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Comment Archives: stories: Special Guides: Dining Out Guide

Re: “How to Eat Locally Sourced Food

Locally sourced products always look good on paper. They look especially good to the uninformed and uneducated customers which make up the bulk of restaurant patrons. There is a very short window for most of the locally sourced products. These restaurants don't tell you that they are getting produce from Chile in the winter and California most of the other time. They have tiny gardens onsite which they say produces all they need. Baloney, its just looks good, at most they are able to raise the herbs they need. As far as the fish they use its also baloney. How do you call salmon caught in Astoria, Oregon or in Youngs Bay local. And its a very short window in the spring when they get these fish. The bottom line is the restaurants all use the latest buzz words such as: organic, sustainable, local, blah blah blah. Very very little of that is used. There is no way for the consumer to find out where they really get these things because there is no law that says they have to use those ingredients in their menu 100% or even 5% of the time. I have even asked Spokane area restaurants waitstaffs what "fresh' seafood means to them? half the time they don't know what that means. Come on, and your spending your hard-earned money in these places? Not me. Have a nice day.

Posted by Dave Klyzek on 10/20/2014 at 12:35 PM

Re: “How to eat with a big group

The problem is most places don't take reservations.

Posted by Trek on 10/14/2014 at 4:10 PM

Re: “Folded Piece of Heaven

Finally people are noticing the authentic Mexican food in Spokane. So tired of Azteca making the best of lists every year.

Posted by Jesse Acosta on 06/22/2014 at 12:08 PM

Re: “Drink Forecast: Dark 'n' Stormy

Love this article, but The Red Door has closed. The Inlander should get Vodicka to write more often for them.

Posted by Idaho on 08/31/2011 at 11:02 AM

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