You might not expect upscale cuisine at a restaurant jammed between freeway ramps and big-box stores, but MAX at Mirabeau has a longstanding reputation for excellence. So what’s the secret of this eatery that’s located below a Spokane Valley hotel?

“Definitely the service, quality of food, and our happy hour is the best anywhere,” says assistant manager Jesse Campbell.

Popular happy hour features that keep ‘em coming include their house sliders, which come four to an order slathered with red pepper coulis and boursin cheese ($5) and a ponzu-glazed, seared ahi tuna dish with soy aioli ($6.50).

In addition to managing the restaurant, Andy Rooney (yes, that’s his name) has recently taken over the role of executive chef and features a heavy rotation of seasonal dishes to satiate the adventurous palate. Their beer taps rotate on a monthly basis as well, so there’s always something new for return visitors to try.

MAX at Mirabeau | 1100 N. Sullivan Rd. | Spokane Valley 924-9000