Glover Mansion - that gorgeous historic house on Spokane’s South Hill - started serving dinner this week.
The mansion has long been a favorite among those who lunch, and general manager Paul Strickley is sure the venue’s popularity will spill over into the dinner hour.
The evening menu will change weekly, to emphasize the freshest ingredients available in the area. Strickley describes the fare as continental-style cuisine, which seems perfectly appropriate for such elegant surroundings.
“We’re trying to keep with the tradition of how things were done when the mansion was new 108 years ago,” Strickley said.
That meant entertaining on a grand scale. Still, the atmosphere is designed to be comfortable, not stuffy.
Strickley arrived at the mansion 14 months ago as the chef. He had spent most of his career working in the kitchens at private country clubs in California. Recently, he was promoted to general manager, so he hired Bill Edwards, a San Francisco Culinary Academy-trained chef who had previously worked at the Wort Hotel in Jackson Hole, Wyo.
They plan the menus together. This week’s offerings include a ribeye topped with roasted garlic and balsamic vinegar onion relish; medallions of calamari sauteed in a lemon-caper butter; pan-seared salmon and marinated, grilled chicken breast. Prices, which include soup or salad, range from $15.95 to $19.95.
An interesting, moderately priced wine list has been designed to complement the flavors of the featured foods. Many of the wines are available by the glass, as well as by the bottle.
The Glover Mansion serves dinner Tuesdays through Fridays. (Weekends are reserved for private parties.)
For reservations, call 459-0000. The mansion is located at 321 W. Eighth, two blocks west of Sacred Heart Medical Center. Valet parking is available.
Patsy’s spring menu
Finally, after all these years, the staid escargot appetizer at Patsy Clark’s has been given a once over.
The new version - escargot sauteed in garlic and served in a puff pastry shell with a sweet red pepper and a sauce rich in butter and cream - sounds like a dieter’s nightmare, but the inventive departure from the old escargot baked in clay pots shows the kitchen is willing to take some chances.
Other fresh touches on the new seasonal menu include a chicken breast with a tomato, bell pepper and artichoke heart-studded Provencale sauce and tiger prawns sauteed with fresh tomatoes and caramelized elephant garlic. That mixture is ladled over focaccia bread and topped with goat cheese.
A new vegetarian dish features oven-roasted eggplant, zucchini, shiitake mushrooms, red onions and tomatoes that are layered with cornmeal polenta and a herb- and garlic-seasoned cheese.
A pork T-bone has also been included in the new menu. It’s broiled and served with an orange-cranberry sauce and caramelized walnuts.
Those new entrees are served in addition to the offerings from the daily fresh sheet.
To check out the new spring fare at Patsy’s, call 838-8300 for reservations.
Mamma Mia’s, the Italian restaurant Garth Brooks frequents when he’s in town, is back.
Last winter, the owners decided to retire and sold the place to Rudy Portolesi from Rodolfo’s in the Valley.
But Gertrude Naccarato (“Mamma”) soon got fed up with the quiet life and offered to join forces with Portolesi.
So, customers will once again find Mamma Mia favorites made from old family recipes at the same prices and the same location, at 7706 N. Division. Call 482-7162 for reservations.
Now, about Rodolfo’s …
That popular Valley restaurant has recently updated its menu, adding pizza and a bevy of new dishes.
A garlicky chicken pizza topped with gorgonzola and mozzarella sounds promising.
Other mouthwatering selections range from handmade ravioli and chicken tortellini tossed in a saute of onions, peppers, mushrooms and sausage with marinara to several different cuts of prime rib and the house specialty, chicken cacciatore.
Rodolfo’s, located at 15412 E. Sprague, is open for lunch and dinner Sundays through Fridays, and for dinner only on Saturdays. Call 927-4847 for reservations.
East Coast ‘za on the Hill
Chris Bennett, one of the original founders of David’s Pizza, will fire up his own brick oven come June.
He plans to open Bennidito’s at the little strip of storefronts near 14th and Lincoln in the old Pasta, Pastry spot.
The menu will feature East Coast-style pizza using the original (garlicky) recipes from David’s. In addition to the hand-tossed pizzas, the restaurant will offer calzones, salads and a stuffed pie - loaded with ricotta, fresh garlic, fontina cheese and veggies.
Look for additional details in a future column.
Ultimate Bagel expands
Ultimate Bagel, Spokane’s most prolific purveyor of “cement doughnuts” will open its fourth store later this month.
The new location is at Lincoln Heights, right next door to Starbuck’s. They’ll take over the spot vacated in December by McGowen’s Cafe.
The Ultimate Bagel makes more than a dozen varieties daily and specialty flavors different days of the week. For instance, Monday is rye-caraway, Tuesday and Friday orange-cranberry is featured, Wednesday it’s either pesto or raspberry, Thursday is jalapeno and Saturday and Sunday fresh blueberry bagels are showcased.
Other Ultimate Bagel locations include downtown Spokane in the Sherwood Mall, Wandermere Mall and on Hamilton, near Gonzaga University.
We’re talking smooth
If smooth, rich java is your cup of tea, check out the area’s newest coffee roaster, Kilimanjaro Coffee Company in Coeur d’Alene.
The owner, Chris von Zastrow, grew up on a coffee plantation in Africa, so he obviously knows his stuff.
What makes his coffee so impressive - at least the Kiliman blend I sampled - is that it’s got a deep, full flavor without the bitterness you taste in so many upscale coffees.
Kilimanjaro Coffee Company sells a wide variety of freshly roasted beans ranging from Sumatran to Mexican, but East African coffees are the house specialty.
Von Zastrow is offering a coffee tasting at 6 p.m. April 16. Call (208) 667-3673 to save a spot.
The store, located in the Fourth Street Deli, also carries a variety of English teas imported from Taylors of Harrowgate.
, DataTimes MEMO: Leslie Kelly can be contacted via E-mail at firstname.lastname@example.org or regular mail to Spokesman-Review, P.O. Box 2160, Spokane, WA 99210.