Latest from The Spokesman-Review
Sante Restaurant and Charcuterie will fire up the kitchen tomorrow to serve a full menu for the first time since a Dec. 11 kitchen fire.
The grease fire caused $35,000 in damage and forced the restaurant to trim breakfast and lunch service, and eliminate dinner service while repairs were made. The reduced menu featured cold sandwiches, charcuterie, salads and soups made with temporary equipment.
The fire spared the historic Liberty Building, which the restaurant shares with Auntie's Bookstore.
On Thursday, Sante returns to full service starting at 9 a.m.
“We're thrilled to get back to our full menu,” says owner and executive chef Jeremy Hansen in a news release. “These past several weeks have been tough for us, but to be honest, they've also been extremely eye-opening to the level of community support we've received.”
The menu includes a return of Sante's Brasserie Menu, a Parisian bistro-themed menu featuring dishes that are $20 or less. Other options include the Grass Fed 50/50 Burger, made from Rocky Ridge Ranch's specially-bred Wagyu-Angus cross, the American version of Kobe beef ($16). House-made gnocchi served with sherry glaze, guanciale and mushroom duxelle ($10) is also on the dinner menu.
Breakfast options include honey wheat French toast ($8) and duck hash, made from duck confit, house-made cranberry sauce, duck egg, kale, potatoes and onions ($15).
Hansen and his wife Kate are on a culinary tour of Southeast Asia for the rest of the month. While they're gone, the cooks will be offering two special entrees each evening - including a fish du jour and beef du jour.
The restaurant, 404 W. Main Ave., will be open Sunday through Tuesday, 9 a.m. to 4 p.m. and Wednesday through Sunday from 9 a.m. to 8 p.m. through January 29.
Then, the restaurant closes temporarily to install new, upgraded kitchen equipment and additional counter space to help speed production.
When Sante reopens in time for Valentine's Day, they'll present a new menu and revamped wine list.
Reach the restaurant at (509) 315-4613.
Sometime in May, Spokane downtowners get to test out the Sapphire Lounge, a small-bite eatery set inside the new bar area of the Hotel Ruby, 901 W. First.
An item on the new lounge, being financed and managed by Ruby owner Jerry Dicker and executive chef Jeremy Hansen, ran last week in The Spokesman-Review.
That story summarizes the food and beverage plans of Hansen, who also is executive chef at popular Spokane restaurant Sante. Dicker also explains the goal of the Sapphire, being a way to add an intimate place for downtown visitors to grab a memorable bite and a stylish beverage.
Here is a photo showing the relatively tiny inside of the Sapphire Lounge. Mauer Construction, of Spokane, is the general contractor.
Total square footage is under 1,000 square feet. The kitchen is in the cramped, opposite corner from this point of view. The bar will be directly behind the half-height metal drywall studs.