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ENTRÉE: Cider for Liberty Lake, poke in the Valley and more food news 

Rounding up some of the latest dining news and events from around the Inland Northwest


Ladder Coffee & Toast is moving to downtown Spokane

The North Spokane drive-through/walk-up coffee stand plans to make its move to new downtown digs later this year with a projected opening in mid-October.

Ladder Coffee & Toast, owned by Spokane couple Katie and Aaron Rivkin, opened last fall at 603 W. Hastings Rd., where it serves locally roasted coffee and toast made using Central Food’s loaves. It’ll remain open there until everything’s ready at the new and expanded downtown spot, inside a brick building at 1516 W. Riverside Ave., bordering the edge of downtown Spokane’s west end and Browne’s Addition. The larger spot will allow Ladder to roast its own coffee and expand its toast and food offerings.


click to enlarge Poke Express' salmon poke bowl. - HECTOR ALZION
  • Hector Alzion
  • Poke Express' salmon poke bowl.
Spokane Valley location for Poke Express opens this weekend

Poké, Hawaiian-style raw fish salads (essentially sushi in a bowl), is coming to Spokane Valley when the region’s second location of Poke Express celebrates its soft opening this weekend.

The new location is the third restaurant from a local group that also owns Yummy Ice Cream Rolls in central Spokane, as well the first Poke Express spot on the lower South Hill, at 905 S. Grand Blvd. The Spokane Valley spot is at 1509 N. Pines.


Liberty Lake is getting a new cidery

Trailbreaker Cider is one of the newest craft beverage purveyors coming to the region, to a site currently under construction at Appleway Avenue and Madson Street in Liberty Lake.
The ciderhouse is a new iteration of Pullman-based Whiskey Barrel Cider Co., which is being forced to move out of its production facility near the Pullman-Moscow Regional Airport, the Liberty Lake Gazette reports. As part of the move, the cidery is rebranding to the new Trailbreaker name and also plans to add non-alcoholic apple juice to its beverage lineup. A full-service restaurant is also planned for the tasting room.

Owners Trent Maier and Brian Augdahl are hoping to get the Trailbreaker production facility and tasting room open by the holidays, but with much left to do in the meantime, that projection could change. Follow the progress and latest updates on Trailbreaker’s Facebook page.

In this week's issue

We take a short trip to the rural Harrington, Washington, to learn the story behind its charming new coffee shop and cafe, the Post & Office, which is part of a recent community movement to revitalize the historic town.

Coeur d'Alene food contributor Carrie Scozzaro shares the years-long process behind Pilgrim's Market's new on-site garden, where the natural foods market is now growing foods to be processed for the store's own product lines.

Summer intern Brooke Carlson offers some insight into her personal choices to go vegetarian, and why she's not judging the rest of us for having our meat and enjoying it, too.

Also, on Inlander.com, we break down the frenzy behind a rumored Chick-fil-A location that's NOT actually coming to Gonzaga's campus.

For last week's edition of Entreé, click here. Subscribe to get our weekly food news roundup delivered directly to your inbox here.
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