Boba tea is fun to drink in a variety of ways
We get excited when big-city food trends make their way to our neck of the woods, and boba tea is no exception. Also known as bubble or pearl tea for the edible "balls" of tapioca or similar jellied substance that line the bottom of a typical serving, boba was invented in the late '80s when a Taiwanese teahouse — stories vary as to which one — created the beverage.
One Tree Hard Cider unveils a new-and-improved tasting room
Head to One Tree Hard Cider's tasting room in Spokane Valley, and you may initially think you've gone off course. But tucked away in a nondescript commercial center is a gem of a cider house with a fresh, relaxed vibe and a steady stream of loyal customers.
New arrivals to (and recent departures from) the region's restaurant scene
OPENING • There's a new pizza place near Gonzaga that caters to both the college crowd and the neighborhood.
Slice and Grind is ready to introduce you to Amish food
Oral Hamilton loves meats. Penny Hume, his fiancée, loves cheeses.
Two sisters have returned home, hoping to leave their mark on the region's rising restaurant scene
Sisters Abby and Lynette Pflueger have spent the better part of the past decade cooking and baking their way across the United States. From Florida to Hawaii and up to the Northeast, the Spokane natives gradually moved up in the hospitality industry, working at retirement homes, grocery store bakeries and major chains.
No-Li Brewhouse and other regional breweries take home big awards
The annual Washington Beer Awards were given out Sunday, and while several Spokane brewers came home with medals, the big news was No-Li Brewhouse being recognized as the state's Large Brewery of the Year. No-Li and other Spokane breweries did well in the individual categories as well.
Brain Freeze Creamery expands to a new spot on the South Hill
Looking around at the bright orange walls of the newly opened South Hill Brain Freeze Creamery location, Tom Purdum can still easily recall how hot it could get inside the tiny room in the basement of an engineering firm where the business was located when he took ownership six years ago. Since then, Brain Freeze has outgrown multiple locations as more of its ice cream ingredients have been made in-house, including cookies, brownies, chocolate and caramel.
Veterans could be the key to agriculture's future — and ag might be the cure for a life after combat
After eight years in the U.S. Army, Nate Lewis is preparing for the transition into civilian life. He realized he wants to be a farmer.
Sandpoint's Loaf & Ladle emphasizes cooking from scratch and local ingredients
It's the perfect location for a restaurant: one block off Sandpoint's busy main thoroughfare in a converted house with a large, partially shaded porch and plenty of seating. In fact, at the corner of Second Avenue and Lake Street, the new Loaf & Ladle restaurant has been home to several prior restaurants, most recently the Neighborhood Pub.
The diminutive favorite adds a patio
Chef Tony Brown's landlord thought he was crazy to add a patio at Ruins, the boutique restaurant in the shadow of the Spokane County Courthouse. The space, which previously had been a parking lot for a neighboring bail bonds outfit, now seats 20 people in a trellis-lined spot behind the restaurant.
Coeur d'Alene's first permanent mobile food truck court celebrates its grand opening
The lunch crowd had come and gone on the opening day of Coeur d'Alene's Best Food Court. By dinnertime, they were dribbling in again, some by foot and others by bicycle or car.
Eating and drinking our way around Spokane's city-operated golf courses — without playing any golf
The city of Spokane operates four golf courses, some renowned for their natural beauty, which most of us discover after an afternoon on the links. We realized something, though — these courses all have bars and restaurants (and patios), and there's no reason for the less golf-inclined among us to take advantage of that.
Demand for its rustic, artisan-style bread prompts an expansion at Clover
When owners of Bellacrosta Bakery and Fine Foods opened the doors of their new Spokane Valley baking facility for a recent open house, they expected no more than 150 people to show up. Instead, about 500 folks came hungry to sample the bakery's artisanal loaves.
Beerocracy brings a democratic mix of craft beers to Garland
The butcher paper covering the windows was the first indication to casual observers that something dramatic was going on along Garland's growing hip strip of coffee shops, record stores and art galleries. That something was the epic reimagining of the short-lived neighborhood bar Filt into the brand-new Beerocracy, a craft beer-centric spot opened by 27-year-old Tyler Riggs after he bought out the Filt owners' lease and went to work creating the bar he saw in his imagination.
A new menu adds to the North Idaho brewery's appeal
Back when they first opened in 2005 just north of Sandpoint, Laughing Dog Brewery served cute little dog bowls full of "kibble," actually an addictive snack mix of jumbo Cheetos, pretzels, and other salty, crunchy bits that paired beautifully with beer. Two expansions and more than a decade later, Laughing Dog has ditched the puppy chow for big dog food like the Big Dog Wood Fired Pretzel, served on a pizza platter with choice of mustard, cheese sauce or housemade marinara ($8.95).
Spo-Can returns this weekend
Abbie Speer, an evangelist for the beer can, says it's simple why we're seeing more aluminum in the beer aisle and on the menu at our restaurants.
"More and more breweries are switching to cans because cans are a superior vessel for beer," says Speer, who along with Amanda Mead runs Spokane-based Spokes Mobile Canning.