Inlander Restaurant Week Guide 2022 by The Inlander

RESTAURANT WEEK Presented By

Tequila clams at Terraza Waterfront Café

2022 EVENT GUIDE

February 24 march 5 SUPPLEMENT TO THE INLANDER

EAT. DRINK. REPEAT.

INLANDER RESTAURANT WEEK 2022 1

MARCH 20 – SEPTEMBER 5, 2022 Buy tickets in advance at northwestmuseum.org

2 INLANDER RESTAURANT WEEK 2022

INLANDER RESTAURANT WEEK 2022

Your Table is Ready I

t seems like Inlander Restaurant Week just happened, doesn’t it? Because of the pandemic, last year’s event moved from its usual late-February, early-March run to August in 2021. So, yes, Restaurant Week did happen just six months ago, but there’s much to be excited about now that the 10-day culinary celebration is back to its usual time of year. First, the event has recovered to its pre-pandemic numbers, with 99 eateries participating in 2022. These local restaurants are offering a huge diversity of cuisine — and loads of mouth-watering creativity — from international eats to casual pub fare; fine dining to elevated comfort food. The tenth iteration of Restaurant Week is also counting 13 first-time participants, including some of the past year’s most buzzworthy openings. Second, diners now have three price points to choose from, with three-course meals priced at $22, $33 or $44 depending on the restaurant. At each level, guests will still find a range of choices in atmosphere, cuisine and location. A third price point was added to give both diners and restaurants more flexibility.

With rising ingredient and labor prices, adding the $44 price makes participation more feasible for many establishments while still allowing them to offer an affordable meal and memorable experience to guests. While the food and beverage industry was recently hit hard by the COVID-19 omicron variant, and has been beset by challenges these past two years, Restaurant Week is a time to celebrate our region’s culinary creativity, and the people who make it possible. So as you explore and enjoy 2022’s Restaurant Week experience, keep in mind that, like everyone else, restaurant workers are feeling burned out, too, and our extra consideration of their hard work and the hidden stresses they encounter daily is greatly appreciated. Make dinner reservations early, tip generously and please enjoy Inlander Restaurant Week 2022! 

INSIDE HOW IT WORKS

CHARITY SPOTLIGHT MENU MUST-TRIES DRINK LOCAL

NEWCOMERS

NORTH IDAHO

MEET YOUR RESTAURATEUR

6 8

EVENTS 24 MENUS FOR ALL RESTAURANTS START ON PAGE 26

Duck Salad from Gander and Ryegrass

INLANDER RESTAURANT WEEK 2022 3

Menus are also searchable by price, neighborhood and cuisine on InlanderRestaurantWeek.com

GET READY. Browse each restaurant’s three-course menu and figure out what sounds good to you.

Recipe for Success

GET SET. Check the menu to see if the restaurant you’ve chosen takes reservations. If they do, make one. If not, all you have to do is show up.

GETTING IN

So you’ve been dying to try this new Italian restaurant up north, but when you get there, it seems like everyone in Spokane had the same plan. Here are some pro tips to help you make the most of Inlander Restaurant Week. Make your reservations (if they take them) early. Really, pick up the phone now, or book online. For high demand restaurants or places that don’t take reservations, it might be easier to get in midweek, but make sure to check the days the restaurant is open (some may not be open on Monday or Tuesday). First seatings (like at 4 pm or 5 pm) can be easier to get into. And some restaurants are offering their three-course menus for lunch. Days, hours and reservation information can be found on all of the menus in this guide.

GO! Each restaurant will hand you a Restaurant Week menu. You’ll have three options per course to choose from.

GIVING BACK

FIXED PRICE. The menus are fixed price, which means you know the price ahead of time. Each restaurant’s three-course menu is $22, $33 or $44.

BE SOCIAL. Share your dining experience on social media. Use the hashtag #InlanderRestaurantWeek #InlanderRW

Restaurant workers have been hit hard by the pandemic. If you want to serve up some hope to the people serving you, here are some easy ways to help. MAKE A DONATION. MULTICARE WILL MATCH IT!

When you go out to eat during Inlander Restaurant Week, you’ll see a QR code on the back of each menu. Scan it, and make a donation to Big Table. Donations to Big Table during Inlander Restaurant Week will be matched by MultiCare, and these funds will provide medical, dental and mental health assistance for restaurant workers in Spokane County. Want to help restaurant workers in North Idaho? Look for a URL to CDAIDE on Idaho menus. CDAIDE cares for hospitality workers in North Idaho.

UPGRADE. Some restaurants may offer add-ons or upgrades on their menu for a clearly marked price. PAY (AND TIP). You already know the price of your meal, but tax and tip aren’t included in that set price. Don’t forget to treat your server well!

BE AN INTENTIONAL TIPPER.

Treat tips as a way to surprise and honor your servers.

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

WRITE RECEIPT NOTES.

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

REPEAT STEPS 1-4. Until this year’s Restaurant Week ends March 5.

Making Sense of the Menus GF/GFA/V/V+

So you are a vegan. Or your partner is gluten-free. There are more vegan, vegetarian and gluten-free options on the menus this year than ever before. Here’s how to read the menus: 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.

see “reservations recommended” in red at the bottom of the restaurant’s menu. It’s conveniently located right above the restaurant’s phone number. If they take reservations, call them up and book your table. Don’t wait. Some high-demand restaurants will book up before Restaurant Week even begins. If you don’t see reservations recommended, then assume this restaurant is first come, first served.

RESERVATIONS

HOURS

Not all restaurants take reservations, but if they do, you’ll

4 INLANDER RESTAURANT WEEK 2022

While we intended Inlander Restaurant Week to be primarily

a dinner event, some restaurants are offering their menus at lunch, too. You can see when their three-course menu is being served on each restaurant’s menu in this guide.

DRINK LOCAL

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! 

INLANDER RESTAURANT WEEK 2022 5

Big Table has been helping restaurant workers in crisis since 2009.

CHARITY SPOTLIGHT

A Generous Helping INLANDER RESTAURANT WEEK AGAIN PARTNERS WITH BIG TABLE TO SUPPORT LOCAL WORKERS IN THE HOSPITALITY INDUSTRY

hile the pandemic continues to stretch us all mentally and emotionally thin, those making a living in the restaurant industry are more disproportionately impacted than most. Among myriad setbacks since COVID-19’s onset are continued labor and ingredient shortages and, more recently, the rise of another highly transmissible virus variant. For owners and employees at our favorite eateries across the Inland Northwest, it may seem like the universe just keeps on sending blow after blow. With Inlander Restaurant Week sending an influx of hungry, excited guests out to local dining rooms, it’s time to shift some of the focus back on these hardworking industry folks. Throughout the 10-day event, diners can show their support by making a donation to locally headquartered nonprofit Big Table, a lifeline for restaurant workers since it began in 2009. Big Table also has expanded its efforts to Seattle, San Diego and Nashville. It’s one of the only such organizations providing a safety net of services and direct financial aid for hospitality workers, who make up the fifth-largest employment group in the national labor force. Often, when a crisis arises, these people may not have anywhere to turn for help. Big Table exists to answer that call. “One thing COVID has done is that it peeled back the curtain on what’s going on behind-the-scenes in restaurants, and how close to the edge so many folks working in the industry are to falling behind, and being just one to two bills away from potential homelessness,” says Chris Deitz, Big Table’s city director for Spokane. “We have all been in this same storm [of the pandemic], but all very much been in different boats,” he continues, “and the boats that the restaurant and hospitality industry have been working in have been a bit smaller.”

uring Inlander Restaurant Week, making a donation to Big Table is easy. Before, after or even during their three-course meal, diners can scan a QR code printed on all menus that takes them directly to Big Table’s

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secure donation portal. This year, the nonprofit hospital system MultiCare is matching donations to fund medical, dental and mental health treatments for Big Table clients. “MultiCare is always looking for opportunities to support our community and we are excited to be involved with the Inland Northwest’s long standing tradition of Restaurant Week,” says Danielle Beaudine, MultiCare’s director of marketing and communications for the Inland Northwest. In addition, diners in North Idaho can show their support to a similar nonprofit, CDAIDE, that cares for restaurant workers in that region. A URL to make a direct donation to CDAIDE.org is included on menus for all North Idaho event participants. Big Table’s Deitz can tell story after story about the direct impact donations like these have had on its clients. “We had one gentleman referred to us by a manager who was going to work but would have to leave midday because his dental pain was so bad,” Deitz says. “He couldn’t finish a shift because he was struggling with this dental need, and didn’t have the resources to do anything about it.” Big Table was able to help this particular individual receive a much-needed treatment, after which he was able to return to work pain-free. Local chef Travis Dickinson, who co-owns Restaurant Week participant Cochinito Taqueria, can share many examples of how Big Table has helped his own staff, too. “They helped us get bus fare for a dishwasher of ours to go home and see his dying father, and a bunch of toys for a line cook whose house was burglarized, and all of his kids’ toys were stolen,” Dickinson says. Beyond helping with medical or monetary needs like these, Big Table’s staff care deeply about forming ongoing, trust-based relationships with those they’ve aided. “They follow up for months to come, and have coffee meetings and lunches and sit-downs with people, to check back in and see if their needs have been met, and they’re back on track,” Dickinson says. “They really excel in that personto-person communication, being a friend to rely on.” 

HOW TO HELP

Learn more and donate to Big Table (big-table.com) or CDAIDE (cdaide.org) 

Be kind and patient. Ingredient shortages, low staffing and other issues are not something your server can control. 

 Tip

your server well, at least 15-20 percent, or more.  Ask

your server’s name, and use it during your interactions.  Write

a short note on your receipt to share a positive experience. Follow Big Table’s practice of leaving “unexpected $20s” to treat a restaurant employee. 

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EAT. First, DRINK. Dessert REPEAT. YOU’LL ANTICIPATE THESE SWEET, THIRD-COURSE TREATS ALL MEAL LONG

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In Support of:

InlanderRestaurantWeek.com

8 INLANDER RESTAURANT WEEK 2022

THERE ARE PEOPLE IN THIS WORLD who, no shame intended, will flip straight to the dessert section of a menu when they sit down, and we’re here for it. If that’s how you intend to choose where you’re dining during Inlander Restaurant Week 2022, this overview should come in handy. Chocolate lovers should be pleased to see this decadent ingredient showcased on lots of menus, including SEASONS OF COEUR D’ALENE, which boasts its Rocky Road, a bowl filled with creamy chocolate pot de creme, brownie bites, toasted marshmallows and almond brittle. For those who like their chocolate with a little extra kick, MAX AT MIRABEAU offers a doubly hot, spicy Mexican chocolate molten cake. If ice cream is your go-to, don’t miss BLACK PEARL CASINO’s ice cream potato, which sounds totally wacky but is actually a potato-shaped scoop of vanilla ice cream dusted in cocoa powder and nestled in hot fudge, with whipped cream and candied pecans on top. HERITAGE BAR AND KITCHEN in downtown Spokane knows what ice cream lovers want, and that’s its house-made ice cream cake layered on a cookie crust. If peanut butter is what you crave, good news: REPUBLIC KITCHEN + TAPHOUSE in Post Falls will satisfy with its PB&J Crisp, a concoction of marinated Northwest berries, peanut butter mousse, granola and honey whipped cream. SWEET LOU’S RESTAURANT AND TAP HOUSE in Coeur d’Alene, meanwhile, is serving a decadent peanut butter and chocolate cheesecake with an Oreo crust. A couple of unique outliers to be intrigued by include STEAM PLANT RESTAURANT & BREW PUB’s old-school browned butter cake, a sweet pound cake that’s deep fried and served with a blend of berries. Yum. Then there’s the MUSTARD SEED with its lemon poppyseed rum cake, described as “moist and tangy.” 

Culinary Comforts LIKE A HUG FOR YOUR TASTE BUDS, THESE RESTAURANT WEEK DISHES ARE SURE TO GIVE YOU THE WARM FUZZIES BY THEIR VERY DEFINITION, comfort foods make us feel good. Whether you’re looking for the satisfaction that only carbs and calories can bring or a dish that reminds you of home, Inlander Restaurant Week has you covered. As you might expect, comfort foods are the focus at IZZY’S COMFORT KITCHEN in Coeur d’Alene. Their glutenfree mac and cheese features a threecheese sauce and smoked bacon, with pickled red onions to wake up the taste buds after all that cheesy goodness. Speaking of mac and cheese, MAC DADDY’S specializes in variations of the classic dish. They combine it with buffalo-spiced chicken, roll it into a ball and fry it for a first course option, and layer it over two beef patties for their MacDaddy Smash Burger entrée option. Who doesn’t love chicken pot pie? PURGATORY WHISKEY BAR & CRAFT BEER transforms the classic little casserole into a croquette for the perfect bite of chicken, onions, carrots and peas in a savory béchamel.

Another place known for its comfort food is GILDED UNICORN, where tater tots get an upscale treatment. Their tater tot casserole overflows with savory brisket and roasted wild mushrooms, topped with melted cheddar, green onions, pickled jalapeños and caramelized onions. Comfort food also goes upscale at SCRATCH RESTAURANT & LOUNGE, where the lobster risotto will have you rethinking rice. Rich and creamy, this dish includes chunks of lobster, tender edamame beans, crispy fried onion and chili oil for a little kick. If you’ve never heard of an Alabama tamale, let REMEDY KITCHEN & TAVERN fix you up with one. Instead of corn masa, Remedy wraps Peruvian-inspired pork and sweet potato polenta inside Southern-style collard greens, then tops the dish with charred onion crema and a Fresno pepper relish. 

Chicken Pot Pie Croquettes from Purgatory Whiskey Bar & Craft Beer

INLANDER RESTAURANT WEEK 2022 9

Around the World

Portabello Fries from the Globe

RESTAURANTS SERVING INTERNATIONALLY INSPIRED DISHES ARE READY TO TAKE DINERS’ TASTE BUDS ON A CULINARY WORLD TOUR AS THE REGION’S CULINARY SCENE continues to grow and evolve, diversity of options in the form of more flavors from across the globe has been one major trend we all love to see. For adventure-seeking eaters, as well as those looking to try something a little different, this year’s Inlander Restaurant Week participant list is replete with restaurants that specialize in recipes from a range of cultures. Here’s just a brief overview of what you’ll find. Without question the greatest cuisine diversity you’ll find this year is at the nonprofit FEAST WORLD KITCHEN, whose threecourse menu showcases nine different dishes (plus one drink) prepared by its immigrant and refugee chef partners. Without listing the whole menu here, some standouts you can pick from include Vietnamese cha gio egg rolls for course one, followed by Lebanese lamb kebabs or vegan Indian curry as a main, and maybe some Colombian tres leches cake for dessert. In Airway Heights, D’BALI ASIAN BISTRO’s entire menu is a collection of Southeast Asian comfort food from chef “Mama” Jeannie Choi’s repertoire. As a starter, try the green papaya salad with chicken satay skewers; the crisp salad is lightly coated with traditional citrus dressing and the simultaneously sweet, sour, salty and spicy nam pla sauce, a Thai staple. You’ll definitely find, well, noodle-based dishes at the Garland District’s LITTLE NOODLE, which

is featuring both traditional and inspired Asian dishes, including its famous pho, a Vietnamese noodle soup. Little Noodle’s slow-cooked, full-bodied broth is filled with rice noodles, cabbage, carrots, lime, jalapeño, onion and locally grown herbs, plus diner’s choice of protein: smoked tofu, smoked pork, tri-tip, chicken or shrimp. We also recommend the house-made spring rolls (glutenfree and vegan) with peanut sauce, and the sake clams swimming in lemon-basil compound butter and sake broth. Fresh-made Thai food is naturally the focus of the local chain THAI BAMBOO, which signed up all four of its locations (three in Spokane, one in Coeur d’Alene) to partake in Restaurant Week. Thai golden wings, marinated in a blend of Thai spices and served with a lime dipping sauce, are a crispy, flavorful start to the meal. The restaurant’s popular garden (vegetarian and gluten free) phad Thai noodles also make an appearance as an entree. Italian eats can also be found in steady rotation across this year’s menus, whether that’s the tagliatelle bolognese with house-made noodles at Coeur d’Alene’s VINE & OLIVE EATERY AND WINE BAR, or the scratch-made baked lasagna at ITALIAN KITCHEN in downtown Spokane. Italian staples are the focus at newly opened MOSSUTO’S ITALIAN in North Spokane, as well as RADICCI ITALIAN BISTRO in Hayden. And there’s even more Italian and European eats to be found throughout this year’s three-course menus! 

Little Noodle’s pho

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Veggie Values GET YOUR VEG ON WITH THESE PLANT-BASED MEALS IT SAYS A LOT ABOUT THE SEA CHANGE in our region’s restaurant scene that finding vegetarian and vegan dishes is more the norm than the exception. For Inlander Restaurant Week diners, there are a number of veg-forward dishes that caught our eye. Maitake mushrooms have numerous health benefits, but you’ll fall in love with the taste of them in BARDENAY’S crunchy vegan maitake and cabbage salad with kale, bean sprouts, almonds, bell peppers, carrots and a sweet chili soy dressing. Green Pacific Northwest lentils are the star of SOUTH PERRY LANTERN’S lentil chili, served with a side of their large, cornmeal-based Johnny Cakes, while BARK, A RESCUE PUB incorporates spinach and squash into their ricotta stuffed pasta shells. Cassoulet is a rustic French dish typically made with sausage, beans and even duck confit. IRON GOAT BREWING’S vegan cassoulet offers all the heartiness and depth of flavor of the original dish, yet takes full advantage of the savoriness that grilled vegetables can offer. A topping of bread crumbs and bright, herby gremolata finishes the dish. Tofu is a traditional animal protein substitute and if you’re vegetarian, you’ve probably had it served any number of ways. If you like it crispy and you’re a fan of pasta, head to STEAM PLANT RESTAURANT & BREW PUB for its tofu pasta with a creamy pesto and side of warm baguette. For dessert, indulge at PROHIBITION GASTROPUB. Its flourless chocolate cake with a rich cream cheese and peanut butter frosting is both vegetarian and glutenfree. Perfect way to end a delicious dining out experience. 

INLANDER RESTAURANT WEEK 2022 11

A New in CD

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DINNER’S NOT COMPLETE WITHOUT A DRINK TO GO WITH IT: LOCAL WINE, BEER, SPIRITS, COFFEE AND MORE

Offering 15+ different wines produced on-site

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WHILE MANY INLANDER RESTAURANT WEEK participants again are offering some form of beverage as one of their course options, usually for the first or third, each spot also showcases locally made wine, beer, craft spirits, cider, coffee and more under the Drink Local menu section. These special highlights are an optional add-on as you dine, and we definitely recommend diners take advantage of them as many feature special pricing or were chosen by restaurant staff to perfectly complement your meal. Each recommendation below is from either that Drink Local portion of the menu or included as a course, and we’ve made sure to clarify which is which.

BEER

A handful of breweries with on-site kitchens are on the participant list this year, including IRON GOAT BREWING, which, naturally, is showcasing its lineup of craft beer for its Drink Local section. Try the Wallonian Farmhouse Ale, a crisp saison with hints of spice, or the fruity Hazer Quest Hazy Double IPA. With 26 tap handles, it’s also natural for Post Street Ale House to offer a craft pint or a sampler paddle of three beers for its third course. Local breweries YAYA, RIVER CITY (both in Spokane) and ICICLE BREWING (Leavenworth) are also in its Drink Local lineup. After a starter and entree, if you’re feeling too full for more food, consider a pint of craft beer (or glass of wine) for your third course at South Perry Lantern. New Restaurant Week participant Haymaker Kitchen & Tavern in Spokane Valley also offers a pint of rotating beer from the local BRICK WEST BREWING CO.

WINE

Local wineries are showcased on nearly every Restaurant Week menu this year, so those who prefer a glass of vino with dinner are in good company. In addition to wine by the glass, many spots also are offering bottles as their Drink Local specials, like Globe Bar & Kitchen, which has a $20 bottle of MARYHILL WINERY’S sauvignon blanc. Maryhill’s Viognier and Winemaker’s Red are also featured by the glass or bottle at Radicci Italian Bistro. HELIX WINE by the glass or bottle is also a special offering at Osprey Restaurant & Bar. In Coeur d’Alene, the recently opened CRANBERRY ROAD WINERY is hoping diners try some of its 15-plus Washington-made wines, offering threeor six-pour tasting flights as one Drink Local choice. Leftbank Wine Bar, meanwhile, clearly specializes in a diverse selection of wines from around the region and the world. Thus you can pick a dessert wine for your third course, or enjoy a red or white from BARILI CELLARS as part of its Drink Local showcase.

COCKTAILS + SPIRITS

Creative cocktails from some of the local scene’s best bartenders are perfect for the beginning, middle or end of any Restaurant Week meal.

Tasting Room Hours: Fridays 2pm to 4pm Saturdays 12pm to 4pm Or By Appointment 115 W. PACIFIC, SPOKANE, WA 99201 509-363-1353 | 888-4CLARET

12 INLANDER RESTAURANT WEEK 2022

A KÄMÄ Coffee Martini from Cascadia

Consider sister eateries Durkin’s Liquor Bar and Casper Fry’s tongue-in-cheek reference to the real world with “The New Variant” cocktail, with housemade coconut-infused Mezcal, charred pineapple juice, lime and caraway. Both also serve “The First Variant,” with Warrior Liquor gin, sake, honey-lime juice, fresh basil and sesame chili oil. The Lady Baba, at no other than Baba Restaurant in Kendall Yards, meanwhile, is a bright and frothy concoction of Dry Fly gin, Cointreau, limoncello, Campari, lemon juice and egg white. Head straight to the source at DRY FLY DISTILLING, which serves a food menu from its new kitchen that pairs perfectly with its award-winning whiskey, gin and vodka, all featured Drink Local pairings. A Drink Local flight of Dry Fly spirits is also highlighted at the recently opened Purgatory Craft Beer And Whiskey. Regionally made spirits also stand out at BARDENAY RESTAURANT & DISTILLERY in Coeur d’Alene. Its own spirits are featured in all three of its Drink Local pairings, including the refreshing, tropical Wobbly Pineapple.

OTHER

Hard cider, coffee and even nonalcoholic options are featured on several menus, too. At Smokeridge BBQ in Spokane Valley, dessert comes with a straw in the form of a root beer float with hand-dipped vanilla bean ice cream. At Vine & Olive Eatery And Wine Bar, Drink Local features include beer and wine, plus locally made, seasonal hard cider from ONE TREE CIDER. Its sister eatery Vicino Pizza, meanwhile, is showcasing PEAR UP CIDER and French press coffee from Spokane’s ROAST HOUSE COFFEE. Coffee is also on the menu in a unique form at Cascadia Public House, which is featuring in its third course the locally co-owned KÄMÄ Hard Coffee in a martini that also includes local distillery WARRIOR LIQUOR’s vanilla vodka. At Little Noodle, Tawainese milk tea from the local producer BOBA PROPER is showcased both in its honey paloma green tea sorbet, a third course dessert, and as a Drink Local choice with the option to add traditional brown sugar boba. 

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O Delectable Debuts NEWCOMERS

MEET 13 RESTAURANTS PARTICIPATING IN RESTAURANT WEEK FOR THE FIRST TIME, INCLUDING SEVERAL RECENT OPENINGS

ne of diners’ favorite things about Inlander Restaurant Week is the chance it offers to go out and try something new. Whether it’s a spot that opened a few months ago and is mentioned all over social media, or a place you’ve been meaning to try for a while, this year’s event packs a long list of eateries that fit both descriptions.

CRANBERRY ROAD WINERY ($44)

In May 2021, winemakers Chris and Maria Tiffany made the move to Coeur d’Alene from Westport, Washington, aka the “cranberry coast.” The couple brought their winery to a corner spot inside the Village at Riverstone, creating an elegant and upscale dining venue. The vast space welcomes small and large groups, with seating areas at or around the curvilinear bar, as well as near the windows. For Restaurant Week, be sure to check out its wine list, including two cranberry-based wines.

D’BALI ASIAN BISTRO ($33)

While this popular Asian eatery on the West Plains opened back in late 2018, it’s since gained a widespread following. Fans and newcomers alike will be glad for the chance to sample a diverse mix of D’Bali’s most popular dishes during Restaurant Week. Proprietor and chef “Mama” Jeannie Choi is showcasing recipes from Southeast Asia and the Pacific Rim, where she worked in hospitality before she and her husband moved to Spokane. Among Choi’s Restaurant Week menu standouts is Indonesian beef rendang, and boba nyonya, a Malaysian curry of chiles, spices and herbs in a rich and creamy coconut-based broth.

DRY FLY DISTILLING ($33)

Last summer, Spokane’s first spirits producer since Prohibition, Dry Fly Distilling, made the big move to its new, state-of-theart facility on the corner of Lincoln and Riverside. Dry Fly’s new home boasts twice the space, including a massive production floor filled with shiny copper stills viewable through a wall of windows in its new full-service tasting room. Introduced this winter, the distillery’s menu of casual fare pairs perfectly with its award-winning whiskey, vodka and gin.

FEAST WORLD KITCHEN ($33) Kismet’s panzanella salad

14 INLANDER RESTAURANT WEEK 2022

Ordinarily, Feast features one chef on any given day. For Restaurant Week, however, Feast features an unprecedented menu of nine different dishes and one drink from 10 different chefs. Hailing from Vietnam, Colombia, Jordan, Ethiopia, Lebanon, India, Palestine, Thailand and Afghanistan, these chefs represent the richness and diversity

of our region’s refugee and immigrant community. Diners can expect “a unique experience, taking you on a journey all over the world — more like bringing the world to you,” says chef coordinator Mirak Kazanjian.

HAYMAKER KITCHEN + TAVERN ($22)

Goodwin Restaurant Group venues span the Spokane-area map, including its newest venture, Haymaker Kitchen + Tavern, opening in Spokane Valley just in time to participate in Restaurant Week. “Our sister restaurants gained remarkable praise and have built strong followings from participating in Restaurant Week, and now we want to put Haymaker on the map,” says Niki Randall, Goodwin’s marketing director. Haymaker makes the most of comfort foods with this year’s offerings, including pasta in a mushroom Alfredo sauce with chicken, cheese and bacon bits, or a beefy, third-pound burger piled with caramelized onions, bacon and smoked chili cheddar cream cheese.

IZZY’S COMFORT KITCHEN ($33)

This Coeur d’Alene eatery specializes in comfort foods with a Southern twist that also puts your mind at ease when it comes to vegan and gluten-free options. For Restaurant Week, look for macaroni and cheese, shrimp toast, fried green tomatoes, and blueberry crumble — all gluten-free. Many of Izzy’s recipes are family favorites, like “mama’s” pot roast served with peppercorn gravy, mashed potato, crispy onions and seasonal vegetables. Owners Reannan and Jason Keene started Izzy’s in fall 2020, pouring their combined 35-plus years of restaurant industry experience into creating a welcoming little spot.

KISMET ($33)

The Market Street District in Spokane’s historic Hillyard area is quickly becoming one of the area’s hottest new dining destinations. Kismet, opened in fall 2021 by chef Daniel Gonzalez and Monica York, is unquestionably contributing to this designation, with its menu of Latin-inspired dishes. During Restaurant Week, Kismet is showcasing a selection of seasonal dishes and menu mainstays, the latter includes its tacos whettos of beef cheek barbacoa on corn tortillas. Gonzalez’s tamales drenched in house-made mole are also a must-try.

LITTLE NOODLE ($33)

Follow the scent of rich, slow-cooked broth and the sight of steamy windows on a chilly evening to Little Noodle, where hot bowls of pho and ramen are stars of the culinary show. The Garland District restaurant started out in fall 2020 as a seasonal-only spot, but a year later, it returned for good to its original home. Chef Kadra Evans sources the freshest and most authentic ingredients she can (and always local when possible), even if that means driving to Seattle when

Serving Those Who Serve In the Coeur d’Alene area, workers in the restaurant and hospitality industry are especially vulnerable, often lacking supportive relationships and access to resources that can see them through a crisis or prevent the slide into homelessness.

Cha Gio from Feast World Kitchen

local sources run out. For Restaurant Week, Little Noodle offers its signature pho as an entree option, and its popular sake clams are a standout starter choice.

THE LOUNGE AT MASSELOW’S ($33)

While not a new spot at Northern Quest Resort & Casino, this swanky lounge located near the main entrance to Masselow’s Steakhouse is stepping in for Restaurant Week 2022. The fireside venue is cozy, chic and semi-casual all at once, with elegant lighting, cushy seating and a well-stocked bar. Ever since the Steakhouse changed to only serving fixed-price, multi-course menus back in mid-2020, the Lounge has been a go-spot for popular a la carte items formerly served there. For Restaurant Week, it’s featuring a trio of juicy burgers for the second course; choose from Prime beef, smoked salmon or bison.

MOSSUTO’S ITALIAN ($44)

Mossuto’s is the third family-owned restaurant for husband-and-wife team Scott and Lisa Poole, who also run two locations of Poole’s Public House. However, unlike the Pooles’ popular pubs inspired by Scott’s English heritage, Mossuto’s reflects Lisa’s Italian background. The restaurant, opened December 2021, is named after Lisa’s grandfather, Giuseppe Mossuto. Located in the Fairwood area of North Spokane, Mossuto’s transformed a former fast-casual space there with twinkle lights, brick façades and earth-toned walls. For Restaurant Week, look for inventive takes on old world Italian classics like Mossuto’s spin on shrimp scampi: garlic-infused spaghetti topped with garlic butter sauce, crispy garlic and pan-seared shrimp.

PURGATORY CRAFT BEER & WHISKEY BAR ($22)

Purgatory opened in late fall 2021 yet already has the feel of a familiar place for a light meal or expert cocktail. Sit along the brick wall lined with high-top tables or at the live edge wooden bar that runs nearly the full depth of this long, narrow space.

We’re Here to Help.

The front end of the bar faces a wall with nearly 600 bottles of whiskey, rye and other spirits from across the globe including Canada, Ireland, Japan, Iceland and the U.S. Purgatory also has eight rotating craft beers and a modest wine selection. Try a flight of local Dry Fly spirits as you mull over Restaurant Week meal options, including whiskey-crusted ribs and pork belly tacos.

TERRAZA WATERFRONT CAFÉ ($33)

In summer 2021, Coeur d’Alene’s Terraza Waterfront Café introduced diners to a wide range of drinks and dishes from Latin America, which includes Mexico, Central America and South America. People raved about the restaurant’s complex and unique flavor combinations, ranging from molé sauces to seafood ceviche to margaritas featuring reposado tequila and house-made syrups. Sit at the bar or in the open dining room for a more social experience, along wrap-around windows for views of the Spokane River, or tuck into one of several seating niches separated by living walls of exotic plants for a more private meal. For Restaurant Week, look for an array of Latin American cuisine, from Honduran-style rice to Oaxacan tamales to an Argentinianinspired steak.

VICINO PIZZA ($22)

In January 2021, Vine & Olive’s owner opened a second restaurant in the Village at Riverstone named Vicino, meaning “nearby” in Italian. With its uncharacteristically large wine list and emphasis on seasonal, fresh ingredients, Vicino seems upscale, yet it’s very down-to-earth. Look for starters like house-made stuffed meatballs or pear and radicchio salad, and save room for dessert, including whiskey-infused gelato. “Vicino is looking forward to the opportunity to show how we keep things simple yet soulful just like our sister restaurant, but on a more casual scale,” says proprietor Naomi Boutz. “We love the energy and camaraderie within the industry that Restaurant Week brings and are looking forward to our first year participating.” 

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INLANDER RESTAURANT WEEK 2022 15

NORTH IDAHO

Panhandle Plates CELEBRATING THE GROWING LIST OF NORTH IDAHO’S LONGTIME RESTAURANT WEEK PARTICIPANTS

hen the Inlander’s first Restaurant Week launched in 2013, it just included Spokane-area spots, but plans were already underway to include North Idaho restaurants the following year. Over the nine years since, Panhandle participants have come and gone — it’s the nature of the industry — as well as grown and thrived. A look back reveals that many early adopters now form the core of the Idaho-based Inlander Restaurant Week experience, including several that have participated since the beginning. This year’s event is number five for SWEET LOU’S RESTAURANT & TAP HOUSE as well as REPUBLIC KITCHEN + TAPHOUSE, the latter of which is showcasing a recent remodel as it welcomes diners. It’s year six for ANTHONY’S AT COEUR D’ALENE, as well as the Coeur d’Alene Casino’s steakhouse, which first participated under a slightly different name. The restaurant underwent a rebrand in 2020 to become CHINOOK RESTAURANT CRAFTED BY CHEF ADAM HEGSTED to indicate the award-winning local chef’s culinary touches to the menu. Look for steaks during Restaurant Week at Chinook, of course, but also seafood including cured, wildcaught salmon and scallops fettuccine. Also located inside Coeur d’Alene Casino,

RED TAIL BAR & GRILL has participated in the event for seven years, showcasing its popular Tex-Mex-style pub food. This year, for those who can’t decide between a burger and tacos, Red Tail offers both with a taco-seasoned beef brisket patty topped with pepper jack cheese, guacamole, pico de gallo and tortilla strips. Two additional participants celebrating the seven-year mark include WHITE HOUSE GRILL and 315 CUISINE, an eclectic dining destination housed in a historic, 113-year-old house with a cozy fireplace and wraparound deck. 315 Cuisine recently changed its name from 315 Martinis & Tapas when longtime owners Kris and Bob McIlvenna retired after more than 35 years in the business. “The 315 loves to be a part of the community, and [Restaurant Week] presents a great opportunity to showcase new ideas to people who are passionate about food and drinks,” says 315 Cuisine manager and expert bartender Michael Irby. Restaurant Week menu options at 315 Cuisine include Korean-style salt-and-pepper shrimp tacos and a tender sous vide duck breast with crispy skin. Four of this year’s 22 participating Idaho restaurants have racked up an impressive eight years of Restaurant Week experience, including SATAY BISTRO, MACKENZIE RIVER PIZZA, and BARDENAY DISTILLERY and RESTAURANT. SEASONS OF COEUR D’ALENE is another eight-year veteran, returning year after year for many reasons, including reaching new diners, according to general manager Daniel Bentley. “We also love having

the opportunity to create new dishes with seasonal ingredients,” says Bentley, who is also excited about chef Jesse Waldman, who joined the Coeur d’Alene eatery in 2021. “Chef Jesse will be releasing a new menu for each season throughout the year, so we can be true to our name,” Bentley says. Find a cozy spot near the fireplace or in the festive bar area at Seasons, and check out their Restaurant Week menu options, which range from decadent French onion soup to a hearty seasonal mushroom risotto to a house-made cheesecake with local huckleberry compote. THAI BAMBOO, which also counts three Spokane locations, in Coeur d’Alene has participated every year since the get-go for numerous reasons, says manager Angela Puskash. Initially, participating in Restaurant Week boosted business in a typically slower time and brought in new diners, she says. “As we have grown and evolved we now get to showcase menu items that are not on the regular menu, making it exciting and fresh for our staff and customers,” Puskash says. New this year are classics from past menus and some of Thai Bamboo’s most popular dishes, according to executive chef Alex Santos-Cucalon. He’s excited to feature Thai chicken wings with a lime dipping sauce, as well as gluten-free coconut cheesecake for Restaurant Week. Additional dishes include a langoustine lobster red curry over jasmine rice and Thai Bamboo’s popular and refreshing green papaya and mango salad with a spicy lime dressing. See the full list of North Idaho-area restaurants participating in Restaurant Week 2022 below. 

Rocky Road from Seasons of Coeur d’Alene

NORTH IDAHO’S PARTICIPATING RESTAURANTS 315 Cuisine Anthony’s at Coeur d’Alene Bardenay Restaurant and Distillery Chinook Restaurant Crafted by Chef Adam Hegsted Collective Kitchen Public House Cosmic Cowboy Grill Cranberry Road Winery The Filling Station Post Falls Honey Eatery and Social Club

16 INLANDER RESTAURANT WEEK 2022

Izzy’s Comfort Kitchen MacKenzie River Pizza Radicci Italian Bistro Red Tail Bar & Grill Republic Kitchen + Taphouse Satay Bistro Seasons of Coeur d’Alene Sweet Lou’s Restaurant and Tap House Terraza Waterfront Café Thai Bamboo Vicino Pizza Vine and Olive White House Grill

TAKE IN A SHOW FOR YOUR FOURTH COURSE.

DISNEY PRINCESS: THE CONCERT Saturday, March 5 First Interstate Center for the Arts

2022 NCAA® DIVISION I WOMEN’S BASKETBALL CHAMPIONSHIP Friday and Sunday, March 25 & 27 Spokane Arena

TIM ALLEN Friday, April 1 First Interstate Center for the Arts

INLANDER RESTAURANT WEEK 2022 17

S B R A C , W O N O I D R A C R E T A L

OWNER OF CASPER FRY AND DURKIN’S LIQUOR BAR

eb Green first perfected her cooking skills by making new dishes for dinner parties with friends and trying to “one-up” herself. It wasn’t long before that interest snowballed into a catering business, followed by managing the cafe at the Northwest Museum of Arts and Culture, and finally opening her first restaurant, Madeleine’s Cafe, in 2007. She now co-owns two other local restaurants with her family, Casper Fry in Spokane’s South Perry District and Durkin’s Liquor Bar downtown, both participating in Inlander Restaurant Week this year.

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RESTAURANT WEEK: What is your culinary philosophy? GREEN: My philosophy is to make and serve good food. I believe you don’t need to use dozens of ingredients to make a stellar dish. Good food is also about providing a good environment for diners, one of excellent hospitality. In the end, that’s just as important as the food being served. What kinds of places do you look for when you dine out — what excites you? Our whole family loves to cook and share meals together — we can even get a

bit competitive about it! — so, oftentimes we stay in and cook at home. However, when we do go out, we like to try to support other locally owned places. What are the biggest challenges you’ve faced while operating during the pandemic, and how did you overcome them? The biggest challenge has been the financial aspect. We’re doing well, but we’re still not seeing that same pre-pandemic volume of people coming out to our restaurants, with the exception of Madeleine’s. Many people are still afraid to go out, which I don’t blame them for at all. Another challenge has been being short staffed and having to close when we don’t have the people needed to operate. I currently have only about half the overall staff I used to have, split between the three restaurants. Throughout the pandemic we have tried our best to check in with staff, making sure they were getting the assistance they’re entitled to (unemployment, stimulus checks, etc.) and helped them however we could. The staff who have stuck it out, and our new hires, are all rock stars. They come in to work every day with a good attitude, and we cherish them.

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Deb Green Looking into the future, how do you think the industry will permanently shift because of the pandemic? Everyone who can will take advantage of outdoor dining spaces, because guests are, and will continue to be, more interested in dining when they can do so outdoors in fresh air. I think the pandemic has also influenced some guests to be more compassionate toward restaurant staff. This industry is one of the toughest to be in, as well as being one of the hardest hit by COVID, and we haven’t recovered yet, but we’re looking out for one another as best we can. It’s a transient industry in general, with many people trying their hand at cooking or bartending while in school or working toward another career. But the pandemic forced many of those people to move on, and that’s been tough. However, going forward I think the industry will have more people in it who do this work because it’s what they truly enjoy and want to continue in.

Smoked pork ribs at Durkin’s Liquor Bar What are your thoughts on Inlander Restaurant Week, and what are you most looking forward to during this year’s event? The Restaurant Week we were part of this summer was really hard to pull off because we were so short staffed. It’s a similar situation for this one, but it’s good to have the event back at its usual run time. We’re looking forward to seeing what our chefs put out, as we often find that items tried on the Restaurant Week menu really shine and tend to become part of our regular menu. It should be fun! 

INLANDER RESTAURANT WEEK 2022 19

NOW OPEN: POKER ROOM Spokane Tribe Casino is excited to offer an all-new way to play — the Poker Room! Located next to Three Peaks Kitchen + Bar, the Poker Room is home to four live-action poker tables. Pull up a plush, comfortable seat and deal in!

Reannan Keene

CHEF AND OWNER OF IZZY’S COMFORT KITCHEN

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20 INLANDER RESTAURANT WEEK 2022

or Reannan Keene, cooking has always been a peaceful experience, one that encourages both thoughtfulness and patience. Keene, who started in the industry as a server at age 17, never imagined she’d open her own place one day, and certainly not during such chaotic times. But when she found herself unexpectedly laid off at the start of the pandemic, Keene says she felt the time was right to bring back that sense of peace she finds in cooking, so she opened Izzy’s Comfort Kitchen in September 2020. The Coeur d’Alene restaurant, which serves a Southern-inspired menu with gluten-free options, is named for Keene’s daughter Isabella, who passed away in 2011.

RESTAURANT WEEK: Why did you choose to become a chef? KEENE: Ultimately, I love cooking, it’s just a part of me. Being able to take bare ingredients and make them into a dish that you serve to someone, and they’re able to find pleasure or joy in eating, fulfills part of my soul. Growing up, I learned sometimes you have to work with what you have, make something elegant from simple ingredients, and that’s become a cornerstone of my cooking. These past two years with supply or food shortages, and price increases, I’ve had to use that skill a lot, which can be frustrating but also exciting, like solving a puzzle. Another part of that puzzle has

been finding and perfecting gluten-free recipes for people like myself, who need to eat gluten-free. I’ve spent a lot of time bringing original or traditional flavors of a gluten dish to a gluten-free version, and being successful in that has been just wonderful. Who are your culinary heroes or biggest influences and why? I’ve always liked Alex Guarnaschelli, a celebrity chef I’ve followed for many years. She’s talented and competitive, but also just seems so humble. As a woman in this industry, there aren’t many other female chefs to look up to, and few that have her energy, so she’s one I really enjoy watching. What is your culinary philosophy? At the end of the day food is meant to sustain you, but you should also be able to enjoy it. At Izzy’s, I want customers to feel they can have something familiar or try something new, but whatever they choose, it’s going to add to their experience. The biggest thing for me is taking my time, being patient and just letting the food do its thing. What is special about the region’s culinary scene right now? There are a couple things I find enjoyable, but a big one is the unspoken camaraderie between restaurants. I feel there’s a great deal of eagerness for people to support and encourage each other in the industry, especially in the wake of the pandemic. We’re connecting and communicating more with people who are going through similar challenges, and there’s a level of understanding and compassion that’s been great to see.

Mama’s Pot Roast at Izzy’s Comfort Kitchen What is the most important thing you’ve learned since the start of the pandemic in relation to the hospitality industry? It is what it is. You can’t waste time and energy worrying about something you don’t have; instead you have to figure out how to work around it or without it. When we opened, there were some hurdles related to the pandemic and safety procedures, but these days it’s more about being able to pivot well. You just have to remember to just give yourself some grace and also extend that grace to your team members. What advice would you give to diners going out during Inlander Restaurant Week 2022? Definitely make a reservation, as that will guarantee you a space and helps us to plan ahead. Otherwise, I’d say just have fun and be excited, because we’re excited to have you here! 

INLANDER RESTAURANT WEEK 2022 21

WORKS FOR TIPS. UNFORTUNATELY, HER DAY CARE DOESN’T.

Ethan Stowell

Spokane restaurant and hospitality workers are in crisis. Caring for them strategically impacts the whole community. One in six lives below the poverty line. Most don’t have basic benefits. Many struggle with addiction and mental health issues.

OWNER OF TAVOLÀTA AND BOSCO

Many are single parents. Many are barely hanging on. That is where Big Table comes in. Our mission is to catch people before they fall, build intentional relationships, and offer direction and hope.

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WE SERVE H 22 INLANDER RESTAURANT WEEK 2022

OPE.

eattle-based chef Ethan Stowell describes the act of cooking as being “right on the edge between craft and art” and considers himself fortunate to have grown his hobby into a career. Stowell started working in the industry at a young age and opened his first restaurant in 2003. Today he serves as owner and CEO of the Ethan Stowell Restaurants group, which operates 18 different locations, the majority in Washington state. He says the company’s focus is on creating neighborhood restaurants that bring an approachable, “elevated casual” dining experience that encourages visitors to become regulars. Since last year, Stowell’s

company has added two Spokane locations: Tavolàta across from Riverfront Park’s Numerica Skate Ribbon and Bosco Pasta and Panini in the historic Wonder Building. RESTAURANT WEEK: How do you challenge yourself to stay creative in the kitchen? STOWELL: I’m not that old, but I am one of the older folks on the culinary team, so from my perspective, it’s become more about encouraging others. A lot of the creative stuff comes from some of our younger guys, and I enjoy seeing them grow, and working to ensure they have the tools and freedom to make those choices and be suc-

N O T T O B E M I S S E D AT T H E F O X !

CARMINA BURANA Don’t miss this unforgettable concert as the Spokane Symphony Orchestra, a full choir and powerful soloists take you on a spectacular journey.

SATURDAY

MAR 19

Tavolàta’s rigatoni cessful. We stay up on current trends, but we don’t get too crazy chasing them. Mostly we follow the seasons, and stay on the lighter side of things, allowing guests to really taste the ingredients in a dish and leave satisfied but not overly full.

8pm

Who are your culinary heroes or biggest influences and why? I’ve had a few mentors over the years, but mostly I’m self-trained. I’ve always been an avid reader and traveler, and I do think I’ve gained a lot of insight from travel particularly, visiting new places and seeing how different people engage with food. I also really admire a lot of the people I work with, many of whom are creative chefs, who are diligent about running good operations and helping others to do their jobs well. Some of my heroes in the industry are those people who’ve helped teach me to engage more and become a better manager or boss. What are your thoughts on Inlander Restaurant Week, and what are you most looking forward to during this year’s event? What I love about events like Restaurant Week is the interaction and involvement with the community. It’s like a giant happy hour, where people get to try new things and just celebrate restaurants. It’s always exciting to bring new faces in and expose people to our dishes, because if they like it, you just know they’ll be back a second or third time. Looking into the future, how do you think the industry will permanently shift because of the pandemic? I think the business model will shift, with more being done virtually and extended outdoor dining. In the past I think businesses have struggled with only doing what they can within their four walls, so doing more outside those walls is a healthy change. As far as culture goes, the restaurant industry is becoming more professional, with workers being paid a bit better and people in general moving toward a better work-to-home life balance. All these little shifts will be meaningful for industry going forward. What advice would you give to diners going out during Inlander Restaurant Week 2022? In general, I’d remind people that staffing is still an issue in many places, so be patient and understanding with staff. Otherwise, the main thing is to just go out and have fun! Try new things, and support your neighborhood and local restaurants who need your business right now. 

FOX PRESENTS

UNTAMED

with Filipe DeAndrade

Photo Credit: Mike Rollins

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IMPROBABLE ASCENT with Paraclimber Maureen “Mo” Beck

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North American presenting sponsor:

Presented regionally in partnership with:

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EVENTS

MUST-DO ACTIVITIES FOR ANY VISITOR SPOKANE CHIEFS VS. SEATTLE THUNDERBIRDS

Locally-owned businesses are good for our economy

The Kraken may be the buzziest hockey squad in the PNW of late, but let’s not forget that Spokane has had its very own team for 40 years. The Chiefs take the home ice at the Spokane Arena against cross-state rivals the Seattle Thunderbirds for a late regular season game. Fri, Feb. 25 at 7:05 pm. $11$37. Spokane Arena, 702 W. Mallon Ave. spokanechiefs.com (509-279-7000)

They create more local jobs

I SAW YOU!

REASONS WHY

Local beer, wine and spirits add character to our community They use fresh, quality ingredients and ... Local tastes delicious.

The always-hilarious improv team at the Blue Door Theatre is back with this weekly show paying homage to one of the most popular sections of the Inlander, the Cheers, Jeers and I Saw You reader-submitted section. Audience members for this family-friendly show are asked to bring some favorite clippings for the BDT Players to spin off of on the spot. Fri, Feb. 25 at 7:30 pm. $8. Blue Door Theatre, 815 W. Garland Ave. bluedoortheatre.com (509-747-7045)

JAY MOHR AT SPOKANE COMEDY CLUB Jay Mohr made his first national splash with a brilliant Christopher Walken impression when he was a Saturday Night Live cast member, but his talents have stretched to television, film, even sports talk

Champions of Magic dazzle on Feb. 27.

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radio. Through his myriad career moves, he’s always hit the standup comedy stage to deliver shows full of impressions and observational humor, and he prides himself on making every show different from the last. Fri, Feb. 25 and Sat, Feb. 26 at 7:30 and 10:30 pm. $25-$40. Spokane Comedy Club, 315 W. Sprague Ave. spokanecomedyclub.com (509-318-9998)

CHAMPIONS OF MAGIC

The five world-class illusionists in this traveling performance troupe are sure to elicit plenty of gasps and looks of unreserved surprise from audience members as they pull off mind-bending illusions, mind-reading tricks and more. It’s the ideal entertainment pre- or post-dinner. Sun, Feb. 27 at 7:30 pm. $39-$59. Northern Quest Resort & Casino, 100 N. Hayford Rd., Airway Heights. northernquest.com (855-871-6772)

FIRST FRIDAY

New sights and sounds abound during Spokane’s monthly arts showcase, with galleries and businesses around town opening their doors for evening receptions with each month’s featured guest artists. Stroll through your favorite venues before or after dinner for a posh night on the town. Fri, March 4, most receptions from 5-8 pm. Free. Locations vary; event map at firstfridayspokane.org

BABY SHARK LIVE! SPLASH TOUR

Folks either love or hate this everywhere earworm, though which side you fall probably depends on age. Those with youngsters looking for a family-friendly

outing during Restaurant Week can treat their littles to dinner and this lively show, and still be home for bedtime. Fri, March 4 at 6 pm. $27-$67. First Interstate Center for the Arts, 334 W. Spokane Falls Blvd. firstinterstatecenter.org (509-279-7000)

DISNEY PRINCESS THE CONCERT

If Baby Shark’s not your jam, maybe some classic Disney princess tunes are? This live concert features four actors/vocalists who’ve portrayed faves Belle, Tiana, Cinderella and Jasmine on Broadway, the Disney Channel and elsewhere. They’ll be performing some of these characters’ iconic tunes during a two-hour experience that’s recommended for ages 6 and up. Special VIP ticket packages, including meetand-greets, are also available. Sat, March 5 at 6:30 pm. $40-$230. First Interstate Center for the Arts, 334 W. Spokane Falls Blvd. firstinterstatecenter.org (509-279-7000)

SPOKANE SYMPHONY MASTERWORKS 6: THE GENESIS OF THE SSO

Take a trip back in time as the Lilac City’s symphony celebrates its 75th anniversary with a show dedicated to music performed during the orchestra’s early days. That includes Christoph Willibald Gluck’s “Overture from Iphigenie in Aulis,” the first piece ever performed by the Spokane Symphony. That’s just the start of a musical night of sounds special to the Pacific Northwest. Sat, March 5 at 8 pm. $19-$62. Martin Woldson Theater at the Fox, 1001 W. Sprague Ave. spokanesymphony.org (509-624-1200) 

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INLANDER RESTAURANT WEEK 2022 25

RESTAURANTDIRECTORY FEBRUARY 24MARCH 5, 2022

RESTAURANT WEEK

3 COURSES $ 22, $33, $44

Presented By

Area DIRECTORY Airway Heights d’Bali Asian Bistro Longhorn Barbecue The Lounge at Masselow’s at Northern Quest Resort & Casino Three Peaks Kitchen + Bar at Spokane Tribe Casino Coeur d’Alene 315 Cuisine Anthony’s at Coeur d’Alene, Riverstone Bardenay Collective Kitchen Cosmic Cowboy Grill Cranberry Road Winery & Family Restaurant Honey Eatery and Social Club izzy’s Comfort Kitchen MacKenzie River Pizza, Grill & Pub Satay Bistro Seasons of Coeur d’Alene Sweet Lou’s Restaurant and Tap House Terraza Waterfront Cafe Thai Bamboo Restaurants Vicino Pizza Vine & Olive Eatery and Wine Bar Downtown Spokane Anthony’s at Spokane Falls Baba Backyard Public House BARK, A Rescue Pub Bosco Centennial Restaurant Clinkerdagger Cochinito Taqueria Cosmic Cowboy Grill Dry Fly Distilling Durkin’s Liquor Bar Feast World Kitchen Gander and Ryegrass Gilded Unicorn

price page $33 34 $22 41 $33

$33

$44 $33 $33 $33 $22

28 28 29 33 33

$44 $22 $33 $22 $44 $44 $22 $33 $33 $22 $44

33 37 38 42 48 49 50 52 52 53 54

$33 $33 $22 $22 $22 $33 $44 $22 $22 $33 $33 $33 $44 $33

28 29 29 29 30 31 32 32 33 34 35 35 36 36

Downtown Spokane cont. Globe Bar & Kitchen Heritage Bar & Kitchen Hunt Iron Goat Brewing Italian Kitchen LeftBank Wine Bar The Melting Pot Nudo Ramen House O’Doherty’s Irish Grille Osprey Restaurant & Bar Palm Court Grill Post Street Ale House Purgatory Ruins Safari Fresh Grill and Bar Scratch Restaurant/Rain Lounge Shawn O’Donnell’s American Grill and Irish Pub Steam Plant Restaurant & Brew Pub Table 13 Restaurant Tavolàta Twigs Bistro and Martini Bar Vieux Carre NOLA Kitchen Wiley’s Downtown Bistro

price page $33 36 $22 37 $44 38 $33 38 $44 38 $33 40 $44 43 $33 44 $33 43 $33 44 $44 44 $33 45 $33 45 $44 47 $44 48 $44 48 $22 $33 $44 $33 $33 $33 $44

49 50 51 51 53 54 54

Hayden Radicci Italian Bistro

$33

Liberty Lake Pentagon Bistro & Martini Bar True Legends Grill

$33 $22

45 53

North Spokane 1898 Public House Cascadia Public House Das Stein Haus Downriver Grill The Flying Goat Kismet Little Noodle Mac Daddy’s Mamma Mia’s Restaurant

$44 $22 $33 $33 $22 $33 $22 $22 $22

28 30 34 34 35 40 40 41 42

North Spokane cont. Mossuto’s Italian Mustard Seed at Northtown Mall Nudo Ramen House Prohibition Gastropub Thai Bamboo Restaurants Twigs Bistro and Martini Bar

$33 $33 $33 $33 $33

43 44 45 52 53

Post Falls The Filling Station Post Falls Republic Kitchen and Taphouse White House Grill

$33 $22 $33

35 46 54

South Spokane Casper Fry Chaps Latah Bistro MacKenzie River Pizza, Grill & Pub Remedy Kitchen & Tavern Republic Pi Rüt Bar & Kitchen South Hill Grill South Perry Lantern Thai Bamboo Restaurants Twigs Bistro and Martini Bar

$33 $44 $44 $22 $33 $22 $33 $33 $33 $33 $33

31 32 40 42 46 47 48 50 50 52 53

Spokane Valley Ambrosia Bistro and Wine Bar $44 Black Pearl Casino $22 Haymaker Kitchen & Tavern $22 Longhorn Barbecue $22 MAX at Mirabeau $44 SmokeRidgeBBQ $22 Thai Bamboo Restaurants $33 Twigs Bistro and Martini Bar $33

28 30 36 41 42 49 52 53

Worley Chinook crafted by Chef Adam Hegsted at The Coeur d’Alene Casino $44 Red Tail Bar & Grill at The Coeur d’Alene Casino $22

Look for these food options on the menus GF - Gluten-Free GFA - Gluten-Free Available V - Vegetarian V+ - Vegan or Vegan Available 26 INLANDER RESTAURANT WEEK 2022

price page $44 43

32 46

CUISINE DIRECTORY American Backyard Public House Centennial Restaurant Chaps Clinkerdagger Cosmic Cowboy Grill Downriver Grill Dry Fly Distilling Durkin’s Liquor Bar Gilded Unicorn Haymaker Kitchen & Tavern Honey Eatery and Social Club Hunt izzy’s Comfort Kitchen Mac Daddy’s MacKenzie River Pizza, Grill & Pub Osprey Restaurant & Bar Pentagon Bistro & Martini Bar Purgatory Red Tail Bar & Grill at The Coeur d’Alene Casino Safari Fresh Grill and Bar Satay Bistro South Hill Grill Sweet Lou’s Restaurant and Tap House Table 13 Restaurant Three Peaks Kitchen + Bar at Spokane Tribe Casino True Legends Grill Twigs Bistro and Martini Bar Downtown, North, South, Valley Asian d’Bali Asian Bistro Little Noodle Mustard Seed at Northtown Mall Nudo Ramen House Downtown, North Barbecue Longhorn Barbecue Airway Heights, Spokane Valley SmokeRidgeBBQ Bistro Ambrosia Bistro and Wine Bar Collective Kitchen Latah Bistro The Lounge at Masselow’s at Northern Quest Resort & Casino Scratch Restaurant/Rain Lounge Seasons of Coeur d’Alene South Perry Lantern Wiley’s Downtown Bistro

price page $22 29 $33 31 $44 32 $44 32 $22 33 $33 34 $33 34 $33 35 $33 36 $22 36 $22 37 $44 38 $33 38 $22 41 $22 42 $33 44 $33 45 $33 45

Gastropub Bardenay BARK, A Rescue Pub Black Pearl Casino Cascadia Public House The Filling Station Post Falls Globe Bar & Kitchen Heritage Bar & Kitchen Iron Goat Brewing Post Street Ale House Prohibition Gastropub Remedy Kitchen & Tavern Republic Kitchen and Taphouse Rüt Bar & Kitchen German Das Stein Haus

price page $33 29 $22 29 $22 30 $22 30 $33 35 $33 36 $22 37 $33 38 $33 45 $33 45 $33 46 $22 46 $33 48 $33

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

$33

$22

Italian Bosco Gander and Ryegrass Italian Kitchen Mamma Mia’s Restaurant Mossuto’s Italian Radicci Italian Bistro Tavolàta

$22 $44 $44 $22 $44 $33 $33

30 36 38 42 43 46 51

Latin Kismet Terraza Waterfront Cafe

$33 $33

40 52

$33 $33

29 54

$22 $44 $44 $33 $22 $44

46 48 48 50 50 51

$33 $22

52 53

$33

$33 $22

34 40

$33

Mediterranean Baba White House Grill

$33

Mexican Cochinito Taqueria

$22

$22 $22

41 49

Northwest 1898 Public House Palm Court Grill Steam Plant Restaurant & Brew Pub

$44 $44 $33

28 44 50

$44 $33 $44

28 33 40

Pizza The Flying Goat Republic Pi Vicino Pizza

$22 $22 $22

35 47 53

$33 $44 $44 $33 $44

41 48 49 50 54

Seafood Anthony’s Spokane Falls, Coeur d’Alene Cranberry Road Winery & Family Restaurant

$33

$44

Southern Casper Fry Vieux Carre NOLA Kitchen

$33 $33

31 54

Steakhouse Chinook crafted by Chef Adam Hegsted at The Coeur d’Alene Casino $44

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

Eclectic 315 Cuisine Feast World Kitchen LeftBank Wine Bar MAX at Mirabeau Ruins

$44 $33 $33 $44 $44

28 35 40 42 47

European The Melting Pot Vine & Olive Eatery and Wine Bar

$44 $44

43 54

$33

INLANDER RESTAURANT WEEK 2022 27

1898 PUBLIC HOUSE

315 CUISINE

Artfully prepared upscale dining with a modern twist. NORTH SPOKANE

A LOCAL FAVORITE FOR OVER 20 YEARS

NORTHWEST

FIRST COURSE Crispy Rock Prawns Battered prawns tossed in garlic chile sauce atop apple and cabbage slaw

Ahi Tuna Nachos Ahi tuna, Wonton chips, diced avocado, soy glaze, wasabi aioli, togarashi spice, wasabi foam Kale & Brussels Sprouts Salad Chopped kale, shredded Brussels sprouts, grated white cheddar, candied pine nuts, crispy pancetta, lemon-shallot vinaigrette GF SECOND COURSE Bacon Wrapped Top Sirloin Baseball cap prime top sirloin, Boursin duchess potato, roasted carrot puree, asparagus, port wine syrup GF

NORTH

SOUTH REGAL

DOWNTOWN

VALLEY

AT T H E

OPEN DAILY: 11AM-CLOSE CHECK OUT OUR IRW LISTING FOR A TASTE L A N T E R N S P O K A N E .C O M 1004 SOUTH PERRY ST @SOUTHPERRYLANTERN

28 INLANDER RESTAURANT WEEK 2022

FIRST COURSE Asian Kale Salad Kale, shallot, sweet-hot mustard vinaigrette, Asian pear salsa, five-spice cashews, chile whipped goat cheese V

Castro’s Gastro Roll Citrus pork, crispy prosciutto, pickled serrano, Gruyere, apple relish, stone ground mustard aioli Korean Shrimp Tacos Crispy salt-and-pepper shrimp, Korean herb pepper sauce, Asian slaw, pickled daikon-carrot SECOND COURSE Crispy Skin Duck Breast Sous vide duck breast, pan fried polenta, port wine gastrique, brown butter-sage haricot vert

Butternut Squash Ravioli Browned sage butter, roasted butternut squash, wilted spinach, peppered bacon, roasted pine nuts, garlic toast THIRD COURSE Lemon Bar Housemade lemon bar, lemon curd, whipped cream, candied lemon zest

Cast Iron Roasted Rib Eye Pommes frites, maitre d’hotel butter THIRD COURSE Burnt Chocolate Creme Brûlée Almond-honey whipped cream, vanilla tuile

DRINK LOCAL No-Li Born & Raised A big, bold shout-out to Spokane, this copper-colored ale is No-Li’s most complex offering $7.50

Lime-Pistachio Gelato Chocolate dipped pomegranate short bread, pistachio dust Brown Butter Bread Pudding Black cherry ice cream, bourbon caramel sauce

DRINK LOCAL Winter Warrior Warrior Bourbon, Aperol, blood orange, cinnamon syrup, housemade #17 bitters $12

RESERVATIONS RECOMMENDED

2010 W. Waikiki Rd. (509) 481-4514 Menu served Monday-Sunday, 2 pm-until closing

315 E. Wallace Ave. (208) 667-9660 Menu served Tuesday-Sunday, 4 pm-8:30 pm

AMBROSIA BISTRO AND WINE BAR

ANTHONY’S

New American food and wine pairings served in a warm, modern atmosphere

SPOKANE VALLEY MALL

SOUTH

WANDERMERE RIVER PARK SQUARE

ECLECTIC

Shrimp Stuffed Scallop Napoleon Parmesan cracker, roasted shallot vinaigrette, bacon jam mashers, blood orange whip, crispy cauliflower

Bomboloni Fried Italian doughnut, filled with vanilla custard, served with drunken chocolate ganache

twigsbistro.com

COEUR D’ALENE

Chicken Piccata Lightly dusted chicken breast, baby red potatoes, roasted asparagus, creamy caper lemon sauce

Chocolate Decadence Flourless chocolate cake, raspberry coulis, chocolate mousse, espresso ice cream GF

FOUR SPOKANE AREA LOCATIONS

Small plates. Big flavor. Eclectic cuisine.

SPOKANE VALLEY

BISTRO

FIRST COURSE Goat Cheese Cheesecake A savory goat cheese cheesecake in a sesame and puff pastry crust topped with fennel jam V Spinach and Delicata Salad Baby spinach, arugula, apples, fennel, delicata squash and candied pecans in a white balsamic vinaigrette, with house-made ricotta and smoked maple syrup GF V Baked Feta Feta cheese baked with Kalamata and green olives, sun-dried tomatoes, topped with olive oil and fines herbes and served with house-made focaccia bread GFA V SECOND COURSE Braised Lamb Shank Lamb shanks slow braised in carrots, onions, red wine and Mediterranean spices with mashed Yukon Gold potatoes and micro mint GF Lemon and Basil Rockfish Sautéed Pacific rockfish fillet topped with house-made lemon and basil pesto, served with basmati rice and seasonal vegetables GF Cajun Shrimp Cakes Crispy, pan-seared, Cajun-style shrimp cakes topped with classic spicy remoulade and served over Parmesan polenta THIRD COURSE Chocolate Pate Creamy Chambord-flavored chocolate pate with raspberry reduction GF Ambrosia Bread Pudding Our classic deep-fried bread pudding, rolled in cinnamon sugar, with caramel sauce and house-churned Bourbon ice cream Cranberry Curd Crepe Tender crepe stuffed with cranberrylemon curd and house-made ricotta, with shaved chocolate and crushed ladyfingers

DRINK LOCAL Ambrosia Bistro Red Full-bodied red blend of Cabernet Franc, Merlot, Malbec and Cabernet Sauvignon with dark fruit, cigar box and baking spices $9.50

RESERVATIONS RECOMMENDED

9211 E. Montgomery Ave. (509) 928-3222 Menu served Monday-Saturday, 4 pm-Until closing

Specializing in fresh Northwest seafood from our own seafood company SEAFOOD

FIRST COURSE Oysters on the Half Shell Two oysters on the half-shell served with cocktail sauce GF

Anthony’s Award-Winning Clam Chowder A cup of our homemade New England clam chowder Anthony’s Caesar or Northwest Seasonal Salad Ask your server for today’s offering SECOND COURSE Northwest Seafood Risotto Seared steelhead, Oregon coast bay shrimp, Puget Sound mussels and Northwest clams in a creamy lemon risotto GF Snake River Farms Wagyu Top Sirloin Snake River Farms American Wagyu top sirloin cooked to your liking and served with champ potatoes and seasonal vegetables GF Crispy Oysters Tonkotsu Crispy oysters drizzled with tonkotsu sauce served over slaw with pickled ginger red pepper, chives and toasted sesame seeds. Served with almond basmati rice pilaf THIRD COURSE Anthony’s Burnt Cream Our traditional silky vanilla cream with a caramelized sugar crust topping GF Mini Cherry Buckle Sweet and tart Montmorency cherries layered under a warm, delicate almond crust topping with vanilla ice cream Chocolate Chip Cherry Ice Cream Made by Olympic Mountain Ice Cream GF

DRINK LOCAL No-Li Brewhouse IPA Made by Spokane’s family-owned, fully independent brewery $7 RESERVATIONS RECOMMENDED

Downtown Spokane 510 N. Lincoln St. (509) 328-9009 Menu served Monday-Sunday, 3 pm-close Coeur d’Alene 1926 W. Riverstone Dr. (208) 664-4665 Menu served Monday-Sunday, 3 pm-close

BABA

Comfort food with a Mediterranean, Middle Eastern and Asian influence DOWNTOWN SPOKANE

MEDITERRANEAN

BACKYARD PUBLIC HOUSE Spokane’s five-star dive bar! DOWNTOWN SPOKANE

AMERICAN

FIRST COURSE Hummus and Tahini Velvety smooth garbanzo beans, lemon, garlic and olive oil. Served with a fresh pita V

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

Deviled Eggs Stuffed with tahini egg yolk with pomegranate molasses, dukkah seeds & pita chile-crunch GF

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

African Peanut Stew Slow cooked sweet potatoes, ginger, peppers, tomato and greens in a spiced stew GF V SECOND COURSE Kofta Skewers Spiced lamb-beef skewers grilled and baked in the hearth, served with tzatziki, pomegranate molasses, couscous and feta

Beef Stew Chef Joe’s hearty housemade beef stew SECOND COURSE The Backyard Flame-grilled burger topped with American cheese, lettuce, tomato, caramelized onions and mayo on a toasted brioche bun

Oyster Mushroom Souvlaki Marinated oyster mushrooms cooked over charcoal with lemon and oregano, and served with fried potatoes, smoked yogurt sauce, pickled onion, cucumbers and red onion V Shakshuka Slow-cooked peppers and tomatoes with baked eggs, chermoula sauce and herbs – Add lamb sausage or kofta $6 THIRD COURSE Labneh Fritters Yogurt cheese fritters with honey and sea salt V Honey Walnut Baklava With cinnamon ice cream V Cardamon-Pecan Coffee Cake With caramel and spiced custard sauce V

Pulled Pork Burrito Pulled pork, cheddar, barbecue sauce, fries and coleslaw, served with a side of fries Gochujang Wings House-made sweet and spicy Korean sauce, carrots and celery. Served with a side of ranch THIRD COURSE Raspberry Chimis Two chimis drizzled with raspberry sauce Amaretto Sundae Vanilla bean ice cream, amaretto and dark chocolate Peanut Butter No-Bake Cheesecake House-made peanut butter no-bake cheesecake

Chefs from around the world making authentic meals

1321 W 3rd Ave, Spokane feastworldkitchen.org

Join Us for Restaurant Week!

DRINK LOCAL Old Fashioned Dry Fly Triticale Whiskey, simple syrup, bitters, orange slice and Bordeaux cherry $11.50

DRINK LOCAL Fig Blossom Warrior Vodka, Fig Simple, Lemon, and Rose $12

RESERVATIONS RECOMMENDED

1242 W. Summit Pkwy. (509) 443-4410 Menu served Monday-Sunday, 3 pm-Until closing

1811 W. Broadway Ave. (509) 822-7338 Menu served Monday-Sunday, 3 pm-8 pm

BARDENAY

BARK, A RESCUE PUB

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

GASTROPUB

FIRST COURSE Maitake Cabbage Salad Roasted maitake mushrooms, kale, bean sprouts, almonds, bell peppers, carrots and cabbage with sweet chili soy vinaigrette V+ -Add charbroiled chicken or tofu $4 Sashimi Nachos Diced ahi tuna, pickled ginger, edamame, cucumbers, green onion, radishes, eel sauce and sriracha aioli on fried wontons with sesame seeds Thai Chicken Flatbread Marinated and charbroiled curry chicken, hoisin peanut sauce, carrots, green onions, mozzarella and sriracha on toasted flatbread SECOND COURSE Spicy Chicken Bao Breaded chicken breast, chili sauce and wasabi slaw on steamed bao buns with egg fried rice

Coconut Curry Clams Steamed Manila clams, shallots, leeks and carrots in a coconut red curry sauce over jasmine rice with toasted coconut GF Finger Steak Poutine Au jus marinated, hand-breaded steak strips, bacon bits, chives and cheese curds over beer-battered sidewinder fries topped with pale ale gravy, fried egg and steakhouse sauce THIRD COURSE Creme Brûlée Cake Chocolate genoise, creme brûlée and chocolate Bavarian cream with ganache, pear-caramel sauce and mango salsa Vanilla Bean Cheesecake Vanilla bean cheesecake with a wafer cookie crust, topped with vanilla bean cream Bardenay Lemon Creamsicle Bardenay Lemon Vodka, house sour and house cream shaken and served up with a graham cracker rim and lemon twist DRINK LOCAL Wobbly Pineapple Bardenay lemon vodka, Malibu pineapple rum, house sour mix, and pineapple juice with Bardenay cherry liqueur float $8

RESERVATIONS RECOMMENDED

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

(208) 765-1540

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

GASTROPUB

FIRST COURSE Deviled Eggs Spicy deviled eggs, topped with fried chicken and spicy maple syrup (vegetarian available)

Cream of Mushroom Soup Cup of cream of mushroom soup topped with fried pickled mushrooms GFA V Pulled Pork Sliders Pulled pork on a brioche slider bun with honey ancho slaw, cheddar and pickles SECOND COURSE Frita Burger Cuban spiced pork/beef patty, shoestring fries, spiced ketchup, sautéed onion with your choice of herb fries or side salad GFA Pork Belly Sandwich Braised pork belly, citrus slaw and pickled vegetables with your choice of herb fries or side salad GFA

Ricotta Stuffed Pasta Shells Ricotta stuffed pasta shells, topped with spinach, squash, marinara, basil, Parmesan V THIRD COURSE Mini Apple Pies Wonton wrappers stuffed with ginger apple filling, topped with salted caramel and vanilla ice cream V Brownie Sundae Gluten-free brownie, vanilla ice cream, caramel, chocolate sauce, whipped cream, cherries, toasted nuts GF V Root Beer or Stout Float Root beer or stout beer with vanilla ice cream V

8049 N Wayne Dr, Hayden, ID (208) 635-5821 • radiccibistro.com OPEN Tue-Thu 11am - 9pm / Fri 11am - 10pm / Sat 1pm - 10pm

Join us for Inlander Restaurant Week!

Mama Jeannie can’t wait to serve you her 3 course meal – Tifﬁn style

DRINK LOCAL Peanut Butter Pup Warrior Peanut Butter Cream, Warrior Vanilla Vodka, chocolate liqueur, half and half, peanut butter and chocolate rim $11

RESERVATIONS RECOMMENDED

905 N. Washington St. Menu served Monday-Sunday, 4 pm-9 pm

(509) 418-2551

12924 W Sunset Hwy Ste 6, Airway Heights, WA (509) 230-8629 • dbaliasianbistro.com

INLANDER RESTAURANT WEEK 2022 29

BLACK PEARL CASINO Excellent food, gracious service, fun table games SPOKANE VALLEY

GASTROPUB

BOSCO

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

ITALIAN

FIRST COURSE Thai Prawn Tacos Flash fried coconut prawns, sweet chile slaw, Thai peanut sauce, chopped fresh cilantro in sesame toasted tortillas Extra prawns $6; substitute chicken $2

FIRST COURSE Caesar Salad romaine, kale, focaccia croutons, caesar dressing, parmesan, lemon – add grilled chicken for $5

Grilled Caesar Salad Grilled head of romaine, Parmesan cheese, diced tomatoes, bacon bits, croutons and charred lemon drizzled with Caesar dressing GFA V Add chicken or grilled prawns $6

Butternut Squash Bisque butternut squash, onion, garlic, olive oil V

Soft Pretzel Large soft pretzel baked in garlic butter and salt. Served with smoked cheddar fondue and stone-ground mustard sauce V SECOND COURSE Royal Flush Burger 1/3 pound Wagyu patty, sautéed onions, mushrooms, jalapeños, pepper jack cheese, bacon jam, casino sauce, lettuce and tomato on a grilled Kaiser bun Add a side $3; extra patty $5 Caprese Pasta Fettuccine simmered in a smoked tomato sauce. Topped with shredded Parmesan cheese and skewers of tomato, fresh mozzarella and sweet basil GFA V Add grilled chicken $6; add extra caprese skewers $6 Fish and Chips Two flash fried, beer battered, Alaskan cod fillets. Served with house fries, lemon wedge and chile-spiked tartar sauce upon request Add an extra cod fillet $2; substitute side for $3 THIRD COURSE Ice Cream Potato Formed vanilla ice cream dusted in cocoa powder and nestled in hot fudge. Topped with whipped cream and candied pecans GF V

Bosco Chop romaine, salami, provolone, peppers, olives, tomatoes, chickpeas, oregano dressing

SECOND COURSE The King rigatoni, italian sausage, tomato, marjoram, parmesan GFA Panino Classico prosciutto di parma, pickled peppers, buffalo mozzarella, basil Pasta Primavera casarecce, broccoli, asparagus, garlic, parmesan V GFA – add grilled chicken for $5 THIRD COURSE Cannoli ricotta, cocoa powder V Gelato seasonal V Sorbetto seasonal V V+

DRINK LOCAL Brick West hazy ipa, hoppy, juicy with aromas of tropical fruit $6

Rustic Apple Tart Granny Smith apples baked with cinnamon and brown sugar in a rustic tart shell. Topped with caramel and whipped cream V Add a scoop of ice cream $2 Chocolate Lava Cake Chocolate baby bundt cake filled with chocolate ganache. Finished with chocolate sauce and whipped cream V Add a scoop of ice cream $2

DRINK LOCAL Black Pearl Lemonade Warrior Huckleberry Vodka, berry puree and lemonade served over ice. Garnished with lemon and fresh berries $7

835 N. Post St. (509) 606-8900 Menu served Monday-Sunday, 11 am-9 pm

CASCADIA PUBLIC HOUSE Locally owned and family friendly gastropub NORTH SPOKANE RESERVATIONS RECOMMENDED

2104 N. Pines Rd. (509) 290-5484 Menu served Monday-Sunday, 11 am-9 pm

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

rry S nday-Sun S. Pe 1004 served Mo Menu

30 INLANDER RESTAURANT WEEK 2022

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

GASTROPUB

FIRST COURSE House Pretzel House-made daily and served with beer cheese and stone ground mustard. V Sub vegan cashew queso V+ Minestrone Soup A hearty, classic minestrone soup served with baguette V V+ Strawberry Beet Salad Organic baby spinach, fresh beets, candied walnuts, strawberry and red onion with a strawberry vinaigrette GF V V+ SECOND COURSE Shrimp Alfredo A creamy and rich house-made Alfredo sauce, served with fettuccini noodles and jumbo shrimp, topped with parmesan, parsley and garlic bread Add blackened shrimp $1 Eggplant Parmesan Sandwich Breaded and lightly fried eggplant, mozzarella, basil, house marinara and parmesan cheese, served on a hoagie with your choice of salad or fries. GFA V -Sub vegan mozzarella vegan parmesan V+ Meatball Sub Sandwich Seasoned handmade meatballs, in a delicious house marinara, provolone, served on a toasted hoagie and topped with melted mozzarella cheese. Comes with your choice of salad or fries THIRD COURSE Blackberry Peach Cobbler Fresh blackberries, peaches, cinnamon and graham crumble, served with ice cream. GFA V Sub vegan ice cream V+ Banana Pudding A creamy banana pudding layered with fresh banana, vanilla wafers and whipped cream GFA V KÄMÄ Coffee Martini Warrior Vanilla Vodka, KÄMÄ Hard Coffee, Disarono, chocolate syrup and cream GF V Sub vegan cream V+

DRINK LOCAL Brick West Pint Rotating Brick West microbrew $5

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

RESERVATIONS RECOMMENDED

CASPER FRY Rustic-chic eatery with a modern menu of Southern-inspired comfort food SOUTH SPOKANE

SOUTHERN

FIRST COURSE Country Pâté Ground pork pâté with herbs and spices, jalapeño jam, Casper Dust fried saltines

Fried Pickles Lightly battered, crisp fried house pickles, Mississippi Comeback Sauce for dipping V Kale Salad Chiffonade Kale, barley, pomegranate arils, red onion, toasted pecans, aromatic vadouvan curry dressing V SECOND COURSE Josper Grilled Duck Duck breast charcoal grilled in a hot Josper oven, pickled grapes, molasses jus, cornbread dressing, chervil Hoppin’ John Traditional Southern bowl of black-eyed peas, white rice, trinity, creole seasoning, house-made Andouille sausage link, tempura fried herbs GF Eggplant Dumplings Tender eggplant dumplings, vegetarian velouté sauce, charred pearl onion, fire-roasted poblano, green garnish V THIRD COURSE Buttermilk Chess Pie Buttery egg custard of vanilla, tangy buttermilk, cornmeal and sugar. Whipped cream, bourbon anglaise V Sarsaparilla Sheet Cake Soda-infused, scratch-made, moist sliced sheet cake, crushed walnut, carbonated sugar, whipped cream V

CENTENNIAL RESTAURANT Off the Centennial Trail and Spokane River DOWNTOWN SPOKANE

AMERICAN

FIRST COURSE Bourbon Glazed Steak Flatbread Tender steak with a bourbon glaze, sautéed mushrooms, mozzarella cheese and green onion

Gorgonzola Salad Mixed greens, craisins, candied pecans, sliced apples, Gorgonzola vinaigrette, red onions, Gorgonzola cheese V

Fried Green Tomatoes

Shrimp Cocktail Five large prawns served with spicy cocktail sauce GF SECOND COURSE Half Roasted Chicken Half chicken roasted to perfection with a crispy garlic herb skin served with fingerling potatoes and seasonal vegetables GF

3 COURSE DINNER

Seafood Carbonara Shrimp and scallops sautéed with pancetta, mushrooms, onion, cream sauce and penne pasta

Black & Bleu Beef Medallions Blackened beef shoulder tenderloin medallions, Gorgonzola cream sauce, rustic red potato garlic mash, seasonal vegetables THIRD COURSE Triple Chocolate Tart White/Milk/Dark chocolate mousse, salted caramel, chocolate sponge cake Salted Caramel Cheesecake With sea salt caramel and whipped cream

Banana Pudding Classic creamy banana pudding, vanilla wafers, toasted coconut, whipped cream, banana, bourbon, cherries V

Bourbon Peach Cobbler Fresh peaches with a crumb topping, served with vanilla ice cream and a bourbon glaze

DRINK LOCAL The New Variant Durkin’s coconut-infused Mezcal, charred pineapple juice, lime, caraway $12

DRINK LOCAL The Riverbank Dry Fly gin, ginger beer, fresh sprig of mint, bitters and fresh-squeezed lime juice $9 Shrimp & Grits

RESERVATIONS RECOMMENDED

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

303 W. North River Dr. (509) 755-6615 Menu served Monday-Sunday, 5 pm-9 pm

$22

Blueberry Crumble

726 N 4th St, Coeur d’Alene, ID (208) 930-0930 | izzyscomfortkitchen.com

starters

chips & guacamole (gfa v) elote bowl (gfa v) queso fundito

entrees

three tacos (gfa) full taco meal (gfa) karina's bowl (gfa)

desserts

horchata panna cotta (gf v) churros bionicos (v)

restaurant week

otaqueria.com (509) 474-9618 10 n post spokan e, wa coch init INLANDER RESTAURANT WEEK 2022 31

CHAPS A neighborhood charmer & regional vanguard serving Americana cuisine SOUTH SPOKANE

AMERICAN

FIRST COURSE Salmon Cake with Remoulade Salmon Cake with wild Sockeye. Elegant tender & flaky on the inside, golden crisp on the outside Creole Jambalaya The aromatic trinity of Cajun/Creole: Onion, celery & bell pepper sauteed in Andouille drippings with garlic, herbs and cajun spice GF

Mozzarella Skewers Mini mozzarella cheese balls, skewered & deep fried. Served with our sweet balsamic reduction & bruschetta jam SECOND COURSE Grilled Trout Marinated in rosemary and basil then grilled. Accompanied with rainbow carrots and fingerling potatoes

CHINOOK CRAFTED BY CHEF ADAM HEGSTED

Steakhouse with a variety of delicious options for everyone WORLEY (COEUR D’ALENE CASINO)

FIRST COURSE Prawn Cocktail Two roasted prawns served with a spicy cocktail sauce

Risotto Croquets Two herb risotto arancini croquets breaded, fried and served with a tomato jam Bacon Wrapped Dates Applewood smoked bacon wrapped dates roasted to perfection with a port wine reduction SECOND COURSE Wagyu Top Sirloin 6 oz American Wagyu top sirloin grilled to perfection. Accompanied by fried red potatoes and seasonal vegetables Add a half Northwest or Gem Caesar salad $4

Osso Bucco Osso Bucco accompanied with golden mashed potatoes, local asparagus spears GF

Sockeye Salmon Cured wild caught sockeye salmon served with chive whipped potatoes and seasonal vegetables Add a half Northwest or Gem Caesar salad $4

Beef Wellington The ultimate Beef Wellington. Accompanied by wilted greens, roasted fingerling potatoes THIRD COURSE Old School Southern Banana Pudding A rich and comforting dessert built in layers. Sweet vanilla custard, cookies, sliced bananas, fresh whipped cream

Scallops Fettuccini Pan seared jumbo scallops atop fresh fettuccine, rich pan sauce and seasonal vegetables Add a half Northwest or Gem Caesar salad $4 THIRD COURSE Lemon Cheesecake Traditional cheesecake with a lemon swirl throughout

Brownie Brown Butter Cheesecake Cheesecake is transformed by one simple ingredient. Brown butter is absolutely glorious creating an irresistible nutty flavor

Baileys Pudding Cake Chocolate cake with a Baileys flavored pudding center

Affogato Vanilla gelato “drowned” with a shot of hot DOMA Coffee espresso

DRINK LOCAL French 75 Dry Fly gin with a splash of Champagne. Local sophistication. $10

Tartan Sliced apples mixed with sugar and spices and topped with a puff pastry crust

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

RESERVATIONS RECOMMENDED

4237 S. Cheney Spokane Rd. (509) 624-4182 Menu served Wedsday-Saturday, 4:30 pm-9 pm

37914 S. Nukwalqw (208) 769-2600 x7530 Menu served Wednesday-Sunday, 4:30 pm-Close

CLINKERDAGGER

COCHINITO TAQUERIA

Spokane classic for 48 years, steaks & seafood, amazing river views

Spokane’s original chef-driven taco shop and craft cocktail bar

DOWNTOWN SPOKANE

AMERICAN

MEXICAN

FIRST COURSE New England Clam Chowder Artisan croutons, caramelized bacon and leeks, Italian parsley

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

Romaine Caesar Asiago, artisan crouton, house-made dressing, lemon

Elote Bowl Grilled corn, jalapeno and shishito chiles sautéed with cumin/smoked paprika crema. Cotija cheese, scallion, crispy pickled onions GFA V

Broadway Pea Salad Water chestnuts, bacon, creamy white pepper dressing SECOND COURSE Slow Roasted Herb-Crusted Prime Rib A 10-ounce serving of Clinkerdagger’s signature slow roasted, herb-crusted Prime Rib – Add asiago crusted scallops $9

Queso Fundito Creamy asadero and sharp cheddar cheese dip with house-made chorizo sausage, shishito chile, tomato salsa and tortilla chips SECOND COURSE Three Tacos Select any three tacos from our menu GFA

Grilled Salmon with Scallops Grilled salmon and scallops with rosemary butter GFA

Full Taco Meal Select any two tacos from our menu with a side of rice and your choice of beans GFA

Chicken Roulade Baked chicken stuffed with cherries, blue cheese and almonds, topped with beurre blanc THIRD COURSE Key Lime Pie Nellie and Joe’s Famous Key Lime juice, graham cracker crust and whipped cream

Karina’s Bowl Any taco meat served over rice and your choice of beans. Guacamole, xni pec, cotija cheese, paprika crema and cilantro. Served with chips or house-made tortillas

Molten Chocolate Cake Raspberry coulis, fresh berries, pistachio and whipped cream

TASTE NORTHWEST FRESH!

STEAKHOUSE

Burnt Creme Rich vanilla custard with a caramelized sugar crust

DRINK LOCAL Dry Fly Martini Dry Fly vodka martini up or on the rocks $11

GFA

THIRD COURSE Horchata Panna Cotta Cinnamon spiced almond milk and rice custard, mango/chile compote, candied almonds, whipped cream GF V Churros House-made churros tossed in cinnamon sugar with your choice of chile chocolate sauce or cajeta caramel Bionicos Seasoned fresh and dried fruits with Mexican yogurt sauce, chamoy, house-made hazelnut granola, coconut V

DRINK LOCAL Bellwether Cochinito Lager Our house beer, a crisp amber lager with fresh lime built in $6

2501 N 4th St • Coeur d’Alene • 208.765.2555 sataybistro.com Open Monday-Sunday 4pm - close reservations recommended dine in | takeout | craft cocktails | outdoor dining | outdoor dining [ heated ]

32 INLANDER RESTAURANT WEEK 2022

RESERVATIONS RECOMMENDED

The Flour Mill, 621 W. Mallon Ave. (509) 328-5965 Menu served Monday-Sunday, 3 pm-9 pm

RESERVATIONS RECOMMENDED

10 N. Post St. (509) 474-9618 Menu served Monday-Saturday, 11:30 am-9 pm

COLLECTIVE KITCHEN

Upscale pub, locally owned, and a favorite in downtown CDA COEUR D’ALENE

BISTRO

COSMIC COWBOY GRILL

FIRST COURSE Signature Salad Baby spinach, Brie, bacon, apple, candied walnuts, pomegranate vinaigrette GF – Grilled chicken $4. Seared salmon $7 Vegan Tomato Bisque Rich coconut milk base with San Marzano tomatoes, basil, spices V+

Crab Chowder Rich, creamy chowder with blue crab SECOND COURSE Bistro Steak Hand-cut in house, roasted garlic smashed Yukon gold potatoes, fresh garlic green beans, hunters demiglacé Idaho Steelhead Champagne beurre blanc, Parmesan risotto, garlic green beans, cucumber salad GF Chicken Cordon Bleu House-made Cordon Bleu stuffed with French Brie, prosciutto, wild rice pilaf and Dijon cream, finished with a panko crust THIRD COURSE Crème Brûlée Caramelized sugar, local huckleberry sauce, whipped cream GF V Blueberry Cobbler Local blueberries, vanilla cake, vanilla bean ice cream, whipped cream V Triple Threat Brownie Loaded with chocolate and walnuts, topped with vanilla bean ice cream, whipped cream, caramel and brown sugar bacon

An Inland Northwest original, healthy scratch-made dishes you’ll love AMERICAN

FIRST COURSE Thai Chicken Wings Crispy chicken wings - Thai sweet chili sauce - lemongrass crema GF

GREAT FOOD GREAT FUN GREAT GAMES!

Cilantro Lime Fries Cilantro lime fries - chili lime dip GF V Smoked Salmon Dip Smoked salmon dip - grilled pita cucumber GFA SECOND COURSE Chili Lime Chicken Breast Grilled chili lime chicken breast with pico de gallo - Southwestern rice - roasted sweet potato GF Tri-tip Steak Grilled tri-tip steak with lime and ancho chili compound butter and crispy onions - roasted garlic mashed potatoes - shaved Brussels sprouts with bacon and balsamic glaze GFA

Wild Mushroom Risotto Wild mushroom risotto - shaved Parmesan GF V – Add chicken $5; steak $6 THIRD COURSE Amaretto Chocolate Mousse Amaretto chocolate mousse sweet vanilla cream - chocolate hazelnut wafer GFA V Huckleberry Cheesecake Huckleberry cheesecake huckleberry compote V Key Lime Pie Key lime pie - sweet vanilla cream V DRINK LOCAL Bridge Press Cellars Red Blend Evil Queen red blend $12.50

DRINK LOCAL Windy Bay IPA A rich, bold IPA from Coeur d’Alene’s own Paragon Brewing $6

RESERVATIONS RECOMMENDED

501 E. Sherman Ave. (208) 930-4762 Menu served Sunday-Saturday, 3 pm-Close

CRANBERRY ROAD WINERY & FAMILY RESTAURANT

Latest Riverstone addition offering unique décor and creative dishes COEUR D’ALENE

SEAFOOD

FIRST COURSE Charcuterie Board Dried meat, imported cheese, cracker, olive, fruit, ground mustard

Prawn Cocktail Wild caught Northwest jumbo prawns, housemade cocktail sauce, lemon GF CRW House Salad Garden greens, rainbow carrot ribbon, shaved watermelon radish, choice of dressing GF V SECOND COURSE Halibut Linguini Wild caught Northwest halibut, pesto sauce, sun-dried tomatoes, shaved Parmesan, chardonnay, crushed black pepper, sea salt GFA Fillet Mignon Filet mignon, potato puree, Bulgarian feta crumble, asparagus, yellow pepper, beet, carrot, thyme, olive oil, butter, crushed black pepper, sea salt, balsamic glaze GF – Half of a wild-caught Dungeness crab $18; lobster tail $20 Ground Mustard Chicken Cast iron-fried, skin-on airline chicken breast, ground mustard, roasted red potato, carrot, courgette, garlic, butter, olive oil, black pepper, sea salt GFA THIRD COURSE Chocolate Mousse Belgium milk chocolate, dark chocolate shavings, whipped cream, fruit, port reduction

3 COURSE MENU | $22

Spokane

822 W. Main Ave. (509) 381-3333 Menu served Monday-Sunday, 4 pm-Until closing Coeur d’Alene 412 W. Haycraft Ave. (208) 277-0000 Menu served Monday-Sunday, 4 pm-Until closing

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

HOW TO CARE while eating out

Build a relationship

Take a few extra moments to ask your server’s name, look them in the eye and honestly engage.

Write receipt notes

Write a personalized ‘thank you’ on your receipt - not only will the server see it, but their manager will too!

Become a regular

Look for creative ways to get to know and truly become friends with those on staff

Be an intentional tipper

Treat tips as a way to surprise and honor your servers. Look for opportunities to give more.

Creme Brulee Vanilla custard, caramel, powder sugar, fruit GF Orange Sorbet Orange sorbet, fruit GF

DRINK LOCAL Cranberry Road Tasting Flight Our 15+ house-made wines are crafted from the best Washington grapes available. Choose either a three or six wine flight Three tastings $9 | Six tastings $12

RESERVATIONS RECOMMENDED

2380 N. Old Mill Loop (208) 966-4991 Menu served Wednesday-Sunday, Noon-9 pm

WE SERVE HOPE.

learn more at big-table.com INLANDER RESTAURANT WEEK 2022 33

D’BALI ASIAN BISTRO

DAS STEIN HAUS

Southeast Asian comfort food AIRWAY HEIGHTS

ASIAN

FIRST COURSE Green Papaya Salad with Chicken Satay Marinated skewers of chicken breast accompanying a crisp green papaya salad lightly dressed in traditional citrus and nam pla sauce Crispy Spring Roll Lettuce Wraps A duo of homemade smoked pork and vegetable spring rolls served crispy with fresh lettuce, vermicelli noodles and sauce to make your own wraps Wok-fired Noodles and Vegetables Fried noodles and vegetables full of flavor and smokiness imparted by our classic wok preparation V SECOND COURSE Sumatran Beef Rendang and Coconut Rice Our signature homage to Indonesia’s beef rendang, which was crowned the Best Food in CNN’s World’s “50 Best Foods.” It’s a must try! Mama’s Sumatrastyle rendang is simmered low and slow - an Inland NW favorite! Bombay Chicken and Rice Twice-marinated for ultimate flavor and tenderness, our boneless, butterflied chicken is accented by soy, garlic, smoked paprika, lime and garam masala Baba Nonya Malaysian Curry Mama’s homemade curries are made fresh, in small batches, which delivers vibrant flavor! Our Malaysian Curry is characterized by the use of red chilies, exotic spices and herbs, as well as coconut cream and potatoes and tofu V THIRD COURSE Rainbow Jello and Coconut Candy Two of Mama Jeannie’s most requested Southeast Asian desserts that are commonly enjoyed at special celebrations Passion Fruit Panna Cotta Mama’s passion fruit panna cotta is silky, creamy, lightly tangy and sweet. Served with salted caramel sauce Crispy Banana Lumpia Crispy dessert spring roll stuffed with ripe banana and served with optional caramel sauce V

DRINK LOCAL Kelly-Mocho Sangria Arbor Crest red wine and cola $6

Your place for authentic, homemade German cuisine NORTH SPOKANE

Pretzel Fresh-baked pretzel stick 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, breaded and then baked. Served with spaetzle and red cabbage or sauerkraut Sauerbraten Roast beef marinated in a red wine seasoning brine and slow roasted. Served with spaetzle and red cabbage or sauerkraut Pork Medallions Tender pork medallions served with a creamy peppercorn sauce or apple brandy sauce, sliced apples and crushed walnut Add Soup or Salad $2 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 German Chocolate Cake Cocktail Dessert in a glass! Vodka, coconut rum and hazelnut liqueur in a chocolate and coconut rimmed glass

DRINK LOCAL Warrior Huckleberry Press Spokane’s own Warrior Huckleberry Vodka, 7-Up and soda $6

DOWNRIVER GRILL

DRY FLY DISTILLING

Local eatery inside a working distillery featuring local ingredients AMERICAN

FIRST COURSE Caesar Salad Romaine, grilled lemon, garlic confit, Parmesan crisp, Caesar dressing GF

Green Garbanzo Bean Hummus Radish confit, feta, olive oil, grilled pita GF Curried Carrot Soup Warm spices, cumin roasted chickpeas, crème fraiche V SECOND COURSE Chicken Marsala Sautéed mushrooms, Marsala cream sauce, seasonal vegetables, white cheddar au gratin potatoes GFA Wasabi Dusted Prawn Tortellini Cheese stuffed tortellini, spring peas, cottage bacon, red onion, creamy house Alfredo. Substitute Small Planet Tofu for vegetarian option Grilled Porkchop Crispy JoJos, bacon-onion jam, pork sage jus, seasonal vegetable, local micro greens THIRD COURSE Chocolate Almond Pot de Crème Rich almond and chocolate custard, topped with sea salt GF House Beignets Dusted in confectioners’ sugar, served with bourbon caramel and seasonal jam Tiramisu Italian ladyfinger cookies brushed with rum and espresso, mascarpone cream, finely grated imported chocolate

DRINK LOCAL Whiskey Midnight Dry Fly whiskey, simple syrup, topped with a roasty stout and garnished with Indaba coffee beans $12 RESERVATIONS RECOMMENDED

HOURS: TUE - THU 4-8PM • FRI - SAT 4-9PM

34 INLANDER RESTAURANT WEEK 2022

RESERVATIONS RECOMMENDED

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

NORTH SPOKANE

928 SOUTH PERRY • 509-315-4143 FULL MENU AT CASPERFRY.COM

12924 W. Sunset Hwy. (509) 230-8629 Menu served Monday-Saturday, 5 pm-9 pm

Local. Seasonal. Fresh.

SOUTHERN INSPIRED

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

RESERVATIONS RECOMMENDED

CRAFT COCKTAILS

GERMAN

3315 W. Northwest Blvd. (509) 323-1600 Menu served Tuesday-Sunday, 4 pm-9 pm

DOWNTOWN SPOKANE

AMERICAN

FIRST COURSE Mushroom Sauce with Naan Bread White mushrooms sauteed in garlic butter, drizzled with truffle oil. Served with house-made warm naan bread V

Hummus Plate Creamy sesame hummus with warm housemade naan bread and crispy fresh veggies V V+ Beef Carpaccio Hand-cut, thinly sliced rare beef with a sweet-and-savory teriyaki glaze and green onions SECOND COURSE Tandoori Chicken Tender chicken thigh skewers marinated in flavorful Mediterranean spices and cooked in the tandoori oven. Served with roasted baby potatoes and a seasonal vegetable mix Pulled Pork Sandwich Smoked pulled pork house-made with Dry Fly Bourbon BBQ sauce, topped with pickled red onions and fresh apple coleslaw. Served with chips Trout Cakes Fresh smoked rainbow trout and naan bread stuffing cakes, served over spring mix with house-made lemon caper aioli THIRD COURSE Cherry Sorbet Tart cherries soaked in Dry Fly Bourbon with orange zest and honey, lovingly blended into a frozen sorbet Pineapples Foster Grilled pineapple, Dry Fly Whiskey caramel sauce, house-made cookie crumble and naan bread with vanilla ice cream Peach Almond Panna Cotta Creamy vanilla custard served with peach puree and almond slices

DRINK LOCAL Shiggy Piggy Dry Fly vodka, elderflower syrup, grapefruit juice $9

1021 W. Riverside Ave. (509) 489-2112 Menu served Monday-Sunday, 4 pm-Until closing

DURKIN’S LIQUOR BAR

A natty upscale American diner with a swank and sultry basement bar DOWNTOWN SPOKANE

AMERICAN

FIRST COURSE Grilled Octopus Salad Fire grilled octopus, fresh spinach, organic heirloom tomato, cucumber, green onion, pepitas, sweet and tangy citrus vinaigrette GF

Acorn Squash Arancini Risotto, acorn squash, herb seasoned bread crumbs, Parmesan Reggiano, smokey tomato jam, green garnish V Braised Beet and Fugi Apple Salad Crisp Fugi apple, braised red and golden beets, herbed ricotta cheese, horseradish vinaigrette, fresh herbs, candied pecans GF V SECOND COURSE Bison Meatloaf Savory bison, ground and mixed with traditional breadcrumbs, egg and fresh herbs, sweet and spicy mixed berry glaze, whipped then baked Parmesan Duchess potatoes, garlic roasted green beans Smoked Pork Ribs Smoked then pan-finished tender pork ribs, tangy smokey chipotle barbecue sauce, crispy broiled sunchokes, sweet corn pureé, house-fried chicharrones GF Crab and Butternut Squash Pasta Lump Alaskan Crab meat, spiraled butternut squash, buttery white wine sauce, smoked artichoke hearts, heirloom cherry tomatoes, Parmesan Reggiano, green onion curls Vegetarian upon request GF THIRD COURSE Yuzu and Blonde Chocolate Choux Buns French Choux pastry baked with a sugary craquelin top, citrusy yuzu pastry cream, white chocolate caramel mousse rosette V Pot de Creme au Chocolat Velvety rich chocolate custard, dulce de leche whipped with heavy cream, candied orange GF V French Chocolate Cheesecake Creamy, chocolatey cheesecake, sweet walnut crust, boozy caramel sauce, Chantilly cream V DRINK LOCAL The New Variant House coconut infused Mezcal, charred pineapple juice, lime, caraway $12

FEAST WORLD KITCHEN A nonprofit restaurant with rotating menus by refugee/immigrant Chefs DOWNTOWN SPOKANE

ECLECTIC

FIRST COURSE Cha Gio (Vietnamese) Eggroll with seasoned pork and shrimp. Made by Chef Vy Nguyen

Chicken Arepas (Columbian) Fried cornmeal patties filled with shredded chicken and cheese, served with slaw and ají. Made by Chef Monica Sanders GF Mezze (Jordanian) Tabouleh (parsley salad), yelanche (stuffed grape leave), and falafel (bean-based vegan patty). Made by Chef Maisa Abudayha GFA V+ SECOND COURSE Doro Wot with Injera (Ethiopian) Chicken and hard boiled egg in a spicy tomato sauce served with injera (gluten-free flatbread with teft flour). Made by Chef Bietlehem Fantlahom GF Lamb Kebab (Lebanese) Marinated lamb tikka, skewered and grilled, served with rice and cucumber mint yogurt sauce. Made by Chef Mirak Kazanjian GFA Vegan Curry (Indian) An array of vegetables mashed together with creamy mix of lentils and warm spices, served with caramelized brown rice. Made by Chef Noreen Hiskey GF V+ THIRD COURSE Tres Leches (Columbian) Fluffy white cake soaked in a mix of sweetened condensed milk and evaporated milk. Made by Chef Monica Saunders Warbat (Palestinian) A sweet pastry made with layers of dough stuffed with cream, topped with pistachios. Made by Chef Suzanne Alrahma Firni (Afghanistan) Afghani pudding with pistachios and an Afghani coconut cookie made by Chef Yalda Mohmand GF

DRINK LOCAL Townshend Cellars Red Blend A balanced red blend table wine for all occasions $7

RESERVATIONS RECOMMENDED

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

1321 W. 3rd Ave. (509) 608-1313 Menu served Wednesday-Sunday, 12 pm-8 pm

THE FILLING STATION POST FALLS

THE FLYING GOAT

Gastropub specializing in craft beer and hearty, rustic foods POST FALLS

GASTROPUB

FIRST COURSE Prosciutto-Wrapped Asparagus Grilled asparagus wrapped with prosciutto, then baked with Parmesan and drizzled with balsamic reduction. Vegetarian option available on request GF Vegetarian upon request Pig and Fig Two deep-fried, bacon-wrapped figs skewers, plated with roasted chevre, blueberry compote, house-made sunomono and balsamic reduction GF PB&J Wings Your choice of six bone-in or boneless wings, tossed in our famous peanut butter and jelly sauce, drizzled with Sriracha strawberry jam SECOND COURSE Rising Sun Stir Fry Yellow onions, red peppers, cabbage and garlic sautéed with jasmine rice and soy sauce. Topped with sriracha aioli, a sunny-side-up egg and slices of house-made maple pork belly GF GFA Steak Frites Worcestershire marinated 10 oz. cut of flank steak, topped with pickled red onions, served with garlic Parmesan fries and a side of Gorgonzola sauce GF Stuffed Portabella and Cremini Risotto Portabella mushroom caps stuffed with chevre, spinach and garlic, breaded in panko and deep fried, laid on a bed of cremini mushroom risotto, topped with pickled red onion V THIRD COURSE House Brownie Brownie baked in cast iron pan, topped with vanilla ice cream and ganache V Deep Fried Bread Pudding Bites Bite-sized bits of bread pudding, deep fried and tossed in powdered sugar. Served with a side of caramel sauce V Tiramisu Sugar, eggs and mascarpone, lady fingers soaked in local coffee, topped with cocoa powder and maple stout reduction V

JOIN US FOR RESTAU RANT WEEK!

Neighborhood craft beer bar and casual eatery NORTH SPOKANE

PIZZA

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

FIRST COURSE “A” Street Chips Thin-sliced potatoes deep fried with Flying Goat seasoning or salt and vinegar GF V – Add a cup of creamy gorgonzola $1.50 Audubon Caesar Salad Romaine, fresh-baked croutons, parmesan, Caesar dressing with roasted lemon GFA V Fresh Sausages Fresh sausage, fresh beef Merguez, sun-dried tomato mustard, harissa, crostini GFA SECOND COURSE Alberta Pizza Red sauce, fresh mozzarella, pepperoni, red onion and roasted basil GFA

“D” Street Pizza Yellow coconut curry, house cheese blend, chicken, potato, carrot, chicken, jalapeno, sriracha, cilantro and lime juice GFA Kahlua Pork Pizza Papaya barbecue sauce, house cheese blend, Kahlua pork, smoked onions, finished with papaya kale salad GFA THIRD COURSE Pomegranate Panna Cotta Vanilla panna cotta with pomegranate jello GF V Apple Tarte Tatin Caramelized apples on a puff pastry served with ice cream V Crater Lake Root Beer Float Crater Lake root beer served with ice cream GF V

DRINK LOCAL Yaya Fluffy Puffy Sunshine IPA New England (Hazy) IPA. Citrusy and creamy $6.75

DRINK LOCAL Paragon Maple Leaf Amber A malt-balanced red ale with flavors of toffee and light roasted nut $5

306 N. Spokane St. (208) 981-0444 Menu served Sunday-Saturday, 4:30 pm-Until closing

3318 W. Northwest Blvd. (509) 327-8277 Menu served Sunday-Saturday, 4 pm-Close

INLANDER RESTAURANT WEEK 2022 35

GANDER AND RYEGRASS Italian inspired, coursed fine dining DOWNTOWN SPOKANE

ITALIAN

GILDED UNICORN $

FIRST COURSE Duck Salad Duck confit. citrus. arugula. GF V

Winter Terrine Pork. beets. chicory. GF Smoked Fish Potatoes. cauliflower. char roe. GF SECOND COURSE Mezza Luna Smoked ricotta. butter sauce. hazelnut. V Cruste Rigate Wild mushrooms. yolk. chicken drippings. – Add truffles $20 Pappardelle Beef ragout. Parmesan. THIRD COURSE White Fish Grilled kale. cannellini. marcona almond. GF Pork Turnip. apple. mustard. GF Beef Sunchoke. onion. GF

DRINK LOCAL Lumberbeard West Coast IPA A really rad IPA $6

RESERVATIONS RECOMMENDED

DOWNTOWN SPOKANE

AMERICAN

FIRST COURSE Deviled Eggs Two smoky eggs with whipped yolks, topped with maple chili and applewood bacon GF Classically Classy, English Pea Salad Sweet peas tossed in a creamy dressing with aged white cheddar, applewood bacon, toasted sunflower seeds, lemon, green onions. GF Vegetarian available Devils on Horseback Bacon-wrapped dates with almond and maple orange glaze GF SECOND COURSE Unicorn Mac and Cheese Twirling macaroni tossed in a creamy Gouda sauce with aged white cheddar baked until golden and topped with a buttery crumb topping V Add pimento cheese, brisket, green onions, jalapenos $5 Tater Tot Casserole Braised brisket and roasted wild mushrooms tossed in sherry cream sauce and herbs. Topped with tots and aged cheddar, baked golden brown and finished with green onions, pickled jalapenos, and caramelized onions Mushroom Pot Pie Shredded oyster and Portobello mushrooms, parsnips, sweet potatoes, carrots, peas and kale tossed in savory vegetable gravy and baked in a cast iron skillet; topped with golden pie crust, parsnip crisps and microgreens. GFA – Vegetarian or vegan available THIRD COURSE Frozen Peanut Butter Pie Bites Frozen peanut butter mousse, chocolate crust, fudge, sea salt, whipped cream and cookie crumbles V Mini Hearth Oven Apple Crisp Vanilla sorbet and apple cider caramel GF V+ Brandy Alexander Crème de cacao, brandy, cardamom, cream and nutmeg (21+)

DRINK LOCAL Pink Elephant Dry Fly gin, maraschino, creme de mure, grapefruit, lime $12

404 W. Main Ave. (509) 315-4613 Menu served Monday-Saturday, 5 pm-10 pm

110 South N. Monroe St. (509) 309-3698 Menu served Monday-Sunday, 4 pm-close

GLOBE BAR & KITCHEN

HAYMAKER KITCHEN & TAVERN

LGBTQIA+ nightclub and gastropub DOWNTOWN SPOKANE

Elevated pub food, full bar and plenty of taps to satisfy. Come hang! GASTROPUB

SPOKANE VALLEY

AMERICAN

FIRST COURSE Edamame Bowl Sautéed soy beans, ginger, sesame oil and Japanese furikake seasoning GF V V+

FIRST COURSE Mac & Cheese Bites Breaded mac and cheese bites with house cheese drizzle, bacon bits and Parmesan cheese

Globe’s Crab Rangoon Crab, cream cheese, green onion, garlic and sweet chili sauce

Egg Rolls Egg rolls laid on freshly shredded cabbage, topped with sweet and sour and green onions

Portabello Fries Panko-breaded with truffle oil, Parmesan, herbs and spicy tomato sauce SECOND COURSE Kale Caesar Salad Chopped romaine and kale, lemon wedge, house Caesar and sherry croutons V Add salmon for $6 or chicken for $4

Deep Fried Mozzarella Hand-breaded garlic mozzarella slices served with marinara and topped with Parmesan cheese and balsamic reduction SECOND COURSE Bacon Patty Melt One-third pound beef patty stacked with caramelized onions, bacon and smoked chili cheddar cream cheese. Served on buttered, seasoned Texas toast

Baked Bleu & Steak Sirloin steak, baked bleu cheese sauce, peach hot sauce and green onion Cock Rings Deep fried onion rings with thyme and onion seasoning, served with two sauces V+ THIRD COURSE Thai Noodle Salad Rice noodles, romaine, cilantro, green onion, cucumber, lumpia egg roll, bean sprouts and Thai dark peanut sauce V+ Vino Pesto Pasta Spaghetti noodles with garlic butter, herbs, white wine, green onion, Parmesan and house pesto served with baguette V French Onion Burger 6 oz. brisket burger with provolone, caramelized onion and herbs on a toasted onion brioche bun served with au jus

DRINK LOCAL I’m Your Huckleberry Warrior Huckleberry Vodka, fresh squeezed lemon, lavender syrup and lavender ice cube $9

RESERVATIONS RECOMMENDED

204 N. Division St. (509) 443-4014 Menu served Monday-Sunday, 4 pm-Closing

36 INLANDER RESTAURANT WEEK 2022

Featuring hand crafted American food and craft cocktails

Smoky Pork Sandwich Shredded pork, house-made slaw, onions, smokey chipotle barbecue, Swiss cheese and housemade sweet and spicy pickles, served on a buttered brioche bun Mushroom Chicken Alfredo Cavatappi tossed in a mushroom Alfredo sauce with Italian chicken breast, topped with Parmesan cheese and bacon bits THIRD COURSE New York Cheesecake New York cheesecake topped with maraschino cherry mint sauce Raspberry Chimis Deep-fried raspberry cheesecake chimis with raspberry drizzle and sprinkled with powdered sugar, served with ice cream Deep Fried PB&J Two crustless, deep-fried PB&J sandwiches served with strawberry drizzle and dusted with powdered sugar

DRINK LOCAL Dry Fly Fizz Dry Fly Gin, St. Germain, housemade sour, muddled cucumber, splash of 7UP and club soda $9.50 *To ensure quality service, we will not be honoring any modifications to this menu. RESERVATIONS RECOMMENDED Special consideration for allergies.

6412 E. Trent Ave. (509) 279-2073 Menu served Monday-Saturday, Noon-9 pm

HERITAGE BAR & KITCHEN Locally focused gastropub with creative food and drink! DOWNTOWN SPOKANE

GASTROPUB

HONEY EATERY AND SOCIAL CLUB

Featuring modern comfort foods and craft cocktails COEUR D’ALENE

AMERICAN

FIRST COURSE Fried Pickles Hand-breaded fried pickle spears served with a housemade honey mustard dressing V

FIRST COURSE Avocado Deviled Eggs Whipped egg yolk with avocado, topped with seeds, tahini, fried crunch and chili oil GF V

Panzanella Salad A quick-pickled cucumber, red onion and tomato salad topped with our fresh-made seasoned croutons V V+ – Add fresh mozzarella $2

Roasted Corn and Mushroom Chowder Creamy corn and mushroom soup with potatoes and herbs V

Pizza Bagels! Mini bagels with house red sauce, fresh mozzarella and prosciutto. Baked to perfection and topped with fresh basil SECOND COURSE Impossible Meatball Sub Impossible Italian meatballs smothered in a family recipe marinara. Topped with vegan mozzarella cheese and fresh basil on a sub roll “Anything is possible!” - Kevin Garnett V V+ Cajun Cheesesteak Thin-sliced beef, house-blended Cajun seasoning, creole mayo, onions and peppers topped with melty cheese on a sub roll Muffins and Sauce A King family favorite. Fresh-made mini biscuits in a slow roasted pork gravy THIRD COURSE Tap Beer Choose from one of our eight local beers on tap V V+ Deep Fried Banana Battered and deep fried banana bites tossed in cinnamon and sugar. Served with a caramel dip V Heritage Ice Cream Cake Locally made ice cream layered on a cookie crust V

DRINK LOCAL Triticale Old Fashioned Our house old fashioned made with Dry Fly Triticale Whiskey, garnished with an orange peel and cherry $10

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

Wedge Caesar Salad Honey gem lettuce, creamy garlic dressing, Manchego cheese, pan-fried croutons, roasted garlic and shaved egg yolk GFA V SECOND COURSE Fried Chicken Mac and Cheese Four cheeses, cream and noodles tossed together and baked golden in the hearth oven with garlic bread crumbs. Topped with our award-winning fried chicken – Add pastrami $6.99

Hearts wide open

Crispy Fried Wild Sockeye Honey-brined wild sockeye salmon, jasmine rice, sunomono, Korean honey chili GF Moroccan Chickpeas Slow-cooked with spices and herbs. Served with a poached egg, grilled honey wheat bread and pickled vegetables GFA V THIRD COURSE Passion Fruit and Pineapple Sorbet Served chilled GF V V+ Huckleberry Cheesecake Sugar cookie crumble, huckleberry compote, honey V Peach Crisp Warmed in the hearth and topped with brown sugar Chantilly cream and whiskey caramel V

DRINK LOCAL Strawberry Robot Warrior vodka, aperol, strawberry-balsamic shrub, lemon $12

RESERVATIONS RECOMMENDED

317 E. Sherman Ave. Menu served Monday-Sunday, 4 pm-close

(208) 930-1514

115 n washington • 509-838-4600 • wileysbistro.com LUNCH mon-fri 11:30-2 DINNER mon-sat 5-close

A Truly Unique Whiskey & Restaurant Experience Three Courses

524 W Main Ave, Downtown Spokane • 509-290-6518 • thepurgatory.com INLANDER RESTAURANT WEEK 2022 37

HUNT

Delicious food and craft drinks with a campfire aesthetic DOWNTOWN SPOKANE

AMERICAN

IRON GOAT BREWING $

FIRST COURSE Cucumber Salad Yogurt + Citrus + Dill GF V

Frankfurt Herb Sauce Soft Boiled Egg + Sauerkraut + Fried Shallot GFA V Bavarian Cheese Dip Camembert + Baguette V SECOND COURSE Currywurst Bratwurst + Curry Ketchup + Fried Potatoes GF Pork Belly Carrot/Apple Slaw + Chives GF Heaven and Earth Mashed Potato + Applesauce + Preserved Beets GF V THIRD COURSE Roast Chicken Brussels Sprouts + Bacon + Mustard Sauce GF Leek and Mushroom Stew Citrus + Parsley V+ Pork Shoulder Potatoes + Pepper Cream Sauce + Scallions

A family friendly brewery and tasting room DOWNTOWN SPOKANE

GASTROPUB

FIRST COURSE Creamy Butternut Squash Soup Roasted butternut squash puree, crispy butternut squash chip, fried sage and smoked cashew cream GF V+ Chorizo Slider House-made blackened chorizo, lime crema, pickled red onions and cilantro

Wilted Spinach Bacon Salad Warm bacon vinaigrette, house-smoked bacon, buttermilk blue cheese, spiced candied almonds GF SECOND COURSE Pork Shank Osso Buco Braised pork shank, tomato and vegetable ragout, lemon Parmesan risotto, gremolata, grilled baguette GFA Greek Chicken Personal Pan Pizza Eight-inch Neapolitan crust, yogurt dill sauce, mozzarella, lemon dill chicken, capers, preserved lemon, nicoise olives, basil dill pistou Vegan Cassoulet Cannellini bean stew topped with a grilled vegetable melange, herb bread crumb and gremolata GFA V+ THIRD COURSE Orange Creme Brûlée Orange vanilla creme brûlée with caramelized maple sugar GF

DRINK LOCAL Whistle Punk IPA $6

Warm Chocolate Chip Cookie Traditional chocolate chip cookie served warm Apple Crisp Spiced apple crisp topped with almond whipped cream GF V+

DRINK LOCAL Wallonian Farmhouse Ale Crisp, light bodied saison with hints of spice $7 12 oz..

RESERVATIONS RECOMMENDED

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

1302 W. Second Ave. (509) 474-0722 Menu served Monday-Sunday, 4 pm-9 pm

ITALIAN KITCHEN

IZZY’S COMFORT KITCHEN

Spokane’s premier dining experience DOWNTOWN SPOKANE

Upscale comfort food in a charming bistro setting ITALIAN

FIRST COURSE House Salad Mixed greens, fresh tomatoes, housemade Parmesan vinaigrette and croutons Caesar Salad Traditional Caesar salad with housemade dressing

Minestrone Soup Housemade with carrots, onions, celery, potatoes, zucchini, garlic, kidney beans, spinach and bacon SECOND COURSE Baked Lasagna Made from scratch with Italian spiced meats, cheeses and our own Alfredo and marinara sauces Spaghetti and Sausage Carbonara A white wine Alfredo sauce with bacon, garlic, shallots, egg, asiago Romano cheeses and our famous Italian sausage Clams over Linguine Steamed in butter, wine, prosciutto, tomatoes, herbs and garlic THIRD COURSE Tiramisu Ladyfingers soaked in espresso, Kahlua, Baileys and rum with layers of dark chocolate and mascarpone sweet custard The Godfather A chocolate ganache brownie with caramel, white chocolate, whipped cream and vanilla ice cream Spumoni An Italian favorite with chocolate, cherry and pistachio ice cream

DRINK LOCAL No-Li or River City Pint Choose from No-Li’s Amber or River City’s Experience Pale Ale $6

COEUR D’ALENE

AMERICAN

FIRST COURSE Fried Green Tomatoes Green tomato fried crisp, Cajun aioli, red onion and bacon jam, micro-greens and diced Roma tomato GF Shrimp Toast Blackened shrimp mixed with a garlic cream sauce, Parmesan cheese, lemon and parsley on toasted baguette GFA 4th Street Fries Hand-cut fries, garlic aioli, braised beef, crispy garlic, parsley and peppercorn gravy GF SECOND COURSE Shrimp and “Grits” Blackened shrimp on a bed of creamy polenta, finished with cotija cheese and cilantro oil GF - Add a cup of soup or salad $4 Mac and Cheese Three-cheese sauce blend tossed with elbow pasta and smoked bacon, topped with a parsley crumb and finished with pickled red onions GF - Add chicken $5; add a cup of soup or salad $4 Mama’s Pot Roast Braised choice Angus chuck roast, peppercorn gravy, mashed potato, crispy onions and seasonal vegetable GF - Add a cup of soup or salad $4 THIRD COURSE Blueberry Crumble Blueberries, port wine reduction, thyme and crumb topping with fresh lemon curd and house whip GF V - Add a glass of Taylor Fladgate Tawny Port Wine $10 Bread Pudding Bites Warm bread pudding, cool apple compote, fried crisp and topped with a vanilla bourbon cream sauce and whipped cream V Sweet Crisp Corn Cake House polenta cake topped with a cool strawberry and prosecco sauce. Finished with fresh strawberries, whipped cream and lemon. GF - Add a glass of Prosecco $6

DRINK LOCAL Post Falls Brewing Company Rotating draft selection $5 RESERVATIONS RECOMMENDED

113 N. Bernard St. (509) 363-1210 Menu served Monday-Sunday 4 pm-9 pm

38 INLANDER RESTAURANT WEEK 2022

RESERVATIONS RECOMMENDED

726 N. 4th St. (208) 930-0930 Menu served Wednesday-Saturday, 4 pm-Until closing

INLANDER RESTAURANT WEEK 2022 39

KISMET

A DINING EXPERIENCE TO SUIT ANY PALATE

LATAH BISTRO

Latin inspired cuisine NORTH SPOKANE

LATIN

Pacific Northwest bistro featuring fresh farm to table creations DOWNTOWN SPOKANE

BISTRO

FIRST COURSE Grilled Queso Grilled Chihuahua cheese, tostada, verde, fermented aioli, pico de gallo GF V

FIRST COURSE Kale Salad Lacinato kale, wild mushrooms, pistachio, Parmesan, prosciutto, oregano vinaigrette GF

Tacos Whettos Beef cheek barbacoa, manchego cheese, fermented hot sauce, salsa, corn tortillas GF

Braised White Beans Pancetta, Mama Lil’s goat horn peppers, arugula, basil pistou, crispy shallots GF

Panzanella Salad Roasted squash, marinated tomatoes, smoked tomato vinaigrette, mixed greens, manchego cheese, toasted focaccia V SECOND COURSE Tamales Choice of pork or vegetable tamale, pan fried, molé, bean ragout, machaca salsa GF V V+

Frisèe Salad Parmesan vinaigrette, grilled focaccia, blood orange, Calabrian chili almonds, golden balsamic GFA V SECOND COURSE Lasagna Braised short ribs, ricotta, marinara, confit garlic, mozzarella, lacinato kale

Smoked Cheese Black Bean Empanada Smoked black beans, house labneh, pickled chilies, verde, crema V Bocalo Pan-seared white fish, harissa sauce, black garlic aioli, pickled vegetables, Spanish rice GF THIRD COURSE Tres Leches Cake Milk-soaked cake, topped with housemade whipped cream and seasonal fruit V Mexican Chocolate Brownie Mexican chocolate brownie, cardamom and coriander gelato, seasonal fruit V

Braised Chicken Rapini, peppadew polenta, cippollini onion agrodolce, braising liquid GF Pappardelle Lacinato kale, chickpeas, cherry peppers, Parmesan, gremolata THIRD COURSE Espresso Panna Cotta Salted caramel toffee, vanilla bean semifreddo GF V Basil Crème Brulee Lemon curd, extra virgin olive oil, Malden sea salt GF V

Sorbet Seasonal fruit flavors GF V V+

Chocolate Pot De Crème Blood orange, Luxardo cherry, hazelnut whipped cream GF V

DRINK LOCAL Dry Fly Old Fashioned Whiskey, bitters, sugar cube, orange slice and Amarena cherries $8

DRINK LOCAL Hop Chaos IPA A West Coast IPA made by Hop Chaos, a Spokane nano brewery $5

3020 E. Queen Ave. (509) 309-2944 Menu served Monday-Saturday, 4 pm-9 pm

4241 Cheney Spokane Rd. (509) 838-8338 Menu served Monday-Sunday, 4 pm-8 pm

LEFTBANK WINE BAR

LITTLE NOODLE

RESERVATIONS RECOMMENDED

Spokane’s premiere wine bar, with craft beer and amazing food DOWNTOWN SPOKANE

ECLECTIC

FIRST COURSE Creole Shrimp Shrimp simmered in Creole spices

Toasted Brie Brie wrapped in filo dough with figs, candied walnuts and maple syrup V Shaved Vegetable Salad Almonds, chestnuts, radish, carrots and other seasonal vegetables tossed with a honey sesame dressing GF V SECOND COURSE NOLA Gumbo True Creole gumbo, with chef’s signature love, jasmine rice and toasted bread – Add more shrimp for $3 Short Ribs Short ribs with a rich Merlot gravy, roasted garlic mashed potatoes and green beans BREAKFAST/LUNCH/DINNER | LATE NIGHT DINING | WEEKEND BRUNCH ECLECTIC MENU | TWO HAPPY HOURS DAILY FROM 3-6PM AND 9PM-CLOSE 50% OFF BOTTLES OF WINE ON WEDNESDAYS LADIES NIGHT THURSDAYS | SATURDAY & SUNDAY BLOODY MARY BAR PRIVATE DINING/BANQUETS/COURTYARD PATIO DINING FIRST WEDNESDAY WINE TASTING & ART EXHIBITION

Chinese Barbecued Duck Chinese barbecued duck breast with jasmine rice and a spicy house mustard THIRD COURSE Dessert Wine Choose from a ruby or tawny port wine V

Apple Cranberry Galette Apple cranberry galette with cognac-infused whipped cream V Almond Cookie Almond cookie served with green tea coconut ice cream V

DRINK LOCAL Barili Chardonnay Barili Oaked Chardonnay $12

Asian inspired food using prime and local ingredients NORTH SPOKANE

ASIAN

FIRST COURSE Fresh Spring Rolls Fresh veggies, rice noodles and fresh local basil wrapped in a rice paper, served with our housemade peanut sauce. Choice of shrimp or tofu GF GFA V V+

Edamame Whole soy bean pods seasoned with choice of sea salt, sriracha garlic or black garlic truffle Parmesan V V+ Sake Clams Clams sautéed in a lemongrass-basil compound butter and sake. Topped with local microgreens, fried garlic and a side of toasted crostini GFA SECOND COURSE Pho Our full-bodied broth served with rice noodles, a cabbage-carrot blend, lime, jalapeno, onion and locally grown herbs. Choice of protein. Vegan options available GF GFA V V+ Pho-rrito All our pho fixin’s and your choice of protein wrapped in a garlic herb tortilla and served with a side of our broth for dipping. Vegan options available GFA V V+ Spicy Curry Noodles Thin rice noodles in Thai red curry broth with pickled veggies and our marinated onsen egg. Garnished with local microgreens and choice of protein GF GFA V V+ – Add kimchi $3.50 THIRD COURSE Matcha Panna Cotta A creamy green tea panna cotta topped with raspberry sugar GF V Pineapple Sago A sweet pineapple tapioca pudding, topped with a spicy pineapple chutney GF V Honey Paloma Green Tea Sorbet Locally-made tea from Boba Proper that we turn into a refreshing sorbet GF V V+ – Add a shot of sake $4

1100 N. Sullivan Rd . Spokane Valley . 509.922.6252 . maxatmirabeau.com Open Sun-Thurs 6AM - 10PM | Fri & Sat 6AM - 11PM

Connect with us!

40 INLANDER RESTAURANT WEEK 2022

DRINK LOCAL Boba Proper Milk Tea Locally-made milk teas with the option to add brown sugar boba $5.75 RESERVATIONS RECOMMENDED

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

RESERVATIONS RECOMMENDED

713 W. Garland Ave. (509) 280-2529 Menu served Tuesday-Sunday, Noon-Close

THE LOUNGE AT MASSELOW’S

Fireside lounge featuring handcrafted cocktails & an upscale bar menu AIRWAY HEIGHTS (NORTHERN QUEST)

BISTRO

FIRST COURSE Brick West Brewing Co. Craft Beer Brick X Brick IPA

Domaine Les Pins Wine Bourgueil, Cabernet Franc

LONGHORN BARBECUE

Serving the Spokane region Texas barbecue for 65 years! BARBECUE

FIRST COURSE German Sausage Appetizer Our famous German sausage served up with two of our classic barbecue sauces GF

Capitello Wine Marlborough, Sauvignon Blanc SECOND COURSE USDA Prime Burger Prime beef patty on a Parmesan herb bun with mayo, shredded romaine, tomato and crispy Tillamook cheddar. Choice of one side: fries with remoulade, artisan greens with sherry vinaigrette, or raspberry chipotle chicharrones GFA

Hog Wild Tacos Zesty pulled pork tacos topped with corn and black bean salsa and coleslaw

Smoked Salmon Burger Smoked salmon burger on a brioche bun with roasted garlic dill aioli, arugula, grape and cucumber salad. Choice of one side: fries with remoulade, artisan greens with sherry vinaigrette, or raspberry chipotle chicharrones GFA

Barbecue Chicken Dinner Half of a barbecued chicken glazed in our Longhorn baste. Served with your choice of side – Add side salad $3.50 or Salad Bar for $7.95

Bison Burger Bison patty on a potato bun with mayo, roasted medley of mushrooms, frisée, and cranberry barbecue sauce. Choice of one side: fries with remoulade, artisan greens with sherry vinaigrette, raspberry or chipotle chicharrones GFA Please ask your server for vegetarian and vegan options THIRD COURSE Red Velvet Cheesecake Red velvet cheesecake with a chocolate cookie crumble and dark chocolate sauce GFA V

Join us for Restaurant Week

Authentic German cuisine & beer

$33

per person

Fried Pickles and House Zesty Ranch SECOND COURSE Rib Platter All of our favorite ribs on one plate: St. Louis ribs, rib tips and baby back ribs, served with your choice of side GF – Add a side salad $3.50 or salad bar $7.95

Aged Top Sirloin Steak An eight-ounce, hand-cut and aged top sirloin. Served with your choice of side GF – Add three rib bones $5 THIRD COURSE Grandma’s Bread Pudding Just like grandma used to make it! Topped with a walnut brown sugar glaze V – Add ice cream $1.50

1812 W. FRANCIS | 509.326.2214 | WWW.DASSTEINHAUS.NET

Apple Cobbler Sliced apples with cinnamon, sugar and a touch of nutmeg. Topped with a buttery crust V – Add ice cream $1.50

Espresso Chile Salted Caramel Tartlet Espresso chile salted caramel in a chocolate tart shell with flake salt V “Lime in the Coconut” Truffle Coconut rum and lime ganache in a white chocolate shell GF V

Cheesecake French silk cheesecake topped with a caramel drizzle V

DRINK LOCAL No-Li Rotating Tap One of Spokane’s favorites $6.50 Pint

DRINK LOCAL Blackberry New Fashioned Made with Dry Fly whiskey $14

100 N. Hayford Rd. (509) 481-6227 Menu served Monday-Sunday, 4 pm-10 pm

Spokane Valley 2315 N. Argonne Rd. (509) 924-9600 Menu served Monday-Sunday, 4 pm-9 pm

MAC DADDY’S

Airway Heights 7611 W. Sunset Hwy. Menu served Monday-Sunday, 4 pm-9 pm

(509) 838-8372

Family friendly restaurant that specializes in mac and cheese NORTH SPOKANE

AMERICAN

FIRST COURSE Deep Fried Pickleback Pickles Dill spears marinated in Jameson Whiskey, coated in beer batter and deep fried to a golden brown V

Buffalo Chicken Mac Balls Buffalo chicken mac and cheese, breaded and deep fried to a golden crunch Blue Cheese Wedge Iceberg wedge salad topped with blue cheese dressing, blue cheese crumbles, cherry tomatoes, bacon crumbles and fresh chives GFA SECOND COURSE Cajun Mac and Cheese Mac and cheese grilled with Andouille sausage, Cajun-seasoned chicken, blended with cheddar and pepper jack cheeses GFA Gluten-free noodles $3

Menus onthego HOURS: TUE-THU 4-10P DRINKS ‘TIL 10 • FRI-SAT 4-11P DRINKS ‘TIL 12 415 W. MAIN AVE • SPOKANE, WA DURKINSLIQUORBAR.COM • 509.863.9501

Beer Cheese Mac and Cheese Mac and cheese grilled with German bratwurst, caramelized onions, blended with a beer cheese sauce and topped with crunchy pretzel bites GFA Gluten-free noodles $3 MacDaddy Smash Burger Two smashed beef patties topped with cheddar jack cheese, grilled red onion, jalapeño, and Cougar Gold mac and cheese, grilled to perfection. Served with fries GFA THIRD COURSE Blueberry Crumble Sweet-tasting blueberry filling, delicious shortbread crust and topped with an old-fashioned coconut and oat crumble V

Welcome to Spokane’s new home for handcrafted pasta and sauces made daily, craft cocktails & 160 different bottles of wine.

Reese’s Tart Vegan tart shell filled with Reese’s Peanut Butter and topped with a dark chocolate glaze V Huckleberry Ice Cream House-made by our friends at the Milk Bottle V

DRINK LOCAL Hop Chaos IPA A West Coast IPA made by local brewers $5 RESERVATIONS RECOMMENDED

10115 N. Newport Hwy. (509) 474-1336 Menu served Monday-Sunday, 4 pm-9 pm

Search by restaurant, region, cuisine or price InlanderRestaurantWeek.com

415 W Hastings Road | 509-413-1601 | mossutositalian.com

INLANDER RESTAURANT WEEK 2022 41

Never LEave Hungry

MAMMA MIA’S RESTAURANT

MACKENZIE RIVER PIZZA, GRILL & PUB Delectable dishes, always flavorful and fresh

AMERICAN

FIRST COURSE Small House Salad Fresh greens, diced pears and crunchy grape nuts with your choice of dressing

Small Caesar Salad Romaine, shredded parmesan and seasoned croutons tossed in Caesar dressing. Anchovies by request Small Bowl of Soup Little bowl of any of our soup offerings SECOND COURSE

Buffalo Mack n’ Cheese Fajita chicken, bleu cheese

crumbles, spicy buffalo sauce, breadcrumbs and penne in a classic cheese sauce

Ol’ Prospector Half pound all-beef burger packed with nuggets of cheddar and smoky bacon, topped with smoked Gouda. Served on a brioche bun Fish and Chips Deep-fried sweet and spicy breaded fresh cod. Served with fries, house coleslaw and tartar sauce THIRD COURSE Carrot Cake Spiced carrot cake layers with walnuts, pineapple, raisins and cream cheese frosting Mack Lovin’ Gooey chocolate chip cookies served in a piping hot skillet with vanilla ice cream and chocolate sauce Kentucky Toast Deep-fried pound cake with Kentucky bourbon caramel sauce and vanilla ice cream, dusted with smoked sea salt flakes

— Spokane’s Legendary BarbeCUE — East

West

2315 N. Argonne Rd. 924-9600

7611 W. Sunset Hwy 838-8372

Open at 11am daily TheLonghornBBQ.com

Breakfast at 6:30am BBQ starts at 11am

DRINK LOCAL Gilligan’s Island Dry Fly Vodka, Peach Schnapps, OJ and cranberry juice $9.50 South Spokane

2910 E. 57th Ave (509) 315-9466 Menu served Monday - Sunday, 11 am - Close Coeur d’Alene 405 W. Canfield Ave (208) 772-5111 Menu served Monday - Sunday, 11 am - Close

HOW TO CARE while eating out

Build a relationship

Take a few extra moments to ask your server’s name, look them in the eye and honestly engage.

Write receipt notes

Write a personalized ‘thank you’ on your receipt - not only will the server see it, but their manager will too!

Become a regular

Look for creative ways to get to know and truly become friends with those on staff

Be an intentional tipper

Treat tips as a way to surprise and honor your servers. Look for opportunities to give more.

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

ITALIAN

FIRST COURSE Gazpacho Salad Romaine lettuce, roma tomato, cucumber, croutons, red pepper and red onion served with a cherry olive oil vinaigrette GFA V V+ Deep Fried Ravioli House-made ravioli that’s hand breaded and fried to golden perfection. Choice of seafood or mushroom V Minestrone Soup Homemade soup with carrots, tomatoes, green beans, potatoes, celery, acini di pepe pasta and pieces of Mamma Mia’s house-made meatballs SECOND COURSE Black Olive Pappardelle Black olive infused, homemade pappardelle pasta cooked al dente with your choice of one of our homemade sauces V – Add your choice of protein for $5 Crab Lasagna with Vodka Sauce Pasta sheets layered with imitation crab, mozzarella, Parmesan, ricotta, Asiago, fresh tomatoes, fresh basil, and vodka sauce

Spaghetti Carbonara Spaghetti cooked al dente and tossed in a rich sauce made with egg, pancetta, Parmesan cheese, red pepper flakes and parsley GFA – Add your choice of protein for $5 THIRD COURSE Tiramisu Italian classic made with layers of sponge, espresso, marscarpone cheese and coffee liqueur dusted with cocoa powder V Lemon Cheesecake Buttery lemon crust with creamy lemon cream cheese filling, topped with lemon curd V Creme Brulee Creamy coffee infused custard topped with a crunchy caramelized sugar topping V

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

420 W. Francis Ave. (509) 467-7786 Menu served Monday-Sunday, 4 pm-Close

MAX AT MIRABEAU The most eclectic culinary experience in Spokane is in the Valley @ MAX SPOKANE VALLEY

ECLECTIC

FIRST COURSE Sweet and Spicy Honey Glazed Wings Ginger, cilantro, Indian spice, mango drizzle, toasted sesame

Iceberg Wedge Salad Smokey garlic blue, ripe tomato, green onion, bacon BBQ Shrimp NOLA style, sweet barbecue rub, TT’s pale ale sauce SECOND COURSE Cioppino with Kalamata Olive Toast Prawns, scallops, clams, mussels, fish and aromatic fennel basil tomato broth Roasted Ginger Duck Leg Confit Orange bigarade, charred oranges, jasmine rice, almond slivers Truffled Hanger Steak and Frites Black truffle salt, caramelized onion and smoked tomato jam, cracked black pepper, truffled Gorgonzola tarragon JoJo’s THIRD COURSE Peanut Butter Pie Creamy peanut mousse, Oreo crumble crust, nut brittle Bread Pudding Salted caramel and vanilla bean bourbon sauce Mexican Chocolate Molten Cake Spiced chocolate ganache center, house-made Kahlua gelato

DRINK LOCAL TT’s MAX Pale Ale Our house beer made by TT’s Old Iron Brewery based in Spokane Valley $6.25

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

42 INLANDER RESTAURANT WEEK 2022

WE SERVE HOPE.

learn more at big-table.com

1100 N. Sullivan Rd. (509) 922-6213 Menu served Sunday-Saturday, 4 pm-Until closing

THE MELTING POT We offer a truly unique experience created by the art of fondue! DOWNTOWN SPOKANE

EUROPEAN

MOSSUTO’S ITALIAN The home of handcrafted pastas and sauces! NORTH SPOKANE

ITALIAN

FIRST COURSE Buffalo Wisconsin Trio Fontina, Butterkäse, Gorgonzola, sherry wine blend, shallots, scallions, Frank’s® RedHot Buffalo Wing Sauce. GFA V Loaded Baked Potato Cheddar Aged cheddar, Emmenthaler, vegetable broth, green goddess, garlic and wine seasoning, potatoes, bacon, scallions. GFA Fiesta Flambé Aged cheddar, Emmenthaler, lager beer, house-made salsa, jalapeño, tequila flambé. GFA V SECOND COURSE Beet and Feta Salad Beets, feta cheese, mixed field greens, Parmesan pine nuts, scallions, raspberry walnut vinaigrette GF V Tropical Salad Romaine, mixed greens, tomatoes, mango, hearts of palm, candied pecans, creamy citrus dressing GF V Wisconsin Wedge Iceberg wedge, tomatoes, Gorgonzola, smoked bacon, peppercorn ranch GF THIRD COURSE Meat Lover’s Filet mignon, spicy Thai teriyaki sirloin, Andouille sausage, coffee-rubbed Angus sirloin GFA The Coastal Sesame-crusted ahi tuna, Atlantic salmon, shrimp, featured ravioli GFA The Vegetarian Plant-based bratwurst, Impossible™ Polpettes, red onion, asparagus, zucchini, Thai vegetable potstickers V

FIRST COURSE Marinated Veggie Plate Olives, mushrooms, artichokes GF V

DRINK LOCAL Spicy Huckleberry Lemon Drop Warrior Huckleberry and Citrus Vodka, huckleberry purée, fresh lemon & sour with a cayenne sugar rim $11

DRINK LOCAL Dry Fly Smoked Old Fashioned Dry Fly Bourbon, brown-sugar-clove simple, cherry and chocolate bitters, oak smoked $13

Roasted Red Pepper and Bacon Bruschetta Roasted red pepper and bacon bruschetta served on crostini Soup or House Salad Minestrone or house tossed salad GFA SECOND COURSE Triple Garlic Shrimp Scampi Roasted garlic-infused spaghetti, garlic butter sauce, crispy garlic, pan-seared shrimp, shrimp dust Pistachio Pasta with Roasted Duck Roasted duck, artichoke, broccolini, creamy basil pesto, Parmesan cheese, roasted pistachio Pan-Seared Black Cod Pan-seared black cod, white bean and veggie ragout, lemon pan sauce GF THIRD COURSE Baci di Cioccolato with Pistachio Gelato Chocolate cookies kissed together with a white chocolate cherry ganache. Served with pistachio gelato GF Tiramisu Tiramisu, raspberry compote, vanilla whipped cream Pomegranate Panna Cotta Pomegranate panna cotta, chocolate dipped biscotti GFA

RESERVATIONS RECOMMENDED

Menu served Mon-Fri 4-9 pm; Sat Noon-10pm; Sun Noon-9 pm

415 W. Hastings Rd. (509) 413-1601 Menu served Tuesday-Saturday, 4 pm-9 pm

MUSTARD SEED

O’DOHERTY’S IRISH GRILLE

707 W. Main Ave.

(509) 926-8000

Tastes from the PNW blended with flavors of the Far East NORTH SPOKANE

ASIAN

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

Spokane’s favorite Irish pub, right across from Riverfront Park DOWNTOWN SPOKANE

IRISH

FIRST COURSE Irish Stew Beef and sausage stew simmered slow with hearty vegetables

Asian-Glazed Pork Ribs Oven-roasted and glazed with hoisin barbecue sauce, garnished with fresh green onion

Mozzarella Sticks Fresh cut mozzarella cheese, hand dipped and fried to perfection!

Shrimp and Cream Cheese Wontons Thin pillows of dough stuffed with green onions, cream cheese and Asian spices, deep-fried and served with house-made sweet and sour sauce and hot mustard SECOND COURSE Chicken Phad Thai Rice noodles and eggs cooked in a savory tamarind sauce, topped with peanuts, fresh cilantro, carrots, bean sprouts, fresh green onions and a lime wedge GFA

Patty’s Scottish Egg A hard-boiled egg wrapped in mild sausage and deep fried. Served with a Dijon mustard dipping sauce SECOND COURSE Hooligan & Hannigan Reuben Sandwich Spokane’s favorite Reuben sandwich 29 years and running! Tender, slow-cooked corned beef, sauerkraut and melted Swiss cheese all topped with 1000 Island dressing on grilled rye bread. Served with O’Doherty seasoned steak fries. Grilled onions added on request

Beef and Broccoli Beef tenderloin stir-fried with broccoli, zucchini, onion, cabbage, carrots and celery in oyster sauce Maui Chicken Deep-fried chicken breast topped with sweet and sour sauce, mandarin oranges, pineapple and coconut THIRD COURSE Lemon Poppy Seed Rum Cake Rum-doused poppy seed cake that’s moist and tangy White Chocolate Huckleberry Cheesecake Locally made cheesecake drizzled with local huckleberry sauce Peanut Butter Cake Layered chocolate cake with a peanut butter cream filling, topped with peanut butter cups

DRINK LOCAL One Tree Cider A sweet and refreshing taste of Washington! Ask about seasonal selections $7

Sourcing regionally with an emphasis on sustainability for the future.

Fish & Chips Alaskan fish fillet, dipped in our Guinness beer-batter and deep fried. Served with our famous O’Doherty seasoned steak fries and tartar Bangers & Mash Irish-style pork sausage, boiled in Guinness and grilled. Served with sautéed cabbage and white cheddar mashed potatoes and gravy THIRD COURSE O’Doherty’s Irish Coffee Our twist on Irish coffee! Irish cream and honey whiskey liqueur in 4 Seasons blend coffee, topped with whipped cream

Join us for Restaurant Week 3 courses $22 6314 N Ash Street • Spokane

aperfect match As part of their mission of partnering for healing and a healthy future, MultiCare is matching financial donations made to Big Table during Inlander Restaurant Week. These matching funds will be utilized to provide medical, dental and mental health services for hospitality workers. To donate, simply utilize the QR code on the back of your Inlander Restaurant Week Menu.

Here’s to 5 y years!

INLAND NORTHWEST

s are made. Clinkerdagger, where great memorie

Galway-Style Bread Pudding Traditional Irish dessert, served warm with a Celtic cream whiskey sauce Homemade Apple Crisp Warm cinnamon apples, topped with an oat and brown sugar crumble and a scoop of vanilla ice cream!

DRINK LOCAL O’Doherty’s Irish Ale Light brown ale, brewed by No-Li Brewhouse in Spokane $5.90 RESERVATIONS RECOMMENDED

4750 N. Division St. (NorthTown Mall) (509) 485-1500 Menu served Monday-Sunday, 4 pm-Close

RESERVATIONS RECOMMENDED

525 W. Spokane Falls Blvd. (509) 747-0322 Menu served Monday-Sunday, 11:30 am-10 pm

W. 621 Mallon St | 509.328.5965 | clinkerdagger.com

INLANDER RESTAURANT WEEK 2022 43

A New in CD

NUDO RAMEN HOUSE

OSPREY RESTAURANT & BAR

The best ramen in town!

ASIAN

FIRST COURSE Crisp Tofu Fried tofu served with sweet garlic soy sauce glaze, topped with green onion GF V Cha Sha Bao Barbecue pork served in fluffy flat bread with pickled radish and hoisin sauce Crisp Coconut Shrimp Coated in a sweet, tangy housemade sauce and topped with toasted coconut SECOND COURSE Tonkotsu Ramen Fresh ramen noodles, barbecue pork, boiled egg, corn, inari, nori (seaweed), fish cake, beansprouts and green onions in a pork bone broth that has been cooked down for five hours – Add your choice of protein for $5

Vegetable Ramen Fresh kale ramen noodles, served with bok choy, corn, broccoli, carrots, mushrooms, green onions, cilantro and sesame oil in a soy miso soup GFA V+ – Add your choice of protein for $5 Chicken Katsu Breaded and fried chicken, served with edamame and a side of rice and tonkatsu sauce THIRD COURSE Dorayaki Traditional Japanese dessert. Dorayaki is made of two hand-sized pancakes sandwiched together with a sweet bean paste V Mont Blanc Cake Chestnut cream cake made with crunchy meringue, whipped cream and chestnut vermicelli Mochi Ice Cream Choice of two: vanilla, chocolate, mango, strawberry, green tea, red bean

3 Exquisite Courses! Born Out of Our Love of Fine Wines and Delicious Food Located in Riverstone CdA | 208-966-4991

Featuring New American cuisine & cocktails with a Spokane River view DOWNTOWN SPOKANE

AMERICAN

FIRST COURSE Burrata Caprese Heirloom tomato, red pesto, basil, grilled baguette V Roasted Beet Salad Roasted beets and watercress, pancetta, chevre, lemon vinaigrette GF

Baby Kale Caesar Baby kale, garlic crouton, aged Parmesan – Add chicken $5 or shrimp $8 SECOND COURSE Risotto with Roasted Butternut Squash Risotto, roasted butternut squash, sage, smoked gouda and mascarpone Carleton Farms Pork Lion Pork lion brined and lightly smoked, baby kale, garlic chips, gruyere mashed potato, honey-apricot gastrique Flatiron Steak Frites Wild Mushrooms Flatiron steak frites wild mushrooms, roasted leeks, 10-year aged balsamic, truffle fries THIRD COURSE Peach Bread Pudding Fig jam, vanilla crème anglaise Coconut Panna Cotta Coconut panna cotta, raspberries, lemon curd, Chantilly cream Crème Brulee

DRINK LOCAL Humble Abode Brewing IPA An American IPA brewed with Azacca, Citra, Simcoe and Chinook hops. 6.6% ABV $5

DRINK LOCAL The OL’Gal Cocktail Dry Fly whiskey, basil, simple syrup, egg white, bitters and grapefruit $12

RESERVATIONS RECOMMENDED

Downtown Spokane 818 W. Sprague Ave. (509) 290-5763 Menu served Monday-Sunday, 11 am-close

700 N. Division St. (208) 667-9660 Menu served Monday-Sunday, 5 pm-Close

North Spokane 9602 N. Newport Hwy. (509) 467-0292 Menu served Monday-Sunday, 11 am-close

PALM COURT GRILL

deliciousfood everyweek

The Historic Davenport Hotel’s premier restaurant! DOWNTOWN SPOKANE

NORTHWEST

FIRST COURSE French Onion Soup Sweet onions caramelized with sherry, beef broth, toasted crostini, melted Gruyère and Parmesan cheese, green onions Fresh Berry Salad Field greens, seasonal berries, dried cranberries, mandarin oranges, bleu cheese, toasted almonds, house-made poppy seed vinaigrette GF

Cougar Gold Cheese Dip Hot melted medley of cheeses, roasted garlic, shallots, pepperoncini, toasted house-made baguette SECOND COURSE Post Street 111 Salad Alaskan Dungeness crab, Oregon Bay shrimp, Rouge River bleu cheese crumbles, avocado, tomato and hard boiled egg. Tossed with creamy garlic vinaigrette Seared Pork Loin Roasted butternut squash puree, wild mushroom quinoa, Madera demi Chicken Fettuccine Alfredo sauce, fettuccine noodles, mushrooms, onion, peppers, tomatoes, lemon zest and Parmesan cheese THIRD COURSE Turtle Sundae Tillamook ice cream, caramel and chocolate sauce, Davenport Peanut Brittle, Chantilly cream, topped with cherry

Fresh - Farm to Table

Lemon Tart Myer lemon, candied lemon peel, confectioner’s sugar

Pacific Northwest Bistro

“Rolo” Dome Chocolate mousse, salted caramel

Join us for Restaurant Week!

call for reservations

509 838-8338 4241 S. Cheney-Spokane Rd. | latahbistro.com | 44 INLANDER RESTAURANT WEEK 2022

Free throughout the Inland Northwest, or read the digital edition on your tablet

DRINK LOCAL Spokane 74’ Spokane’s twist on the classic French 75. Dry Fly gin, Champagne, lemon juice and a little splash of huckleberry $12 RESERVATIONS RECOMMENDED

10 S. Post St. (509) 789-6848 Menu served Thursday-Sunday, 4 pm-9 pm

PENTAGON BISTRO & MARTINI BAR American cuisine with foreign flavors LIBERTY LAKE

AMERICAN

POST STREET ALE HOUSE Friendly pub with 26 taps featuring local brews & scratch-made food DOWNTOWN SPOKANE

GASTROPUB

FIRST COURSE Goat Cheese and Apricot Bruschetta Sourdough toast topped with apricot jam and goat cheese. Served with a side of salty nuts V

FIRST COURSE Kale and Radish Salad Kale with sliced watermelon radishes, tossed in a lime vinaigrette. Topped with Asiago cheese and toasted almonds

Scampi Shrimp sautéed in a white wine and butter sauce. Served with grilled bread

Mushroom Farcis Baked baby bella mushrooms stuffed with cream cheese, mozzarella, shrimp, scallions, bell peppers and herbs

Governor Salad Mixed greens, red onions and tomatoes tossed in our raspberry vinaigrette and topped with Gorgonzola cheese V SECOND COURSE Pan-Seared Pork Chop Cooked to perfection and topped with spicy apricot-ginger glaze Scallops Lightly seared and served with lemon beurre blanc Filet Mignon Grilled with salt and pepper and topped with our delicious pesto-butter THIRD COURSE Poached Pear Topped with mascarpone, candied walnuts and cinnamon. Served with vanilla ice cream V Chocolate Helena Flourless chocolate cake served with vanilla ice cream V Raspberry Truffletini A delicious blend of Godiva white and dark chocolate, vanilla vodka and Chambord

DRINK LOCAL Liberty Old Fashioned Vanilla bean old fashioned with Dry Fly Whiskey over big and free ice cube! Cheers $9

Beer Battered Steak Bites Shoulder tender beef battered in our Coldsmoke tempura, fried and served with a tangy Dijon sauce SECOND COURSE Blackened Swordfish Swordfish steak blackened and seared, served with a lime beurre blanc, rice pilaf, broccolini and rainbow carrots Beef Medallions with Demi-Glace Three, 3-oz. medallion steaks, topped with demi-glace and served with roasted fingerling potatoes, broccolini and rainbow carrots Add five shrimp $6.50

Locally Owned Latin Inspired Cuisine Located in Historic Hillyard

3020 E Queen Ave | Spokane | 509.309.2944

Shrimp and Basil over Linguini Jumbo shrimp sautéed with garlic and sun-dried tomatoes, tossed with linguini noodles and pesto sauce. Served with garlic bread THIRD COURSE Pint of Local Craft Choose one of our local microbrew options from the beer list Sample Paddle Choose 3 beers from our local microbrew list Davenport Crème Brulee Classic vanilla custard with caramelized sugar and topped with fresh berries

DRINK LOCAL The Beginning A blonde ale from YaYa Brewing in Spokane Valley $6.50 RESERVATIONS RECOMMENDED

RESERVATIONS RECOMMENDED

1400 N. Meadowwood Ln. (509) 891-7790 Menu served Monday-Sunday, 11 am-11 pm

1 N. Post St. (509) 789-6843 Menu served Monday-Sunday, 4 pm-Close

PROHIBITION GASTROPUB

Locally owned gastropub focused on creating positive guest experiences

PURGATORY CRAFT BEER & WHISKEY BAR

NORTH SPOKANE

Whiskey bar with a selection of over 600 spirits and incredible food

GASTROPUB

FIRST COURSE Bacon-Wrapped Jalapeño Poppers Garden fresh jalapeños stuffed with cream cheese, garlic and a three-cheese blend, wrapped in candied bacon, and served with huckleberry jam GF French Onion Soup Slow-cooked caramelized onions in a rich beef broth, topped with croutons and a three-cheese blend. The ultimate cheese pull! GFA Roasted Beet Salad Spring greens tossed with white truffle vinaigrette and topped with roasted beets, chèvre and toasted marcona almonds. GF V – Vegan available by request SECOND COURSE Bootlegger Burger Coffee-infused beef served on a brioche bun with candied bacon, blue cheese, jalapeños, crispy onion straws, house barbecue and jalapeño aioli. Served with handcut fries tossed with Wiley’s fry seasoning. GFA –Vegan and vegetarian burger is available Chicken Mushroom Penne Penne pasta tossed with cremini mushrooms, candied bacon, Parmesan, chèvre, and a decadent garlic cream reduction, topped with fresh scallions and tomatoes, and a Creole seared chicken breast GFA Chicken and Waffles Crispy fried chicken breasts set over buttermilk waffles drizzled with jalapeño jelly and topped with honey butter THIRD COURSE Creme Brûlée Custard with brûléed sugar topped with lemon curd and blueberries GF V Apple and Strawberry Crisp Candied apple and strawberry crisp with oat crumble and served with strawberry gastrique GF V+ Flourless Chocolate Cake Rich, decadent chocolate cake with peanut butter cream cheese frosting, sprinkled with espresso powder GF V

DRINK LOCAL Dry Fly Manhattan 101 proof bourbon, sweet vermouth, pomegranate reduction and filthy cherry $11 RESERVATIONS RECOMMENDED

1914 N. Monroe St. (509) 474-9040 Menu served Tuesday-Sunday, 4 pm-9 pm

DOWNTOWN SPOKANE

AMERICAN

FIRST COURSE Roasted Goat Cheese with Blueberries and Honey Roasted goat cheese with blueberries and honey, served with toasted baguette Pretzel Sticks Pretzel sticks served with beer cheese or beer mustard Add both beer cheese and beer mustard for $2

Chicken Pot Pie Croquettes Savory filling of chicken, onions, carrots and peas together with a rich bechamel sauce and encrusted in seasoned bread crumbs SECOND COURSE Grilled Chicken Sandwich Marinated grilled chicken breast, jalapeños, lettuce, tomato, onion, sriracha aioli, jack cheese served on ciabatta Pork Belly Tacos Flour tortillas, cabbage, green onion, pickled red onion, house Peruvian green sauce, sour cream and cilantro Whiskey Crusted Baby Back Ribs Slow smoked baby back ribs, hand rubbed with our house seasoning, served with our house barbecue sauce on the side THIRD COURSE Bourbon Caramel Sauce Cheesecake House-made bourbon caramel sauce served over New York-style cheesecake with toasted pecans Southern Whiskey Bread Pudding Southern-style bread pudding with a whiskey caramel sauce and maple candied bacon topping with toasted pecans Lemon Blueberry Layered Cake Sweet lemon blueberry layered cake with a cream cheese frosting

DRINK LOCAL Up In Smoke Our signature hickory smoked old fashioned crafted with Dry Fly $11

524 W. Main Ave. (509) 290-6518 Menu served Monday-Sunday, Noon-10:30 pm

INLANDER RESTAURANT WEEK 2022 45

join us for Inlander Restaurant Week!

RADICCI ITALIAN BISTRO

Family friendly restaurant serving fresh, housemade Italian dishes HAYDEN

3 COURSES

ITALIAN

WORLEY (COEUR D’ALENE CASINO)

AMERICAN

FIRST COURSE Tostada Toasted flour tortilla topped with refried beans, chorizo, lettuce, charred corn, red onions and pico de gallo. Served with salsa

Citrus Grilled Octopus Salad Baby arugula, Mediterranean octopus dressed with orange Supremes, and roasted tomato vinaigrette GF

Queso Dip Creamy white queso sauce with pico de gallo. Served with house-made tortilla chips

Beef Carpaccio Seared tenderloin thinly sliced and dressed with organic EVOO, cracked peppercorn, capers, shaved shallots and pecorino Romano cheese GF SECOND COURSE Wild Game Lasagna Ground venison and bison rolled in ricotta and mozzarella cheese, covered in Grandma’s red sauce Grand-E-Oli Five Cheese Ravioli With a vodka cream sauce V Miso Glazed Black Cod Served with red lentils and local blue oyster mushrooms GF THIRD COURSE Orange Brandy Almond Ricotta Cake Ricotta cake made with almond flour GF

Strawberry Gelato Locally made gelato, topped with balsamic glaze and sea salt GF

COME HUNGRY

Delicious Tex-Mex and pub-style food that is a CDA Casino favorite

FIRST COURSE Toasted Points Tarragon ricotta Sopraffina, drizzled with cayenne-infused honey balsamic, topped with crushed pistachios V

Italian Mascarpone and Ricotta Cheesecake Topped with a sour cream glaze

SAVE ROOM FOR OUR TASTY BEERS ON TAP

RED TAIL BAR & GRILL

Half Chicken Quesadilla Flour tortilla grilled with chicken thigh meat, cheddar cheese, smoked mozzarella, pepper Jack, pico de gallo and grilled onions. Served with salsa SECOND COURSE Buffalo Chicken Tacos Chicken thigh meat tossed in buffalo sauce then topped with lettuce, pico de gallo and cheddar cheese. Served on your choice of flour or white corn tortillas with a side of salsa and guacamole Fajitas Seasoned beef or grilled chicken breast atop of a bed of grilled onions and zesty bell peppers. Served with your choice of flour or white corn tortillas and a side of pico de gallo, sour cream, salsa and guacamole Taco Burger Brisket patty cooked with taco seasoning then topped with pepper Jack cheese, guacamole, pico de gallo and tortilla strips. Served on a potato bun THIRD COURSE Chocolate Leche Caramel Cake Moist chocolate cake with caramel topping Flan Vanilla custard with caramel topping

DRINK LOCAL Maryhill Viognier White wine $10

Tres Leche Cake Traditional moist white cake

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

STAY LATE

open ‘til 10pm daily

EAT WELL

MOUTH-WATERING MENU’S TO SATISFY EVERY APPETITE

WWW.SWEETLOUSIDAHO.COM

SWEET LOU’S RESTAURANT & TAP HOUSE 601 FRONT AVE. | 208.667.1170 | DOWNTOWN CDA

RESERVATIONS RECOMMENDED

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

REMEDY KITCHEN & TAVERN

REPUBLIC KITCHEN AND TAPHOUSE

Elevated pub fare and cocktails. Your favorite South Hill hangout! SOUTH SPOKANE

GASTROPUB

FIRST COURSE Wings Half-order of wings dredged in almond flour and tossed in a honey Aleppo pepper sauce

Beet Salad Beet salad with preserved onions, arugula, smoked goat cheese tarragon oil and cured egg yolk Alabama Tamale Sweet potato polenta, pork lomo saltado wrapped in collard greens with a charred onion crema and a Fresno pepper relish SECOND COURSE Chile Verde Fire-roasted pork shoulder simmered with tomatillos, poblano peppers, onions, garlic and cilantro. Served with Spanish rice and corn tortillas, topped with sriracha creme fraiche Gnocchi Creamy gnocchi with chardonnay and bourbonpoached apple and sage brown butter Beef Rouladen Beef rouladen stuffed with baby carrots and served with potato cakes and salsa espanole THIRD COURSE Cookie Butter Cheesecake House-made cookie butter cheesecake Brookie Cookie and brownie with marshmallow cream center, topped with chocolate drizzle and whipped cream, served with ice cream Bread Pudding Raspberry pain purdue bread pudding with creme anglaise

DINNER MON-FRI 3PM-CLOSE SAT 4PM-CLOSE PROUD PARTICIPANT OF

INLANDER RESTAURANT WEEK 1007 W. 1st Ave • (509) 456-5656 SCRATCHSPOKANE.COM 46 INLANDER RESTAURANT WEEK 2022

8049 N. Wayne Dr. (208) 635-5821 Menu served Tuesday-Friday 11 am - close; Saturday 1 pm - close

DRINK LOCAL Grey Fly Dry Fly Triticale, Earl Grey, honey, simple syrup and bitters $9.25 To ensure quality service, we will not be honouring any modifications to this menu. Special consideration for allergies

3809 S. Grand Blvd. (509) 443-3730 Menu served Monday-Sunday, 3 pm-9 pm

Gastropub fare and brews served in a historic 1910 house POST FALLS

GASTROPUB

FIRST COURSE Avocado Nachos Potato chips, avocado, house beer cheese, goat cheese, charred corn salsa, Anaheim chiles, coriander chutney, pickled onion, fresh cilantro and pickled jalapeno GF V – Add achiote chicken $5 Popcorn Cauliflower Crispy fried cauliflower tossed in local hot sauce and served with pickled carrots, topped with blue cheese and fresh cilantro GF V Belly Snacks Cured and slow-cooked pork belly, crisp-fried and tossed in maple powdered sugar and served with chili aioli, pickled ginger and topped with fresh cilantro GF SECOND COURSE Bacon Monte Cristo Battered and pan-fried grilled cheese and applewood bacon sandwich on sourdough with Dijon and raspberry jam – Add fries or sweet potatoes $5 Twice Fried Chicken Sandwich Extra crispy double fried chicken on a brioche bun. Choice of: Southern-style with beer mustard, creamy garlic and pickles and slaw, or Korean-style, tossed in Korean honey butter and topped with kimchi, pickled jalapeno and garlic aioli – Add fries or sweet potatoes $5 Crispy Cauliflower Tacos Two sweet chili-glazed cauliflower tacos, topped with cilantro slaw, pickled onions, garlic aioli and sesame seeds, served on warm corn and flour blend tortillas GFA V – Add an additional taco for $4 THIRD COURSE PB and J Crisp Marinated Northwest berries, peanut butter mousse, granola and honey whipped cream GF V Apple Cider Donuts Fried fresh and served with cream cheese frosting and Cinnamon Toast Crunch streusel V Porter Chocolate Brownie Served with salted caramel ice cream and house fudge sauce V DRINK LOCAL Red Huckleberry Sangria House’s Red Blend with house made huckleberry juice, orange juice, topped with sprite and fresh fruit $10

120 E. 4th Ave. (208) 457-3610 Menu served Monday-Sunday, 11 am-close

RUINS

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

PIZZA

Eclectic American cuisine

FIRST COURSE Pi Bites Baked and crisp-fried pi dough, sea salt, Perry Street beer cheese sauce, green onion V Qualchan Caesar Romaine, shaved Parmesan, Caesar dressing with herbed flat bread GFA Pi Salad Greens mix, roasted green garbanzo beans, carrot, cherry tomato, cucumber, Gorgonzola, pepperoncini, white balsamic vinaigrette GF V SECOND COURSE The District Pizza Rossa sauce, smoked fresh mozzarella, soppressata, cremini mushrooms, basil GFA

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

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

DRINK LOCAL Perry Street Pilsner Crisp and refreshing Czech-style pilsner $6.50

611 E. 30th Ave. (509) 863-9196 Menu served Sunday-Saturday, 4 pm-Close

DOWNTOWN SPOKANE

ECLECTIC

FIRST COURSE Black Garlic Focaccia Black garlic butter + focaccia + pomodoraccio + pecorino fondue V

Flavors of Latin America with a view to live for!

Whipped Feta Feta cheese + sesame flatbread + charred onion oil + pickled hot peppers V Grilled Cabbage Green cabbage + schug + harissa + tahini V+ SECOND COURSE Pork Shoulder Braised pork shoulder + sweet potato pave + vadouvan curry + coconut + pistachio GF King Salmon Salmon + olive oil and lemon mashed potato + green olive + dulse + tomato broth GF Tofu Housemade tofu + chili crisp + scallion salad + Koji grilled mushrooms V+ THIRD COURSE Chocolate Cake Flourless chocolate torte + ginger jam + chantilly cream GF V Carrot Cake Garam masala carrot cake + labneh frosting + cashew brittle V Cannoli Cannoli + lemon curd + mascarpone + dark chocolate V

DRINK LOCAL Lumberbeard Brewing Seasonal variety $6 pint

225 W. Riverside Ave. (509) 443-5606 Menu served Tuesday-Saturday, 5 pm-9 pm

6412. E TRENT | HAYMAKERTAVERN.COM

OPEN MONDAY-SUNDAY 1950 BELLERIVE LN #106 | COEUR D’ALENE, ID | 208.758.0111 | TERRAZACDA.COM

The Backyard Burger

THE VALLEY'S BEST FOOD... PERIOD!

Good Friends and Great Food on the South Hill 3809 S GRAND BLVD | REMEDYCRC.COM

Honey Aleppo Wings

Mushroom Chicken Alfredo

1811 W BROADWAY AVE | BACKYARDSPOKANE.COM

5 Star Dive Bar

Voted Spokane's BEST BURGER 5 Years and Running

Restaurant Week | Restaurant Week | Restaurant Week | Restaurant Week |Restaurant Week INLANDER RESTAURANT WEEK 2022 47

RÜT BAR & KITCHEN

American-style gastropub featuring vegan food and craft cocktails SOUTH SPOKANE

GASTROPUB

Cauliflower Wings Choice of buffalo or Thai ginger, assorted vegetables, dipping sauce V V+ Sweet Potatoes Chili-peanut crunch, miso mayo, sweet soy, crispy garlic, scallion V V+ White Bean Queso Red pepper coulis, cilantro, house-made tortilla chips V V+ SECOND COURSE Mushroom Marsala Ragu Twice-fried polenta, broccolini, parsnips, Parmesan V V+

SUNDAY -THURSDAY 8AM -9PM FRIDAY-SATURDAY 8AM - 10PM

Join Us For Inlander Restaurant Week!

Bok Choy Bowl Soy braised oyster mushroom, broccolini, jasmine rice, pickled cucumber, carrot, sambal aioli, scallion GF V V+

Truffle Mac Cavatappi pasta, broccolini, coconut bacon bits, bread crumbs, aleppo flake GFA V V+ – Add crispy not-chicken $4 THIRD COURSE Cheesecake A House-made cashew cheesecake, rotating flavors GF V V+ Ice Cream Sundae Coconut ice cream, hot fudge, candied walnuts, Amarena cherries GF V V+ Peppermilk Punch Cocktail Bourbon, brandy, chartreuse, black pepper syrup, oat milk V V+

SAFARI FRESH GRILL AND BAR Southern-inspired American fare and cocktails DOWNTOWN SPOKANE

AMERICAN

FIRST COURSE Soup of the Day A fresh daily creation by one of our talented chefs. V, V+ available upon request Tomato Pesto Flatbread Garlic oil, fresh sliced tomatoes, fresh mozzarella and pesto drizzled on top

Caesar Salad House-made Caesar dressing, garlic croutons, Parmigiano Reggiano and lemon wedge Add chicken $7; spicy shrimp $8; salmon $10 SECOND COURSE Northwest Huckleberry BBQ Pulled Pork Sandwich Our house-smoked pork shoulder, smothered in a chipotle huckleberry barbecue sauce. Served with sweet potato fries, or shoestring fries tossed in truffle oil, Parmesan and herb mix Smoked Brisket Sandwich Our house-smoked brisket is topped with caramelized onion, Carolina barbecue sauce, smoked Gouda and slaw. Served with sweet potato fries, or shoestring fries tossed in truffle oil, Parmesan and herb mix Safari Room Gumbo A stew of onions, peppers, celery, okra, andouille sausage and chicken over a bed of Creole rice served with toasted bread THIRD COURSE Signature Crème Brûlée Housemade caramel, crème anglaise, fresh berries GF “Rolo” Dome Chocolate ganache, chocolate mousse, salted caramel GF

DRINK LOCAL Iron Goat Brewing Rotating pint $6

New York Style Cheesecake Creamy cheesecake with seasonal berries and a variety of purees to choose from

DRINK LOCAL No-Li Born and Raised IPA $7

2808 E. 29TH AVE • SPOKANE • 509-536-4745

RESERVATIONS RECOMMENDED

901 W. 14th Ave. (509) 280-2529 Menu served Thursday-Monday, 5 pm-9 pm

111 S. Post St. (509) 789-6859 Menu served Monday-Sunday, 4 pm-9 pm

SATAY BISTRO

SCRATCH RESTAURANT/RAIN LOUNGE

Fine dining American fusion bistro, full liquor bar and wine cellar

An upscale experience featuring creative and thoughtful cuisine

COEUR D’ALENE

DOWNTOWN SPOKANE

AMERICAN

Join us in Liberty Lake for Restaurant Week 3 Courses $22

N 1803 HARVARD RD LIBERTY LAKE @ THE ROUNDABOUT WWW.TRUELEGENDSGRILL.COM

509-892-3077 48 INLANDER RESTAURANT WEEK 2022

FIRST COURSE Blue Cheese Wedge Roasted hazelnuts, smoked bacon, dill blue cheese dressing

FIRST COURSE Signature Salad Baby spinach, brie, caramelized walnuts, bacon, pomegranate vinaigrette, sliced apple GF

Butternut Squash Soup Creme fraiche, toasted seeds

Tomato Bisque Creamy tomato soup with coconut milk V+

Ahi Tuna Wontons Asian slaw, wasabi whip, ponzu-infused ahi, sesame seeds Gluten Free option available SECOND COURSE Pistachio Glazed Salmon & Chili Lime Tiger Prawns Pistachio-encrusted salmon with a honey bourbon glaze, lemon dill sabayon sauce, seasonal fresh vegetables, garlic goat cheese potatoes GF

Frisée Salad Frisée, toasted cashews, shaved radish, pecorino Romano, grapefruit vinaigrette GF V SECOND COURSE Lobster Risotto Lobster, creamy risotto, edamame, tangy spinach and edamame purée, fried pickled onion, chili oil GF

Honey Stung Chicken Glazed chichen thigh, coconut chutney marmalade, honey stung sauce, roasted red pepper jasmine rice, bacon gouda Brussels GF ITALIAN FLAG RAVIOLI

BISTRO

Seared Pork Tenderlion & Onion Bacon Jam Creamy roasted corn polenta, caramelized onion bacon jam, candied pecan sweet potato cake THIRD COURSE Fried Bread Pudding Bites Suger dust, caramel, dark rum glaze, whipped cream Tiramisu Kahlua caramel syrup, coffee almond fudge ice cream Truffle Mousse Cake Raspberry chocolate Godiva port sauce, berries, hazelnut salted caramel ice cream GFA

DRINK LOCAL 2018 CDA Cellars No. 6 Red Wine Aged in French and American oak, hints of violets, red berry fruit, ripe cherry and soft oak. A great food wine! $12 glass | $47 bottle

RESERVATIONS RECOMMENDED

2501 N. Fourth St. (208) 765-2555 Menu served Monday-Sunday, 4 pm-10 pm

Beef Tenderloin Five-ounce beef tenderloin, red wine and herb compound butter, parsnip mashed potatoes, arugula salad with rosé vinaigrette GF Smoked Jackfruit Torta Smoked jackfruit, black beans, pickled onion, citrus aioli, fresh cilantro, cotija cheese, arugula salad with rosé vinaigrette V Rabbit Ragu Rabbit, pappardelle pasta, wild mushrooms, golden raisins, sherry vinegar, shaved pecorino Romano THIRD COURSE Chevre Cheesecake Creamy goat cheese cheesecake topped with huckleberries and Chantilly cream V El’s Apple Pie Locally sourced apples in a flaky homemade crust served with house-made vanilla ice ream and caramel drizzle V Champagne Ice Cream Housemade Champagne ice cream with carbonated sugar GF V

DRINK LOCAL Capones Old Fashioned Warrior Bourbon Whiskey, bitters, orange, cherry $10

RESERVATIONS RECOMMENDED

1007 W. 1st Ave. (509) 456-5656 Menu served Monday-Saturday, 4 pm-10 pm

SEASONS OF COEUR D’ALENE Intimate dining room, vibrant bar, or quiet fireplace lounge COEUR D’ALENE

BISTRO

SMOKERIDGE BBQ

Fun and unique dining experience inside a historic locomotive train

SPOKANE VALLEY

BARBECUE

FIRST COURSE Pork Belly Bites Korean honey glaze, house-made kimchi, chile aioli, sriracha drizzle GF

FIRST COURSE Smoked Deviled Eggs A fan favorite, creamy deviled eggs with a touch of smoke — crazy good!

Seasons’ French Onion Soup Walla Walla onions, 24-hour slow-simmered beef consommé, crouton, Gruyere, Parmesan

Andouille Sausage Bites House-made and smoked Andouille sausage, with no preservatives or chemicals. Served with our tangy pineapple mustard sauce

Lyonnaise Salad Frisee, endive, radicchio, warm bacon vinaigrette, Idaho potato, soft boiled egg GF – Add chicken $6 | Four shrimp $7 SECOND COURSE Seasons’ Mushroom Risotto Seasonal, locally grown Gem State mushrooms, butternut squash, Parmesan, pepitas, crispy Brussels sprouts – Add crispy pork belly $9 | Four shrimp $7

Creamy Feta Dip with Smoked Olive Tapenade New to our menu, this dip has a silky texture with a touch of sweetness, topped with our smoked olive and onion tapenade. Served with pita bread for dipping

GFA

JOIN US FOR 3 COURSE $33

SECOND COURSE Brisket French Onion Sandwich Chopped beef brisket topped with caramelized onions, brisket au jus sauce and cheese served on a hearty bun. Comes with your choice of slaw, traditional or cilantro lime

Seared Diver Scallops Three cast iron-seared scallops, butternut squash puree, cippollini onions, mushrooms, pepitas, aged balsamic, crispy sage GF

German Sausage Sandwich House-made and smoked German sausage, no preservatives or chemicals. Served on toasted Texas Toast bread and comes with your choice of slaw, traditional or cilantro lime

Crispy Skin Duck Confit Truffle mashed red potatoes, crispy Brussels sprouts, bacon, grain mustard GF THIRD COURSE A Cake of Cheese Creamy house-made cheesecake, graham sugar crust and Idaho huckleberry compote

Smoked Brisket Meatball Pasta Bowl Our own original Big Smoked Brisket Meatball “The Midwesterner,” served on a bed of penne pasta, house-made marinara sauce and cheese. Served with toasted Texas Toast bread. Our family has been making this marinara sauce for years!

Rocky Road Chocolate pot de crème, toasted marshmallows, brownie bites, almond brittle GFA Sweet and Salty Pretzel Bread Pudding Whiskey gelato, salted caramel drizzle, white chocolate covered pretzel

THIRD COURSE Traditional Bread Pudding A fan favorite! You can taste the brown sugar and vanilla in every bite. Served with our creamy lemon topping

DRINK LOCAL From Idaho to London Up North Distillery Unaged Honey Spirits, fresh lime juice, pineapple juice, simple and Empress 1908 gin $10

Root Beer Float Hand-dipped vanilla bean ice cream and root beer Apple Crisp This is a new hit! Loaded with tart apples and topped with our brown sugar oat streusel crisp. Served with whipped cream

DRINK LOCAL Hard Strawberry Lemonade Fresh lemon, house-made limoncello, Spokane’s Warrior Vodka and strawberries give this drink a kiss of summer! $8

RESERVATIONS RECOMMENDED

209 Lakeside Ave. (208) 664-8008 Menu served Monday-Sunday, 11 am-Close

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

IRISH

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

11027 E. Sprague Ave. (509) 710-3426 Menu served Thursday-Sunday, 4 pm-8 pm

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, o d. creamy horseradish USEnd scratch-made fo $ ra P HO e 1 e A b 2 T ft ICAN N beef on cracubes, Guinness Beef Stew Guinness-braised Kobe AMER NTEdRpub with a focus LApearl le o p rustic-cut carrots, parsnips, celery, onions with o p rh h a used wit eighbo o ANE tosse n and a h Colcannon-style mashed potatoesN Son top SPOK io reens O UTH ixed g red on E

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719 N. Monroe St. (509) 326-7251 Menu served Monday-Sunday, 11 am-Until closing

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

INLANDER RESTAURANT WEEK 2022 49

SOUTH HILL GRILL

An American Bistro with a sushi twist, cozy atmosphere and live music SOUTH SPOKANE

AMERICAN

SOUTH PERRY LANTERN

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

BISTRO

FIRST COURSE Calamari Fresh cut calamari strips, lightly battered and fried, then topped with pickled jalapenos and garlic aioli

FIRST COURSE Lantern Rockefeller Sourdough breadcrumbs, Parmesan cheese, herb-infused olive oil GF

Caprese Layers of tomato slices, mozzerella and fresh basil leaves drizzled with a pesto and balsamic reduction

Falafel Salad Heirloom carrots, arugula, falafel bites, carrot vinaigrette, English pea puree GF V V+

Gyozas Pork dumplings served with dipping sauce and wasabi, prepared by your choice of steamed, fried or grilled SECOND COURSE Fire Lion King Eel, crab and avocado roll topped with fresh salmon, eel sauce and spicy aioli, then baked. Served with an open flame

PNW Lentil Chili A hearty bowl of vegan chili made with local Washington green lentils and served with silver dollar Johnny cakes (gluten free substitution available) V V+ SECOND COURSE Halibut Crusted halibut, parsnip puree, braised carrots, caramelized cipollini onions GF

Pork and Apples Center-cut pork ribeye grilled and topped with creamy whiskey-glazed apple slices, served with loaded mashed potatoes and sautéed green beans – Add choice of soup or salad $2.50; substitute risotto $3.50

Three Sisters Polenta cake, confit squash, quinoa chorizo, corn and black bean relish GFA V V+

Clam Linguini Linguini noodles with our creamy house clam sauce tossed with bacon, garlic and tomatoes and fresh steamed clams THIRD COURSE Chocolate Tort Flourless chocolate torte topped with fresh strawberries and white chocolate ganache GF – Add a scoop of ice cream $1.50 Apple Crisp Warm apple crisp made from scratch. The perfect balance between sweet and tart – Add a scoop of ice cream $1.50

Bulgogi Lettuce Wraps Chili spiced beef, jasmine rice, kimchi, butter lettuce GF THIRD COURSE Craft Beer or House Wine Chocolate Mousse Dark chocolate mousse, salted caramel and fresh berries GF V Brown Sugar Brulée Pumpkin Tart Classic pumpkin pie, brown sugar brulee, fresh whipped cream V

DRINK LOCAL River City Red Ale $7

Banana Fritters Made with cakey batter, loaded with bananas and fried to crispy perfection – Add a scoop of ice cream $1.50

DRINK LOCAL Iron Horse Brewery Craft Beer Rotating tap $6 RESERVATIONS RECOMMENDED

Now this is Fine Dining!

2808 E. 29th Ave. (509) 536-4745 Menu served Monday-Sunday, 4 pm-9 pm

1004 S. Perry St. (509) 290-6047 Menu served Monday-Sunday, 4 pm-Close

STEAM PLANT RESTAURANT & BREW PUB

SWEET LOU’S RESTAURANT AND TAP HOUSE

Offering seasonally crafted food in a historic location

American fare, with original recipes and fresh ingredients

DOWNTOWN SPOKANE

NORTHWEST

FIRST COURSE Smoked Salmon Salad Greens, tomatoes, cucumber, hardboiled egg, dill caper dressing

Pretzel Stacks Soft warm pretzels, cheese sauce and mustard

*hic*

Artisan Flatbread Arugula, goat cheese, caramelized onions, balsamic glaze SECOND COURSE Pork Ribeye Pork ribeye, Boursin mashed potatoes, seasonal vegetable

[drink responsibly]

Tofu Pasta Creamy pesto sauce, crispy tofu, warm baguette V Southwest Burger Candied bacon, fried jalapeños, chipotle aioli, french fries THIRD COURSE Chocolate Decadence Rich dark chocolate gluten-free cake with whipped cream and fresh berries GF Browned Butter Cake Sweet pound cake deep fried and served with a blend of berries Chocolate Mousse Rich and creamy dark chocolate mousse served with an Oreo cookie crumble

DRINK LOCAL Limoncello Triticale Blaze Locally-made Dry Fly Triticale Rye, house-made Limoncello, fresh lemon juice, peach preserves, mint, Scrappy’s Orleans bitters $11

JOIN US FOR RESTAURANT WEEK AND EXPERIENCE OUR LOCALLY SOURCED, CREATIVE MENU

COEUR D’ALENE

AMERICAN

FIRST COURSE Tailgate Egg Rolls Two egg rolls stuffed full of cream cheese, jalapeños and mixed cheese. Served with homemade jalapeño jelly for happy dipping V Wings Three bone-in wings, you decide how you want them, wet or dry. Ask your server for current sauce and dry-rub options GFA

Calamari Hand-battered rings and tentacles served with sriracha mayo and cilantro lime aioli SECOND COURSE Bison Ribs Fred Flintstone would be impressed! Three tender glazed bison ribs with bourbon barbecue sauce. Served with your choice of one side GF Add a grilled prawn skewer $8.99 Lobster Roll Lobster pieces mixed with celery, green onions and mayonnaise on a New England roll. Served with your choice of fries or chips GFA Pork Ribeye Grilled pork ribeye with a sweet apple and cranberry topping. Served with your choice of one side GF THIRD COURSE Chocolate Chip Cookie Skillet Baked when you order so it’s hot enough to melt the Tillamook vanilla bean ice cream GFA Peanut Butter and Chocolate Cheesecake Homemade peanut butter cheesecake with Oreo crust and laced with Hershey’s milk chocolate V Triple Chocolate Brownie Ghirardelli triple chocolate brownie topped with Tillamook vanilla bean ice cream, caramel and chocolate sauce V

DRINK LOCAL Lou’s Brew IPA Our very own house IPA made by Laughing Dog Brewery $4

159 S. Lincoln St. (509) 777-3900 Menu served Tuesday-Saturday, 4 pm-9 pm

601 E. Front Ave. (208) 667-1170 Menu served Monday-Saturday, 11 am-10 pm

TABLE 13 RESTAURANT

TAVOLATA

Small-plate, big flavor restaurant serving American classics

Pasta-centric Italian cuisine using quality ingredients from the PNW

DOWNTOWN SPOKANE

AMERICAN

DOWNTOWN SPOKANE

ITALIAN

FIRST COURSE Poke Crisps Sashimi-style ahi, Walla Walla onion, macadamia nut, spring onion shoyu on crisp wontons

FIRST COURSE Roasted Beets ricotta, pistachio, basil, sherry vinegar GF V

Grapefruit Salad Bibb lettuce, goat cheese, avocado, mandarin oranges, mint-lime vinaigrette GF

Kabocha Squash pine bud syrup, pumpkin seed, mascarpone GF SECOND COURSE Rigatoni spicy sausage, tomato, chili, marjoram, parmesan GFA

Smoked Salmon Corn Chowder House-made soup, made fresh daily SECOND COURSE Gnocchi and Wild Mushroom Basil sauce, burrata cheese, caramelized onions Grilled Duroc Pork Chop Pomegranate and apple compote, fingerling potatoes, seasonal vegetables GFA Northwest Cioppino Salmon, halibut, Manila clams, fennel, seafood stock, red pepper flakes THIRD COURSE “Rolo” Dome Chocolate mousse, crème anglaise, caramel sauce Creme Brule Fresh berries, whipped cream GF

Bruschetta smoked fish, pickled onion, aioli

Tonnarelli cracked pepper, pecorino romano GFA V Baked Cod fingerling potatoes, nduja sausage, chili, butter THIRD COURSE Tiramisu amaretto, mascarpone, espresso, lady fingers V Dark Chocolate Torta salted caramel, pistachio GF

DRINK LOCAL The Departed yaya brewing company’s american amber ale (16 oz) $12

Apple Crisp

DRINK LOCAL Barrister Cabernet Franc Hints of black cherry, toasty oak, orange peel, cloves and the sweetness of honey $15

RESERVATIONS RECOMMENDED

Brisket Meatball Past Bowl

Sorbetto seasonal sorbet, almond streusel GF V V+

New York Style Cheesecake Meyer lemon, huckleberry and house-made honeycomb

333 W. Spokane Falls Blvd. (509) 598-4340 Menu served Monday-Sunday, 5 pm-9 pm

JOIN US FOR RESTAURANT WEEK

Feta Dip

3 COURSES $33

RESERVATIONS RECOMMENDED

221 N. Wall St. (509) 606-5600 Menu served Sunday - Saturday, 4 pm - 9 pm

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

AWARD-WINNING WINES

Live Music featuring Inland NW talent Public & Private Events

Spokane Art Gallery Venue Visit our Winery and Downtown Tasting Room

1213 W. Railroad Ave, Spokane || (509) 465-3591 || barristerwinery.com Tasting Room 203 N. Washington || (509) 413-1090 INLANDER RESTAURANT WEEK 2022 51

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TERRAZA WATERFRONT CAFE

Exceptional Latin and South American dining, set on the Spokane River COEUR D’ALENE

LATIN

FIRST COURSE Tequila Clams Reposado tequila, Argentinian chorizo, clams, herbs, lime, grilled sourdough GFA – Double portion size - $8 Half Salad Half size portion of any salad: Quinoa Greens V+, Jicama Citrus V, Warmed Spinach, Roasted Beet V, Cezar GFA – Add your choice of protein - $6, Full size salad - $6 Elote Cakes Roasted corn, masa, queso fresco, cilantro, crema, pickled Fresno chilis GF V SECOND COURSE Churrasco Steak Argentinian-style grilled skirt steak, chimichurri, mashed sweet potatoes with coconut milk GF – Add grilled shrimp - $8 Arroz con Gandules Honduran-style rice dish with pork, pigeon peas, vegetables and spices GF Chicken or Vegetable Tamale Slow cooked pulled chicken or spiced roasted vegetable blend (V), stuffed inside our banana leaf-wrapped Oaxacan style tamales. Gallo pinto and dressed jicama slaw GF – Add a second Tamale - $10 THIRD COURSE Arroz con Leche Flan Latin-style spiced rice pudding composed within a velvety custard of a flan GF V Chocolate Torte Flourless chocolate torte, pink peppercorn goat’s milk panna cotta, burnt candied orange peel, masa crumble GF V

FREE | 2021-22 Edition from Three Peaks Kitchen + Bar at Spokane Tribe Casino

ADVERTISING SUPPLEMENT TO THE INLANDER

THEMENU_1_CNTS_2021

_SpokaneTribeCvr.indd

1 4/19/21 4:28 PM

Alfajores y Cafe Latin shortbread cookies served with our signature coffee blend from Coeur d’Alene Coffee Company V – Add rum (to your coffee) $8

DRINK LOCAL Paragon Brewing Draft Beer Ask your server about our current draft selection $6 RESERVATIONS RECOMMENDED

1950 Bellerive Lane (208) 758-0111 Menu served Thursday-Saturday, 4 pm-Until closing

THREE PEAKS KITCHEN + BAR A place of gathering for casual dining featuring local ingredients AIRWAY HEIGHTS (SPOKANE TRIBE CASINO) AMERICAN

FIRST COURSE Spinach Artichoke Dip Gruyere, parmesan, pita crisps GFA Strawberry Arugula Salad Point Reyes blue cheese, vineyard greens, marcona almonds, berry vinaigrette GF

Avocado Sweet Bay Shrimp Parfait Field Greens, artichoke, garbanzo beans, tear drop tomatoes, green goddess dressing GF SECOND COURSE Sour Mash Pork Porterhouse Honeycrisp apple demi-glace, No-Li scalloped potatoes, brussel sprouts Green Chili Braised Short Ribs Mexican street corn, jalapeno jack cheese polenta GF Cioppino Manilla clams, jumbo prawns, calamari, salmon, tagliolini, tomato broth, garlic crostini THIRD COURSE Bourbon Bread Pudding White chocolate, vanilla bean gelato

THAI BAMBOO RESTAURANTS Spokane and North Idaho’s favorite Thai restaurant

THAI

Thai Golden Wings Chicken wings marinated in Thai spices, baked tender and then fried until crispy. Served with a Thai lime dipping sauce GF Samosas Sweet potatoes, carrots, peas, potatoes, cashews and onion with Indian spices, stuffed in a wonton wrapper and fried golden. Served with a fresh-herb jade sauce V SECOND COURSE Garden Phad Thai Stir-fried rice noodles, bok choy, snow peas, zucchini, carrots, cabbage and broccoli in phad Thai sauce, topped with peanuts and green onions. Served with carrots and cabbage GF V Langoustine Red Curry Thai Bamboo’s signature red curry with Langoustine lobster, coconut milk, bamboo shoots, bell peppers and fresh Thai basil. Served with Thai jasmine rice GF Seafood Fried Rice Thai jasmine rice stir-fried with scallops, premium crab meat, shrimp, egg, snow peas, broccoli, carrots, onions, cabbage and Thai classic sauce. Garnished with fresh cilantro and green onions GF THIRD COURSE Coconut Cheesecake Fresh baked creamy coconut cheesecake made with a gluten-free coconut crust. Served with whipped cream and caramel GF Warm Brownie Sundae Warm Sweet Street chocolate, caramel and pecan brownie topped with vanilla ice cream then drizzled with caramel sauce Coconut Rice and Banana Spring Roll Coconut sticky rice and sliced fresh bananas rolled in spring roll wrappers and fried. Topped with vanilla bean sugar V

DRINK LOCAL Mountain Berry Martini Warrior Huckleberry vodka, triple sec, muddled berries and lemon. (North and south locations only) $9

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

GETSOCIAL

Chocolaté Pots De Crème Fair trade certified, organic dark chocolate, panna cotta White Peach Bellini Sorbet Prosecco splash GF

DRINK LOCAL Iron Goat Brewing Beer Please ask your server about our seasonal selection $2

Join us for

Inlander Restaurant Week Downtown Spokane · 221 N. Wall St 509.606.5600 · @tavolatapasta ETHANSTOWELLRESTAURANTS.COM

52 INLANDER RESTAURANT WEEK 2022

RESERVATIONS RECOMMENDED

14300 W. SR-2 Hwy. (509) 818-1547 Menu served Monday-Saturday, 3 pm-Close

FIRST COURSE Papaya and Mango Salad Green papaya, fresh mango, green apple, Thai chili, fresh green beans, garlic and peanuts tossed in a spicy lime dressing on a bed of shredded cabbage GF

For updates and giveaways #InlanderRW

TRUE LEGENDS GRILL

TWIGS BISTRO AND MARTINI BAR

Liberty Lake’s premier casual restaurant featuring a 26’x10’legendary TV LIBERTY LAKE

Chef crafted meals and specialty cocktails. Four Spokane locations.

AMERICAN

FIRST COURSE Caprese Salad Tomatoes, basil and fresh mozzarella drizzled with olive oil and balsamic glaze

Caesar Salad Crisp romaine tossed with grated Parmesan and True Legends’ Caesar dressing Salmon Chowder Our signature soup full of fresh salmon, or choose our chef’s soup of the day SECOND COURSE Black and Bleu Artisan Pizza 12-inch hand-rolled beer crust with our creamy Alfredo sauce, shaved rib eye steak and mozzarella cheese, finished with arugula, bleu cheese crumbles and balsamic glaze Hangover Burger Half-pound Angus Beef patty, peppercorn dressing, macaroni and cheese, bacon and cheddar cheese. Our burgers are what made us famous! Italian Flag Ravioli Ricotta filled cheese raviolis topped with house-made pesto, Alfredo and marinara sauce and complimented with one of our homemade meatballs THIRD COURSE Warm Cookie a la Mode Baked to order peanut butter chocolate chip cookie topped with vanilla ice cream and chocolate sauce Razzleberry Crisp You’ll love this pairing of raspberries and sweet blackberries, baked in extra-flaky crust and topped with streusel Root Beer Float A mug overflowing with root beer and vanilla ice cream then topped with whipped cream

AMERICAN

FIRST COURSE Starter Salad Choose from Insalada Mista or toasted pecan Caesar salad GFA Spinach-Bacon Stuffed Portabella Portabella mushroom, garlic-bacon cream cheese, spinach, goat cheese, balsamic glaze, roasted red pepper, chives, spring mix GFA Honey Glazed Buffalo Shrimp Roasted buffalo-seasoned shrimp, honey glaze, creamy gorgonzola grits, celery radish slaw, honey dressing GFA SECOND COURSE Basil Roasted Salmon Seven-ounce wild Alaskan salmon filet, basil-pesto butter, roasted tomatoes, browned butter orzo, grilled lemon cream GFA – Upgrade to halibut $6 Grilled Chimichurri Steak Ten-ounce grilled coulotte steak, chimichurri sauce, bacon sweet potato hash, maple bourbon glaze GFA – Upgrade to a 14 oz. Choice ribeye steak $12 Smoked Gouda Mac and Cheese Grilled chicken, roasted mushroom, red onion, cavatappi pasta, smoked gouda cheese, sherry cream, bread crumbs, green onion GFA – Gluten-free pasta available $2 THIRD COURSE Chocolate Kiss Cheesecake Oreo crust, espresso-scented cheesecake, chocolate espresso beans, Irish cream sauce, white chocolate, whipped cream Strawberry Shortcake Martini Vanilla and strawberry vodka, vanilla syrup, strawberry puree, whipped cream, slice of strawberry, graham cracker rim No-Li Brewhouse Rotator Your choice of our currently featured No-Li craft beer on draft V+

DRINK LOCAL No-Li Brewhouse Big and Juicy IPA $5.95

DRINK LOCAL No-Li Twigs Amber Ale Twigs’ special amber from No-Li Brewhouse in Spokane $7

1803 N. Harvard Rd. (509) 892-3077 Menu served Monday-Sunday, 11 am-9 pm

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

(509) 465-8794

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

(509) 443-8000

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

(509) 232-3376

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

(509) 290-5636

Wood fired Neapolitan style pizzeria with an all Italian wine list COEUR D’ALENE

PIZZA

FIRST COURSE Small Radicchio Salad Mixed radicchio, shaved celery, pears, pickled fennel, Gorgonzola vinaigrette GF V Polpette One house-made meatball, Nonna sauce, Parmigiano-Reggiano – Add additional meatball $3

Arancini Mista One (1) mozzarella stuffed Arancini ball served with nonna sauce V – Add an additional arancini $3 SECOND COURSE Sausage and Honey House-made sausage, jalapeño, honey, tomato sauce, mozzarella, oregano GFA – Add houseo d. fermented, gluten-free crust $3 USEnd scratch-made fo $ ra P HO e 1 e A b 2 T ft cra ICAN Margherita San Marzano tomatoes,Nfresh basil, cus on AMER TERuNb wmozzarella, ith a fo LA gluten-free p le d o p EVOO GFA V – Add house-fermented, crust $3 o p h a useighborh d wit POK A

MASTER THEMENUS

1400 N Meadowwood Ln • Liberty Lake • 509-891-7790

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HS gree d onion S O UT Funghi Local mushroom ragu, fonduta, mozzarella, Mixed pecorino, n, re the URSE Salad ped baco rs of flavo d with ST CO y Apple chopcrust . GF$3 g in chives GFA V – Add house-fermented,FCIRragluten-free rr ll the s, nbe anberrie rd dress sts A and serve a o T a cr ust tini esy dip slices, honey m rn e Cros with into a ch Lante THIRD COURSE made Fries balsamic n Dip ed tato eube dwich bak asts. et Po ese and a to Hot Ric sagelato n e i w in Stracciatella Gelato Cookies and cream V S e st e class rye cro hees goat ch

DRINK LOCAL Hunga Dunga Brewing Seasonal brew from Moscow’s craft brewer! $7 Pint

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2385 N. Old Mill Loop. (208) 758-7997 Menu served Tuesday-Sunday, 3 pm-Close

Now Open Every Day for lunch & dinner

KEY

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

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Whiskey Cream Gelato Whiskey-infused gelato GF V Marscarpone Pear Gelato GF V

Inlander Restaurant Week

RESERVATIONS RECOMMENDED

VICINO PIZZA

Visit Us during

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

712 N. Spokane St. • Post Falls • 208-777-9672

View menus at WhiteHouseGrill.com INLANDER RESTAURANT WEEK 2022 53

VIEUX CARRE NOLA KITCHEN

New Orleans Inspired Restaurant; Mardi Gras Week, Here We Come!

VINE & OLIVE EATERY AND WINE BAR

DOWNTOWN SPOKANE

European inspired small plates executed with Northwest flair

SOUTHERN

FIRST COURSE Hushpuppies A Southern Classic Served with our Louisiana Come Back Sauce. V

Red Beans and Rice Andouille Sausage, Red Beans and Rice, VC Cajun Spices. This One has a Bite to It! GF

Join us during Restaurant Week for your Fondue experience!

COEUR D’ALENE

EUROPEAN

FIRST COURSE Warm Brussels Sprouts Salad Bacon, dried cherries and hazelnut vinaigrette GF

Barbeque and Blue Fried Oysters Fried Hamma Hamma Oysters with Crystal BBQ Sauce. SECOND COURSE Red Fish Cajun Red Snapper with Okra and Herbs. GF

Marinated Beet Salad Pecans, avocado crema, feta, kale, molasses vinaigrette GF V

Louisiana Chicken and Leek Handpie Stewed Chicken and Leek Stuffed Handpie with Sweet Fennel Mustard. Served with a Fennel and Herb Salad.

SECOND COURSE Catch of the Day Braised fennel, orange, Swiss chard and ginger saffron sauce GFA

Jambalaya Andouille Sausage, Chicken, Holy Trinity, Tomato, Rice and a Whole Lot of Flavor. This One has a Kick! GF THIRD COURSE Beignet A New Orleans Classic French Doughnut. V Add a Scoop of Ice Cream and Shot of Espresso. $5

Tagliatelle Bolognese Housemade noodles and meat sauce

Charlotte Rousse Pudding A Decadent Whiskey and Cream Sweet Pudding. GFA V

Almond Cake Whipped cream, orange syrup, candied orange peel GF V

King Cake! A Mardi Gras Tradition. Who will Find the Baby for some Luck and Prosperity? V

DRINK LOCAL Classic Daiquiri Our Fresh Classic Daiquiri with Mill Town Distillery Rum. $12

Caesar Salad Sourdough, lemon and Parmigiano-Reggiano GFA

Steak Frites Butter-basted hangar steak and bordelaise GF THIRD COURSE Lemon Tart Lavender Panna Cotta V

Bordeaux Cherry and Chocolate V

DRINK LOCAL Post Falls Brewing Rotating IPA $6 pint

www.meltingpot.com/spokane-wa

RESERVATIONS RECOMMENDED

Gourmet doesn’t begin to describe us!

2037 N. Main St. (208) 758-7770 Menu served Monday-Saturday, 4 pm-Close

WHITE HOUSE GRILL

WILEY’S DOWNTOWN BISTRO

Garlic focused Mediterranean cuisine POST FALLS

MEDITERRANEAN

FIRST COURSE Cevizli Havuc Try this popular Mediterranean appetizer! Sautéed carrots, ground walnuts and herbs, chilled then mixed with Greek yogurt, olive oil, lemon juice and mayonnaise V Sarhos Salad Arugula, fennel, orange slices and feta cheese tossed with our house-made orange vinaigrette V Vermicelli Soup Spicy chicken broth with tomatoes, garlic, lemon juice and vermicelli noodles. The perfect way to start your meal! SECOND COURSE Chicken Italiano Grilled chicken breast over a creamy mushroom marsala sauce. Served with penne pasta and garlic green beans Snapper Raci’s favorite dish! Pan seared with tomatoes, capers and garlic. Topped with a white wine-butter sauce and served with rice and garlic green beans Adana Kabob Famous in Turkey! House-ground lamb and beef mixed with traditional spices. Grilled and served over pickled-onion relish and warm buttery pita goodness. Served with rice and garlic green beans THIRD COURSE Tiramisu Homemade, not store bought! Kadayif A variety of ground nuts rolled in shredded wheat phyllo. Baked and drenched in our delicious honey syrup Chocolate Martini Rich, delicious and boozy!

DRINK LOCAL Flying Old Fashioned Dry Fly Whiskey, bitters, vanilla bean, simple syrup $9

RESERVATIONS RECOMMENDED

1914 N MONROE • 509.474.9040

54 INLANDER RESTAURANT WEEK 2022

RESERVATIONS RECOMMENDED

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

712 N. Spokane St. (208) 667-9660 Menu served Monday-Sunday, 11 am-10 pm

A small, locally owned bistro creating positive guest experiences DOWNTOWN SPOKANE

BISTRO

FIRST COURSE Roasted Beet Salad Organic spring greens tossed in a balsamic white truffle vinaigrette, topped with roasted beets, toasted hazelnuts and chèvre GF V – Vegan available by request Curry Soup House-made yellow curry broth, lemongrass, Fuji apples and carrots softened with coconut cream and garnished with scallions GF V+ Classic Caesar Salad Crisp romaine hearts tossed with a classic creamy Caesar dressing, house croutons and ParmigianoReggiano cheese. Served with lemon GFA V SECOND COURSE Blackened Prawns or Blackened Tofu Cutlet Choice of blackened prawns or tofu, served with vibrant huckleberry chili sauce, sweet peas, sesame and a coconut rice cake accompanied by vegetable slaw tossed with chili lime vinaigrette GF V – Vegan available by request Braised Beef Short Ribs Boneless beef short ribs roasted for 16 hours with rosemary and thyme, served with a green peppercorn red wine pan sauce and “Everything Yukon” potatoes GF Chicken Coq au Vin Slow-roasted chicken hind quarter with mushroom and pearl onion jus lie, “Everything Yukon” potatoes and crispy bacon crumbles GF THIRD COURSE Mini Margarita Pie Key lime pie with graham crust, filled with sweet cream and silver tequila, topped with whipped cream and black sea salt V Wiley’s Bourbon Creme Brûlée Delicious brûléed custard with vanilla bean and orange peel topped with bourbon-nutmeg caramel and whipped cream GF V Chocolate Pot de Creme A decadent dessert featuring coconut cream, chocolate and a hint of spice. Topped with raspberry puree and candied pecan GF V – Vegan available by request

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

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

Experience RESTAURANT WEEK

COSMIC COWBOY GRILL • TWIGS BISTRO & MARTINI BAR DINE. SHOP. PLAY. DOWNTOWN SPOKANE AT MAIN & POST

riverparksquare.com INLANDER RESTAURANT WEEK 2022 55

Inlander Restaurant Week Guide 2022

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MEET YOUR RESTAURATEUR

HOW IT WORKS

NORTH IDAHO