Today is the grand opening for the Wandering Table, the newest restaurant in Kendall Yards and the second owned by chef Adam Hegsted. The tapas-style menu is meant to be shared so everyone can try a variety of flavors — so bring a few friends and pick at least one dish that seems more adventurous.
The restaurant formerly known as Fat Daddy’s is totally renovated and now open as Selkirk Pizza & Tap House. They’ve got a salad bar and a variety of sandwiches and pizzas. See the menu here.
This week’s issue has a big feature on Saranac Commons and what’s coming soon to the building on Main Avenue, which is scheduled to open in July. Instead of listing everything, you can just read it here.
This week’s Entree newsletter has more about Egg It On, which still needs to be described as the brunch place where Hooters used to be at least for a little longer. And there’s also the return of the Garlic Mobile truck from the White House Grill. More details on where to find it here.
Manito Park Bench Cafe in Manito Park is opening for the season tomorrow.
We’ve been wondering where exactly in West Central we’ll be able to find Batch Bakeshop’s new storefront, and they’ve announced the address: 2023 W. Dean Ave., which is really in the heart of West Central. This is the darling little building, according to Google Street View:
The building will also be home to Flora, a yogurt company, which is almost halfway to its Kickstarter goal with a week left to go.
New on Kickstarter this week is the return of Spiceologist, which previously ran a successful campaign for the Spiceologist Block. This time it’s a campaign for their spice blend rubs in hopes of launching nationwide. Downdraft Brewing Co.’s campaign is also continuing for another month.
Getting in on the brewery-and-food-truck trend is Norma Jean’s with a breakfast menu.
Today is the 4th annual bee appreciation day at the Thursday Market on South Perry, so go learn about why bees are important for pretty much everything we eat.
Ramblin Road and Wisconsinburger are both opening new outdoor patios.
Master mixologist Paul Harrington, of Clover, has one of his signature cocktails from his 1990s California days featured in Imbibe magazine as one of 10 “contemporary cocktails on the path to becoming future classics.”
Wallace Brewing is starting to bottle their signature beers in six-packs as well as 22-ounce bottles.
Morning Sun Bakery had their outdoor tables and chairs stolen, even though they were locked down. And Something Else Deli is closed today due to copper wire theft outside their location.
WSU announced the name of its new apple: Cosmic Crisp.
Careful with sprouts! Officials issued an E. coli warning yesterday after several people got sick from Idaho-grown sprouts distributed to Pita Pit and Jimmy John’s locations in the area, as well as Daanen’s Deli in Hayden.
Finally, something in the art-and-drinking category that has nothing to do with painting and wine — Mootsy's is hosting the 2014 Spring PBR Art Contest on June 5, but entries must be submitted by May 26. That's Monday. Rules: You must be at least 21. Art must involve "a likeness of PBR and Mootsy's yellow door in some form or fashion." The winning art will be on display for a month on a billboard in the Spokane market.
Read previous food news here.
UPDATE: After local food truck owners (represented by the newly formed Greater Spokane Food Truck Association) voiced concerns at tonight's meeting about the cost of the proposed mobile food vending permit, the Spokane City Council voted to defer the ordinances for one month. Councilman Mike Allen said he would work with city planning staff and food truck owners to consider changes to the ordinances before they come back to the council.
ORIGINAL POST: More than a year after starting a review of the city’s food truck laws, city staff have proposed new regulations on which the Spokane City Council will vote tonight.
Last spring, a growing number of food trucks emerged, complaining of confusing city rules that were only sometimes enforced. One especially awkward rule required that food trucks move every 10 minutes if they were operating in public right of way, like in an on-street parking space.
“What the City of Spokane has decided is to be proactive, to look at current regulations. What do they allow and how do they work in light of the modern mobile food vending industry? What we’ve found is they don’t really work that well,” city planner Andrew Worlock told the Inlander last year.
At open houses and hearings throughout the summer, food truck owners agreed that the existing regulations needed an overhaul but some worried that new rules, like a proposal to require food trucks to pay for each location where they want to park, would be an impossible burden.
“You can’t regulate spontaneity,” said Sabrina Sorger, who along with her husband owns the Jamaican Jerk Pan food trailer, a Browne’s Addition regular.
Now, with the weather rapidly warming and the city actively promoting food truck culture, the new rules will be put to the test.
If passed, the changes will allow food trucks to operate in most areas of the city if they have a valid license. (Find the full ordinances here and here.) To get that license, food trucks will be required to submit a list of all locations in the city where they plan to operate and will have to meet the following requirements:
Food trucks must have written consent from the adjoining private property owner to use any location where they plan to vend.
They must comply with all parking regulations, including paying meters.
There must at all times be a five-foot pedestrian pathway along the sidewalk next to the truck.
Food trucks must operate at least 75 feet from the entrance of existing restaurants, unless they have the written consent of the restaurant owner.
Trucks serving entirely on private property must have the permission of the property owner and remain entirely self-contained and not offer drive-through service.
Trucks vending in or next to city parks must have the written permission of the city’s park board.
As per state law, food trucks are not allowed to sell liquor.
Vendors who don’t follow the requirements will be ticketed.
These rules do not change the health and safety regulations on food trucks, which are handled by the state and Spokane Regional Health District.
The license application is $40 plus $10 for each proposed location; the annual renewal fee is $40 and $10 each for any new locations. Food trucks would also be required to pay $90 a year toward the Parking and Business Improvement Area, a self-taxing district where business owners’ dollars go toward marketing, cleaning, parking programs, special events and security in downtown.
The rules would not apply to caterers (who only serve at special events), trucks that operate for six days or fewer per year or those who sell only prepackaged food or vend from small pushcarts on the sidewalk and move at least every 10 minutes.
The meeting begins at 6 pm in council chambers at City Hall (808 W. Spokane Falls Blvd.)
Earlier this year, Orlison Brewing Co. created the Pilsner 37 to benefit Team Gleason, the charity founded by Steve Gleason to help people with ALS. The beer has been available around town on tap, but after today it will also be available in cans. Here, Brewmaster Bernie Düenwald and production manager Mark Borland talk about the collaboration with Team Gleason, the difference between lagers and ales, and how the canning process works.
Nudo is open! Here’s the menu, and if you think ramen is that dry stuff in packets that college kids subsist on, you should read up on the vast, gourmet world of ramen and the largest ramen festival in the U.S.
Underground 15, the new bar in the former Blue Spark, is formally opening this weekend. The actual bar is in the same location, but the business owners have opened the place up and redecorated with a steampunky reclaimed-materials theme. We hear they’ll be having live music regularly, too.
Northern Quest likes to shake up their restaurant offerings every so often, and the newest is a spot called the Deli in the previous Villa location.
The Growler Guys, a mini-chain founded in Bend, Ore., is opening not one but two stores in Spokane, with the first up north on Newport Highway and the second planned for 29th Avenue on the South Hill.
In case you’ve missed it so far, we’re heading into the end of this year’s American Craft Beer Week. It’s super easy to celebrate — just go have a pint at any local brewery — but here are a few specific happenings:
• Tonight, Iron Goat is doing a tap takeover at Pilgrim’s Market in Coeur d’Alene, including a beer brewed exclusively for the market.
• No-Li is hosting special tappings every day at 5 pm through this weekend, including a Wheat India Session Ale made in “collaBEERation” with Iron Goat, plus a local brewery tap takeover on the patio Saturday afternoon.
• Tonight at No-Li, Ramblin’ Road is releasing a Belgian Quad.
• 12 String is doing something different each night of the week, including an Electric Slide Imperial IPA night this evening — one version aged in Dry Fly barrels, one a firkin and the regular version.
• Perry Street Brewing is having $4 Belgian day on Friday for their dubbel and tripel, and on Saturday will have a limited release of their new double IPA.
• Orlison canned their 37 Pilsner for the first time today — you can see the whole process here.
• Battle of the Homebrews is happening this Saturday in Post Falls with with 50 amateur homebrewers vying for cash prizes and the chance to have their winning recipe brewed at Waddell’s.
• Post Street Ale House is putting local brews on 13 of their tap handles, and offering a free basket of fried pickles if you spend $10 through May 18.
• Total Wine is doing 15 percent off all beer singles — cans and bottles — through May 18.
Cheers! Read previous food news here.
It’s that time of year when summer starts making its way through the chilly spring wind, which reminded us of a serious question for coffee drinkers: How do you decide between hot and iced?
Readers on Facebook responded in force, some with complicated systems or reasons for choosing one or the other. But first, a breakdown of all responses:
For quite a few traditionalists, it’s no decision at all: Hot is the only way to go. Iced coffee has its loyal defenders, too, though not quite so many of them. But the people who will go for both have to choose in some way, and some reported weighing a number of different factors, from the time of day to what they’re planning to do later. Others just go by instinct. Here, simplified for tallying purposes, are the most common deciding factors:
Weather was a dominant one, unsurprisingly, and one that could use further investigation. Everyone agreed that cold weather means hot coffee and hot weather means iced coffee, but those who mentioned a specific temperature drew the line all over the place — 40 degrees, 50 degrees, 90 degrees, “freezing my ass off.” A variation on this was personal temperature — whether you’re feeling hot or cold — as well as special rules for buildings with their air conditioning turned way up.
Other reasons were less frequently cited, but still interesting. Choosing by season seemed distinct from weather, in that some people associate summer with iced coffee and winter with hot coffee regardless of the weather on a particular day. Making the switch is almost like turning a calendar page.
Time of day came up a lot in some of the more complicated equations, with noon as the most popular dividing line between hot coffee early in the day and iced coffee later on. Others cited location or activities, like hot coffee for a morning at home or eating at a diner, and iced coffee for running around doing errands.
A few people actively shot down the notion of deciding based on weather, saying they just know what they’re in the mood for. If you’re the opposite of those people and hold up the coffee line trying to decide, you may want to check out the newly launched Is It Iced Coffee Weather? website and app, which gives you a suggestions based on the weather forecast. Right now, for downtown Spokane, it says yes.
The Brain Freeze shop in Kendall Yards is opening early next week. Next door, the Wandering Table announced its opening date: May 22.
Egg It On, a new brunch joint in the former Hooter’s location, is now open.
Paragon Brewing in Coeur d’Alene is now open, and serving up a variety of local brews.
This week’s issue includes features on two new places: Penny’s Pit Pub & Lounge in Rathdrum and Fish St. Tacos in North Spokane. This week's Entree newsletter has more about just how many new places are opening soon.
The Fountain Cafe in Riverfront Park is now on its full summer schedule, open every day of the week.
The markets are back! The South Perry market is moving back outdoors today for the first time this year, and we hear they’ve got fresh produce, plant starts, cheese bread and more. The Spokane Farmers’ Market returns Saturday, and the farmers market in Moscow is also back for the season.
And, somewhat related, here’s a new Kickstarter campaign from Flora, a yogurt company, which is planning to share space with Batch Bakeshop when they open this July in West Central. Pledge $500 to get a quart of yogurt every week for a year.
A country nightclub called the Palomino Club is soon opening at what used to be the Center.
Ambrosia Bistro in Spokane Valley is getting a new executive chef: Don Leonard, who’s worked at Latah Bistro, Italia Trattoria, the Davenport and Central Food.
Conveniently in time for Mother’s Day, it’s Spring Release Weekend for local wineries around town. Here’s a list of new releases and events from Nectar Tasting Room, and the Cork District page has a lot more.
Then, starting Monday it’s American Craft Beer Week. (Brush up on your beer vocabulary with the handy guide in this week’s issue.) No-Li is hosting Master Cicerone Nicole Erny — the youngest person and first woman to pass the two-day master cicerone exam — on Monday evening. And this American Craft Beer Week flag could use a little more Inland Northwest representation, but No-Li got itself a nice place of honor:
Coming up a bit later, the Spo-Can canned craft beer festival is returning to the Elk at the end of May.
Read previous food news here.
The original Chairs Coffee on Indiana Avenue closed its doors for good last Friday. Last fall when the owners of Chairs Coffee opened their newer location, Chairs Public House, they reduced the evening hours at the original shop — reluctantly, because they knew many customers and groups had made a routine of meeting there during its three years open. Chairs Public House is open from 6 am to 2 am daily.
Porch Light Pizza in Pullman is now open, with such a successful first day they ran out of dough.
South Main Restaurant and Sports Bar in Colville is now open as well, with a full bar and breakfast served all day.
Doyle’s Ice Cream Parlor, which traditionally opens for the season the weekend of Bloomsday, will be opening a little later this year due to plumbing issues over the winter. But they won’t be missing Bloomsday — grab an ice cream sandwich at the top of Doomsday Hill by the community center.
Browne’s Tavern in Brown’s Addition (naturally) is doing a soft opening today, with a grand opening scheduled for May 15. Also opening very soon are Nudo and the Brain Freeze Creamery shop.
Eat your way through First Friday tomorrow: Stop by the food truck rally outside City Hall for lunch or dinner (and we hear Dawn of the Donut will be there bright and early) and then head over to Barili Cellars' 5th anniversary party for the release of their newest wine, Cinque — “five” in Italian — and appetizers, music and the launch of a new wine club.
The two brothers who opened the Hop Shop on the South Hill four years ago are turning over ownership to a pair of sisters, Mel Wood and Emily Redington.
Another craft brewery is starting up — or getting official, anyway. Keep an eye out for Badass Backyard Brewing.
And according to licenses, Cheney is getting a new winery: Blended Roots Winery.
Downdraft Brewing Co. (formerly Cloudburst Brewing) launched a “build-a-brewery” Kickstarter campaign in hopes of opening this summer.
Best of luck to Downdraft, of course, but it does raise the question of whether we’ve reached a saturation point in regional food-related Kickstarters. Three other recent ones — Fusion Flours, Fenwyr Cellars and Love @ First Bite — have failed to reach their goals. Two that succeeded recently — Batch Bakeshop and Yards Bruncheon/Wandering Table — met their goals, but only barely, and both benefited from a well-known track record around town. Looking back further, Spiceologist Block and Santé’s trip to the James Beard House in New York also squeaked past the finish line, and that was after both received a relatively substantial amount of media coverage. Two recent brewery campaigns — Black Label Brewing Company and Mad Bomber Brewing Co. — both met their goals. But, more recently, One Tree Hard Cider did not.
It’s a rule of thumb with Kickstarter that most projects either succeed or fail to get off the ground at all. Very few projects collapse just inches from the finish line. That’s true in the food category, according to Kickstarter’s live stats: 64 percent of unsuccesful food projects never reached even 20 percent of the funding goal. And that seems to be true of our local projects, too — if the campaign can get some momentum at the outset, it will probably do OK.
Finally, here’s a thing that’s been called the best of all things on the Internet: Tiny Hamsters Eating Tiny Burritos.
Read previous food news here.
Earlier this week, Zoe Underground in Pullman got an abrupt April 30 eviction notice from its spot in the basement of an historic building on the Washington State University campus. It turns out the building, long used as an interfaith community center, is being sold to the university — and the eviction news caused enough of a stir that WSU quickly said it would honor the original lease agreements that go through the end of the year. The reprieve probably doesn’t mean Zoe will stay put, though, since the owner is already looking for a new location. It’s a popular spot for students and faculty, but it’s worth stopping by for the underground newspapers from the student unrest days in the 1960s and ’70s that paper the back hallway from its time as a student activism hub.
Also in Pullman, Artfully Yours Bakery — which specializes in gluten- and allergen-free baked goods — is leaving its Main Street location for a new spot at Gladish Community Center.
And, one more WSU note — Ferdinand’s Ice Cream Shoppe, which is rarely open on weekends except for football game days, decided to be open from 1 to 4 pm this Saturday because a prospective student day happened to align with Springfest.
Spokane Cheesecakes has been open in its new location at 1420 E. Sprague since December, but they’re now celebrating a formal grand opening on Saturday. Stop by for samples and enter the drawing for a large cheesecake.
Remember that coffee stand that was vandalized with racist graffiti? And then it turned out to be sabotage from one of the owners? Well, it’s now reopening with entirely new ownership and a new name, 509 Grind.
A new coffee spot in Coeur d’Alene, Fuel Espresso, is opening May 3 with coffee from Sandpoint-based Evans Brothers.
Also in Coeur d’Alene, Paragon Brewing is set to open later in May, as is Theodore’s Fine Dining inside the historic Roosevelt Inn.
Finally, so many options if you feel like drinking some beer this weekend:
• No-Li is hosting a small-batch beer festival on Saturday.
• Lantern Tap House is continuing its anniversary festivities by featuring Iron Goat’s Head Butt IPA barrel-aged with Dry Fly gin barrels.
• The Buy Local Moscow BrewFest is happening Friday evening at the 1912 Center, with beverages from Paradise Creek Brewery, River City Brewing, Trickster Brewing and Whiskey Barrel Cider of Pullman.
• Any IPA at River City Brewing is just $2 a pint through the end of April.
• Plus, read about Girls’ Pint Out upcoming outings in this week’s Entree newsletter.
Compared to some of our other Green Issue assignments — like a day of eating only foods raised within 100 miles or going a full weekend without creating any waste — my mission seemed easy, hardly even a chore.
All I had to do was drink beer.
Only, the beer had to be brewed locally and without packaging for one weekend, meaning off a tap and out of a reusable container. We love local beers in bottles and cans (both easy to recycle), but for the green issue we wanted minimal waste.
Spokane has plenty of local breweries, but my fridge full of 22-oz. specialty and regional beers still proved tempting at times. For some perspective, it's worth taking a moment to consider some of the logistics of shipping beers from across the country or internationally.
This piece from the Brewers Association notes most beer shipments consist primarily of water and packaging weight. The hops, malts and other unique ingredients that make up our favorite beers weigh far less. The number-heavy explainer breaks out a lot of the details, but the bottom line is we're burning more than 5.7 million gallons of oil a year to import from Europe.
Most import beer then needs to be trucked to the final destination, burning another 50 million or so gallons of diesel fuel a year. The piece argues shifting to local beer provides multiple benefits:
"Because brewers operate in local economies, they could create new jobs where they are needed. Breweries could enjoy greater capacity utilization or faster amortization of their equipment. Local brews would also give the consumer a more fulfilling beer experience because, after all, beer is a perishable food—one that typically gets worse with age."
It's an attitude many breweries have championed for years. Sierra Nevada and New Belgium have made sustainability and environmental stewardship high priorities for their operations. Spokane breweries have emphasized local sourcing with some even growing their own hops. Regional wines have changed their bottles to use less material.
So we've got a smaller carbon footprint from shipping, combined with additional local jobs and fresher beer. That should be enough, but drinking local beers through bars and tasting rooms also eliminates the waste of packaging. All that tasty beer goes into reusable kegs, growlers or pint glasses.
Starting Saturday, I first grabbed a cold pint of Iron Goat Headbutt IPA at the newly opened Wisconsinburger. Over the past two years, many local restaurants have embraced local brews, but it was nice to see this Midwest-centric joint already on top of it.
In the afternoon, I made my first visit to Perry Street Brewing. The newly opened neighborhood tap room offered an outstanding selection of beers, including great deals on growler fills. After running through a taster of the six current brews, I enjoyed a Northwest pale and promised to return.
At the end of the day, I glared at the off-limits bottles in my refrigerator and decided I would make the leap to a reusable growler on Sunday to take some beer home for the evening.
Luckily one of my favorite Spokane breweries is also the closest physically to my home. River City Brewing makes and pours its beers less than a mile from my apartment. An easy walk, especially with a mild buzz.
A 64-oz. growler costs $10. A fill costs $12. But the brewery often offers discounts to fill at lower prices to make room for new seasonal beers. They topped me off with a growler of the Heritage English Pale and I headed home.
It was all tasty, affordable and about as green as beer gets this side of St. Patrick's Day. So yeah, not a bad assignment. Cheers.
Last week’s Entree newsletter mentioned that Coeur d'Alene's Meltz Extreme Grilled Cheese was heading to Los Angeles for the 2014 National Grilled Cheese Invitational. Well, Meltz came home from the competition with two 1st Place wins for the “Ultimate Meltz” and the “Korean Krazy.”
Chicken fried garbanzo beans, applewood chicken wings, bacon-wrapped bacon sliders, peanut butter beignets… Here’s a peek at the tapas-style menu coming soon to the Wandering Table, scheduled to open in May in Kendall Yards. Above, you can see the construction progress has been moving along.
Unfortunately it's kind of a gray, rainy day, but here’s the Veraci Pizza building going up while we're at it:
The Bistro Box, the popular food truck, is opening the Fresh Plate — their brand for prepared sauces and spreads, and now a full fresh food market opening at Nevada and Empire this summer.
MickDuff’s Brewing Company started distributing their beer earlier this year as one phase of their expansion, and now they’ve announced their new tasting room will open at the beginning of July (in addition to keeping their original brewpub). The new tasting room is taking over the space currently home to Pend d’Oreille Winery, which is moving across the street to the historic Belwood building.
A new place called the Jackson Street Bar & Grill is in the liquor licenses this week in North Spokane. The location was most recently Rumrunners, which closed to relocate at the end of January.
Some good news for Cody Winfrey, who we wrote about several weeks ago after his Disney-themed cocktails went viral — the whole time he was searching for a bartending job here in Spokane, and his week he landed one at Chairs Public House.
It’s probably not the only seasonal restaurant reopening soon, but Sweet Lou’s in Hope, Idaho, announced April 22 as this year’s opening day.
Ephata Café, Juice and Java is planning to open on Northwest Boulevard in June.
Mad Bomber Brewing Company is starting a mug club.
River City Brewing is tweaking its IPA lineup this year, and all IPA pints are just $2 through the end of the month. Also, happy birthday, Emily.
Also, we’ve got more info on two previously mentioned openings in the print issue this week: Mi Casa downtown and Wisconsinburger on the South Hill. Don’t miss my fun trivia about the Midwest, including the entirely true fact that in Wisconsin kids can sit and the bar and drink alcohol at any age as long as they’re with their parents. Another side note for authenticity: I worked at the food tent at the Minnesota State Fair one summer when I was about 15, at the frozen yogurt booth my friend’s family owned. People would come by and get genuinely upset at us for offering “health” food that didn’t involve anything fried.
Read previous food news here.
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