Adelo's opened as a strictly carry-out establishment, but moved to a nearby storefront in the fall of 2013 to start offering an eat-in option and an expanded menu that includes pasta, salads, wraps and sandwiches, as well as 18 microbrews on tap. (Jan. 2014)
Head over to Sandpoint when you need more than just another cheese pizza. New York-style, thin-crust pizza is the name of the game at this pizzeria, which offers specialties like the Village (pesto, sun-dried tomatoes, artichokes, crumbled feta), the Little Italy (marinara, sweet sausage, green peppers, red onions) and the Hell’s Kitchen (spinach, roasted red peppers, mushrooms and chicken), which blend flavors that demand another visit. (October 2012)
Each of the 24 pizzas on the menu features thick, hand-tossed crust that’s soft and “bready” around the rim with a thin and crisp center, making it a “best of both worlds” type of pie. Choices go way beyond just plain cheese pizza — like the Maui Wowie, the Saxon, Boogie Fever, or numerous “primo” options to enjoy. They also serve hot sandwiches, salads and a bevy of microbrews and wine, making this a popular mid-South Hill hangout. Known primarily as a family-friendly pizza joint, Bennidito’s stays open late and features an impressively curated collection of beer taps. Get some of their famous Beer Buddies to go along with your pint as you chat up your South Hill neighbors or take in the tail end of a game. The small but mighty patio is the place to be in the summer. (July 2013)
Located in the new, mixed-use Cedar Crossing development, the Boiler Room serves up a menu of wood-fired craft pizza served piping hot on long wooden boards. Try the "Fireball," topped with Italian sausage, pepperoni, pancetta, peppers, chili flakes and Sriracha hot sauce. The "swill" aspect of the Boiler Room's tagline, "craft pizza and swill," includes housemade cocktails named after neighborhood streets and places. The draft and bottled beer list even features a few brews from its also new next-door-neighbor, Waddell's Brewpub & Grille. (Jan. 2014)
Anchovy-lovers come down! These little friends are so fresh that they're practically swimming in the cheese. Add fine ingredients like kalamata olives and Fontina and you'll be coating yourself in the ultimate taste bomb. As they say, “feta makes it betta.” (TLM)
The menu includes salads, calzones and flatbread sandwiches, but the bulk of the business is still thin-crust yet hardly skimpy pizzas. Try The Stallion — pepperoni, sun-dried tomatoes, pepperoncinis, mozzarella and feta — and grab a seat on a patio with one of the local brews on tap. (Aug. 2013)
Located in the upscale Riverstone development with an urban lodge décor, Bullman’s delivers crisp Neapolitan-style pies with a telltale char and enticing smokiness. The pies, named for areas throughout Montana, range from about $9 for a small 10-inch that easily feeds two people to just under $20 for the 14-inch large. Try the Bitterroot, which features pistachios, red onions, rosemary, mozzarella, olive oil and sea salt. Besides pizza, Bullman’s menu includes a half-dozen hearty salads, as well as sandwiches. (July 2013)
Relocated to Colville, Wash. as of Feb. 2015.
Cricket’s has stood the test of time on Coeur d’Alene’s mercurial Sherman Avenue. Maybe it’s because Cricket’s is the only game in town for oysters. Or maybe it’s their vast menu that spans from build-your-own pizzas to steaks and sandwiches. Or maybe it’s their prime people-watching location, right smack on the avenue. Whatever it is, it’s working. (July 2013)
What would Spokane be without Dick’s Hamburgers? Our city would be lost, with only chain hamburger places remaining for fast-food junkies, off-the-wagon vegetarians and the bar crowds. But thankfully Dick’s low prices, as well as their comforting food, have kept people coming back to this drive-in since 1965. The menu is varied, but the items are simple. You won’t find anything too complicated on the hamburger — no bacon or ham, just condiments, pickles and cheese if you ask for it. Buy these guilty pleasures by the bagful and remember Dick’s is sticking with their old-school, cash-only approach. (July 2013)
The walls are embellished with shiny surfboards, and beach towel-esque wall panels are strewn with actual flip-flops at Did’s, which makes no secret about appealing to “the perpetual surfer in all of us.” Choose from 12 different froyo flavors (40 cents per ounce), shave ice or bubble tea before lining up to order pizza, teriyaki plates, salads or calzones, which force even college dudes from Gonzaga to leave with to-go boxes. Beer and cocktails are also available. (July 2013)
The product of the vision of two lifelong educators in Northern Idaho, Embers has everything you would expect of a lakeside resort, with none of the pomp. Enjoy a wide selection of gourmet pizzas, along with a build-your-own-option, for under $15. For dessert, try s'mores for one or the whole family, which you can cook yourself at the outdoor campfire.
Nice enough to take a date or Mom, Europa is a good option for dinner or splitting a bottle of wine and ordering one of their appetizers (from calamari to hummus and spinach-artichoke dip). If it’s pizza you’re looking for, take a look at Europa’s 13 different Tuscan-style pies. The wine list is long, varied and features something for every oenophile. (July 2013)
This family-friendly sports bar is covered with TVs and pictures of celebrity Eds: Eddie Murphy, Ed Sullivan, Edward Scissorhands. In just a couple of years, Famous Ed’s has become the place for South Hill neighbors to crowd together to watch basketball or celebrate a cross-country victory. This joint venture between Fast Eddie’s owner Dale Kleist and David’s Pizza owner Mark Starr is beloved for its pizza, but appetizers like the Sonnenberg sausage bites and sandwiches like Da’ Grinder, with salami, provolone, peppers, onions, tomatoes, jalapenos, pepperoncini, olives and mushrooms, have earned their own following as well. (July 2013)
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