September 15, 1995 in Seven

Clink’s Keeps Favorite Dishes In New Menu

By The Spokesman-Review

Clinkerdagger is one of Spokane’s most successful restaurants, but it’s never been exactly known as a bastion for adventurous eaters.

That may change with the introduction of a new menu, the first major revamping of the offerings since the restaurant opened in 1974.

Now, before anyone addicted to Clink’s signature prime rib or burnt cream panics, rest assured.

Many of the old favorites remain. The salad bar may be gone, but the pea salad remains, along with the steak soup.

Joining the lineup of longtime faves are dishes such as a herb-crusted roasted chicken served with mashed potatoes, potato-crusted scallops, a seafood stew and a Stroganoff with beef tenderloin.

The fresh sheet changes each evening and usually showcases seafood.

At Clink’s, salmon is king. In addition to daily specials, there are four salmon entrees, including a filet roasted with peppercorns and basted with honey and another grilled with a simple vermouth-lemon butter.

I recently savored a new salmon preparation, grilled king stuffed with a mixture of wild mushrooms, Parmesan cheese and a touch of sage.

I applaud the kitchen’s bold saucing of this dish, a rich, red wine-based sauce that reminded me of a Stroganoff. The full-flavored fish stood its ground in the face of this hearty sauce and gave me a good excuse to order L’Ecole’s stunning merlot with my seafood dinner.

The accompanying spaetzel - tiny Swiss dumplings - seasoned with a walnut butter was a nice complement to the fish, but I wish my meal also had included a small portion of veggies.

My companion happily munched on his perfectly seasoned prime rib. Clink’s slow roasts its prime rib on coarse rock salt, which helps maintain its juiciness.

It’s served with shredded horseradish root (a nice touch), an assortment of oven-roasted veggies and a pile of exceptional mashed potatoes. The smashed tiny red potatoes still had their skins on and were full of flavor.

For dessert, there’s still the ever-popular burnt cream, a creamy custard topped with carmelized sugar crust and also the Key Lime pie, made with juice from the famous Florida citrus fruit. The coffee-toffee pie is gone. However, I’ve heard glowing reports about the new baked pear bread pudding.

While Clink’s will probably never be known for exotic offerings, the consistently solid food is one of the reasons it remains one of Spokane’s favorite places to celebrate special occasions.

Reservations are a must at Clinkerdagger. Call 328-5965.

, DataTimes MEMO: This sidebar appeared with the story: CLINKERDAGGER Located in the Flour Mill, 621 W. Mallon

This sidebar appeared with the story: CLINKERDAGGER Located in the Flour Mill, 621 W. Mallon

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