Drink On

Drink On

How one liquor store survives on creativity — and a great Bloody Mary recipe
Front and center of Egger's South Hill Liquor is the Pallet Table. It hosts small runs of innovative liquors, such as fresh cut grass vodka and gin distilled from Washington-grown apples.

Clear Skies Ahead

Downdraft Brewing is a testimony to friendship, cooperation and perseverance
The clichés are too obvious to resist. After more than a year's delay, Downdraft Brewery's founding members have "weathered the storm."

UPDATE | Chairs Public House

More than just a coffee shop
The Chairs brand has grown from an intimate coffee shop to a versatile modern pub in a transformation that spanned two locations over the past four years. After the recent remodel, Chairs Public House near the Gonzaga campus is back with a cozy-industrial ambience, more local beer and liquor options, and a larger entrée menu.

Romancing Dessert

Noelle Otersen finds her passion with Euphoria Frozen Desserts
With her background in Romance languages, Noelle Otersen knows how to say "gelato" correctly. But she also knows how to make gelato.

New Life

A historic downtown building comes back to life as Tamarack Public House
Upon entering, your eyes are swept up the red brick walls to the 18-foot fir ceiling mirrored by glistening walnut floors. There's a staircase leading to a lofted dining room sprinkled with chic details like rope trim, old-world lighting and art glass framed with hardwood.

A Tasty Duo

At Sweet Mutiny, you can have your cupcake and the froyo, too
The trick was to make things slightly whimsical for kids, but not so much that the college crowd who flocks in for sugary study breaks would find it childish. So when Sweet Mutiny — a frozen yogurt and cupcake shop — opened in Pullman nearly three years ago, the owners settled on an eye-patched cupcake wearing a pirate hat to plaster on the wall and a colorful pirate ship built in surrounding the froyo handles.

Beyond the Shaker

Often an afterthought, salt is now getting the craft treatment
Of all the food trends to emerge in recent years, it might be hard to imagine that salt, the unassuming mineral that sustains the lives of humans and animals alike, could become fashionable. After all, humans have been utilizing salt as food, medicine and currency for thousands and thousands of years.

Beer by the Jug

The growler store has finally arrived in the region
While the Inland Northwest has embraced its local craft beer industry, we've been a little slower to fall in love with the growler. You know the growler: the big jug that can fit 64 ounces of beer within its cold glass body.

Snow Pours

Imbibe in the seasonal magic of more than 40 beers at the Lantern Tap House's Winter Beer Fest
The tent is going up again outside of the Lantern Tap House and that means one thing to those familiar with the South Perry District pub: a whole lot of beer is flowing. This time around, the tent is for the second annual Winter Beer Fest, the most recent beer event from the Lantern, coming on the heels of a packed fresh hop festival in the fall.

Sharing is Caring

From shopping to cooking and cleanup, firefighters' shared meals represent tradition and teamwork
At Coeur d'Alene's Fire Station No. 1, there are 21 reasons shared meals matter. That's the number of staff, in shifts of varying duration, whose livelihoods depend on teamwork created — or at least enhanced — by sitting down and eating together.

Beers Aplenty

Area 51 Taphouse gives the Northside's Onion a whole new vibe
Ken Belisle is giddy showing off the Area 51 Taphouse, the dramatic reimagining of the old lounge at The Onion's Northside location. He runs his hand along the new bar, where one portion is cooled to 42 degrees to keep a sitting beer cold, just a few inches from where another invisible strip stays heated so customers can lean their elbows in comfort.

Apples on Tap

Whiskey Barrel's Cider House gives Pullman a place to get to know hard cider
At Whiskey Barrel Cider Company, owners Trent Maier and Brian Augdahl like to keep it simple. A plain, black-and-white aesthetic defines their logo, a stick figure illustrates their labels and the hard cider is made from nothing but filtered juice and yeast that's fermented for about three months.

A Year of Trends

All of the gastronomic notables of 2014
Whether it was the gluten-free craze or the juicing movement, culinary trends seemed to influence the Inland Northwest food scene in 2014. Some entrepreneurs ventured into new territory to open meaderies and join the rest of Washington state in starting up hard cideries.


The region's craft brewing industry boom has yet to peak
Those who thought 2014 would bring the collapse of the Inland Northwest's craft brewing bubble are going to have to wait — and wait for a long while, it seems — for that prognostication to become reality. If anything, this year proved that the region's beer drinkers are still very much thirsty for locally made suds and will welcome more of them.

The Same, Only Different

The Local Deli opens in the former Caruso's sandwich location
There's something familiar about the Local Deli, even though the sandwich shop just opened this fall in Hayden's Prairie Center. Maybe it's the smell of fresh-baked bread or friendly greeting when you walk in the door.

A Cheese of Their Own

A Palouse couple is making a snack cheese that packs quite the punch
The ghost pepper boasts a rating of 1 million heat units on the Scoville scale. The Indian pepper, also known as bhut jolokia, held the "world's hottest pepper" title until it was bumped down the list by even hotter hybrid peppers.


Recent Comments

  • Re: Romancing Dessert

    • Yes!!!

    • on January 23, 2015
  • Re: Romancing Dessert

    • Ahhh...love

    • on January 23, 2015
  • Re: Beer by the Jug

    • I love this place. Sean and his staff are just terrific and the beer selection…

    • on January 22, 2015
  • Re: A Year of Trends

    • FWIW, Liberty's tasting room opened in April 2014, not 2013. North Idaho Cider hasn't opened…

    • on January 5, 2015
  • More »
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