March 24, 1995 in Seven

Weinsteinz ‘Will Have A Little Bit Of Everything Under One Roof’

By The Spokesman-Review
 

Weinsteinz promises to be a restaurant with a split personality when it opens the middle of next month in the Valley.

Inside the front door, patrons will find an English-style pub with 30 beers on tap, including Northwest microbrews and favored imports such as Guinness Stout and Harp’s, the key ingredients in a black-and-tan (a legendary beer drink.) There will also be 60 bottled brews available. Tapas, the Spanish name for appetizers, will be served in the pub.

Just beyond the pub will be a more sophisticated setting for fine dining, with a large selection of wines by the glass and meals that hit all kinds of ethnic hot spots, from Cajun to good old American favorites such as buffalo wings.

Operations manager Ed Bice calls the setup an American bistro.

“We’ve taken different concepts we liked from the East Coast and the West Coast and Europe and brought them together,” he said. “We will have a little bit of everything under one roof.”

A particularly welcome addition is the restaurant’s philosophy of taking the elitism out of ordering wine. The menu will offer suggestions on pairing food with wine and, most importantly, wines will be inexpensive. Many selections by the glass will be under $3.

Weinsteinz is located 11003 E. Sprague, just across from the East Sprague Theater. The restaurant-pub is scheduled for an April 12 opening. Call 891-VINO for additional information.

Sub lovers, rejoice

Aficionados know the difference between a deli sandwich and a sub. The former has mayo and mustard slathered on bread, while in a true sub, oil and vinegar dressing is used to season the sandwich.

Sub lovers can test this principle at several new spots in Spokane.

Sparky’s Firehouse Subs, which opened last November at Monroe and Indiana, serves sandwiches that are messy but oh-so-good. The lineup includes the usual deli-type meats, barbecue beef, French dip, meatball and BLT. Prices are reasonable, with most 12-inch sandwiches selling for $4.35.

The storefront operation, owned by two Spokane firefighters, is stuffed with fun firefighter memorabilia.

In the Valley, Tony Frost said his special blend of oil and vinegar helps set his sandwiches apart from the competition. His shop, called Max’s Italian Subs and Espresso, features hot and cold subs. Cold combos include the Big Max, which has ham, cotto salami and provolone cheese topped with lettuce, tomatoes and onions dressed in the special vinaigrette.

Hot subs include meatballs, corned beef and a torpedo, which is hot sausage and provolone cheese with sauteed onions, green pepper and red sauce. Prices start at $3.29 for a 6-inch and top out at $5.99 for the 12-inch torpedo.

Max’s is located at 9223 E. Montgomery, just south of Trent, in the Argonne Village Shopping Center. Call 927-5410 for takeout orders.

Fans of Philadelphia-style hoagies might remember Lil’ Bit of Philly from its previous location in the East Central neighborhood.

It recently moved into a spot on East Sprague and features the same menu, with emphasis on the signature cheesesteak sandwich. That item is sauteed steak with special seasonings served with grilled onions and white American cheese. Peppers are available by request.

Fries, onion rings, coney dogs and soup are also available.

Lil’ Bit of Philly is located at 9807 E. Sprague. The phone number is 891-2083.

Rock City staff is jazzed

Congratulations to Jim Rhoades and his crew at Rock City Cucina Italiano. While some pessimists predicted the downtown restaurant’s demise when Seattle-based Cucina! Cucina! arrived, the lively eatery continues to flourish.

In recognition of that accomplishment, the Spokane Restaurant Association named Rock City top full-service restaurant.

Arby’s Roast Beef was selected as the fast food restaurant of the year.

Read all about it

The Restauranteur offers readers a behind-the-scenes glimpse into the area’s dining scene.

The newsletter, which recently made its debut, focuses on profiles of restaurants and chefs. Luna’s new chef, Brett Fontana, is featured in the first issue.

Elaine Welk, who has a thriving herb business, is the editor of this free publication.

Copies of The Restauranteur are available at Spokane area eateries and at some supermarkets.


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