http://www.inlander.com/spokane/articles.sec-72-1-bar-guide-2010.html EDITOR'S NOTE: Our focus here was on bars that have opened since our last guide two years ago, as well as on great older bars we didn’t cover last time (like Italian Kitchen, Fizzie Mulligan&rs]]> EDITOR'S NOTE: Our focus here was on bars that have opened since our last guide two years ago, as well as on great older bars we didn’t cover last time (like Italian Kitchen, Fizzie Mulligan&rs]]> EDITOR'S NOTE: Our focus here was on bars that have opened since our last guide two years ago, as well as on great older bars we didn’t cover last time (like Italian Kitchen, Fizzie Mulligan&rs]]> EDITOR'S NOTE: Our focus here was on bars that have opened since our last guide two years ago, as well as on great older bars we didn’t cover last time (like Italian Kitchen, Fizzie Mulligan&rs]]> EDITOR'S NOTE: Our focus here was on bars that have opened since our last guide two years ago, as well as on great older bars we didn’t cover last time (like Italian Kitchen, Fizzie Mulligan&rs]]> For the past three weeks, I’ve been on the hunt for the perfect mixed drink in the Inland Northwest. A drink that’s inventive and cutting-edge but still tasty — crisp and refreshing. Something with a good story (see The Last Word, p. 54), or a connection to the past.]]> The pinnacle of hotel bars in Spokane may well have been Ankeny’s. It was not only a literal acme of the scene, high atop the Ridpath Hotel with panoramic views of a twinkling, nighttime city, but also had sleek d%u98EFr, live jazz for dancing and an overwhelming sense that you were in the beating heart of the cool just by being there.]]> Here we sit at the PARK INN, just one outpost on my search for Spokane’s perfect dive bar. I traveled far and wide — within city limits, of course — hunting for that special, seedy locale. The dirtier, cheaper and scarier, the better. Give me Rainier in cans and stale peanuts.]]> Anyway, this drink — an exquisitely balanced mix of gin, lime juice, green chartreuse and maraschino liqueur — took root at the Zigzag, the bar Stenson tends, on those steep-ass steps between Pike Place and the water. From there it spread, becoming a raging success in Seattle.]]> EDITOR'S NOTE: Our focus here was on bars that have opened since our last guide two years ago, as well as on great older bars we didn’t cover last time (like Italian Kitchen, Fizzie Mulligan&rs]]> EDITOR'S NOTE: Our focus here was on bars that have opened since our last guide two years ago, as well as on great older bars we didn’t cover last time (like Italian Kitchen, Fizzie Mulligan&rs]]> BEN OLSONDowntown Crossing (Sandpoint)“‘Bartenders are the aristocrats of the working class.’ So said Douglas Coglin. It’s true. They listen to your woes. They keep you company]]>