Tried and True: Your guide to our 2019 Dining Out issue

Tried and True: Your guide to our 2019 Dining Out issue
Young Kwak photo
Clinkerdagger's pan-seared shellfish fettuccine.

Dining trends, like anything else, will always ebb and flow with the changing of the seasons and passage of time. But to outlast these fleeting whims, a restaurant must be more than just that. Service, atmosphere, creativity and quality are the keys to lasting success in an industry that's known for having long hours, lots of risk, rising labor costs and much more.

The six Inland Northwest restaurants profiled in this year's Dining Out issue — the Inlander's annual tribute to fine dining — are proof, however, that a steadfast commitment to tradition, service and customers can equate to decades of success. For each restaurant, we also highlighted either a dish each is known for, or a less expected option we think diners should try.

As the region's dining landscape continues to evolve and establish itself as a food destination for locals and visitors alike, we also chatted with three well-known chefs to get their take on where we are at now, and what needs to happen next.


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About The Author

Chey Scott

Chey Scott is the Inlander's Arts and Culture Editor and editor of the Inlander's yearly, glossy magazine, the Annual Manual. Chey (pronounced "Shay") is a lifelong resident of the Spokane area and a graduate of Washington State University. She's been on staff at the Inlander since 2012...