Behind the Beans

Behind the Beans

Specialty coffee roasters carefully consider the cafés they partner with to maintain their product's integrity from field to cup
At Landgrove Coffee, a roasting company in Troy, Idaho, the counters in a small kitchen are cluttered with different methods for brewing the perfect cup: pour-over drippers, French presses, and a refurbished espresso machine. Roastery owner Jon Binninger pours water from an electric kettle over coffee grounds piled in a copper dripper.


New all-ages venue the Lucky Puppy joins its adjacent big brother Scotty's Doghouse as a Logan neighborhood hangout
It starts young — that weekend (or weekday) itch to go out and do something fun with a group of friends somewhere, anywhere. Before the Lucky Puppy, a new all-ages venue in Gonzaga University's Logan Neighborhood for free karaoke, sports-watching parties, fundraising events and more, that urge might have led local college students and under-21s to sweaty house parties, or down the worn and bumpy road to fake IDs.

What's In Your Glass?

A new series sheds some light on your favorite beverages
Chances are, you have several different types of drinks every day. Maybe you start your morning with coffee or tea, grab a kombucha at lunch, and end your day with a glass of wine or a pint of beer.

Rethinking Pink

It's not your mother's rosé anymore
With Valentine's Day on the horizon, you might be in the market for a festive wine to celebrate the occasion. Rosé is the right color, but the only problem is that when you think of pink wine, you automatically land on the large, sweet bottles that took the U.S. by storm during the 1980s and '90s.

Sweet Partnership

Two locally grown businesses serve up sweets and community in their shared location
Adventure can be scary, but it's always easier when you're embarking with a longtime partner. That's why Rocket Bakery and the Spokane Teachers Credit Union are sharing their new River Park Square location — 50 percent Rocket Bakery, 50 percent STCU — which opened January 24.

Smoking Nights

Texas True Barbecue is serving up the meat, whenever you want it
Peter Grundhauser says that the smoker never stops at his Texas True Barbecue in downtown Spokane. He means that literally — he has an employee tending to the meats around the clock, ensuring that his brisket and ribs will be on time, at the right temperature and juicy enough when the lunch rush begins.

Finger-Lickin' Friends

Chef Adam Hegsted gives beer-pairing dinners a new twist, and a side of gravy
"Who doesn't like fried chicken and beer?" That's a sentiment most carnivorous diners can get behind, and it's what attracted Deerdra Bash of Spokane to the Yards Bruncheon on a chilly January night for the first of Chef Adam Hegsted's Fried Chicken & Local Beer nights.

Beers of Yesteryear

Local breweries collaborate to brew ancient "gruit" style beers — without hops — for an internationally celebrated event
It's hard to say exactly what beers brewed hundreds of years ago would have tasted like to our discerning, modern palates, but we do know with certainty that most of these old-timey ales were missing one very familiar ingredient: hops. Instead, ancient European gruitbiers (pronounced "groot-beer") were flavored and bittered with naturally occurring herbs: yarrow, bog myrtle, rosemary, juniper, heather, mugwort and other plants.

A Fresh Take

Izumi Sushi goes modern to bring unique fish and authentic Asian cuisine to the South Hill
Your first clues are the maneki-neko, a Japanese lucky cat figurine, and the miniature wooden boats set against the trendy black walls, past the pale tabletops and gleaming sushi bar. Husband-and-wife owners George Liu and Xiaoyan Zhang are twisting together traditional and modern at their first restaurant, Izumi Sushi & Asian Bistro, which opened in December.

Early Bite

Get a sneak peek at Inlander Restaurant Week and raise funds for those in need with First Bite
As drudgery of winter rolls on, food lovers (which should be all of us) can find some brightness on the horizon with the knowledge that Inlander Restaurant Week (Feb. 23 to March 4) is only a few weeks away. And before that tasty stretch of days arrives, you can get an early Restaurant Week fix.

UPDATE | Anthony's Restaurant

A Washington favorite makes its way to Idaho
It may seem unusual for a Washington-based restaurant chain so closely associated with oceanfront dining to launch a place in landlocked Coeur d'Alene, Idaho.

Topping Out

Schweitzer Mountain Resort takes fine dining to the mountaintop
If you're looking for the highest place to get a good meal in all of Idaho, you might just find it atop Schweitzer Mountain. Located 6,375 feet up and between the Great Escape and Snow Ghost runs, Sky House replaced the rustic Wang Shack.

When One Door Closes

Chef Adam Hegsted has closed the Cellar, but has other irons in the fire
Friday will be the end of something special for many in the Inland Northwest. The Cellar's chef/owner Adam Hegsted recently announced that the Coeur d'Alene restaurant would unexpectedly close, and that the business and building were up for sale.

A Big Move

Badass Backyard Brewing is now pouring in Spokane Valley
If there's any downside to the new location of Spokane Valley's Badass Backyard Brewing, it's the loss of the namesake backyard where owner Charlene Honcik and head brewer Kendra Wiiest established their brewing acumen back in the summer of 2015. The trade-off with the move to their new spot, though, means more parking spaces, a bigger taproom and a walk-in cooler with room to store a lot more beer than the old spot.

A Bright Spot

The Kitchen Counter serves simple, seasonal fare to the lunch crowd in Moscow
A new lunch spot in downtown Moscow bursts with warmth. The light streaming through the windows and skylight masks the wintry chill as friends and co-workers linger over steaming bowls of soup in amber-colored wood booths.

Beer Notes

Whistle Punk lands a taproom spot in downtown Spokane, and some other brewing news
About a year ago, we wrote about the sneaky emergence of Whistle Punk Brewing, which began placing a few tasty IPAs on the taps at beer bars and pubs around Spokane. The hop-forward brewery owned and operated by father-son duo Matt and Craig Hanson was winning over fans, but doing it without a physical location where folks could taste the Whistle Punk beer roster.


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