North Hill on Garland has opened.
The new neighborhood pub, originally slated to launch Sept. 7, officially opened its doors Monday after a soft launch for friends, family and industry folks over the weekend.
Work on the new restaurant space started about a year ago. Construction, equipment and other delays pushed the opening back a couple of months.
“It’s been a long adventure,” said co-owner Keith Riddle. “We’re excited.”
The new restaurant is located in the former North Hill Masonic temple, now home to the offices of the Syngery Group, a real estate brokerage.
Paul Cassel and Riddle are partners in the firm as well as the new restaurant.
They’re joined by Matthew Stanton, who co-founded El Dorado Cocktail Lounge in San Diego and plans to split his time between California and Spokane to manage North Hill’s bar program.
Darin Talotti, who co-owns Red Lion BBQ and Pub as well as the cozy downtown bar Whisk, is the restaurant’s general manager and fourth partner.
North Hill is at 706 W. Garland Ave. Its name is a nod to the building’s history as the old North Hill Lodge No. 210.
The look is modern with rustic and industrial accents. Think exposed red brick walls, black and white subway tiles, reclaimed wood and naked Edison bulbs.
The restaurant encompasses nearly 1,400 square feet.
Seating is made up of booths, two-tops and a counter at the bar with eight to 10 stools and electrical outlets for nearly every seat. A rustic buddy bar made from a piece of reclaimed wood runs parallel to the counter top at the bar.
The wood that frames the windows and makes up the fence and privacy walls for the patio and upper deck came from the old Looff Carrousel building in downtown Spokane.
Drop-down heating elements will be added to the patio, outfitted with six four-tops. The patio and restaurant are all ages. The restaurant seats 38.
The upper deck is 21 and over and will be open seasonally. It seats 20.
Meantime, the restaurant and bar are open seven days per week, starting at 11 a.m. The plan is to be open to at least 11 p.m. Weekends, it will likely stay open to midnight or 1 or 2 a.m.
The concept is bar-focused with “elevated comfort food” and pub grub, Talotti said.
Both he and Riddle, who bought the building about four and a half years ago, live in the neighborhood.
Taps feature local and regional beer. Craft cocktails feature freshly pressed juices and house-made infused syrups.
Stanton’s “new, refreshing take” on the classic Pimm’s Cup is a signature drink. It features house-made syrup made from pressed ginger root.
Also on the menu: pizza and “Hill Hot Pockets.”
Adam Oakes, who helped open Anthony’s and Twigs in the Tri-Cities, is the opening chef.
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