Food & Drink

Dining out alone offers rare and delicious pleasures to those who dare

I still remember the first time I intentionally went to dinner alone.

By Cara Strickland Apr 19, 2018

A new North Spokane barbecue spot delivers Tennessee flavors with spicy swagger

First-time visitors to RJ's So Southern BBQ & Catering might be a little confused when they first walk through the doors.

By Dan Nailen Apr 12, 2018

How Spokane-area craft breweries are repurposing barrels to add unique flavors to their beers

It's little surprise that barrel-aged beers have become such a commercial success.

By Derek Harrison Apr 12, 2018

BEER

Coeur d'Alene's new White Pine Coffee Shoppe is an easy fit for its owners, and Midtown

At a little more than a month old, White Pine Coffee Shoppe already has the vibe some places work years to obtain: comfortable, eclectic, cheery, energetic, versatile — a place where all are welcome.

By Carrie Scozzaro Apr 12, 2018

Arctos Coffee in east Spokane focuses on its own house blends and a cozy cafe experience

Soft red tones and warm alderwood furniture, complemented by the smell of freshly roasted beans, gives the newly opened Arctos Coffee & Roasting Co. an inviting atmosphere.

By Quinn Welsch Apr 5, 2018

Yummy Ice Cream Rolls introduces Spokane's first Thai-inspired ice cream shop

In front of a bright green wall, three servers are mixing and mashing small piles of semi-liquid ice cream with flat metal scrapers while customers eagerly wait.

By Alla Drokina Apr 5, 2018

OPENING

A mainstay of the east Spokane neighborhood has been reborn as the Logan Tavern

Just in time for the Gonzaga University men's basketball team's March Madness run, a fixture of the campus's east Spokane neighborhood re-emerged as the Logan Tavern. The building on the corner of Hamilton and Sharp became a neighborhood institution when it existed at the Bulldog Pub for more than six decades.

By Chey Scott Mar 29, 2018

Logan Tavern

In North Idaho's Silver Valley, food purveyors lured by opportunity and quality of life

Precious metals may have created the Silver Valley, but the Earth's treasures aren't its only lure. This mountainous swath of Idaho's Panhandle along a stretch of Interstate 90 includes the small towns of Pinehurst, Smelterville, Kellogg, Wardner, Osburn, Silverton, Wallace and Mullan.

By Carrie Scozzaro Mar 29, 2018

NORTH IDAHO

Tracing the steps of Edward Mathieu, early chef and culinary mastermind of Spokane's historic Davenport Hotel

If you take the stairs to the second floor mezzanine of the Davenport Hotel and walk around the perimeter, you'll come across a certain glass case. It's easy to miss if you're not paying attention, but if you lean in, you'll catch a glimpse of a book called The Life of a Chef: Master Chef of Spokane's Famous Davenport Hotel and of San Francisco's Select Fairmont Hotel written by Edward F. Mathieu.

By Cara Strickland Mar 22, 2018

The Reuben is an American invention with many cultural connections; here's where to eat one in the Inland Northwest

The Reuben sandwich — that famous combination of corned beef, sauerkraut, Swiss cheese, rye bread and Thousand Island dressing — wasn't invented in Ireland, nor by an Irish cook, according to the most prevalent accounts (one credits a hotel in Omaha, Nebraska; another a deli in New York City). Even so, the sandwich so regularly attributed to the Emerald Isle indeed has lasting ties to Irish culture in its two main ingredients: corned beef and cabbage.

Mar 15, 2018

SANDWICH

CdA's new MoMo focuses on the details with menu of select sushi, wok-cooked and grilled items

Housed in the former home of Bonsai Bistro, MoMo Sushi.Wok.Grill is the largest restaurant space Grace and Scott McNiel have ever run, at 10,000 square feet and three levels. Yet with Grace's background in business and Scott's in computer engineering, the McNiels' focus on small, specific details are what matter.

By Carrie Scozzaro Mar 15, 2018

MoMo Sushi . Wok . Grill

Food activist Laura Titzer talks about her guide to creating lasting change in the food system

The modern food industry is one of the most complexly interconnected systems in the world. After all, everyone has to eat.

By Chey Scott Mar 15, 2018

Guests at North Spokane's Kobe Hibachi, Sushi and Bar can watch their meal cooked in front of them

On any given night, the hibachi chef's theatrical shouts, mixed with gleeful reactions from diners of all ages, carry throughout the dining room of Kobe Hibachi, Sushi and Bar. If you're not sitting at the recently opened Japanese restaurant's hibachi table, where menu items are prepared fresh on the grill directly in front of diners, you may feel as if you're missing out.

By Chey Scott Mar 8, 2018

JAPANESE kobe hibachi Kobe Hibachi, Sushi and Bar

Newly opened Chef Lu's Asian Bistro on Spokane's South Hill captures the "breath of the wok"

The "breath of the wok," or wok hei, is a sort of magical essence that Chinese chefs aspire to capture. Literally translated, wok hei describes the thermal radiation that emanates from a wok, the large bowl-shaped pans commonly used for cooking stir fry.

By Quinn Welsch Mar 8, 2018

What's cooking: Latest news from the Inland Northwest's culinary community

LOGAN TAVERN OPENS NEAR GONZAGA A prominent spot along North Hamilton Street has been reborn.

By Chey Scott Mar 8, 2018

river city brewing

The Grain Shed will showcase beer, bread, baked goods from local grains in Spokane's South Perry

Beer and bread — two of the oldest recipes in the world — unite for the forthcoming South Perry bakery and brewery at The Grain Shed. The venture is a regional collaboration between a baker, a pair of brewers and a farmer, whose respective focuses sustainably and economically complement one another.

By Chey Scott Mar 1, 2018

Grain Shed