http://www.inlander.com/spokane/articles.sec-40-1-fresh-tasty.html from Joe Albi Stadium in north Spokane, you�euro;�ll find FIELDHOUSE PIZZA AND PUB, which has taken over the former Stadium Pizza location. The new owners, Todd Phelps and Curtis and Liz Nelson, gutted the place, and the result is a bright, spacious restaurant with one side dedicated to family dining and the other to a full bar.]]> Pete Taylor is on a quest to show the world —�via their tongues —what they’re missing out on. The 30-year-old North Idaho chef is a self-proclaimed “spiceologist.&rdqu]]> If you haven�euro;�t a taste for stardom but still want a tasty meal, Scrud�euro;�s satisfies like a classic American diner. Most burgers are a third-pound and flame-broiled, like the Classic ($7) with lettuce, tomato, onion and pickle.]]> �euro;�As a chef, we have wanderlust a lot,�euro;� says Conte, who has worked at some of the area�euro;�s finest restaurants, including Nectar and Black Cypress. �euro;�I want to make sure that I�euro;�m forcing myself to change the menu. It makes it exciting for me and for other people, too.]]> �euro;�We didn�euro;�t have electricity or refrigeration, so we never baked. If I wanted to eat something sweet or have a snack, we would go out and pick some fruit,�euro;� she says. When she met her husband and moved to America 15 years ago, necessity led her to take up baking.]]> Located on the bottom level of the Montvale Hotel, in the space formerly occupied by Far West Billiards, Scout has retained a few of its predecessor�euro;�s signature pool tables. The floors have been stripped down to their original wood and the decor comes from around the Northwest.]]> Living up to its name, the Mouth Watering Sweet Pork ($5.50) never had a chance as a leftover. Marinated and slow-roasted �euro;” cook and part-owner Francisco �euro;�Pancho�euro;� Padilla�euro;�s special secret recipe �euro;” the sweet pork combines the tenderness of pulled pork with the best qualities of sweet barbecue.]]> Despite the below-freezing temperatures and setting sun, Mike Grim of WEST COAST WEINER COMPANY remains chipper as he tends to some sizzling onions on his propane-powered flat-top grill. Plumes of steam cascade off the chili he ladles over a Sonnenberg�euro;�s Italian sausage.]]> Jan  Love and her husband, Bill Coyle, noticed some gaps in the Spokane Valley food scene. So the couple set out to fill a niche that wasn�euro;�t present in the Valley, or many other places in Spokane for that matter, and SPICE TRADERS MERCANTILE was born..]]> is just a number to Orlando Duran. At 72, this great-grandfather of 13 and grandfather of 12 recently reopened ORLAN- DO�euro;�S MEXICAN RESTAURANT �euro;” a strictly take-out or call-in-and-pick-up joint �euro;” at the busy intersection of Dalton Avenue and Highway 95 in Coeur d�euro;�Alene.]]> Northside garlic lovers have a new reason to rejoice this holiday season: They, too, now have their own garlic paradise. Last week, Raci Erdem, owner of Post Falls’ White House Grill and th]]> Everything about SWEET FROST- INGS BLISSFUL BAKESHOP could be described with some sort of sugary adjective. Upon entering, I am immediately struck by how bright and cheery every detail of the store�euro;�s interior is.]]> The downtown Spokane building that is now home to THE VAULT SOCIAL CLUB & EAT- ERY was wide-awake during this time. Back then it was a bank, and now, 90-something years later, it has become a restaurant and nightclub. But its past hasn�euro;�t been squandered by the remodel �euro;” in fact, it�euro;�s been played up.]]> You’re going to get cold soon. Or sick. Probably both. It’s just the harsh reality of living in the Inland Northwest during the winter season. But that’s not to say you can’t]]> The paint is on the walls, the doors are open, and the wine is flowing at MEZZO PAZZO. This South Hill wine bar is still waiting for a few final touches, like the rest of the furniture, but the mood is warm and inviting. There’s a couch for lounging, seating at the bar, and a large, wooden table, suitable for groups to gather.]]> Doug Martindale did a lot of traveling while working in the telecommunications industry, especially throughout the Northwest. And over the years, Seattle’s Red Hook Brewing became one of his favorite stopping points.]]> “Mine is kind of a fusion restaurant,” explains Nguyen, who grew up working in his father’s Vietnamese restaurant in Garden Grove, Calif. After moving to Spokane and graduating from Ferris High School, Nguyen enriched his culinary repertoire by working at several area restaurants, including Kim’s Teriyaki and Shogun.]]> There´s a new place to swirl, sniff and sip in downtown Spokane. COUGAR CREST ESTATE WINERY celebrated its new tasting room with a grand opening on Sept. 9. This is the second satellite tasting room for Dave and Deborah Hansen’s Walla Walla winery (the couple opened a Woodinville tasting room in June).]]> The joint has a staggering 50 tap handles. On the menu, beers are organized by type to avoid confusion. Alcohol percentages, bitterness units and city of origin are also represented, in case you want an imperial IPA from within 200 miles or a raspberry lambic from across the Atlantic.]]> 90-something degrees outside, and Curtis Bytnar is crouched inside the metal food truck that is home to his hot-dog business, BIG RED’S, but despite the temperature and the fact that he’s just inches from a hot grill and a bubbling deep fryer, Bytnar has a huge grin on his face.]]>