Recently Reviewed

by Inlander Staff


The Clark House -- A relic of opulent turn-of-the-century times, Hayden Lake's Clark House offers more than just a meal. Its history is steeped in mystery and tragedy. Dinner here is by reservation only and is a five-course affair. Entrees change each night, although there is always a beef tenderloin with some type of sauce. Prices are from $48 to $54 per person, with an additional and mandatory 20 percent gratuity. The main courses on our visit included the fresh salmon stuffed with Dungeness crab, cream cheese and chives and covered in a Dijon buerre blanc sauce. It was nicely prepared and rich with lots of sweet crabmeat inside. The Clark House tenderloin of beef with forest mushroom bordelaise was nothing short of massive, and very tender, cooked pink as ordered. The sauce added a pleasant counterpoint. In all, this was a very satisfying plate. 5250 E. Hayden Lake Rd., Hayden Lake, Idaho. Call: (800) 765-4593. (LM)





Cap'n Juicy's Super Duper Weenies -- A hot dog is a hot dog is a hot dog, right? Not at Cap'n Juicy's, where you walk up to the order window and choose from creations featuring the standard-sized all-beef New York deli-style dog, or, for about a buck more, one of the quarter-pounders -- kosher hot dog, kosher Polish sausage, Longhorn German sausage and Red Hook Beer-basted bratwurst. The $2.69 New York Coney (with chili sauce, mustard and onions over a kosher dog) is satisfying with mildly spicy meat sauce and sweet, diced onions. The $2.69 Reuben Classic (sauerkraut, Swiss cheese and special mustard over a Polish sausage) came with a blanket of melted kraut-laced real Swiss filling the bun gap above a moist Polish sausage. Big and juicy they are, so grab lots of napkins. 114 N. Howard St. Call: 455-6750 (MC)





Asian Restaurant -- The philosophy of simplicity is reflected in the d & eacute;cor of the Asian Restaurant, which is utilitarian and unpretentious. The lunch menu sports an affordable assortment of Chinese, Thai, and American dishes. The $5.50 Pod-Sa-Iue (rice noodle, beef and broccoli) and the $6 chicken curry were well prepared but very mild in heat and a little bland. The $5 No. 3 Chinese combo (almond chicken with pork fried rice and pork chow mein) came with all-white meat chicken breast, drenched in what appeared to be cornmeal, covered in brown gravy and sprinkled with toasted almonds. Service was quick, friendly and helpful. 5306 W. Sunset Hwy., Call: 747-5760. (MC)





Downriver Grill -- The Downriver Grill (a locally owned neighborhood spot on the North Side) occupies a former florist's shop just a little past Audubon Park on Northwest Boulevard. The interior is sleek and modern but warm and inviting. The Tuscan pasta salad, with penne pasta, feta, tomatoes, artichoke hearts and kalamata olives ($6 half, $8 whole) was a meal in itself. The yellowfin tuna entree ($14) was served with avocado and mango salsa, couscous and saut & eacute;ed vegetables. Cooked as ordered, it was quite tasty, and the mango salsa had just the right blend of sweet and tart. Service was unfailingly attentive, courteous and lighthearted. This place was packed on a Sunday night, so plan ahead. 3315 W. Northwest Blvd. Call: 323-1600. (LM)





Mootsy's North 9 -- The interior of Mootsy's North 9 is clean and offbeat with plenty of space to park it and original paintings and framed rock posters embellishing the richly colored walls. The menu features an interesting and tempting assortment of pizzas, sandwiches, and "extras." The sauces are handmade; pizza dough is hand-tossed. The toppings range from standard to gourmet. The North 9 ($8.25 / $18.95) is a spicy olive oil-based pie (no red sauce) topped with mozzarella, goat cheese, sun-dried tomatoes, roasted garlic, pine nuts and fresh basil. There's the Santa Fe ($6.75 / $17.95) with mozzarella and cheddar, lime-marinated chicken, black olive and red onion, and topped with fresh tomato and fresh cilantro. Take your pick from a total of 11. You really can't go wrong. The slice-and-salad combo ($4.95) is a steal. 9 N. Washington St. Call: 838-0260 (MC)





Paprika -- Paprika is home to some of the most inventive dishes in the Inland Northwest. Even the appetizer list harbors intrigue. Included are fresh-roasted local porcini mushrooms with gremolata served over grilled toast ($8) and roasted artichoke stuffed with saffron-potato puree and topped with toasted bread crumbs ($7). Entrees are just as creative. The seared pepper-crusted ahi tuna ($22) was teamed up with horseradish mashed potatoes, grilled onions and a fresh tomato vinaigrette. The roasted spring chicken with morel mushrooms ($19) was moist and flavorful. 1228 S. Grand Blvd. Call: 455-7545 (LM)





Huckleberry's Bistro -- All of the menu items here are created with natural and organic ingredients whenever possible, and the variety of foods prepared fresh daily is staggering. They do breakfast, lunch and dinner. Soups are $2 a cup, hot sandwiches and entrees are $6 or less. Cold salads range from $6 to $9 a pound. The hot lemon chicken sandwich ($6 with salad) was generous, with saut & eacute;ed chicken breast topped with tomato and covered with creamy lemon-garlic pan sauce on a thick slab of asagio ciabatta bread. It was substantial, peerless in ingredient quality, delicious and messy. The curried red lentil salad has a smooth texture and a very subtle curry flavor, with sweet currants and vinaigrette for balance. 926 S. Monroe Call: 624-1349. (MC)





UpStage Supper Club -- You don't need to sign up for theater to sample the quisine of Chef Kile Tansy (formerly of Quinn's) as the third floor of the old Odd Fellows Hall on West First is now open for dinner. The Scallops Mornay appetizer ($10) was generous, with meaty scallops in a delicious sauce under a blanket of melted cheese, served with thin French bread toasts. The Spice Island Tuna ($17) was a monumental portion of two yellow fin tuna steaks, with a thick rub of a pungent spice mixture served over a delectable, creamy coconut-almond rice. On top of the whole thing was a generous amount of a colorful fresh mango salsa. Some lightly steamed spinach grounded this beautiful and very tasty plate. Look for the menu items to change about every three months. 1017 W. First. Call: 747-8243. (LM)





Capsule reviews are written by Lauren McAllister (LM), Mike Corrigan (MC) or Marty Demarest (MD), unless otherwise noted.





Publication date: 12/25/03