Nitro coffee is the newest trend to hit the coffee industry, and Spokane has a few early adopters
Barely visible, the caramel-colored bubbles slide in cascading waves down the sides of a translucent plastic cup. A hint of creamy foam rises to the surface of the rich, chocolatey brown liquid like the fizzy head of a stout or porter-style beer.
MOD lets you choose how your pizza is built
Rarely does one feel such power when ordering a pizza. Dozens of toppings — sauces, cheeses, veggies, herbs, meats — are laid out behind the glass, so you can point at will and say, "Cover that baby in mushrooms.
A Seattle fried chicken empire opens up in Spokane; we measure it against our hometown favorite
The Inland Northwest isn't a hotbed of soulful Southern grub. There's not exactly a place serving up hushpuppies, collard greens and spicy red beans and rice on every corner, let alone a slew of restaurants that hang their chef hats on fried chicken as their menu's focus.
The Filling Station is a venture rooted in family and good beer
Jason Rex and Keith Carpenter have a different kind of bromance. Rex, owner of Scratch Bistro, wasn't using the extra space inside the building of his Coeur d'Alene restaurant.
A Bowlz Bitez and Spiritz overhaul brings a "new" spot to downtown
If you find yourself with a hankering for a plateful of French fries doused with all kinds of flavors and toppings, Crave has it. A list of French fry dishes isn't something you would have found before on the Bowl'z Bitez and Spiritz menu, but last month, owner Jake Miller closed the downtown restaurant for a few weeks in order to revamp everything — interior, food, name and all.
Collaborative beers show the spirit of Spokane Craft Beer Week
When Matt Hanson had to pick brewing teams for Spokane Craft Beer Week, he took a decidedly old approach to this new event. He dropped the names of 12 of the region's breweries into a hat and created some unlikely duos, who have now gone on to create inspired and unique beers.
Know how to pair your beer with your food for Beer Week; plus, where to drink all week
As the number of craft breweries and range of beer styles has exploded, even the most casual of sippers has gotten savvier to the array of flavors available. We haven't quite reached the point where diners regularly ask their servers for beer recommendations based on their entrée of choice — but that day is coming.
Republic Pi brings wood-fired pizza to the South Hill
Neat stacks of applewood sit on creatively shaped shelves lining the restaurant's walls. Their final fate: the 775-degree wood-burning pizza oven cooking up thin-crust pies.
Windy City-style dogs move into Gonzaga's neighborhood
The same flavors fans are familiar with from its predecessors remain the focus of the new Joey's Taste of Chicago near the Gonzaga campus. Italian beef slathered in sweet peppers.
The Hop Shop rolls out the Tap Mobile
Mel Wood has a new best friend. Her name is Black Betty and she lives in her bar's parking lot.
River Park Square is set to be the intersection of pizza and motocross
Kevin McRae has lived in Spokane for more than 20 years, but he's just now about to take his first leap into the city's culinary scene. McRae will combine a few of his passions to open Holeshot Pizza and Brew on the far end of the River Park Square food court.
Chomper Cafe serves lunch and all-day breakfast in a historic Hayden farmhouse
Almost every booth is filled with a family. An elderly couple eats breakfast for lunch, friends catch up while their kids play with a kitchen toy set, and a multigenerational clan pulls over an extra table, where two little girls soon sit down to color pictures of farm animals.
The Le brothers' Daybreak Café specializes in homey Vietnamese flavors
For Thomas Le and his brother Johnny, finding a worthy banh mi in Spokane was a frustrating enough exercise, they figured the only way to enjoy the Vietnamese sandwich was to make it themselves. Lucky for them, their Vietnamese mother showed them the way to create the tasty subs full of fresh pickled veggies, jalapeños and a variety of meats, and they used that knowledge to open the Daybreak Café on Ash Street nearly a year ago.
Both a church and a café, the Gathering House helps people coming out of poverty
Pastor Rob Bryceson got used to hearing the F-word in his church. "And I don't mean 'forgiveness,'" he says, laughing.
There's science behind the successful launch of North Idaho Cider
How many apples does it take to produce a 12-ounce glass of cider? Four, according to Greg Thorhaug, who did his homework before launching North Idaho Cider with wife Mara late last year.
Update: A move after half a century
On Valentine's Day, Studio K Bar & Grill moved from one South Hill strip mall to another and was renamed Studio K Bar on Regal. Serving stiff drinks and drafts to patrons for half a century, the bar mostly has been known as a karaoke hot spot.