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.IN THIS ISSUE:
- Beverly's fried chicken
- Bistango's drinks
- Churchill's tenderloin
- Downriver Grill's chipotle BBQ burger
- Clinkerdagger's shellfish fettuccine
- Mizuna's meatless meatloaf
- Palmcourt Grill's crab Louis
- "Checking the Pulse of the Inland Northwest's Rising Culinary Scene"