Some highlights and favorite dishes so far during Inlander Restaurant Week 2020

click to enlarge Tacos from Cochinito Taqueria. - YOUNG KWAK PHOTO
Young Kwak photo
Tacos from Cochinito Taqueria.

As most of you are reading this, there are only a few days left to explore some of the three-course menus offered this year for Inlander Restaurant Week. Hopefully you've had a chance to visit a local establishment or two already, but if you need some inspiration for the final nights, here are some staff recaps.

Cochinito Taqueria ($22)
10 N. Post St., 474-9618
Walk-ins only; menu available daily from 11 am to close
This first-time participant is one of a handful of counter-service spots that joined Restaurant Week in 2020 as the event continues adapting to changes in the industry. Opened two years ago by Justin Curtis and chef Travis Dickinson, Cochinito is known for using fine dining techniques to create Latin-influenced flavors and dishes, from tacos to ceviche. Restaurant Week offers a chance to sample a wide range of Cochinito's menu, especially if you pick the three-taco option for your second course, which includes any three tacos on the restaurant's menu, from its melt-in-your-mouth 20-hour carne asada or fried maitake mushroom, to slow-poached octopus or duck confit. For dessert, the churros, with chocolate or caramel sauce to dip into, are perfect for sharing. (CHEY SCOTT)

Table 13 ($33)
334 W. Spokane Falls Blvd., 598-4300
Reservations recommended; menu available daily from 5-9 pm
This Davenport Grand restaurant is showcasing some bright citrus options this year. On Monday, we tried the burrata and beets (actually an arugula salad with some small pieces of burrata, beets and heirloom tomatoes) and the grapefruit salad, which was a surprisingly refreshing way to start the meal. The scallops were well-seasoned and buttery soft after just kissing the pan, and the lemon-tarragon risotto almost outshined its main star. The caramel chocolate rolo dome was a decadent sweet finish, but if you want a perfectly balanced tart, sweet, salty dessert, go for the blood orange cheesecake. (SAMANTHA WOHLFEIL)

The Bluebird ($33)
816 N. Fourth St., Coeur d'Alene, 208-665-3777
Reservations recommended; menu served from 4 pm to close
Owners Autumn and Viljo Basso opened this bistro in the heart of Midtown Coeur d'Alene in spring 2016; it's since become a popular spot for its seasonally and globally inspired menu. Bluebird's Restaurant Week menu offers a snapshot of what the eatery does best. For course one, my guest and I ordered the scallops (two, with a small green salad) and chicken liver pâté; both rich in flavor and perfectly presented. We chose the salmon and duck confit for our main courses. The salmon, served over a savory bed of white beans, carrots, onion, celery and wilted romaine, and topped with mint pesto and green onion, is one of the best preparations I've ever had — perfectly seared on the outside and juicy inside. The duck leg confit was a rich and comforting dish, with Brussels sprouts, potato hash and pork belly. (CHEY SCOTT)

Rüt Bar & Kitchen ($22)
901 W. 14th Ave., 241-3165
Walk-ins only; menu available daily from 5-9 pm
This all-vegan gastropub is experiencing Restaurant Week for the first time, and it's safe to say many diners are experiencing Rüt's incredibly flavorful menu for the first time, too. On Monday, the place was hopping, but the service remained great and the food arrived quickly and looking beautiful. Featuring primarily dishes one can find on their regular menu, Rüt offers everything from Mexican, Asian and German-inspired dishes to good ol' American comfort food. The bratwurst bowl, made with a Beyond Meat sausage, was a highlight, thanks in large part to the accompanying warm potato salad. The kung pao cauliflower bowl packed pleasing heat, with perfect broccolini and cooling pickled cucumber on the side. The crispy Brussels sprouts are a must-get first course, but bring a friend so you can also enjoy the Buffalo or Thai ginger wings. (DAN NAILEN)

Lumberbeard Winter Market @ Lumberbeard Brewing

Sun., April 5, 2-4 p.m. and Sun., April 19, 2-4 p.m.
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