December 12, 1997 in Seven

Clink’s Menu Gets A New Look

By The Spokesman-Review
 

It’s beginning to look a lot like Christmas.

Especially, at Clink’s, where they always do such a bang-up job with their decorations. (Where do they find those giant pine cones?)

This year, I kicked off the shopping season with a Bloody Mary, it being the perfect shade for a Christmas cocktail. Normally, I don’t write about drinks, but this thing was practically a meal, garnished with a cherry tomato and a big plump prawn. (If you like it hot, order the version made with Finlandia vodka infused with red peppers.)

It’s also worth checking in at Clink’s because some new items have been introduced to its menu.

Additions to the lunch offerings include New England clam chowder, smoked turkey sandwich with cranberry mayo, a grilled fish sand with kalamata olive-caper mayonnaise and Dungeness crab-stuffed ravioli with lemon-rosemary butter sauce. (That tempting pasta also appears in the evening.)

On the dinner menu, most of the old-time favs stay put (the pea salad and the prime rib remain, of course). The newest starters are the Dungeness crabcakes served with a Thai sweet and sour sauce.

There will continue to be new seafood creations on the fresh sheet. And duck joins the lineup, this version with a raspberry sauce.

There’s also a new dessert that sounds sumptuous: a Granny Smith apple tart with cinnamon-caramel ice cream. (Still, I’m going to miss that pear-bread pudding.)

To sample Clink’s new spread, call 328-5965 for reservations.

Memorable meals

As the year’s end approaches, it’s time to trot out those “Best of…” lists. (Look for my “Top 10” restaurants next Friday.)

But a couple of my most treasured eating experiences from this year won’t make that list. This heavenly chow was made by chefs, but were not at any restaurant.

Spokane attorney and food enthusiast Stanley Perdue arranged for a highly regarded Seattle chef to come and do a cooking demonstration at his home.

Chris Hunter, the chef at Etta’s Seafood in Seattle, gave our small group a new appreciation for fish. He introduced us to fresh anchovies (light-tasting, not salty), to katsu cod (the fish had been marinated in sake sediment, which gave the cod a rich flavor and kept it moist when grilled) and to huge Alaska spot prawns with roe. It was great fun to watch this seasoned pro turn out several dishes at the same time in an unfamiliar kitchen.

In October, I attended a kaiseki dinner at Mukogawa prepared by renowned sushi chef Shiro who owns a restaurant in Seattle that bears his name.

This traditional multi-course Japanese dinner was more than a meal. It was a celebration of the season, using food as a metaphor for nature. It was the first time I’d eaten Japanese pumpkin or the prized pine mushroom, available only in the fall. The mushrooms had a delicate flavor and were almost pure white.

I’ve tried a few of the techniques I picked up at these two events in my own kitchen, but the most valuable lesson I learned was to be adventurous and try new things.

Reader recommendations

In the spirit of starting 1998 with a clean plate, I was going through files and found some letters from readers who suggested spots to eat.

I have yet to make to any of them, but they’re on my list.

Nancy Hardy was pleased with everything at the Pine Tree in Osburn, Idaho. They serve dinner only during the winter.

Joyce McMullen from Nine Mile Falls, was impressed with the Boardwalk Pizzaria and Grill at the Suncrest Outpost on Highway 291. She raved about the grilled prime beef and the family atmosphere.

Karen Hamilton recommended checking out a unique dish at Pieroni’s Deli. It’s a grilled spaghetti sandwich. Sounds interesting.

Thanks for the tips.

Menu news

Some places are content to stay with the same dishes year after year. Others are constantly cooking up new stuff. Moon Time falls into the latter category. Several new items have been added to this Coeur d’Alene pub’s menu.

There’s a new salad that features toasted almonds, gorgonzola, artichoke hearts, red onions and romaine tossed in a raspberry vinaigrette.

Other add-ons include a smoked turkey sandwich, a pork satay with peanut sauce and a chicken Caesar salad soft taco. A dessert option is now available. The Moon Unit is a brownie topped with ice cream and drizzled with chocolate sauce.

Moon Time is located 1602 Sherman Ave. For reservations, call (208) 667-2331.

And, just in time to help keep that New Year’s Resolution to get healthy, Eat Rite has come out with a re-designed menu.

Everything at this restaurant is vegan, which means it’s made without using any animal products.

Yet, it includes pizza (made with non-dairy cheese), steaks (the veggie variety) and burritos (stuffed with beans and non-dairy cheese).

Every weekday, a different ethnic cuisine is featured. On Monday, it’s Mexican food. Asian is served on Tuesdays. It’s Italian on Wednesday and European food is served Thursdays.

Every Thursday evening will be spaghetti and pizza night and the restaurant will stay open until 9. Every other night, it closes at 7. On Friday, it closes at 4 p.m. and it stays shut until Monday. Eat Rite is also open for breakfast, but by reservation only. Eat Rite is located at 2303 N. Washington. The phone number is 325-1957.

, DataTimes ILLUSTRATION: Map of Clinkerdagger Restaurant area

MEMO: Leslie Kelly can be contacted via E-mail at lesliek@spokesman.com or regular mail to Spokesman-Review, P.O. Box 2160, Spokane, WA 99210.

The following fields overflowed: SUPCAT = COLUMN, RESTAURANT REVIEW - Behind the Menu

Leslie Kelly can be contacted via E-mail at lesliek@spokesman.com or regular mail to Spokesman-Review, P.O. Box 2160, Spokane, WA 99210.

The following fields overflowed: SUPCAT = COLUMN, RESTAURANT REVIEW - Behind the Menu


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