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Update: Latah Bistro 

Checking in on a constantly changing experiment in food.

click to enlarge Halibut with potatoes and mushrooms in the foreground. - JOE KONEK
  • Joe Konek
  • Halibut with potatoes and mushrooms in the foreground.

Heraclitus once said, “The only constant is change,” and this perfectly summarizes Latah Bistro’s philosophy over its eight years of success. A menu in constant motion and a dedicated group of core followers lend chef David Blaine the creative power to bring new flavors and formats to Spokane’s notoriously conservative palate.

“Regulars are easily enticed by new things,” he says. The approach of spring ushers in all sorts of greenery, much of which Blaine lovingly incorporates into the bistro’s latest menu.

“Asparagus, radishes and spring peas are in season, and so is halibut, which we will be changing the preparation of nightly,” he says. Notable new appetizers like pea-mint hummus and grilled asparagus with romesco (both $7) celebrate the year’s first fresh crops. His spring pasta ($19) is a heap of spaghetti topped with grilled asparagus, red peppers, breadcrumbs and a fried egg crown.

Latah Bistro 4241 S. Cheney-Spokane Rd. | Latah Valley | 838-8338

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