March 31, 2010 in Features

Fresh Sheet: Churchill’s Steakhouse back on menu

By Correspondent
Map of this story's location

Churchill’s Steakhouse has returned to serving its signature dry-aged prime beef steaks.

The fine dining restaurant recently reopened at 165 S. Post St., in what’s known as the Joel Building. It closed in July 2008 when it was damaged by a fire that stared in the Dorian’s photo business next door.

Owner Bill Alles said in a news release that he took the advice of customers and created a less formal dining room as the restaurant was rebuilt.

The menu still includes the signature top sirloin, rib-eye, porterhouse and filet mignon steaks that are dry-aged in the restaurant’s coolers. Steak entrees start at $24 and include garlic mashed potatoes, vegetables and fresh-baked bread.

There is a private dining room that can seat 49.

Churchill’s also has a downstairs bar with a more casual atmosphere and less expensive fare, including steak sliders, burgers, shrimp scampi, steamed clams and steak bites. Both menus are available on the Churchill’s Web site,

The restaurant is planning grand opening specials April 5-9.

Hours are 4 to 10 p.m. Monday through Thursday and 4 to 11 p.m. Friday and Saturday. Reservations may be made by calling (509) 474-9888.

Relay for Life fundraiser

El Sombrero Restaurant, 10117 N. Newport Highway, will donate 50 percent of all meals and tips on April 9 to the American Cancer Society’s Relay for Life.

Restaurant owners are sponsoring the Walgreens Relay For Life team, one of 75 area groups that will participate in the Spokane Falls relay June 4 and 5.

Money raised by the Relay For Life is used to fund cancer research, education and patient service programs.

To learn more about the El Sombrero fundraising event, the Spokane Falls Relay For Life or to register a team, call Traci Baker at (509) 315-8624 or (509) 216-0671.

We’re always looking for fresh food news. Write to: The Fresh Sheet, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210. Call (509) 459-5446, fax to (509) 459-5098 or send an e-mail to

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