Huckleberries Online

Wolf Lodge Inn: Great Steak, Period

Wolf Lodge Inn head cook Cory Parker keeps an eye on the wood-grilled tiger shrimp and steaks on the fire pit at the iconic restaurant east of Coeur d’Alene. (SR photo: Kathy Plonka)

Why did it take so long – would you believe a quarter-century – for us to dine at Wolf Lodge Inn east of Coeur d’Alene? We have excuses, but as our steaks melted in our mouth on our recent visit with our wives, they seemed pretty feeble. And now it’s almost too late. Big chunks of red meat are rarely on our menu. It’s an age thing, not a principled stand. But if anything could change our mind, Wolf Lodge is it. This rustic old building, which started as a convenience store about 80 years ago and became a steakhouse in the 70s, is an interesting place. It certainly has a unique ambiance of a big building broken up into smaller dining rooms, an obvious result of continually adding on/Dave Trimmer & Dan Coyle, SR. More here. (SR inset photo: Wolf Lodge server Alex McNett shows off the 16-ounce ribeye)

Question: Have you ever had a bad meal at Wolf Lodge Inn?


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D.F. Oliveria
Dave Oliveria writes the Huckleberries Online Blog for North Idaho readers and the Huckleberries print column.

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