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November 9, 2011 in Food
Tapping into the South Hill
Libations come with education at new pub
Bartender Brian St. Clair pours a pitcher of beer from one of 50 taps at the Manito Tap House.
(Full-size photo)(All photos)
The Manito Tap House is too loud. There are too many beers on tap. And that’s just the beginning of the charm.
Owners Patrick McPherson and his mother Denise Hanson are partners in the new tap house and pub on Spokane’s South Hill.
Tucked underneath the Ross in the Manito Shopping Center, the space was most recently used by the Pear Tree Inn. The place was stripped to reveal bare concrete, and crews brought in reclaimed barn wood, recycled bleachers and designs by local metal artists to bring McPherson’s vision to life.
McPherson is a beer-loving home brewer who grew up in Spokane and wanted to share his passion. Offering 50 different taps goes beyond what even the most passionate beer buffs would expect from a tap house. There are 14 different IPAs alone.
“I wanted to be the premier beer place in town with the most knowledgeable staff,” McPherson says. “I just wanted a good variety so we would be a destination in town for people who like beer.”
The Manito Tap House offers 15 to 20 regular taps, while the remaining rotate through new offerings. The focus is on regional and seasonal beers.
All of the kegs have been turning over quickly – just a week or two for the most popular beers – so the real challenge has been finding a way to keep the tap list updated without wasting too much recycled paper. Eventually, McPherson hopes to list each beer with a description of the style and flavors, along with a note of how far the beer traveled to the tap.
“We’ll still have beers from all over, but it will help guide people to what is more local,” he says.
Servers at the tap house are expected to have a good overall knowledge of beers and McPherson hosts frequent trainings so they can learn about different beer styles.
“That is one thing that frustrated me about other places. You would go and you’d ask, ‘Can you tell me about this beer?’ and they might say, ‘I don’t drink beer,’ or ‘I don’t know about it,’ ” he says.
Although they don’t have space to offer a regular cask beer, McPherson says he is planning firkin nights. A firkin is a small keg that holds about nine or 10 gallons of cask-conditioned beer. Once it is tapped, the unfiltered beer must be finished quickly or contact with oxygen can ruin it.
The tap house also has a mostly local and regional wine list.
Executive chef Tina Luersson, formerly of Masselow’s, Wild Sage and Centerstage, oversees the Manito Tap House menu. McPherson wanted a “gastropub” style menu, with intriguing offerings beyond the usual pub burger and fries.
“We didn’t want to have food just be a supporting cast to the beer,” McPherson says. “Certainly beer is No. 1, but we wanted it to be a close second. We wanted it to stand on its own.”
With very few exceptions, everything on the Manito Tap House menu is made from scratch in its kitchen. The meat for the burgers is ground in house and even the condiments are the tap house’s. The signature yam chips, served as an appetizer ($4) or alongside a one of its burgers or sandwiches, have been popular.
The seasonal menu will soon be changing as dishes with more winter vegetables take the place of those calling for heirloom tomatoes and other summer produce. McPherson says some of the favorite dishes include the ricotta, mascarpone and pecorino-stuffed ravioli with roasted butternut squash sauce, made with Rogue Pumpkin Ale ($13). That dish has been a special that they’re testing for the fall and winter menu.
McPherson loves the Tap House Steak ($17), which features an 8-ounce Misty Isle Farms hangar steak, served with mashed yams, an agrodolce sauce and fried capers.
A popular seasonal dessert is a local Cliffside Orchards pear, poached in Spire Mountain Pear Cider and honey and served with whipped mascarpone ($6).
Gluten-free, vegetarian and vegan dishes are all clearly marked on the menu. The restaurant was designed to meet high energy-efficiency standards and it composts, recycles and uses linen napkins to reduce waste.
McPherson has made an effort to answer early concerns about the noise level in the new pub.
“It’s still loud but we haven’t heard as many complaints. We still have a bunch of these recycled cotton sound baffles to put up, but it’s gotten a lot better. You kind of want it a little bit loud in a gastropub.”
Work by metal artists Ryan Ricard and Robert Sevilla can be seen in the pub. Ricard’s art includes the waiting area bench with the signature Manito Park bridge, the dining area benches and the bike rack outside. Sevilla designed the striking entryway chandelier, signs and hardware above the bar and the wine rack.
Manito Tap House, 3011 S. Grand Blvd., is open 11 a.m. to 11 p.m. Monday, Wednesday and Thursday; 11 a.m. to 2 a.m. Friday and Saturday; and 11 a.m. to 11 p.m. Sunday. The restaurant is closed on Tuesdays.
The menu and tap list are updated on the restaurant’s social media pages on Facebook and Twitter. Reach the gastropub at (509) 279-2671.
Fire Artisan Pizza opens in Coeur d’Alene
Pull up a chair to the bar at Fire Artisan Pizza where diners can watch as crusts are stretched, topped and baked in the wood-fired oven.
Doug Johnson, managing partner, says they designed the open kitchen to be a welcoming feature of the new restaurant. “We wanted it to have a warm feeling during the wintertime,” he says.
Dough is made from scratch daily using local Shepherd’s Grain flour and Johnson says they buy produce from the nearby farmers market to top the pizzas. The seasonal produce also helps inspire pizza specials, dreamed up by Johnson and kitchen manager Matt Brawner.
Johnson most recently worked at Nighthawk Radiology Services, but spent most of his professional career working for and managing restaurants. He was with the Coeur d’Alene Resort for 11 years in various food and beverage jobs and served as the general manager of Hotel Lusso and the former Fugazzi for five years.
The centerpiece oven is a Forno Bravo, shipped from Monterey, Calif., in seven pieces and assembled in the restaurant. It’s heated by burning apple wood and other hardwoods.
The pies, stretched into a 14- by 9-inch rectangle, take just minutes to bake in the 800-degree oven. They are served on custom-made butcher block boards.
Johnson says they wanted the restaurant to blend the history of the building with a modern feel. To do it, they brought in chic contemporary lighting to accent the exposed concrete and reclaimed barn wood. Huge black-and-white images from area photographer Jed Conklin feature urban scenes and people engaged in “foodie pursuits,” Johnson says.
The menu is divided into three simple categories: starters, pizza and sweets.
Starters include salads, a baked three-cheese onion soup, the popular packed portabella and a market tour block, including charcuterie meats, cured olives, nuts, dried fruit and freshly baked bread ($14). The packed portabella is a mushroom cap that can be stuffed with either a meat or cheese mixture ($7).
There are 10 pizzas on the fixed menu, with rotating specials, ranging in price from $10 to $15. Diners can also make their own pie by choosing any of the restaurant’s available toppings.
Popular choices include the Gordy, topped with dates and gorgonzola and mozzarella cheeses on an olive-oil base. A balsamic reduction is drizzled over the pizza after it comes out of the oven.
The most popular pizza is the margherita ($11), featuring mozzarella, fresh tomato sauce, crushed garlic, fresh basil and olive oil. Second to the margherita is the meat pizza, topped with fennel sausage, pepperoni, salami, back bacon, tomato sauce and cheese ($15).
Dessert choices include a daily crisp offering with vanilla bean ice cream for $5, or a bittersweet chocolate chip cookie topped with gray sea salt.
“It’s about five inches across and it’s just a great way to end the meal. It has a crispy edge, and it’s slightly underbaked in the center. People are ordering them to-go, Johnson said.”
Fire Artisan Pizza, 517 Sherman Ave., Coeur d’Alene, is open daily at 11:30 a.m. The restaurant closes at 9 p.m. on weekdays, and 11 p.m. Friday and Saturday. Daily specials are announced on the restaurant’s page on Facebook. Reach the restaurant at (208) 676-1743.
Palm Court Grill celebrates with half-price menu
The Palm Court Grill at the Davenport Hotel has been renovated and reopened.
Owner Walt Worthy says in a news release that after a decade it was time to update the main dining room of the historic hotel. They wanted updated décor, additional seating – especially for large groups – and room for a bar in the restaurant.
Worthy also says he lowered menu prices to make the restaurant more accessible for everyday dining rather than a destination only for special occasions. The Palm Court Grill only offers USDA-prime steaks and prime rib, and will have a continued emphasis on high-quality ingredients for all menu items.
Historic pictures were added throughout the restaurant to show scenes of diners at the Davenport throughout the hotel’s 100-year history.
To celebrate the reopening, half-off menus will be offered at the Palm Court Grill, Peacock Room and in the Davenport Hotel lobby for lunch, dinner and late-night menus. The specials continue through Nov. 23.
During the daily happy hour, 4 to 6 p.m., drinks are half price in the Peacock Room and Palm Court bar.
Try the Palm Court Grill’s Teriyaki Salmon Filet for $7, the prime French Dip for $8 and Coconut Prawns for $7 while the specials last. Just a handful of items on the revamped menu are excluded from the half-price specials.
The Palm Court Grill is in the lobby of the historic Davenport Hotel, 10 S. Post St. Reservations may be made online at palmcourtgrill.com or by calling the restaurant at (509) 789-6848.
Learn cupcake skills at Charm school 
Notapatriot on November 09 at 8:55 a.m.
Manito Tap House. Quite possibly the poorest food, service, and staff I’ve ever experienced in Spokane. The so-called “knowledgeable staff” in this article are non-existant. Save your money and go elsewhere. Raw fish (it’s not a sushi bar), lousy service, inattentive wait staff, clueless owners all combine for the perfect storm of an abysmal dining experience.
another_perspective on November 09 at 9:18 a.m.
Another over hyped and over priced Yuppie Den in a bad location.
Just give me a cold Hefeweizen, all else is swill.
I’ll lay a sawbuck they will be shuttering the doors within a year. Any takers?
p.s. thats not a bet but an investment.
mthunderjet on November 09 at 9:54 a.m.
They have an excellent selection of beers. First time I was very impressed with the knowlege of the staff that served me. The second time was a dumbass kid that knew nothing of beer, nervous and not good….I imagine he will get better. I am not a huge fan of the decor or atmosphere, but I think it is a fine place to stop in and have some outstanding beers and variety.
I was not impressed with the appetizers I had, but didn’t really go there for the food.
My 2 cents.
bumblebeetuna on November 09 at 10:58 a.m.
Long live the Pear Tree!
mikewsu on November 09 at 11:03 a.m.
Beer selection was great when I was there. Yam chips were good. Didn’t try any food.
Staff knowledge was average, but we didn’t ask any difficult questions. ;)
pjfan2 on November 09 at 11:17 a.m.
Manito is a true a gem in the otherwise watered down, national chain-dominated food scene that is Spokane, Washington. Those of us who have lived in other cities around the Pacific Northwest have grown a true appreciation for the wines and brews that make this region unique, and sadly, most people in Spokane have not caught on to this.
Manito Tap House is changing this.
I eat there all the time, the staff is wonderful. And the owner Pat and his wonderful wife Jill are some of the nicest people I have ever met that truly care about their patrons’ experience. If you ever get a chance, talk to them about beer…they love it.
Obviously, if you prefer to drink your wheat beer with a side of fruit, like another_perspective does, well clearly you aren’t their targeted audience. Those of us who are real beer lovers will enjoy all 14 varieties of IPA.
westerly on November 09 at 11:22 a.m.
Wallingford, Fremont, Ballard are all light years ahead of Spokane in micro brew tastes and selections.
hilltopgal on November 09 at 12:07 p.m.
I have to say I wanted to like Manito Tap House. Its so nice inside and who doesn’t love beer? But the Veggie burger was uneatable and the chips were thin and greasy. It was so loud and service was friendly but unavailable. You always have to try a place twice but maybe I’ll just stick to beers and apps.
cdspokesreader on November 09 at 12:30 p.m.
I will stick to Northern Lights!
Brisco444 on November 09 at 2:46 p.m.
The south hill finally has a cool place to go with the Manito Tap House :) Yeah!!! I have been there several times by myself and with my family. The food was wonderful, I especially love the combination sliders that can be ordered with either chicken, hamburger, or veggie or a combination of all three. Of course the yam chips are to die for, not to mention the yummy dip that you can order with them! The decor is great, love the colors and the murals throughout the place. How great is it to be able to try different beers, and have competent staff be able to answer your questions about those beers. I have recommended Manito Tap House to my friends and family and will continue to do so and I look forward to going back on a regular basis for years to come! Manito Tap House - You Rock!
athomecook on November 09 at 3:15 p.m.
I am glad my husband did not give up after 2 dates….I think the Tap House is a nice addition to the south hill. We have been there for drinks, dinner, appetizers and dessert on numerous occasions. We have taken several friends there as well. Was it a home run everytime? No. How could it be? They are new… They are learning and listening. They are experiencing how to become a team. Not even the Shock has won every game…I like beer, I do not need 49 flavors or styles. I like a clean place, friendly staff, good food. I think with all of the time and effort that has gone into the menu to be safe, local or regional foods, should be revered. This food is good for you. No hormones…show me where else in Spokane that has taken the time for that detail….All local or regionally purchased….I think we need to get away from so many factory farmed food items & back to simply good food items… THAT is just one of the considerations Patrick et al have put forth in their collective effort to bring you, SPOKANE, something different. Give it time…try it again, ask more questions, be flexible, be honest, be nice and see if you can welcome a new kid on the block that is not selling more PIZZA. If things do not go your way at any establishment, inform them, staff, manager, owner… right there on the spot.. help them out to grow, how would you like YOUR customers to help you out in your new endeavor? I am not saying… I’m just saying… be kind… you will live longer to enjoy more beer!
PS.. I love you.
greatpenrod on November 09 at 3:59 p.m.
My wife and I have been to the MTH numerous times since it has opened.I’ve read some of the comments and my opinion is that some people have drank to much Oly. The MTH is a bright spot on the hill that has dared to be different. It shows in the decor, food and beer selections.I like some of the dark, stronger ales and a lot of places don’t have them on tap.I know I can always find a good selection of local micros to choose from when I stop in. The sliders are an excellent choice for a quick appitizer and don’t forget about the yam chips.The servers are friendly and are learning more everyday about the beers that are on tap.It might get a little noisy at times but at least you know you’re not in a morgue As a new business I expected bumps along the way in regards to service as it is hard to get everything right when you first open up.The service has impoved greatly since my first visit and they continue to strive for excellence. Way to go guys!!!!
GSLFan on November 09 at 5:42 p.m.
Really did not enjoy the Tap House. Too crowded, too loud to converse and slow service.
Go up the street to the Hop Shop.
selkirk on November 09 at 6:37 p.m.
mthunderjet, thanks for your honest opinion. Every other comment in favor of this place comes from someone (my belief is they are all the same person,) who has only commented this one time.
Personally, they blew me off during their so called hiring and I have 15 years of fine dining service. Guess I was too good for them as the reviews here show what kind of servers (order takers are more like it) they hired. Definitely won’t even consider giving them my business!
katelovesbooks on November 10 at 11:07 a.m.
I love the fact that Manito Taphouse is using fresh local ingredients and offering food and drink that is yummy and innovative. Love the salads, the beer and wine selection.
A new business takes time to develop. I think they will continue to evolve into one of the best pubs in town. The manager Chelsea is super funny.