-9 pm

NO SUBSTITUTIONS

MULTIPLE LOCATIONS

MACDADDY’S

An amazing family oriented restaurant specializing in mac and cheese DOWNTOWN SPOKANE

AMERICAN

$

35

FIRST COURSE Soup and Salad Bar One trip through our soup and salad bar offering our specialty soups made fresh daily. Lots of options to choose from GFA V – Add grilled chicken $5 Bacon Mac and Cheese Balls Our famous bacon mac and cheese breaded and deep fried to a golden brown, topped with bacon cheese sauce

Mozzarella Balls Marinated mozzarella balls breaded and fried to a golden perfection, served with housemade marinara for dipping V SECOND COURSE Brisket Platter House smoked brisket served with baked beans and macaroni salad – Add Cougar Gold mac and cheese $6 Meat Trio Plate Smoked jalapeno sausage, pulled pork and BBQ ribs served with a side of coleslaw GFA – Add Cougar Gold mac and cheese $6 Mac and Cheese Sampler Plate Three mac and cheese dishes all on one plate: Buffalo chicken, Cougar Gold and pulled pork THIRD COURSE Ice Cream Cookie Sundae Vanilla bean ice cream, sugar cookie, topped with chocolate sauce, whipped cream and nuts Banana Split Bites Banana bites dipped in chocolate sauce and topped with whipped cream and sprinkles

SOUTH SPOKANE (509) 315-9466 2910 E. 57th Ave., #E Menu served Sun-Thu, 11 am-9 pm; Fri-Sat, 11 am-10 pm COEUR D’ALENE (208) 772-5111 405 W. Canfield Ave. Menu served Sun-Thu, 11 am-9 pm; Fri-Sat, 11 am-10 pm

DONATE

TRY SOMETHING NEW! 3-Course Meal $35

126 N DIVISION ST • SPOK ANE ( 5 0 9) 70 1 - 9 5 3 4 • PURENORTHWEST.COM

to Big Table

during Inlander Restaurant Week

S’mores Martini Marshmallow vodka, Irish cream, heavy cream chocolate syrup, graham cracker topping, toasted marshmallow DRINK LOCAL Fluffy Puffy IPA Locally brewed by YaYa Brewing Co., a deliciously smooth IPA $6

3-COURSE ONLY • NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

(509) 315-9406 808 W. Main Ave. Menu served Sun, 4-7 pm; Mon-Thu, 4-8 pm; Fri-Sat, 4-9 pm

All donations up to $10,000 to Big Table and CDAIDE will be generously matched by STCU Here For Good Foundation INLANDER RESTAURANT WEEK 2025 47

MULTIPLE LOCATIONS

MAMMA MIA’S ITALIAN RESTAURANT

THE MANGO TREE

Italian ristorante serving homemade recipes made from scratch daily

Spokane’s Favorite Choice for Gourmet Thai Cuisine Join us for Inlander Restaurant Week!

Our Delicious Pineapple Chicken

Fresh Rolls

T H R EE COURSES

35

$

NORTH SPOKANE

ITALIAN

25

$

FIRST COURSE Arancini Risotto balls filled with mozzarella cheese, coated with breadcrumbs and deep fried to golden perfection Italian Sausage Bites House-made Italian sausage served with our special sweet/hot mustard GF Caprese Stack Slices of tomato and fresh mozzarella drizzled with a pesto dressing and balsamic reduction GF V SECOND COURSE Crab Lasagna with Vodka Sauce Pasta sheets layered with imitation crab, mozzarella, parmesan, asiago, fresh basil and tomato, covered in a creamy vodka sauce – Add meatballs or Italian sausage for $4 Rigatoni with Creamy Pesto Rigatoni pasta covered in a creamy pesto sauce GFA V – Add steak or shrimp for $8 Chicken Ravioli Florentine House-made chicken ravioli covered in a creamy garlic Florentine sauce – Add meatballs or Italian sausage for $4 THIRD COURSE Lemon Cheesecake Homemade buttery lemon crust with creamy lemon cream cheese filling, topped with homemade lemon curd V – Add Limoncello for $6 Tiramisu Italian classic made with layers of sponge cake, espresso, mascarpone cheese and coffee liqueur, dusted with cocoa powder V – Add Grahams Tawny Port for $6 Brownie Sundae Your choice of homemade chocolate peanut butter or salted caramel bar topped with creamy vanilla ice cream and chocolate or caramel sauce GFA V DRINK LOCAL Barili Cellars Backdoor Reserve Red wine blend on tap, exclusive to Mamma Mia’s $7/Glass

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

420 W. Francis Ave. Menu served Sun-Sat, 4 pm-8 pm

(509) 467-7786

MARYHILL WINERY TASTING ROOM AND BISTRO

Locally made Washington wines, house-made foods with fresh ingredients DOWNTOWN SPOKANE

BISTRO

$

45

FIRST COURSE Roasted Beet Salad Mixed greens, roasted beets, goat cheese, shallots, oranges, pomegranate vinaigrette GF V Caesar Salad Romaine, pecorino, toasted baguette, Caesar dressing, fresh lemon GFA DFA

Sweet Mango Sticky Rice

4 locations to serve you: South Hill 1325 S. Grand Blvd | 509.838.8424 U District 1003 E. Trent | 509.325.8370 Valley 101 N. Argonne Rd., Ste. E | 509.315.9943 Liberty Lake 1312 N Whitman Ln. | 509.505.4108

SpokaneBangkokThai.com 48 FEBRUARY 27 - MARCH 8, 2025

Bistro Salad Mixed greens, dried cranberries, gorgonzola crumbles, shallots, spiced candied pecans, gorgonzola vinaigrette GF V SECOND COURSE Frenched Kurobuta Pork Chop Long bone Kurobuta pork chop, golden raisin agrodolce, and Calabrian chili olive oil.

Served with rice pilaf and seasonal vegetables GF – Contains pine nuts King Oyster Mushroom “Scallops” King Oyster mushrooms seared and served with lemon caper beurre blanc. Served with rice pilaf and seasonal vegetables GF V

A modern take on traditional East Indian cuisine.

INDIAN

25

$

FIRST COURSE Masala Fries House spice blend tossed with coated fries and fried. Served with choice of mint, tamarind or mango chutney V Wings Two drum + two wings fried and tossed in house mango sauce, served with ranch or bleu cheese.

Samosa Chaat Single samosa fried and topped with chickpeas, fresh tomato, onions, yogurt, mint and tamarind chutney.

SECOND COURSE Mango Chicken Sandwich Breaded chicken breast, fried and tossed in house mango sauce. Topped with mango chutney, raita, lettuce and onions. Served on a sesame bun – Add fries $3 Pick Three Choose three 6-ounce curry options from the following: Butter chicken, butter paneer, chicken korma, shahi paneer, dal makhani or beef curry. Choice of rice or naan – Add rice or naan $3 Goat Curry Slow-roasted goat in a thick gravy with choice of rice or naan – Add rice or naan $3 THIRD COURSE Gulab Jamun Two small spiced gulab, warmed + served with mango sorbet Carrot Cake Moist, spicy, carrot-laden cake with crushed pineapple, coconut and walnuts, filled and covered with plantbased cream cheese frosting GF V+ Butter Toffee Cake Warmed mini toffee cake drizzled in caramel and served with small scoop of vanilla ice cream DRINK LOCAL PNW Pint Choice of any local pour (No-Li, Lumberbeard, Brick West) $4

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

MULTIPLE LOCATIONS

NORTH SPOKANE 9225 N. Nevada St. Menu served every day, 11 am-9 pm

(509) 474-0357

SOUTH SPOKANE 2912 E. Palouse Hwy. Menu served every day, 11 am-9 pm

(509) 443-3081

DOWNTOWN SPOKANE 401 W. Main Ave. Menu served every day, 11 am-9 pm

(509) 242-3943

SPOKANE VALLEY 14208 E. Sprague Ave Menu served every day, 11 am-9 pm

(509) 290-5801

COEUR D’ALENE 1726 W. Kathleen Ave. Menu served every day, 11 am-9 pm

(208) 930-1416

MENUS

Chicken Marsala Pan-seared chicken breast, mushroom marsala cream sauce. Served with white wine pasta with pecorino cheese THIRD COURSE Thai Tea Panna Cotta Thai tea-inspired custard. Served with a cardamom shortbread cookie Baklava Cheesecake Made with phyllo dough and toasted walnuts GF V

ON THE GO

Black Forest Cake Chocolate cake, cherry zinfandel compote, whipped cream, chocolate GF V DRINK LOCAL Complimentary Glass Choose between classic Sangiovese or Pinot Gris. First glass is complimentary; additional glasses are $14/$12

CUISINE

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

(509) 443-3832 1303 W. Summit Pkwy.

Menu served Sun-Thu, 4 pm-7:30 pm; Fri-Sat, 4 pm-8:30 pm

SEARCH BY RESTAURANT, REGION, OR PRICE

InlanderRestaurantWeek.com

MAX AT MIRABEAU

Spokane’s most eclectic culinary experience is in the Valley at Max SPOKANE VALLEY

ECLECTIC

45

$

FIRST COURSE Sweet Potato Whiskey Crab Bisque Shellfish stock, shaved fennel slaw, deep sea red crab, crème fraîche, smoked paprika oil GF

Iceberg Heart Wedge Smokey garlic blue, ripe tomato, green onion, bacon, gorgonzola crumbles, lotus root crisp GFA Ras el Hanout Lamb Kabob Fig gastrique, macerated apricots, grilled lavosh GFA SECOND COURSE U-15 White Prawn Scampi Linguine Mushrooms, sundried tomato, garlic, lemon, herb wine butter sauce GFA New Zealand “Ora” King Salmon Kafir lime-lemongrass beurre blanc, steamed jasmine rice GF Bison Ribeye Steak Ancho-chile and smoked sea salt rub, fresh sage butter, hominy and cactus succotash, sumac roasted sweet potato GF THIRD COURSE Key Lime Pie Pecan shortbread crust, Key West lime custard, giant toasted meringue, zesty Captain Morgan spiced rum glaze GF V

Apple Galette à la Mode A tender pastry served warm with cinnamon, salted caramel sauce V Samoa Brownie Decadent Belgian chocolate brownie, toasted coconut, dulce de leche V DRINK LOCAL Old Fashioned Browne Family bourbon, orange bitters, simple syrup, large ice cube, orange zest, Bordeaux cherry $12.90

MELTING POT

Create genuine connections with friends and family around our fondue pots DOWNTOWN SPOKANE

(509) 922-6252

MORTY’S TAP AND GRILLE Your neighborhood family restaurant SOUTH SPOKANE

AMERICAN

25

$

FIRST COURSE Jack Daniel’s Bacon Jam Dip Toasted crostini paired with a mason jar of whipped brie and house-made Jack Daniel’s candied bacon jam Bleu Cheese Steak Medallions Three tenderloin steak medallions topped with a house gorgonzola sauce, garnished with chives Roasted Brussels Sprouts Crispy fried Brussels sprouts and chopped bacon topped with balsamic reduction and shaved parmesan cheese SECOND COURSE Balsamic Steak Sandwich Ciabatta bread, black garlic aioli, seasoned arugula, balsamic caramelized red onions, gouda cheese and tenderloin steak bites Crispy Pork Chop Pork chop crusted with seasoned panko and fried crisp, served atop smashed red potatoes and topped with whiskey peppercorn sauce Louisiana Battered Fish & Chips Crispy New Orleans seasoned cod, served with fries, jalapeño coleslaw and house tartar sauce THIRD COURSE Waffle Crisp Sundae Vanilla ice cream topped with a raspberry compote and served with a house-made waffle crisp Mason Jar Mud Pie Layered ice cream, hot fudge and cookie crumbles Root Beer Float Enough said DRINK LOCAL YaYa Fluffy Puffy Sunshine IPA - New England / Hazy / 6.7% ABV / 30 IBU / Spokane Valley $6

$

45

FIRST COURSE Mac & Five Cheese Fondue Macaroni noodles, bacon, shallots, five cheese blend, seasoned bread crumbs – Double Dippers $6 | Charcuterie $14 GFA Chicago Deep Dish Pizza Fondue Butterkäse, fontina, smoked mozzarella, parmesan, lager beer, garlic, rustica sauce, basil – Double Dippers $6 | Charcuterie $14 GFA V Buffalo Wisconsin Trio Fondue Butterkäse, fontina, gorgonzola, white wine, sherry, shallots, scallions, buffalo wing sauce – Double Dippers $6 | Charcuterie $14 GF V SECOND COURSE California Salad Mixed greens, candied pecans, gorgonzola, tomatoes, raspberry walnut vinaigrette GF V Bacon and Bleu Spinach Salad Spinach, tomatoes, egg, bacon, gorgonzola with buttermilk bleu cheese GF Caprese Salad Mixed greens, fresh mozzarella, tomatoes, basil, balsamic glaze GF V THIRD COURSE Meat Lover’s Fondue Filet mignon, spicy Thai teriyaki steak, brasa chicken, brown sugar bourbon rubbed steak – Add a lobster tail (market price) | 6 oz. premium filet $25 GFA The Coastal Fondue Atlantic salmon, roasted garlic shrimp, Cajun ahi tuna, featured ravioli – Add a lobster tail (market price) | 6 oz. premium filet $25 GFA The Vegetarian Fondue Impossible polpettes, zucchini, asparagus, wild mushroom ravioli, vegetable potstickers – Add a lobster tail (market price) | 6 oz. premium filet $25 V DRINK LOCAL The 1975 Dry Fly vodka or gin, prosecco, fresh lemon, cupcake syrup, topped with cotton candy, edible gold, rock candy stir stick $16

RESERVATIONS RECOMMENDED

1100 N. Sullivan Road Menu served daily, noon-9 pm

EUROPEAN

RESERVATIONS RECOMMENDED

707 W. Main Ave. Suite C

(509) 926-8000

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

NORTH HILL ON GARLAND RESTAURANT AND BAR The Garland District’s favorite landing spot NORTH SPOKANE

AMERICAN

$

35

FIRST COURSE Prosciutto Wrapped Grilled Asparagus Prosciutto wrapped grilled asparagus with goat cheese and blackberry vinaigrette drizzle GF Cajun Crab Cakes Cajun crab cakes with lemon butter aioli Balsamic Brussels Sprouts with Bacon and Parmesan Balsamic Brussels sprouts with bacon and parmesan SECOND COURSE Beef Wellington Taco Beef slow cooked in a red wine marinade, pureed shiitake mushroom, English Mustard, in a house made taco shell Miso Salmon Miso marinade salmon, jasmine rice, miso soup, grilled broccoli

Join Us! Tradition with the Unexpected

Bahn Mi Pizza Marinated pork, sweet chili BBQ sauce, pickled carrot and radish, jalapeño, cabbage, kimchi aioli drizzle THIRD COURSE S’mores Bread Pudding Cinnamon rolls in a s’mores custard with marshmallows and graham cracker crumbs, topped with hazelnut whip White Chocolate Blackberry Mousse Tart White chocolate tart with blackberry vanilla mousse Peanut Butter Skillet Cookie Peanut butter cookie topped with chocolate peanut butter ice cream and chocolate drizzle DRINK LOCAL Carson’s Espresso Martini Luxe and Loaded Vodka from Spokane’s Ballistic Distillery and house-infused vanilla espresso $10

For Reservations: 509-798-8432 NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

5517 S. Regal St. Menu served Tue-Sat, 11 am-close

(509) 443-9123

3-COURSE ONLY • NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

706 W. Garland Ave. Suite B Menu served daily, 3:30 pm-9 pm

(509) 315-5881

www.torratea.com 11205 E Dishman Mica Rd #104C, Spokane Valley INLANDER RESTAURANT WEEK 2025 49

O’DOHERTY’S

OSPREY

Casual restaurant with great prices and amazing river views

Authentic Irish vibes, pints, and hearty dishes DOWNTOWN SPOKANE

IRISH

$

35

FIRST COURSE Reuben Egg Roll A delicious fusion! Crispy, golden delight filled with corned beef, sauerkraut, and Swiss. Served with side of Thousand Island dressing Erin’s Irish Stew Our famous Irish stew with sausage, tender beef, and hearty vegetables GF

Patty’s Scottish Egg A hard-boiled egg wrapped in mild sausage, deep fried. Served with house spicy mustard GF SECOND COURSE Bangers and Mash Traditional pork sausage boiled in Guinness and then grilled. Garlic, white cheddar mash potatoes and braised cabbage Hooligan Hannigan Reuben Sandwich Tender corned beef topped with sauerkraut, melted Swiss cheese and Thousand Island dressing on toasted dark rye. Served with O’Doherty steak fries Guinness Fish and Chips Huge pollock filet hand dipped in Guinness beer batter. Served with O’Doherty steak fries and house tartar sauce THIRD COURSE O’Doherty’s Irish Coffee Irish cream and honey whiskey liqueur in O’Doherty’s house coffee blend. Topped with whipped cream GF Galway Bread Pudding A traditional Irish dessert, served with Tullamore Dew Celtic cream sauce

DOWNTOWN SPOKANE

AMERICAN

$

35

FIRST COURSE BBQ Pork Sliders Two house-smoked pulled pork sliders topped with coleslaw Beef and Barley Soup Beef, barley and vegetables in a rich beef broth

Smoked Dirty Fries Goat cheese, in-house smoked brisket and pulled pork with Mama Lil’s Peppers and pickled onion SECOND COURSE BBQ Chicken Dinner In-house smoked half chicken with corn succotash and cornbread BBQ Rib Dinner Half rack house-smoked St. Louis ribs with gouda macaroni and cheese and cornbread Sundried Pesto Pork Porterhouse 12 oz. porterhouse pork chop, sundried tomato pesto crust, Yukon gold potato puree and seasonal vegetables THIRD COURSE Chocolate Tower Cake Layered chocolate cake Lemon Curd Cake Lemonade cake with Meyer lemon curd Cheesecake Chocolate shavings, blackberry coulis DRINK LOCAL Osprey Espresso Martini Espresso, vodka, butterscotch schnapps, topped with espresso beans $12/Glass

Irish Cheesecake House made traditional cheesecake. Topped with Jameson caramel and Guinness chocolate sauce DRINK LOCAL O’Doherty’s Irish Ale A light brown ale, brewed by local No-Li Brewhouse $7

RESERVATIONS RECOMMENDED

525 W. Spokane Falls Blvd.

Menu served Tue-Sat, 11:30 am-9 pm

50 FEBRUARY 27 - MARCH 8, 2025

(509) 747-0322

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

700 N. Division St. Menu served every day, 4 pm-9 pm

(509) 323-2578

OUTSIDER

Modern American cuisine with global influence by Chef Ian Wingate DOWNTOWN SPOKANE

AMERICAN

$

45

PALM COURT GRILL

Dine at our award-winning restaurant with choice cuts of beef & fish DOWNTOWN SPOKANE

AMERICAN

$

45

FIRST COURSE Ribeye Poke Berbere rubbed ribeye steak seared rare sea asparagus, Walla Walla sweet onion, tomato, Aloha shoyu fried garlic DF Smoked Brisket French Onion Soup Jammed onions, garlic thyme, Calvados, cream sherry, rich house made beef broth French country bread, Jarlsberg cheese

FIRST COURSE Cougar Gold Cheese Dip Hot melted medley of cheeses, roasted garlic, shallots and pepperoncini with toasted baguette

Bartlett Pear Salad Field greens, Point Reye’s blue cheese caramelized walnuts, apple cider vinaigrette GF V SECOND COURSE Moxie Meatloaf Ground brisket, chuck, pork, creamy Yukon mashed potatoes, demi glacé, chipotle BBQ sauce roasted butternut squash, haricot vere GF Lucido Brick Oven Neopaliton Pizza San Marzano tomato asiago, mozzarella, feta, castelvertrano olives, Calabrian chili slow roasted tomatoes, artichoke hearts, fresh basil, arugula – Sonnenberg’s New York Italian-style sausage $4 V Slow Braised Lamb Pappardelle Lamb braised in a rich red wine lamb stock, tossed with fresh pappardelle pasta Meyer lemon gremolata, fresh shaved pecorino romano THIRD COURSE Chocolate Ganache Torte Rich chocolate ganache berry sauce, lilikoi sauce, sweet cream

Soup Du Jour Made fresh daily SECOND COURSE Grilled King Salmon* Housemade Northwest huckleberry beurre blanc, basmati rice, herb glaze, fresh seasonal vegetables

GFA V

Caesar Salad Housemade Caesar dressing, garlic croutons, Pecorino Romano, lemon – Add chicken $10, shrimp $16, salmon $20 GFA V

GF

Pomegranate Duck Breast Leek and onion risotto, pomegranate gastrique, dried cherries, balsamic glaze, crispy leeks, seasonal vegetables

GOOD EATS AWAIT, SPOKANE VALLEY!

Gnocchi with Butternut Squash Puree Potato gnocchi, brown butter squash puree, fried Speck, sage glass THIRD COURSE Signature Creme Brulee Housemade caramel, creme anglaise, fresh berries GF DF Chocolate Cabernet Cake Cabernet chocolate cake, layered with poached cherries, mascarpone mousse and whipped cabernet ganache, finished with red wine reduction

Esma’s Jaffa Cake Genoese sponge cake, orange, chocolate Cracker Jack Crème Brûlée Rich custard-infused with cracker jacks, topped with a layer of hardened caramelized sugar GF Contains peanuts

DRINK LOCAL Arbor Crest Avansino Grand Reserve blend, cabernet sauvignon/Sangiovese, Columbia Valley $14/glass $52/bottle

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

908 N. Howard St. (509) 315-5442 Menu served Sun-Thu, 4 pm-8 pm; Fri-Sat, 4 pm-9 pm

Huckleberry Honey Tart Huckleberry chiffon, salted honey custard, fresh PNW huckleberries, whipped chantilly, granulated honey DRINK LOCAL No-Li Born & Raised IPA Brewed in Spokane $8

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

10 S. Post St. Menu served daily, 4 pm-8 pm

(509) 789-6848

DONATE NOW!

CDAIDE helps prevent the slide into homelessness for struggling hospitality workers by stepping in to cover basic needs bills during times of financial crisis for workers.

Avista Foundation will match donations up to $10,000 during Inlander Restaurant Week

Breakfast – Lunch – Dinner – Late Night Dining with Full Menu ‘til Close

Serving restaurant and hospitality workers in the greater Coeur d’Alene region.

PO Box 1042 • Coeur d’Alene, ID 83816 208.719.7106 • serving@cdaide.org • cdaide.org/

Weekend Brunch • Eclectic Menu • Happy Hours Daily 3-6pm & 9pm-Close 50% Off Bottles of Wine on Wednesday Ladies Night Thursdays Saturday & Sunday Bloody Mary Bar • Private Dining • Banquets Courtyard Patio Dining • First Wednesday Wine Tasting & Art Exhibition

1100 N. Sullivan Rd. Spokane Valley, WA | 509.922.6252 | maxatmirabeau.com

INLANDER RESTAURANT WEEK 2025 51

Come on in!

INLANDER RESTAURANT WEEK 2025

hogwash whiskey den DOWNSTAIRS AT 304 W PACIFIC AVE SPOKANE WA DRINKHOGWASH.COM

MEET THE OWNER

TIM O’DOHERTY SHARING IS CARING TO THE OWNER OF O’DOHERTY’S IRISH GRILLE, A DOWNTOWN SPOKANE STAPLE THRIVING FOR THREE DECADES AND COUNTING

O

’Doherty’s Irish Grille has occupied a prime spot in downtown Spokane across from Riverfront Park for over three decades. Owner Tim O’Doherty was given a firm push to open his Irish pub when his former boss Jerry Young fired him from the now-closed Milford’s Fish House on North Monroe. Though it was a harsh move at the time, Young set O’Doherty on a path to his own success. The restaurant he owns and operates with his wife Sam is now a staple for those looking for a pint and some Irish classics like fish and chips, pasties and stew.

R FO

RESTA U

3 35

cour ses

$

NT WE E RA

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JOIN US

RESTAURANT WEEK: What led you to open an Irish pub-style restaurant?

107 S Madison St Tues-Thurs 11am-11pm Fri & Sat 11am-12am Sun 11am-10pm

52 FEBRUARY 27 - MARCH 8, 2025

O’DOHERTY: I think the Irish pub format really suits my personality and my heritage.

We took a road trip to Butte, Montana, to learn from some of the classy Irish pubs that are in Butte. Then just probably started off like a lot of people, underfinanced with not a chance in the world.

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

I’m part of a couple, so a lot of the time that choice is not mine but my wife’s because other than peas and beets there’s nothing in the world I don’t enjoy. If you want to go Thai food, I love Thai food. Italian, Mexican, pizza, American — I really love it all. So what we try to do is, actually — I have a friend named Sally Akiyama, [and] Sally always knows the new place in town — so a lot of times we’ll go try new restaurants.

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

The Pacific Northwest is, obviously, very tied to the great fish, salmon. I think that when people come here they’re always like, “Do you have salmon?” So I think our reputation — even though we are a long way from the coast; we’re almost to Montana — people come here, and they think they are going to get salmon and maybe crab, all those seafood items. So I think that’s what our region is known for, which does a disservice to the Inland Northwest where we live, because some of the best barbecue in the world is here, but we are not known for barbecue.

What are some of the biggest challenges the industry is currently facing?

It’s kind of a labor heavy industry, so it’s difficult in that way to try to hire, train and retain really good people. That’s probably the most difficult thing that we have.

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

I think probably, honestly, the biggest influence in O’Doherty’s here — and this sounds corny and stuff — but it’s my wife. For 33 years, she’s been my partner. She handles the payroll, she does the payables, she’s my echoing board in terms of the menu. We argue about prices, we argue about products, we discuss employees both good and bad. The business is the topic of discussion, and we are lucky that we can have that discussion without getting upset. I just have a ton of respect for her.

What are some of the rewarding and challenging aspects of running and owning a family business?

The great thing about owning a family business is that, if you have a big family like me, you have a lot of possible coworkers to pick from.

The bad thing about having a business like this is that you have all these relatives that you can pick from. You know, it’s harder to fire your brother than it is to fire somebody that you just met off the street. So that can be challenging.

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

What I like about Restaurant Week is that the people at Inlander were smart enough to stage it at a time when business is slow throughout the city and it’s cold. People aren’t really going out. So this is a motivation to, “Hey, I know it’s snowing, I know it’s cold, I know you don’t have any money left from Christmas, but hey you might just want to check this out.”

loaf.” I said, “Nobody’s gonna do meatloaf.”

But I let him do it as a special because we have a special sheet. Now we sell like four entire meatloaves twice a week. People take it home I guess because it travels well. We have meatloaf sandwiches. So I was entirely wrong about that.

“We appreciate them coming out because that support is vital for small restaurants.”

What advice would you give to diners going out during Restaurant Week?

The Hooligan and Hannigan corned beef sandwich and shepherd’s pie, it’s really good, and the fish and chips. But sometimes we have some new items, so my chef had meatloaf at Jack & Dan’s and he goes, “We should do meat-

Well, first of all, I’d like to thank them, honestly, because it’s winter and it’s cold. We appreciate them coming out because that support is vital for small restaurant, so I would really encourage them to go to any new places and help them out. But the best advice I give to people all the time on Restaurant Week is share plates. 

PONDEROSA BAR AND GRILL

PURE NORTHWEST

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

Cozy spot offering craft drinks and comfort food SPOKANE VALLEY

AMERICAN

$

35

FIRST COURSE Steak Bites Steak bites marinated in house-made signature steak sauce. Served with cheesy garlic bread Caesar Salad Romaine, house-made Caesar dressing, croutons and grated parmesan cheese GFA – Add chicken $6 Garlic Cheese Curds Garlic breaded Wisconsin white cheddar cheese curds with Ponderosa boom-boom dipping sauce V SECOND COURSE Chicken Fried Steak 12 oz. chicken fried steak served with vegetable medley and choice of potatoes Bleu Cheese & Pecan Salmon Pecan and bleu cheese crusted grilled salmon. Served with white rice and vegetable medley GFA Bourbon Chicken Grilled chicken breast topped with mushroom and onion bourbon sauce. Served with mashed potatoes and vegetable medley THIRD COURSE Brownie Skillet Warm brownie in a cast iron skillet topped with vanilla ice cream V Creme Brulee House-made creme brulee GFA V Lemon Cookie Sandwich Lemon and white chocolate chip cookie filled with vanilla ice cream and house-made bourbon caramel sauce V DRINK LOCAL Maryhill Riesling 7 oz. pour $9/glass, $32/bottle

11205 E. Dishman-Mica Rd. Menu served daily, 3-9 pm

(509) 934-1979

Vibrant cocktail bar and eatery inspired by the adventure-spirited PNW DOWNTOWN SPOKANE

NORTHWEST

$

35

FIRST COURSE Fry Bread House-made traditional fry bread with choice of honey Honey Brussels Fried Brussels with honey butter, roasted garlic and balsamic vinegar GF V Grilled Artichokes and Spring Mix Marinated and grilled artichokes, spring mix, garlic oil and seasoned salt GF V DF V+ SECOND COURSE Market Salad Apples, aged white cheddar, candied walnuts, spring mix and Dijon vinaigrette GF V Smoked Salmon Chowder Smoked salmon, baby red potatoes, heavy cream and house seasoning GF Wine-Broiled Chicken & Wild Rice Soup Seasoned and grilled wine-broiled chicken, wild rice and veggies, heavy cream GF THIRD COURSE Shrimp & Grits Blackened shrimp, andouille sausage, seasoned cheddar grits and parsley GF Wine Broiled Chicken & Ribs Wine broiled chicken, smoked ribs, famous red lion bbq sauce, house gratin potatoes & fry bread

Bolognese Pappardelle, house bolognese sauce, with parmesan & garlic bread DRINK LOCAL Maryhill Chardonnay A white wine from the Columbia Valley, with oaky notes $6/Glass

3-COURSE ONLY • RESERVATIONS RECOMMENDED

126 N. Division St. Menu served every day, 6 pm-9 pm

(509) 701-9534

INLANDER RESTAURANT WEEK 2025 53

PURGATORY CRAFT BEER & WHISKEY BAR A wall with 1,020 bottles, incredible food and craft cocktails DOWNTOWN SPOKANE

AMERICAN

$

45

Japanese, Korean, Malaysian and Chinese food NORTH SPOKANE

$

35

FIRST COURSE Bacon Wrapped Jalapeno Jalapeno stuffed with house cream cheese, wrapped in bacon and fried GF

Deviled Eggs Dusted in Cajun seasoning, garnished with green olives and pickled red onion

Crispy Calamari Hand-cut calamari strips breaded with light tempura, fried and served with a jalapeno ponzu sauce SECOND COURSE Sizzling Chicken Chicken sautéed with onion and bell pepper in a black pepper brown butter sauce, served on a sizzling hot plate with rice – Add beef $5, shrimp $6

Brown Butter Penne Pasta Al dente penne brought up in a fresh sage brown butter, finished with a splash of fresh lemon juice and shaved parmesan. Topped with grilled tiger prawns Pork Belly Tacos Flour tortillas, cabbage, green onions, pickled red onion. Topped with Peruvian sauce, sour cream and cilantro THIRD COURSE Bourbon Caramel Cheesecake NY-style cheesecake topped with our house made bourbon caramel Beignets New Orleans-style beignets, served with a side of our bourbon caramel sauce Chocolate Bourbon Pecan Pie A twist on your traditional pecan pie DRINK LOCAL Dark Browne Manhattan Browne rye, Averna amaro, walnut liquor, orange bitters garnished with an orange twist $14

Tuna Tataki Seared fresh tuna topped with spicy ponzu sauce GF

Fresh Roll Spicy tuna and shrimp tempura with fresh salmon and lemon, served with a jalapeno ponzu sauce Alaska Roll Imitation crab avocado and cream cheese, topped with fresh salmon, Monterey Jack cheese, eel sauce, chili oil and green onions THIRD COURSE Chocolate Torte Flourless chocolate torte topped with whipped cream and fresh strawberry GF Fried Bananas with Ice Cream Banana lightly battered and fried, topped with vanilla ice cream and a chocolate and caramel drizzle V White Chocolate Blueberry Cheesecake White chocolate blueberry cheesecake with a whipped cream and fresh strawberry V DRINK LOCAL Maryhill Winery Winemaker’s Red Blend $10/Glass

NO SUBSTITUTIONS

509-473-9455 | 21 W Main | SaranacPub.com

ASIAN

FIRST COURSE Maple Glazed Brussels Sprouts Sauteed in bacon fat, served with bacon and glazed with maple syrup, white wine Dijon and balsamic glaze

Rosemary Beef and Barley Stew Red wine slow cooked beef with onions, potatoes and tomato simmered in beef stock with barley and rosemary SECOND COURSE Black & Blue Salmon Sandwich Blackened salmon, cold smoked blue cheese crumbles, lemon dill creme fresh. With lettuce, tomato and red onion

REAL FOOD, GREAT BEER, FINE WINE AND HAND CRAFTED SPIRITS

QQ SUSHI & KITCHEN

524 W. Main Ave. Menu served daily, noon-11:30 pm

(509) 290-6518

RED TAIL BAR AND GRILL Enjoy our delicious Southwest American pub cuisine WORLEY

AMERICAN

RESERVATIONS RECOMMENDED

1902 W. Francis Ave. Menu served daily, noon-9 pm

(509) 279-2721

REPUBLIC KITCHEN AND TAPHOUSE $

35

FIRST COURSE Az Crisp A tortilla topped with cheddar cheese, diced tomato and diced jalapenos Queso Dip Creamy white queso sauce with pico de gallo.

Served with our house-made chips and salsa

House Salad Mixed greens with cucumbers, tomato, and green onions with choice of dressing SECOND COURSE Meatloaf Sandwich House-made meatloaf topped with bacon and smoked gouda. Served on a ciabatta bun with lettuce, tomato, BBQ sauce and chipotle aioli. Comes with a choice of side Fajita Burger A brisket burger topped with guacamole, pico de gallo, tortilla strips, peppers, onions and pepperjack cheese on a potato bun. Served with a choice of side Pork Tacos Three flour or corn tortillas filled with slow-cooked pork. Topped with cilantro slaw, pico de gallo and cotija cheese.

Served with guacamole and house salsa THIRD COURSE Chocolate Leche Caramel Cake Chocolate cake moistened with milk, caramel and topped with a toffee piece Blue Huckleberry Crisp Sweetened blueberries and huckleberries with a crisp topping Mini Strawberry Cake Pink strawberry-flavored cake glazed with strawberry icing DRINK LOCAL No-Li Rotating draft $6.50/Pint

European gasthaus meets Seattle pub POST FALLS

GASTROPUB

$

35

FIRST COURSE Deviled Eggs Beer mustard whipped yolk, chile sauce, seed mix, candied bacon, green onion Belly Snacks Crispy fried pork belly and Brussel sprouts tossed in maple sugar with chile mayo, seasonal vegetables and spicy chile sauce Northwest Salad Baby spinach tossed in a huckleberry vinaigrette with roasted beets, goat cheese, red onions and toasted walnuts – Add grilled or fried chicken for $7 SECOND COURSE Fried Chicken Sandwich Extra crispy double fried chicken served on a brioche bun – Add fries $4 Southern Style: Beer mustard, creamy garlic, house made pickle & slaw Korean Style: Tossed in Korean honey butter and topped with kimchi, pickled jalapeño, & garlic aioli

Republic Burger Grilled NW beef with housemade American cheese, shaved onions, bibb lettuce, beer mustard and Republic sauce, served on a brioche bun with housemade pickles – Add fries $4 Crispy Cauliflower Tacos (2) Sweet chili-glazed cauliflower, topped with cilantro slaw, pickled onions, garlic aioli and sesame seeds; served on warm corn/flour blend tortillas – Add fries $4 V THIRD COURSE Brown Butter Old Fashioned Donut Classic glazed donut cooked in brown butter, served warm, and topped with vanilla bean ice cream and sea salt V Pumpkin Spice Cheesecake Pumpkin spice whipped cream, pumpkin caramel, cheesecake and crushed candied pecans V Beer Float (21+ only) Porter beer with salted caramel ice cream V DRINK LOCAL Laughing Dog Beer Brewed in the PNW! Ask your server about what’s on tap! $7/pint

NO SUBSTITUTIONS

37914 S. Nukwalqw St. Menu served daily, 11 am-10 pm

54 FEBRUARY 27 - MARCH 8, 2025

(800) 523-2464

NO SUBSTITUTIONS

120 E. Fourth St. Menu served daily, 11 am-9 pm

(208) 457-3610

INLANDER RESTAURANT WEEK 2025 55

TAKE ME TO

REPUBLIC PI

The River®

Artisan wood-fired pizza, craft beer, wine and hand-crafted cocktails SOUTH SPOKANE

PIZZA

25

$

FIRST COURSE Pi Bites Baked and crisp-fried Pi dough, sea salt, Perry Street beer cheese sauce, green onion V Small Pi Salad Greens mix, roasted green garbanzo beans, carrot, cherry tomato, cucumber, gorgonzola, pepperoncini, white balsamic vinaigrette GFA V – Add grilled chicken or lemongrass grilled pork $6

SPOKANE-SOUTH HILL & COEUR D’ALENE

Butternut Squash Bisque House-made butternut squash bisque served with chipotle crema GF V SECOND COURSE Prosciutto Pizza Prosciutto, extra virgin olive oil, fresh mozzarella, spinach, caramelized onion, finished with pomegranate molasses (7” pizza). Ask your server about glutenfree options GFA Rockwood Pizza Pesto, goat cheese, kalamata olives, herbed tomato, roasted red peppers, red onion, green garbanzo beans (7” pizza). Ask your server about gluten-free options GFA V 30th Off Grand Pizza Rossa sauce, cheese blend, Italian sausage, pepperoni, house cured ham (7” pizza). Ask your server about gluten-free options GFA THIRD COURSE Dolce de Leche Cheesecake House-made dolce de leche cheesecake with cocoa nib crust GF V Rotating Fruit Dumpling Chef’s choice fruit dumpling, vanilla ice cream, butterscotch sauce V Guinness Pudding House-made Guinness pudding, salted toffee crunch, house whipped cream V DRINK LOCAL Agnus Bordeaux Blend Red Mountain Bordeaux red blend, a $38 8/bottle collaboration with Townshend Cellars $10/glass $3

NO SUBSTITUTIONS

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

(509) 863-9196

SAFARI KITCHEN AT DAVENPORT TOWER

In Spokane’s downtown core, fresh flavors for every palate DOWNTOWN SPOKANE R

E

S

T

A

U

R

A

N

T

S

INTERNATIONAL

ATHOL CROSSING RD. ATHOL 208.561.9496

601 FRONT AVE. DOWNTOWN CDA 208.667.1170

56 FEBRUARY 27 - MARCH 8, 2025

SOUTH SPOKANE

GASTROPUB

$

35

FIRST COURSE Cauliflower Wings Thai ginger or Buffalo style • assorted veg • dipping sauce V+ DF Nut Free – Make it full size $7 Crispy Brussels Sprouts coconut soubise • sherry gastrique • pickled mustard seed • crunchy sage V+ DF Nut Free Soy Free – Make it full size $7 Smoky Beet Salad cara cara orange • cranberry • chevre • arugula • frisée • pepitas GF V+ DF – Make it full size $7 SECOND COURSE Chana Masala rice • mango chutney • chili crema • cilantro GF V+ DF Nut Free Soy Free

Korean Not-Chicken Sandwich soy glaze • kimchi slaw • pretzel bun • choice of side V+ DF Nut Free Rigatoni Bolognese impossible “beef” • basil • parmesan GFA

V+ DF Nut Free

THIRD COURSE Cherry Chocolate Cheesecake hazelnut-chocolate crust • amaro cherries • cacao nibs • candied hazelnuts GF V+ DF Soy Free Granny Apple Crisp coconut-cardamom crème anglaise • almond hemp crumbles GF V+ DF Flourless Chocolate Torte raspberry coulis • honeycomb GF V+ DF Nut Free Soy Free

DRINK LOCAL Natural Causes Locally distilled rye • amaretto • amaro • Wilson Banner Ranch apple cider • aquafaba • xocolatl bitters $14

3-COURSE ONLY • NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

901 W. 14th Ave. Menu served daily, 5-8:30 pm

(509) 241-3165

A great place for friends and family to gather. Cheers!

$

45

FIRST COURSE Fire Roasted Shrimp Scampi Smoked and spiced tomato sauce, garlic-sautéed prawns, butter-garlic crouton Roasted Beet Salad & Marcona Almond Field greens, golden and red oven roasted beets, Marcona almonds, marinated cherry tomato, balsamic glaze GF V DF Oven Roasted Eggplant Oven-roasted eggplant layered with pomodoro sauce, mozzarella, parmesan cheese, pesto drizzle V SECOND COURSE Osso Bucco Lasagna Slow-cooked osso bucco ragout, parmesan and mozzarella cheese, pomodoro sauce Seafood Paella Garlic sautéed clams, mussels and shrimp, deglazed with saffron-infused Chablis, peppers, green beans Grilled Coconut Crusted Salmon Grilled coconut-crusted king salmon, roasted red pepper in a creamy garlic sauce with housemade quinoa GF THIRD COURSE Strawberry and Basil Tart Curd-layered tart with lemon and black pepper soaked cake, basil anglaise, with shaved balsamic gelee Signature House Dessert House-made profiterole filled with a fresh berry jam and vanilla bean creme diplomat, served with a warm chocolate sauce with whipped chantilly and fresh berries NY-Style Cheesecake Served with strawberry and raspberry coulis and fresh berries DRINK LOCAL Local Rotating Draft Beer Featuring YaYa, No-Li and Lumberbeard $7

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

111 S. Post St. Menu served Daily, 4-9 pm

A modern American-style restaurant; the best vegan food in Spokane!

SARANAC PUBLIC HOUSE

GF DF

WWW.SWEETLOUSIDAHO.COM

RÜT BAR & KITCHEN

(509) 789-6800

DOWNTOWN SPOKANE

GASTROPUB

$

35

FIRST COURSE Pork Belly Asian marinated and slow-cooked pork belly, spicy mayo, topped with housemade kimchi and garnished with green onions GF DF Spicy Asian Cucumber Salad Sliced Persian cucumbers, tossed in a housemade spicy dressing, drizzled with a mango chili sauce, garnished with bean sprouts and sesame seeds GF V DF

Chicken Skin Dumplings Pork filled chicken skin dumplings, fried to crisp perfection, on a bed of cabbage with a housemade wasabi and mango chili sauce drizzle GF DF SECOND COURSE Beef Short Rib 6 hour slow braised beef short rib on a bed of cheddar cheese grits, with roasted asparagus, rainbow carrots, and topped with a demi sauce GF Ahi Poke Stack Layered white steamed sticky rice, cucumbers, avocado, pickled ginger, marinated ahi poke drizzled with spicy mayo and topped with sesame seeds GF DF Pesto Gnocchi Gnocchi tossed in a creamy basil pesto sauce topped with balsamic glaze, parmesan, and toasted walnuts V THIRD COURSE Cookie Dough Bowl Chocolate chip cookie dough-shaped bowl filled with vanilla ice cream, topped with chocolate and caramel sauce V Peanut Butter Banana Donuts Housemade batter fried until golden, served with dipping sauce V+ DF S’mores Pudding Cup Graham cracker crust and chocolate pudding, topped with toasted marshmallow fluff GF V DRINK LOCAL Maryhill Winemaker’s Red $8

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

21 W. Main Ave. Menu served Sun-Sat, 11 am-close

(509) 473-9455

SATAY BISTRO

Fine dining, American fusion bistro, full liquor bar and wine cellar COEUR D’ALENE

BISTRO

45

$

FIRST COURSE Chinook Salmon Chowder Cajin-seared salmon flakes, bacon, fried dill capers GF Mozzarella Stuffed Meatballs Bolognese Italian red sauce, fresh basil, parmesan, ricotta cheese, red chili flakes Dijon Salmon Cake Salad Dill lemon butter, sweet onion balsamic, arugula salad SECOND COURSE Red Ruby Trout Herb-encrusted, candied roasted pineapple and papaya salsa, coconut rice, carmelized garlic olive oil cherry tomatoes GF Tenderloin Meatloaf & Tiger Prawns Bacon-wrapped shiitake mushroom flambé, brandy bordelaise sauce, honeystung black tiger prawns, roasted red pepper corn and fresh sage creamy polenta Tuscan Chicken Fettuccine House-made orange tomato basil pasta, Italian-infused chicken, spinach, sun-dried tomatoes, garlic, parmesan, scallions, balsamic reduction THIRD COURSE Georgia Peanut Butter Fudge Cake Vanilla bean ice cream, caramel and chocolate curls Banana Pudding Brûléed bananas, coconut white chocolatedipped vanilla wafer, whipped cream Fried Bread Pudding Bites Praline caramel sauce, cinnamon sugar dust, whipped cream, powdered sugar GFA DRINK LOCAL Smoke in the Barrel Up North Distillery honey whiskey, Bullet rye whiskey, elderflower liqueur, bitters, orange peel, Bordeaux cherry $17/Glass

SAUCED!

Detroit style pizza, wings, salads and apps SPOKANE VALLEY

PIZZA

FIRST COURSE Onion Rings Crispy fried onions rings served with our housemade tartar sauce.

Crispy Chicken Wings Choose your favorite sauce or dry rub to create your favorite flavors.

Pesto Chicken Club Salad Fresh lettuce piled with diced chicken breast, bacon, cheddar, tomato, onion, pesto ranch dressing and a drizzle of balsamic glaze.

SECOND COURSE The Steele Venters Pizza A garlic parmesan sauce, mozzarella, cheddar, shaved beef, onions and peppers. Served with a side of our bar-bau-jus for dipping.

Chicken Parmesan Pizza Crispy fried chicken, red sauce, mozzarella, parmesan cheese and roasted garlic.

Meatball Submarine Sandwich Fresh hoagie roll stuffed with meatballs smothered in red sauce, onions, roasted garlic, melted mozzarella and parmesan.

THIRD COURSE Berry Fry Bread Fresh fried dough dusted with cinnamon, sugar and a housemade berry reduction. Served with a sweet cream cheese dip.

Chocolate Fry Bread Fresh fried dough dusted with sugar, cinnamon, and drizzled with chocolate and caramel sauce.

Served with a sweet cream cheese dip.

Banana Banditos Sweet banana pudding, ladyfingers and fresh banana chunks topped with a chocolate drizzle.

DRINK LOCAL YaYa Fluffy Puffy Sunshine A true New England IPA with a smooth, creamy mouthfeel. $7

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

2501 N. Fourth St. Menu served daily, 4 pm-close

(208) 765-2555

THE SCREAMING YAK

Supplier of great food, great drinks, and great times NORTH SPOKANE

AMERICAN

25

$

25

FIRST COURSE Yogurt Brulée House-made granola, seasonal fresh fruit, Greek yogurt, bruleé brown sugar Silver Dollar Pancakes Four silver dollar pancakes, blackberry compote

Jack Daniel’s Bacon Jam Dip Toasted crostini paired with a mason jar of whipped brie and house-made Jack Daniel’s candied bacon jam SECOND COURSE Apple & Pear French Toast Vanilla and cinnamon-dredged brioche toast topped with candied apples and pears Country Breakfast Bake Casserole with sausage, ham, bacon, eggs, bell peppers and onions and shredded cheddar cheese, baked into a buttermilk biscuit and topped with country gravy Andouille Breakfast Burrito Spiced andouille sausage, eggs, shredded cheddar cheese, fresh pico de gallo. Served with sour cream and salsa.

THIRD COURSE Coffee Cake Warmed cinnamon crumble coffee cake Waffle Crisp Sundae Vanilla ice cream topped with a raspberry compote and served with a housemade waffle crisp Yakhopper Pie Mason jar filled with Oreo crumble, crème de menthe filling, and topped with whipped cream DRINK LOCAL YaYa Fluffy Puffy Sunshine IPA - New England / Hazy / 6.7% ABV / 30 IBU / Spokane Valley $6

NO SUBSTITUTIONS

Locally owned, always fresh and innovative!

COEUR D’ALENE

NORTHWEST

$

45

FIRST COURSE Caesar Salad Crisp romaine lettuce tossed in our house-made caesar dressing with grape tomatoes, parmesan cheese, and house-made croutons GFA

Bistro Salad Mixed Arcadian greens tossed in your choice of dressing with grape tomatoes, house-made croutons, mixed dried fruit, and candied pecans GFA V French Onion Soup Hearty French onion soup with house made crostini, swiss gruyere, and parmesan cheese toasted on top GFA SECOND COURSE New York Steak House-cut New York striploin grilled to your liking served with house-made baron sauce, roasted garlic mashed potatoes, and seasonal vegetables GF – Add shrimp $10 or salmon $16

Palm Court Grill AT THE DAVENPORT HOTEL

$45 THREE-COURSE RESTAURANT WEEK MENU

Seafood Alfredo Creamy alfredo sauce over fettuccine pasta with shrimp, scallops, salmon, pacific cod, spicy andouille sausage, and parmesan toast GFA Smoked Honey Pork Tenderloin Hand-cut pork tenderloin grilled with a smoked hot honey sauce, served with roasted red pepper potatoes and seasonal vegetables GF THIRD COURSE Huckleberry Cheesecake House-made huckleberry cheesecake with a gin huckleberry compote Brandied Bread Pudding House-made bread pudding with candied nuts, macerated golden raisins, cranberries, and a creamy brandy sauce Peanut Butter Mousse Cup House-made peanut butter mousse swirled with house-made chocolate mousse, topped with crushed peanuts GF DRINK LOCAL The McEuen Local Up North Distillery single malt, Montenegro, and house-made cinnamon simple syrup $12

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

(509) 464-3641 118 W. Francis Ave. Menu served Mon-Thu, 11 am-12 am; Fri-Sun 8 am-12 am

with our Restaurant Week room package.

11712 E. Montgomery Ave. (509) 863-9235 Menu served Mon-Sat, 4 pm-8 pm; Sun, Closed

SEASONS OF COEUR D’ALENE $

Stay the Night

209 E. Lakeside Ave. Menu served Tue-Sat, 11 am-close

RESERVATIONS RECOMMENDED

PALM COURT GRILL | SAFARI ROOM | TABLE 13

(208) 664-8008

INLANDER RESTAURANT WEEK 2025 57

Delivering Craft Food with Craft Beer

INLANDER RESTAURANT WEEK 2025

Join us for Restaurant Week Three Courses $35.00

Tuscan Portobello 315 Cuisine

1302 W Second Ave. Spokane WA

MENU MUST-TRIES

VEGGIE FRENZY WE SCOURED MENUS FOR VEGETARIAN, VEGAN AND GLUTEN-FREE OPTIONS; THANKFULLY THEY’RE NOT HARD TO FIND

W

JOIN US AT MAC DADDY’S

RIVER PARK SQUARE FOR INLANDER RESTAURANT WEEK!

808 W Main Ave #106, Downtown Spokane • 509.315.9406 58 FEBRUARY 27 - MARCH 8, 2025

ith more and more people adopting a plant-based or gluten-free diet, the Inland Northwest’s chefs have taken note. Among the 100+ restaurants participating in Inlander Restaurant Week, diners will be pleased to find that many of them are inclusive of various dietary restrictions, without sacrificing taste. Even if you’re an omnivore or carb lover, these dishes are still well worth your while.

RÜT BAR & KITCHEN on the lower South Hill is a bastion for vegan delicacies in Spokane. Their menu for Restaurant Week is no exception, and includes cauliflower wings, a Korean “chicken” sandwich and “beef” rigatoni Bolognese.

Downtown’s new craft cocktail lounge, PURE NORTHWEST, is serving up honey Brussels sprouts as a vegetarian (and GF) appetizer, alongside a gluten-free shrimp and grits main course, plus even more choices.

On the other edge of downtown, MARYHILL WINERY TASTING ROOM & BISTRO makes veggies the star with a selection of salads, plus their king oyster mushroom “scallops.”

The mushrooms, first seared, are served with lemon caper beurre blanc and rice pilaf.

Plant-powered food doesn’t always have to be healthy greens.

VICTORY BURGER offers

Chickpea Tacos Gilded Unicorn

gluten-free, vegetarian, vegan and dairy-free options for two of its classic burgers. Similarly, THE FLYING GOAT has pizza like its eggplant and curry pies that are vegetarian but can also be prepared vegan and/or gluten-free upon request. Its sister eatery REPUBLIC PI is also offering both vegetarian and gluten-free options.

Other dietary-friendly Italian options include the eggplant and potato Greek lasagna from GARDEN PARTY and the mushroom risotto (also gluten-free) from INLAND PACIFIC KITCHEN. Indulge in Mediterranean comfort food at BABA, with vegetarian options like potato latkes, shakshuka and African peanut stew (also gluten free).

GILDED UNICORN is also coming in clutch for vegans and wheat-abstainers with its chickpea tacos, corn tortillas loaded with fried chickpeas, cilantro lime slaw, mango pico de gallo, salsa roja and smashed avocado. And for dessert, the Fruity Treat Sammie features dairy-free oat milk ice cream. 

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

IRISH

SHELBY’S BURGERS

Smash burgers, handspun shakes and hand cut fries!

25

$

FIRST COURSE Celtic Caesar Salad Chopped romaine, baby kale, shaved parmesan, house-made croutons Donegal Bay Clam Chowder Creamy clam chowder, chopped red pepper, cabbage, onion, potato Boxty Cakes Two breaded potato cakes with corned beef and Dubliner cheese, deep fried SECOND COURSE Corned Beef and Cabbage Our signature dish! Slow-cooked, tender corned beef, braised cabbage, colcannon potatoes, creamy horseradish Chicken Pot Pie Tender shredded chicken breast, sauteed peas, carrots, celery, and pearl onions in a creamy gravy with puff pastry shell Fish and Chips Two pieces of wild-caught, sustainable Pacific Cod, hand-breaded in crispy panko and seasonings. Comes with french fries and scratch-made tartar sauce THIRD COURSE Irish Bread Pudding Scratch-made and topped with a buttered rum sauce and currants Bailey’s Creme Brulee Bailey’s custard with a caramelized sugar topping and a shortbread shamrock cookie Danny Boy’s Chocolate Brownie Scratch-made chocolate brownie topped with candied pecans and Andes mint crumbles DRINK LOCAL Natural 20 Brewing Co. 20-ounce Imperial pint $8

719 N. Monroe St. 509.326.7251 Menu served Sun-Thu, 11 am-10 pm; Fri-Sat, 11 am-11 pm

SOUTH SPOKANE

AMERICAN

25

$

FIRST COURSE Fried Pickles Thick, hand-breaded, crunchy, kosher dill pickles, with a side sauce of your choice! We suggest our house sriracha ranch or Shelby’s secret sauce! V Shelby’s Fries Hand-cut fries tossed in fresh garlic, rosemary and Parmesan! GFA V – House-made beer cheese $2, jalapeños $1, bacon $2.50

KATSU CURRY BOWL

Onion Rings Thick-style breaded onion rings with a side sauce of your choice. We suggest Shelby’s house-made tartar! V SECOND COURSE Shelby’s 350 Shelby’s single burger (Angus brisket/short rib blend), American cheese, lettuce, pickles, onion, ketchup and mustard GFA – Make it a double $5, bacon $2.50 per slice, add GF bun $2 Firebird Fried chicken (vegetarian available) Louisiana hot sauce, lettuce, pickles, and Shelby’s secret sauce V – Add GF bun $2 Shelby’s Smash Tacos Two tacos: Shelby’s patties (Angus brisket/short rib blend), American cheese, lettuce, onion/pickle relish and sriracha ranch GF – Make it a TRIO with an additional taco for $5 THIRD COURSE Chocolate Milkshake Hand-spun, vanilla soft serve ice cream and Hershey’s chocolate syrup GF V – Boozy upgrade: Screwball Whiskey or banana rum $5 Butterscotch Milkshake Hand-spun vanilla soft serve ice cream with Smucker’s butterscotch syrup GF V – Boozy upgrade: Jameson or butterscotch liqueur $5

TERIYAKI STIR FRY BOWL

KALUA PORK SANDWICH

Wild Berry Shake Hand-spun vanilla soft serve ice cream and blackberry puree! GF V – Boozy upgrade: Wild Roots marionberry vodka $5 DRINK LOCAL No-Li Corner Coast Ale A slightly sweet, fully approachable golden with a hint of citrus, courtesy of Citra, Comet and Madarina Bavaria hops $6

4241 S. Cheney Spokane Rd. Suite B

(509) 315-8128

!

K E E

W f T s N u A R n Jƣ RESTAU

909 S GRAND BLVD

Menu served Sun-Thurs, 11 am-7 pm; Fri-Sat, 11 am-8 pm

R

INLANDE

TRY OUR 3RD COURSE

for a chance to win $300+ in prizes!

3

Courses

35

$

www.swinglounge.golf

Spokane

601 W. Riverside Ave. Suite #110

INLANDER RESTAURANT WEEK 2025 59

SOUTH HILL GRILL

SKEWERS

Armenian restaurant serving authentic Middle Eastern food!

DOWNTOWN SPOKANE

MEDITERRANEAN

25

$

FIRST COURSE Dip Sampler Pick two dips to sample: hummus (traditional chickpea), mutabel (roasted eggplant), muhamara (roasted red pepper and walnut) or lebneh (strained yogurt). Served with pita bread GFA V V+ DF – Each extra dip $4 Curry Cup Armenian chicken curry made with imported Middle Eastern spices GF – Add rice $4 Manaeesh Flatbread A half order of our flatbread with Middle Eastern thyme (zaatar) and oil topping V V+ DF – Full order $4 SECOND COURSE Ghoozoo Itchee Slow-roasted lamb shank atop a pile of spiced rice cooked with ground lamb and mixed nuts (almonds, pumpkin seeds, pine nuts, pistachios) GF Chicken Shawarma Wrap Chicken, toum (garlic sauce), taratour (tangy sesame sauce), pickled cucumbers, tomatoes, lettuce, and fries wrapped in lavash bread. Served with a side herb fries GFA DF – Add garlic or whipped feta sauce dip +$2 Falafel Wrap Falafel, taratour (tangy sesame sauce), pickled turnips, tomatoes, lettuce, and fries wrapped in lavash bread.

Served with a side herb fries GFA V V+ DF – Dipping sauce $2 THIRD COURSE Walnut Pakhlava Two pieces of our housemade pakhlava, a savory walnut filling in a crispy, layered pastry, sweetened with a housemade rose syrup – Add 2 pieces $3 Warbat Housemade clotted cream (ashta), in a pastry sweetened with a housemade rose syrup GFA Cardamom Rice Pudding Middle Eastern coconut milk-based rice pudding flavored with rose and cardamom and topped with pistachios and rose petals. GF V V+ DF DRINK LOCAL Lumberbeard Shaky Start West Coast IPA sporting dank and citrus zest flavors with a touch of melon $7

Classic comfort food with a twist SOUTH SPOKANE

$

45

FIRST COURSE Shrimp Cocktail Boiled shrimp served with housemade cocktail sauce, topped with fried rice noodles GF DF Onion Dip Housemade onion dip served with grilled bread chips Pork Al Pastor Tacos Two corn street tacos topped with pork al pastor, shaved cabbage, pico and avocado crema GF SECOND COURSE Teriyaki Pork Tenderloin Housemade teriyaki-marinated pork tenderloin broiled and topped with teriyaki served over a bed of wild rice and seasonal vegetables DF Chicken Broccoli Parmesan Chicken, broccoli, mushrooms, onions tossed in a galic parmesan cream sauce topped with parmesan and served on a bed of wild rice GF Fire Lion King Eel, crab and avocado topped with salmon, baked with eel sauce and spicy aioli THIRD COURSE Flourless Chocolate Torte Chocolate torte topped with chocolate sauce and whipped cream, served with a strawberry GF Hazelnut Crunch Hazelnut crunch served with acai and fresh fruit Banana Cheesecake Pie Banana cheesecake with a cookie butter mousse and cookie crust DRINK LOCAL Fusion Juice Cocktail Browne’s Family Spirits gin, St. Germaine, cranberry juice, pineapple juice, shaken and topped with hazy IPA $9/Glass

NO SUBSTITUTIONS

RESERVATIONS RECOMMENDED

(509) 456-5656 1007 W. First Ave. Menu served Wed-Sat, 11:30 am-9 pm; Sun 4-9 pm

AMERICAN

2911 E. 57th Ave. Menu served daily, 3 pm-9 pm

(509) 455-4400

Join Us For Inlander Restaurant Week

A TRULY UNIQUE RESTAURANT & WHISKEY EXPERIENCE

Deviled Eggs

45

Three Courses $

OVER 1000 WHISKEYS ON THE WALL

Brown Butter Penne Pasta with Grilled Tiger Prawns

View our Menu

Chocolate Bourbon Pecan Pie

524 W Main Ave, Downtown Spokane • 509-290-6518 • thepurgatory.com 60 FEBRUARY 27 - MARCH 8, 2025

SPENCER’S FOR STEAK AND CHOPS

SOUTH PERRY LANTERN

Upscale neighborhood pub in the heart of South Perry SOUTH SPOKANE

GASTROPUB

$

45

FIRST COURSE Bite-sized Caesar Salads Caesar dressing, parmesan cheese and house-made croutons on a romaine leaf GFA Bruschetta Tomato, garlic, parmesan, and basil on a crisp crostini topped with balsamic reduction V Ceviche A fresh mix of crab, shrimp, and vegetables GF SECOND COURSE Short Rib Cheesesteak Savory short rib meat smothered in house-made cheese sauce. Served with battered pub fries Grilled Salmon and Risotto Grilled salmon filet served with lemon pea risotto GF – Can be made vegetarian Korean Flatbread Fried pork belly, gochujang sauce, kimchi, and monterey jack cheese THIRD COURSE Chocolate Mousse Cup of velvety chocolate mousse GF Tiramisu Light cake soaked with coffee and covered in cocoa Strawberry Cobbler Crispy cobbler crust covering a bed of sweet strawberries DRINK LOCAL Perry Fog Browne Vanilla bourbon, house-made Earl Gray simple syrup and orange bitters. Served over a large ice cube $14

Classic steak house featuring prime grade, locally sourced beef DOWNTOWN SPOKANE

STEAKHOUSE

$

45

FIRST COURSE Tomato Bisque Herb crouton, cream fraiche – Upgrade to a bowl $3 House Salad Romaine, cucumber, tomato, croutons, parmesan, balsamic vinaigrette Caesar Salad House made croutons, parmesan crisp SECOND COURSE 6 oz. Zabuton American Wagyu topped with bearnaise butter, served with broccolini and mashed potato GF – Upgrade to an 8 oz. Zabuton $10; Add crab $10 6 oz. Seared Halibut Wild rice pilaf, carrots, Beurre blanc GF 7 oz. Chicken Breast Sweet potato, Brussels sprouts, bourbon demi-glace GF DF THIRD COURSE Naughty Bites Chocolate flourless torte, strawberry sauce, chocolate sauce, whipped cream and ice cream GF DoubleTree Cookie Bar Ba Chocolate sauce, caramel sauce, whipped cream and ice cream Mary Lou’s Ice Cream Local ice creamery, various flavors DRINK LOCAL Heritage Cabernet Sauvignon Browne Family Vineyards $36 bottle

113 North 4th St, Coeur d’Alene, ID (208) 665-5758 | hulapotcda.com NO SUBSTITUTIONS

1002 S. Perry St. Menu served daily, 4 pm-9 pm

(509) 473-9098

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

322 N. Spokane Falls Ct. Menu served daily, 3-10 pm

(509) 744-2372

TACO TUESDAY $3 HOUSE TACOS AL PASTOR, POLLO, GROUND BEEF, VEGGIE

$3.50 HOUSE CERVEZA $7 HOUSE MARGS $5 JARRITOS HARD SODA

HAPPY HOUR 3PM-6PM DAILY

Restaurant Week

3 Courses For $35

$3.50 House Cerveza $7.00 House Margs $7.00 Happy Hour Quesadilla VOTED SPOKANE’S BEST TACO TUESDAY

Must Be 21

509.822.7789

www.borrachospokane.com

211 N Division St | Spokane, WA INLANDER RESTAURANT WEEK 2025 61

Serving Classic Meals for 51 years!

MULTIPLE LOCATIONS

STEAM PLANT RESTAURANT AND BREW PUB

SWEET LOU’S

Spokane’s iconic Steam Plant offers creative cocktails & PNW cuisine DOWNTOWN SPOKANE

AMERICAN

$

35

FIRST COURSE Broccoli Cheddar Soup House-made broccoli cheddar soup garnished with cheddar cheese V Chinese Five Spice Pork Ribs Tossed in honey garlic soy glaze, served with cucumber salad DF Loaded Spuds Bacon and cheddar stuffed spuds, topped with bacon bits, green onions, sour cream, queso cheese sauce – Add chicken $5 SECOND COURSE Radiatori Pasta Gorgonzola cream sauce, crimini mushrooms, toasted walnuts, parmesan cheese, fresh basil. Served with garlic bread –Add chicken $5, Add shrimp $8 V Lincoln Street Burger Half-pound patty, whipped feta and chive spread Dijonnaise, Cajun spiced fried pickles, arugula, onion bun.

Served with french fries –Bacon $3, Gluten free bun $2 Coca-Cola Braised Short Rib Beef short ribs, roasted vegetables, mashed potatoes, Coca-Cola and balsamic glaze – Add shrimp $8 THIRD COURSE Lemon Chiffon Cake Served with powdered sugar, whipped cream, mint V Mini Stack Tuxedo truffle mousse cake with layers of dark and white chocolate, topped with ganache, whipped cream, mint V Assorted bites Chef’s choice of three different bite-size desserts – Substitute gluten-free chocolate cake for no additional cost V DRINK LOCAL Apricot Blackberry Mule Dry Fly vodka, Giffard apricot liqueur, lime, blackberry puree, topped with ginger beer $13

W. 621 Mallon St | 509.328.5965 | clinkerdagger.com

Never LEave Hungry

159 S. Lincoln St.

American fare restaurant devoted to family-friendly dining experiences AMERICAN

$

35

FIRST COURSE Cajun Prawns and Garlic Grits House-made garlic grits topped with two grilled Cajun spiced prawns GF Tailgate Egg Rolls Two of our world-famous egg rolls stuffed with diced jalapenos, mixed cheese and cream cheese, rolled in a fried wonton and served with pepper jelly – Extra egg roll for $2.50

French Onion Soup A classic soup with caramelized onions in a beef broth, topped with toasted bread and melted Swiss cheese GFA SECOND COURSE Nashville Hot Chicken & Waffle Sandwich Breaded chicken thighs tossed in Nashville hot sauce, topped with pickled red onions and sliced pickles. Sandwiched between two waffles and served with one side Triple Bacon Jam Burger Our 60/40 burger patty topped with melted gouda, bacon jam and sliced bacon on a Hawaiian bun.

Served with your choice of one side – Add a fried egg $1 GFA Jambalaya A LOUisiana favorite: chicken, prawns and andouille sausage sauteed with vegetables, Cajun rice and creole spices.

Served with soup or salad THIRD COURSE Peach Cobbler Peaches baked with a sweet biscuit topping, served with a scoop of vanilla bean ice cream Nilla Wafer Banana Pudding Sweet cream banana pudding layered with vanilla wafers Pecan Cookie Salted Caramel Ice Cream Sandwich Salted caramel ice cream sandwiched between fresh-baked pecan cookies DRINK LOCAL Lou’s Brew IPA Our house IPA brewed by Laughing Dog. An easier drinking IPA with a malt finish $5.25

(509) 777-3900

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

MULTIPLE LOCATIONS

STEELHEAD BAR & GRILLE

Bring locally sourced, Northwest inspired flavors to your table DOWNTOWN SPOKANE

NORTHWEST

$

35

FIRST COURSE Steelhead Old Fashioned Bourbon, demerara syrup, saline solution, orange bitters, Angostura bitters Lumberbeard Flavor Nuggets Hazy IPA, 6.8% ABV

COEUR D’ALENE 601 E. Front Ave. Menu served every day, 11 am-close

(208) 667-1170

ATHOL 6915 E. Athol Crossing Rd. Menu served every day, 11 am-close

(208) 561-9496

Free Spirit Thyme Lemonade Grove 42 Seedlip nonalcoholic spirit, hand-pressed lemonade infused with thyme SECOND COURSE Smoked Steelhead Chowder House-cured and smoked steelhead, our staple chowder Howard Street Salad Apple, candied walnuts, craisins, gorgonzola, and cider vinaigrette Brussels + Bacon Fried leaves, shaved Parmesan cheese, bacon, and balsamic glaze THIRD COURSE Halibut Fishwich Cornflake-breaded halibut fillet, slaw, and house tartar sauce. Paired with shoestring fries or house salad Cajun Garden Cavatappi Cavatappi pasta, bell peppers, red onions, zucchini, squash, broccoli, tossed in a Cajun cream sauce Downtown Dip Shaved prime rib, mushrooms, Swiss cheese, crispy onions, horseradish aioli and au jus. Paired with shoestring fries or house salad DRINK LOCAL Barrister Winery Rough Justice Warm spice, roses, toasted caramel and wet stone on the nose, bright red fruits and a rich mouthfeel on the palate $14/Glass

MASTER

THE MENUS KEY

DF - Dairy-Free GF - Gluten-Free GFA - Gluten-Free Available V - Vegetarian V+ - Vegan

Hours Available

— Spokane’s Legendary BarbeCUE —

7611 W Sunset Hwy · (509) 838-8372 | Spokane Valley, WA · (509) 924-9600 | thelonghornbbq.com 62 FEBRUARY 27 - MARCH 8, 2025

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

218 N. Howard St. Menu served daily, 11:30 am-10 pm

(509) 747-1303

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

Some menus are available at dinner and lunch!

STYLUS WINE AND VINYL BAR A wine & HiFi vinyl record bar with a Francophile influence COEUR D’ALENE

FRENCH

$

35

FIRST COURSE Oeuf Mayonnaise Eight minute egg, Dijon mayonnaise, scallion oil, flaky salt GF V DF – Add sturgeon caviar $10 Caesar with a Twist Romaine lettuce, bacon, parmesan two ways, creamy lemon and garlic dressing GF V – Add anchovies $2 Creamy Tomato Bisque Rich and decadent tomato bisque finished with herbed oil and chives GF V SECOND COURSE Croque Monsieur Baguette topped with béchamel, Dijon mustard, french ham and swiss cheese, baked until warm and melty. Served with mixed greens tossed with vinaigrette Coq au Vin Our play on a classic French dish featuring chicken thighs slow braised in red wine, with shallots, bacon, potatoes and mushrooms. Served with baguette Burrata and Beets Roasted beets and burrata cheese with arugula, scallion oil and flaky salt. Served with baguette V THIRD COURSE Dark Chocolate Pots du Creme & Tawny Port Silky French custard with a rich velvety texture, served chilled and topped with whipped cream. Served with a sampler of 10-year tawny port V Cherry Clafoutis & Sauternes A rustic French dessert featuring sweet cherries baked in a light, custard-like batter finished with powdered sugar and créme frâiche. Served with a Sauternes wine.

Comté Cheese and a Taste of Normandy Cider French raw cow’s milk cheese with a firm texture and nutty, buttery, flavors.

Served with a taste of Normandy cider V DRINK LOCAL Liberty Lake Cellars Sangiovese Sweet blackberry and lilac aromas are balanced with a soft mouthfeel and plush tannins.

Cassis, dark chocolate and almond $10

MULTIPLE LOCATIONS

THAI BAMBOO

Favorite local Thai and Asian restaurant THAI

25

$

FIRST COURSE Choose One 3 Butterfly wontons, 6 spring rolls, 6 fried tofu, 2 fresh rolls, or garlic green beans GFA V Shrimp Skewer Shrimp marinated in a Thai lime sauce and grilled, served on a bed of salad with zesty ginger dressing GF DF Thai Chicken Wings Chicken wings marinated in tangy Thai sauce and fried to crispy perfection GF DF SECOND COURSE Phad Thai Our classic phad Thai with your choice of chicken, pork, beef or tofu and topped with green onions GF V DF Jungle Curry Dark red panang curry with coconut milk, eggplant, bamboo shoot, bell pepper, onion, Thai basil and your choice of chicken, pork, beef or tofu GF V DF Thai Beef Noodle Soup Creamy coconut milk and beef broth with mushroom, Thai chili, basil, galangal, lemongrass, tomato, rice noodle, slow cooked beef, topped with onions and cilantro GF DF THIRD COURSE Mary Lou’s Ice Cream Trio One scoop of each: Thai tea, coconut and vanilla GF V Black Sticky Rice Pudding Warm black Thai sticky rice pudding topped with coconut milk GF V DF Coconut Cheesecake Our famous gluten-free coconut cheesecake, topped with whipped cream and caramel GF V DRINK LOCAL No-Li Brewhouse Rotating brews; ask your server for details (Alcoholic beverages not available at Coeur d’Alene location) $5

is the perfect time to try our delicious combinations of Asian Fusion Cuisine and fresh sushi ingredients!

Cou3rs es

$

Fresh Roll

35

Alaska Roll

3-COURSE ONLY • NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

2605 N. Fourth St. Menu served Tue-Sat, 11 am-close

Inlander Restaurant Week

(208) 601-6602

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

MULTIPLE LOCATIONS

TABLE 13

An experience captivating the essence of the PNW’s rich bounty DOWNTOWN SPOKANE

NORTHWEST

$

45

FIRST COURSE Table 13 Caesar Salad Fresh romaine, house made Caesar, parmesan, lemon, croutons GFA Northwest Salmon Chowder Salmon-dill chowder GF Tuna Tartare Sushi-grade Ahi tuna, green olives, pine nuts, capers, shallots, Calabrian chile, corn tortilla GFA SECOND COURSE Cowboy Crusted Steak Bites 8 oz. tenderloin bites, creamy polenta, thyme roasted carrots GFA Shrimp Fettucini Fettuccini, creamy vodka sauce, Calabrian chile gremolata, parmesan cheese, three miso butter shrimp Chicken Carbonara Fettuccini, egg yolk, pancetta, parmesan cheese, toasted black pepper, chicken breast THIRD COURSE Huckleberry River Cake Cream cheese mousse, lemon sponge cake, white chocolate, huckleberry chambord sauce Cornbread Pudding Cornbread pudding, brisket cotton candy, sea salt caramel Sorbet Seasonal flavor GF V DRINK LOCAL Browne Old Fashioned Featuring Browne vanilla whiskey $16

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

333 W. Spokane Falls Blvd.

Menu served daily, 5 pm-10 pm

(509) 598-4340

NORTH SPOKANE (509) 777-8424 5406 N. Division St. Menu served Sun-Thu, 11 am-8 pm; Fri-Sat, 11 am-9 pm SOUTH SPOKANE (509) 232-8424 2215 E. 29th Ave. Menu served Sun-Thu, 11 am-8 pm; Fri-Sat, 11 am-9 pm COEUR D’ALENE (208) 667-5300 2010 N. 4th St. Menu served Sun-Thu, 11 am-8 pm; Fri-Sat, 11 am-9 pm

DONATE to Big Table

during Inlander Restaurant Week

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

1902 W Francis Ave, Spokane 509-279-2721 • qqsushiandkitchen.com INLANDER RESTAURANT WEEK 2025 63

TAVOLÀTA

House-made pastas and upmarket rustic Italian fare in a stylish space DOWNTOWN SPOKANE

ITALIAN

$

45

FIRST COURSE Roasted Beets Roasted beets, whipped ricotta, walnuts, basil and sherry vinegar GF V Tavolàta Salad Romaine, arugula, chickpeas, Persian cucumber, parmesan, oregano vinaigrette V Bruschetta Smoked salmon, pickled onion, aioli SECOND COURSE Spaghetti Fresh sauce, basil, parmesan, olive oil – Add meatballs $7 Rigatoni “The King” Spicy sausage, tomato, Calabrian chili, marjoram, parmesan Lumache Tomato vodka sauce, Calabrian chili, whipped ricotta THIRD COURSE Tiramisu Marscapone, amaretto, espresso, ladyfingers Zeppole Powdered sugar, chocolate sauce Gelato Salted caramel or vanilla gelato DRINK LOCAL The Battle of Baston Dry Fly whiskey, Cynar, black walnut bitters $15/Glass

2021

PROUD DRINK LOCAL SPONSOR OF INLANDER RESTAURANT WEEK GOLDENDALE | SPOKANE | VANCOUVER | WOODINVILLE

64 FEBRUARY 27 - MARCH 8, 2025

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

221 N. Wall St. Menu served daily, 4 pm-9 pm

(509) 606-5600

TERRAZA WATERFRONT BY DE LEON’S

The beautiful Terraza Waterfront you know — now with De Leon’s flair!

COEUR D’ALENE

LATIN

$

35

FIRST COURSE Fried Avocado Fried Avocado | Cabbage Salsa | Sweet Chili Aioli Elote Cakes Roasted Corn | Cotija | Cilantro

Tequila Clams Clam | Ground Chorizo | Garlic and Ginger Mix | Lime Juice SECOND COURSE Grilled Caesar Salad Gem Lettuce | Bistered Tomatoes | Parmesan Crisp | Caesar Dressing Terraza Chili Shredded Pork | Tomato | Chiles | Bean Fried Garbanzo Bean Salad Fried Garbanzo Bean | Arugula | Maple Dijon Vinaigrette | Goat Cheese THIRD COURSE Chilean Sea Bass Moqueca 5oz Sea Bass | Lime Rice | Coconut Stew Steak and Mole 8oz Sirloin | De Leon’s Housemade Mole Sauce | Crispy Polenta | Brussel Sprouts Truffle Fried Chicken Fried Chicken | Truffle Honey | Mashed Potatoes | Grilled Zucchini | Bell Pepper | Squash DRINK LOCAL King Billy Pale Ale Post Falls Brewing Co. | Hazy Pale Ale $7

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

1950 W. Bellerive Lane, #106

(208) 758-0111

Menu served Mon-Thu, 11 am-8 pm, Fri 11 am-9 pm, Sat 10 am-9 pm, Sun 10 am-8 pm

TITO’S ITALIAN GRILL & WINE SHOP

TOMATO STREET

Mediterranean-inspired cuisine, warm hospitality and premium wines

Family-friendly Italian restaurant for over 30 years

COEUR D’ALENE

MEDITERRANEAN

$

35

FIRST COURSE Spinach Artichoke Dip Grilled Focaccia V Risotto Cake Parmesan-Panko Breading | Signature Seasoning | Mushroom Marsala Wine Sauce V Harvest Apple Spinach Salad Spinach | Romaine | Apples | Red Onions | Pecans | Dried Cranberries | Goat Cheese | Apple Cider Vinaigrette V SECOND COURSE Pear & Gorgonzola Ravioli Caramelized Pears | GorgonzolaStuffed Ravioli | Clarified Butter White Wine Sauce V Chicken Parmesan Tender Chicken Cutlet | Parmesan-Panko Breading | Melted Mozzarella | House-Made Pomodoro Sauce | Seasonal Vegetables Scallop Carbonara Sea Scallops | Light Cream | Pecorino Cheese | Egg Yolk | Spaghetti THIRD COURSE Chocolate Hazelnut Gelato House-made by Resort Pastry Chef V Tiramisu Espresso | Liquor-Soaked Sponge Cake | Mascarpone Cheese Filling V Lemon Mousse House-made by Resort Pastry Chef V DRINK LOCAL No-Li Amber Crisp, medium-bodied ale with a golden hue, citrus notes, and a smooth, honey-like finish $6.50/Pint

NORTH SPOKANE

ITALIAN

35

FIRST COURSE Tomato Basil Soup A Tomato Street favorite! Served with fresh garlic bread V Minestrone Soup An Italian classic served with fresh garlic bread GFA House Garden or Caesar Salad House salad with your choice of dressing or Caesar salad. Served with fresh garlic bread GFA SECOND COURSE Shrimp Aragosta Fettuccini with a rich lobster cream sauce, sauteed prawns and bay shrimp, green onions and oven-dried tomatoes GFA Cajun Mostaccioli A rich Cajun-style pasta, with Cajunseasoned alfredo, green peppers, red peppers, Italian sausage and parmesan-crusted chicken. Drizzled with hot honey GFA Chicken Parmigiana Breaded chicken breast topped with marinara sauce, melted mozzarella, provolone and parmesan cheeses, served with a side of fettuccine alfredo GFA THIRD COURSE Chocolate Amaretto Mousse Mouss Whipped light and fluffy with a rich chocolate-amaretto flavor GF Grandma’s Bread Pudding Our famous house-made bread pudding with golden raisins and cinnamon, topped with caramel sauce and vanilla ice cream Spumoni Ice Cream A heaping scoop of this classic Italian favorite! GF DRINK LOCAL Dry Fly Kamikaze Dry Fly’s Washington Wheat Vodka, Cointreau Orange, fresh lime, simple syrup $9.75

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

210 Sherman Ave. Menu served daily, 4 pm-9 pm

$

(208) 292-5678

NO SUBSTITUTIONS

6220 N. Division St. Menu served daily, 11 am-10 pm

(509) 484-4500

1004 S Perry St, Spokane

509.473.9098

lanternspokane.com

Providing an exceptional dining experience for every guest!

Reserve your spot with us for Inlander Restaurant Week

3 Courses

35

$

HAPPY Monday-Friday 2PM -6PM

HOUR Appetizers, beer & margarita specials 16208 E Indiana Ave, Spokane Valley (509) 922-0770 • VaquerosMexicanSV.com INLANDER RESTAURANT WEEK 2025 65

Experience Post Falls’ finest at The Dam Bar & Restaurant

TONY’S ON THE LAKE

Italian-inspired cuisine, craft cocktails and an extensive wine list COEUR D’ALENE

ITALIAN

45

$

FIRST COURSE Meatballs Two house-made meatballs, pomodoro, parmigiano

Italian Salad Arugula, cured meats, olives, tomatoes, red onion, pepperoncini, parmigiano, Italian vinaigrette GF Arancini Battered and fried butternut squash risotto, smoked gouda, pomodoro SECOND COURSE Gnocchi Bolognese House-made potato dumpling, meat ragu, parmigiano – add Italian sausage $7 Halibut Pan-seared halibut, olive pesto, sun-dried tomato polenta, seasonal vegetables GF Baseball Sirloin 7 oz. baseball sirloin, balsamic roasted tomatoes, caramelized onion mascarpone mashed potatoes, seasonal vegetables GF THIRD COURSE Tiramisu Ladyfingers dipped in espresso, layered with mascarpone and cream and dusted with shaved dark chocolate Panna Cotta Eggless custard with a strawberry basil compote GF Limoncello Cheesecake Cookie crust, limoncello drizzle, whipped cream GF DRINK LOCAL Maryhill Sangiovese Delicate red fruit framed by warm cedar. Palate has a richness of fruit, mild tannins, huckleberry, smooth jammy finish. $12 Glass / $46 Bottle

3-COURSE ONLY • NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

6823 E. Coeur d’Alene Lake Drive Menu served daily, 4 pm-8:30 pm

Nestled at Templin’s Resort with stunning Spokane River views, our remodeled kitchen and renowned executive chef bring modern sophistication and innovative cuisine to life.

414 E 1st Ave | Post Falls, Id | (208) 773-1611

(208) 667-9885

Liberty Lake’s premier casual restaurant

AMERICAN

25

$

2605 N. 4th St • CDA (208) 601-6602

styluswineandvinylbar.com 66 FEBRUARY 27 - MARCH 8, 2025

SPOKANE VALLEY

EUROPEAN

45

$

FIRST COURSE Scottish Sausage Roll Scratch beef sausage with coriander and nutmeg spices, wrapped in a pillow of puff pastry served with a house-made sweet mustard sauce Scotch Egg Savory bites of toasted bread, sausage, egg and spicy mayo Ham and Gouda Galette Succulent applewood smoked ham layered with smoked whiskey and maple syrup gouda, on flaky pastry. Topped with brandied cherries and orange zest SECOND COURSE Bourbon Maple Short Ribs Low and slow-braised beef short ribs finished with a sweet and tangy, finger-licking, maple bourbon glaze. Comes with two sides GFA Butter Poached Haddock 4 oz. haddock fillet prepared in a citrus green tea brine then cold smoked using citrus green tea leaves and cherry wood. Accompanied with two sides GFA

Savory Pie Dinner Choose from two different savory pie options: Cottage Pie or Chicken Pot Pie. Comes with two sides GFA THIRD COURSE Cranachan A famed Scottish sweetie! Our version folds raspberries, chocolate chunks and house-made vanilla granola into sweet fresh whipped cream. GFA V Mini Cake Trio Three sharable pieces of cake: Black chocolate oreo, vanilla bean, spice with chia tea buttercream and housemade bourbon toffee crunch GFA Tart Trio Three mini tarts: smooth and caramelly butter tart, dark chocolate topped with raspberry, and coconut raspberry V DRINK LOCAL Vanilla Spice Old Fashioned Browne vanilla bean whiskey lends early notes of sweet vanilla, accented by essence of orange and a pop of spice! $12 NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

11205 E. Dishman-Mica Rd. Menu served Tue-Sat, 4 pm-8 pm

(509) 798-8432

Brewery and restaurant near the Kendall Yards neighborhood NORTH SPOKANE

GASTROPUB

25

$

FIRST COURSE Caesar Salad Crisp romaine tossed with grated parmesan, croutons, and True Legends’ Caesar dressing Salmon Chowder Our signature soup full of fresh salmon, or choose our chef’s soup of the day

FIRST COURSE Pork Taquitos Two taquitos with braised pork, white cheddar, corn tortilla, pickled onion, salsa verde and chipotle habanero emulsion GF Artichoke Dip Served with house tortilla chips GF V

Bacon and Blue Cheese Wedge Salad Iceberg wedge salad with blue cheese crumbles and thick-cut fresh bacon drizzled with blue cheese dressing SECOND COURSE Bacon Jam Burger Flame broiled Angus patty topped with pepperjack cheese, bacon jam and crispy onion straws on fresh baked burger bun Philly Cheesesteak Pizza A 12-inch pizza with cheddar cheese sauce, shaved roast beef, sauteed peppers, onions, mushrooms, and mozzarella cheese on our signature beer crust

Kale Caesar Salad Kale, parmesan, lemon, parmesan crisp and caesar dressing GF SECOND COURSE Smash Burger Two beef patties, cheddar, pickle, red onion, mustard, roasted tomato aioli. Served with fries GFA Nashville Fried Chicken Sandwich Fried chicken breast, Nashville hot sauce, pickle, lemon mayo. Served with fries

Pasta Bolognaise Slow-cooked Italian-inspired meat sauce mixed with pappardelle noodles – Add side salad $4.50 THIRD COURSE Warm Cookie a la Mode Baked-to-order peanut butter chocolate chip cookie topped with ice cream Key Lime Pie Authentic Florida key lime. Tartly refreshing in a granola’d crust

Jo inus FOR RESTAURANT WEEK!

Distinctly elegant dining offering a unique UK-inspired menu

UPRISE BREWING COMPANY

TRUE LEGENDS GRILL LIBERTY LAKE

TORRA TEA AND SPIRITS

Root Beer Float A mug overflowing with root beer and Tillamook vanilla ice cream DRINK LOCAL No-Li Big Juicy A hop-forward, golden-hued IPA $6.95/Pint

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

1803 N. Harvard Rd. Menu served daily, 11 am-9 pm

(509) 892-3077

Pork Verde Bowl Braised pulled pork, tomato, pickled onion, black beans, green onion, cilantro, salsa verde, lime crema, rice GF – Vegetarian substitution available THIRD COURSE Lemon Mousse Lemon curd, house whipped cream, fresh lemon zest GF V Chocolate Cassatelle Hand pie filled with chocolate and ricotta V Uprise Beer Substitute dessert for any one of our beers brewed on site V+ DRINK LOCAL Bright Side IPA Award-winning Modern West Coast IPA. Light bodied with notes of fresh citrus and stone fruit with a dry, crisp finish $7.50/Pint

(509) 368-9411 617 N. Ash St. Menu served Sun-Wed, 4 pm-9 pm; Thu-Sat, 4 pm-10 pm

MULTIPLE LOCATIONS

TWIGS BISTRO AND MARTINI BAR

Chef-crafted menus and craft cocktails served in a comfortable setting AMERICAN

$

35

FIRST COURSE Twigs Signature Salad Choice of toasted pecan Caesar or pear and beet salad GFA V V+ Garlic Cheese Bombs Goat cheese, mozzarella and parmesan, breaded and fried, topped with red chili garlic oil, fig honey V Calabrian Shrimp Tomatoes, green onions, garlic, shrimp, lemon and imported Italian chilies, with white wine butter sauce, fresh oregano, toasted baguette GFA SECOND COURSE Herb-Roasted Chicken Gnocchi Roasted chicken breast, pancetta, sage cream sauce, potato gnocchi, fried sage GFA – Suggested drink pairing: Vintners Old Fashioned $13 Burrata Meatball Linguini Meatballs with roasted peppers and garlic cloves, burrata cheese, cherry tomato, arugula, garlic parmesan cream sauce, linguini pasta, breadcrumbs – Double the meatballs $6 (total of 4) – Suggested wine pairing: Napa Cellars Chardonnay $12 Whiskey Peppercorn Steak Frites Grilled sirloin, chimichurri sauce, shoestring potatoes, whiskey peppercorn sauce GFA – Add Garlic Shrimp $10 – Suggested wine pairing: Browne Heritage Cabernet $12 THIRD COURSE Espresso Cheesecake Crisp chocolate crust, espresso cream cheese, chocolate sauce, whipped cream V Chocolate Torte Flourless chocolate torte, Kahlua caramel sauce, espresso cocoa, whipped cream GF V Bourbon Cream Beignets Fried beignet, powdered sugar, huckleberry coulis, bourbon cream cheese icing V DRINK LOCAL Browne Family Old Fashioned Browne bourbon, Luxardo cherry, orange, sugar cube, bitters $16/Glass

VAQUEROS MEXICAN RESTAURANT & TAQUERIA

Spokane’s best Mexican cuisine and a vibrant bar atmosphere!

SPOKANE VALLEY

MEXICAN

$

35

Flavors of Latin America with a view to live for!

FIRST COURSE Taquitos Rancheros Choice of shredded chicken or shredded beef rolled into corn or flour tortilla and deep fried. Served with sour cream, guacamole, pico de gallo and queso fresco Vaqueros Nachos Layered tortilla chips with beans, choice of meat (shredded chicken or ground beef) and melted cheese.

Topped with onions, tomatoes, sour cream and guacamole Quesadilla de la Casa Flour tortilla filled with melted cheeses and choice of shredded chicken or shredded beef. Served with lettuce, pico de gallo, sour cream and guacamole SECOND COURSE Arroz Con Pollo Sliced chicken breast cooked with bell peppers, onions and mushrooms. Served on a bed of rice and topped with melted cheese. Served with choice of tortillas GF Carne Asada Flame charbroiled Angus skirt steak served with rice, refried beans, homemade guacamole and your choice of tortillas GF – Add bacon-wrapped prawns $8.95 Combo Fajitas Chicken and steak sauteed with fresh green and red bell peppers and onions. Served on a sizzling hot cast iron and with warm tortillas and additional sides GF THIRD COURSE Flan Vanilla custard with burnt sugar, topped with whipped cream and strawberry sauce Cream Cheese Churros Fluffy Mexican pastries sprinkled with honey, cinnamon and sugar. Topped with whipped cream and strawberry sauce Sopapillas Fluffy Mexican pastries sprinkled with honey, cinnamon and sugar. Topped with whipped cream and strawberry sauce DRINK LOCAL Browne Heritage Chardonnay Local wine from the Columbia Valley vineyards $7.50/Glass

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

6208 E. Indiana Ave., Suite #2 Menu served daily, 11 am-9 pm

(509) 922-0770

RESERVATIONS RECOMMENDED

MULTIPLE LOCATIONS

NORTH SPOKANE 401 E. Farwell Rd. Menu served daily, 11 am-close

VICINO PIZZA (509) 465-8794

SOUTH SPOKANE 4320 S. Regal St. Menu served daily, 11 am-close

(509) 443-8000

DOWNTOWN SPOKANE 808 W. Main Ave., Suite 322 Menu served daily, 11 am-close

(509) 232-3376

SPOKANE VALLEY 14728 E. Indiana Ave. Menu served daily, 11 am-close

(509) 290-5636

Neapolitan-style pizza wood-fired since 2020 in Riverstone COEUR D’ALENE

PIZZA

25

$

FIRST COURSE Polpette House made meatball (1), nonna sauce, parmigiano reggiano – Add additional meatball $3 Arancini Mista Mozzarella and parmigiano stuffed risotto ball (1) served with nonna sauce V – Add additional arancini $4 Side Caesar Romaine, parmigiano reggiano, croutons, crispy capers, caesar dressing, EVOO GFA V SECOND COURSE Margherita San Marzano tomato, fresh mozzarella, fresh basil, basil oil GFA V – Sub housemade gluten free crust $4 The Calabrese House Italian sausage, mild chili sauce, burrata, fresh scallion, sea salt GFA – Sub housemade gluten free crust $4

MENUS

Michelangelo Pancetta, white sauce, mozzarella, caramelized onions, fresh basil GFA – Sub housemade gluten free crust $4 THIRD COURSE Tiramisu Ladyfingers, mascarpone, coffee, shaved chocolate V White Chocolate Panna Cotta Chocolate ganache GF V

SEARCH BY

Gelato Whiskey cream or cherry amarena GF DRINK LOCAL Vantage Point Brewing Rotating tap $8/Pint

ON THE GO

Enjoy 3 courses for $35

RESTAURANT, REGION, CUISINE OR PRICE

InlanderRestaurantWeek.com

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

2385 N. Old Mill Loop

(208) 758-7997

OPEN MONDAY-SUNDAY 1950 BELLERIVE LN #106 | COEUR D’ALENE, ID | 208.758.0111 | TERRAZACDA.COM

Menu served Mon-Thu, 3 pm-9 pm; Fri, 3 pm-9:30 pm; Sat, 12 pm-9:30 pm; Sun, 12 pm-9 pm

INLANDER RESTAURANT WEEK 2025 67

VICTORY BURGER

VIEUX CARRE

The ideal spot to enjoy a great burger and beer!

NORTH SPOKANE

AMERICAN

25

$

FIRST COURSE Victory Burger American cheese, shredded lettuce, tomato, onion, pickle, Victory sauce GFA V DF V+

BLTA Bacon, lettuce, tomato, avocado, lemon aioli The Bulldog Swiss cheese, bacon, mushrooms, dijonnaise GFA

V DF V+ MAKE A RESERVATION

SERIOUS STEAKS | HANDCRAFTED COCKTAILS

g n i k a M s e i or m e M )S (AND COCK TAIL S

SECOND COURSE Caesar Salad Romaine, crouton, anchovy dressing, parmesan, lemon Garden Salad Romaine, cucumber, cherry tomato, red onion, croutons, red wine vinaigrette, parmesan Buffalo Chicken Salad Romaine, shredded carrot, celery, cherry tomato, blue cheese dressing THIRD COURSE Chocolate Chip Cookie Traditional chocolate chip cookie Zeppole Italian-style lemon donut, powdered sugar, chocolate dipping sauce Strawberry-Vanilla Creme Brulee Strawberry vanilla custard, torched sugar topping DRINK LOCAL No-Li Porch Glow Amber ale $5

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

835 N. Post St. Menu served daily, 11 am-9 pm

(509) 606-8900

VINE & OLIVE EATERY AND WINE BAR

SOUTHERN

$

35

FIRST COURSE Honey Whipped Cornbread Cast iron seared, with whipped honey butter and scallions V Cajun Fried Shrimp Fried Shrimp New Orleans style! Rubbed with VC Cajun blend and served with a housemade Creole sauce

Pimento Cheese Tea Sandwich & VC Gumbo An awardwinning combo! Pimento cheese tea sandwich alongside a gumbo of shrimp, andouille sausage, chicken, long grain rice and Cajun seasoning SECOND COURSE Duck Gumbo Slow-cooked roux, savory duck, spicy andouille sausage!

Rabbit Handpie Hand-pulled roasted rabbit, potatoes, carrots, onions, flaky buttery crust Fried Catfish and Cheesy Grits Herbs, grilled lemon, hot sauce, and stone-ground cheesy grits THIRD COURSE Beignet A New Orleans classic French doughnut V – Make it an affogato! $7 Bourbon Monkey Bread House bourbon maple glaze over crispy, gooey, cinnamon bread – Add a scoop of vanilla bean ice cream $5

COEUR D’ALENE

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

1403 W. Broadway Ave.

(509) 495-1400

Menu served Mon-Thu, 3 pm-10 pm; Fri-Sat, 3 pm-11 pm; Sun, 3 pm-9 pm

WILEY’S DOWNTOWN BISTRO

European-inspired executed with NW flair in the heart of Riverstone EUROPEAN

$

45

FIRST COURSE Steamed Clams Ginger coconut broth. Mustard greens.

Cilantro. Grilled baguette. GFA DF – Sub GF bread $4 Foie Gras Panna Cotta Cherry compote. Sesame tuille. GFA

Roasted Garlic Porcini Soup Charred corn relish. GF V SECOND COURSE Flat Iron Steak Smoked butter. Caramelized onion carrot puree. GF Pasta Doppio House stuffed pasta. Parsley pasta with local mushrooms. Semolina pasta with spinach ricotta. Sherry butter sauce. V Shepherd’s Pie Braised lamb. Roasted root vegetables. Puff pastry. DF THIRD COURSE Red Wine Poached Pear Blue cheese mascarpone. Spiced walnuts. GF Honey Sea Salt Coconut Ice Cream Caramelized oranges.

GF DF

Chocolate Chili Crème Brûlée Cinnamon. GF DRINK LOCAL Coeur d’Alene Cellars Viognier. $12/Glass $40/Bottle

A small locally owned bistro creating positive guest experiences DOWNTOWN SPOKANE

BISTRO

$

45

FIRST COURSE Jalapeño Cheddar Chicken Soup Chicken stock base, jalapeños, sharp cheddar, shredded chicken, fresh herbs, and a touch of cream — a must try! GF Roasted Beet Salad Organic spring greens tossed in a balsamic white truffle vinaigrette, topped with roasted beets, toasted hazelnuts and chèvre GF V V+A

Classic Caesar Salad Crisp romaine hearts tossed with a classic creamy Caesar dressing, house croutons and ParmigianoReggiano. Served with lemon GFA SECOND COURSE Southwest Chicken or Tofu Seasoned chicken breast set on southwestern rice with elote salad, avocado crema, cotija, black beans, and chili tomato sauce. Crispy tofu available GF V+A Prawn Linguini Jumbo prawns sautéed with butter, garlic, shallot, lemon, white wine, capers, sun-dried tomatoes, and a splash of cream. Finished with parmesan and pesto garnish Applewood Braised Pork Belly Smoked pork belly braised in herbs set on a bed of creamy mushroom and pea risotto with roasted carrots and a port-bourbon reduction GF THIRD COURSE Mini Margarita Pie Frozen key lime pie with graham cracker crust, silver tequila, whipped cream and red sea salt V Chocolate Pot de Crème Rich mousse with coconut cream, chocolate and a hint of spice. Topped with raspberry purée and candied pecans GF V V+A Wiley’s Bourbon Crème Brûlée Brûléed custard with vanilla bean and orange peel. Topped with bourbon-nutmeg caramel and whipped cream on the side GF V DRINK LOCAL Great London Revival Revival Tea Earl Grey Tea-infused Gin, lavender syrup, and vanilla cream. An incredible cocktail! $16

RESERVE YOUR TABLE TODAY

68 FEBRUARY 27 - MARCH 8, 2025

DOWNTOWN SPOKANE

Tart au la Bouille Cajun custard tart V DRINK LOCAL Lavender French 75 Browne lavender gin, lemon, DOCG prosecco $14/Glass

INCE 1952

6823 E Coeur d’Alene | Lake Dr, CdA (208) 667-9885 | tonysonthelake.com

A New Orleans-inspired restaurant in downtown Spokane

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

2037 N. Main Street Menu served daily, 4 pm-9 pm

(208) 758-7770

NO SUBSTITUTIONS • RESERVATIONS RECOMMENDED

421 W. Main Ave., Ste 104 Menu served daily, 4 pm-close

(509) 838-4600

Locally Owned Family-Friendly Restaurant GREAT FOOD, UNIQUELY CRAFTED COCKTAILS & EXCEPTIONAL CUSTOMER SERVICE

3

COURSE

35

$

S

PRAI RI E FALLS GOLF CLUB

3200 N SPOKANE ST, POST FALLS, IDAHO 208-618-IRON (4766) • IRONWOODANDICE.COM INLANDER RESTAURANT WEEK 2025 69

Join us for Restaurant Week

Authentic German cuisine & beer

$35

per person

1812 W. FRANCIS | 509.326.2214 | WWW.DASSTEINHAUS. NET

INLANDER RESTAURANT WEEK 2025

MENU MUST-TRIES

IT’S GRUB TIME The Hogwash Burger Hogwash Whiskey Den

35

THREE $ COURSES

RESERVATIONS RECOMMENDED

northhillongarland.com • (509) 315-5881 706 W Garland Ave Suite B, Spokane, WA CELEBRATE INLANDER RESTAURANT WEEK WITH US!

Washington Cracker Building 304 W Pacific Ave #160, Spokane

Reservations: ipkspokane.com 70 FEBRUARY 27 - MARCH 8, 2025

T

THE CLASSICS ARE HARD TO BEAT, BUT THESE RESTAURANTS ARE SERVING SOUPED-UP VERSIONS OF PUB GRUB FAVES

hough Inlander Restaurant Week is the perfect chance to try out places and dishes you’ve never had before, there’s always gonna be room for the classics. When you’re craving a burger and fries, pizza, or some saucy wings, little else can satiate the intense craving for some good ol’ pub food.

If you want to start your meal off on the right foot, consider EMRYS BEER & MEAD WORKS’ loaded fries topped with shredded pork, housemade beer cheese, grilled onions, fresh jalapeños and bacon crumbles.

Emrys also has two decadent smashburgers and a triple pork sandwich to offer hungry Restaurant Week goers.

There’s no better place to go for your burger fix than THE BURGER DOCK in Coeur d’Alene. (C’mon, it’s in the name!) They’ve got three versions on the menu for the burger lover in all of us: the classic “Old Tin Can,” the “Fun Guy” featuring Swiss cheese and mushrooms, and the brie-bearing “Bee.” In Liberty Lake, TRUE LEGENDS BAR & GRILL’S bacon jam burger with pepper jack cheese and crispy fried onions will surely hit the spot. HOGWASH WHISKEY DEN, meanwhile, is serving up their simple-butclassic Hogwash burger with a smashed patty, bacon and caramelized onions.

When it comes to pizza, try the Philly cheesesteak pizza at MACKENZIE RIVER PIZZA or choose from a selection of personalsize pies at REPUBLIC PI and THE FLYING GOAT. In North Spokane, FOR THE LOVE OF GOD BREWING & PIZZERIA is new to Restaurant Week this year, and is showcasing its Neopolitan-style pizzas like a creative pie using butternut squash puree as a sauce base.

Finger-lickin’ good chicken wings are also spotted on several menus, like LITTLE DRAGON EATERY at the Coeur d’Alene Casino, which come topped with its signature “Dragon Dust.” HERITAGE BAR & KITCHEN has Berbere-seasoned wings, while its sister eatery SAUCED! inside YaYa Brewing Co. lets diners customize theirs with any sauce or dry rub from among its extensive choices. 

Triple Pork Sandwich Emrys Beer & Mead Works

Discover. Dine. Delight.

VISIT TWIGS BISTRO & MAC DADDY'S DURING INLANDER RESTAURANT WEEK! AT MAIN & POST riverparksquare.com

DON'T FORGET

PARK AFTER 5PM FOR $4 OR LESS INLANDER RESTAURANT WEEK 2025 71

STCU membership is locally sourced, organically grown, and delicious.

That’s why we’re the perfect partners for Inlander Restaurant Week. stcu.org/join Insured by NCUA.