Beer/Drinks

By the time I wrote this column, five days after the original post, there were 150 replies. Virginia wine fans are enthusiastic ambassadors of their local vino. The first responses suggested specific wineries, not all of them in the Charlottesville area.

I am an avid fan of spicy and flavorful food, and Dan Gonzalez and Monica York have infused the Spokane culinary scene with their Latin-inspired restaurant Kismet that opened in Hillyard on Sept. 21 in the former space of Hillyard Pub and Grub.

For drinkers of a certain age, Bruce Willis is synonymous with wine coolers. Back in the mid-to-late 1980s, the actor was best known as the spokesman for Seagram's Golden Wine Cooler. In splashy primetime TV ads, he sashayed through neon-lit New York City.

This recipe is a great introduction to lentils and walnuts as a replacement for meat. I am not a vegetarian, but I’m always trying to incorporate more plant-based meals into my diet. There are other vegetarian and vegan recipes that use this legume and nut combo.

I recently received word that a group of restaurateurs, including Gonzaga basketball alum Casey Calvary, is looking to open a late-night bar and grill that will be open until 3 a.m. and focus on serving those who serve food and beverages.

Winston Churchill once famously opined that "those who fail to learn from history are condemned to repeat it." Did the executives at Coca-Cola HQ heed this warning from across the pond (and the decades)? That's the pending question for fans of Coke Zero Sugar.

They say good things come in small packages, and that’s certainly true for beer lovers at Camp Taps. Located in the parking lot of 1889 Salvage Co. at 2824 N. Monroe St., Camp Taps is one of the tiniest taverns in Washington and the state’s first beer trailer.

A farm-to-table fundraiser is back. Halo Medical Travel Services run by Leasa Bolen is one of Spokane’s most important nonprofits helping cover medical transportation of families in need. On Saturday, Halo will instead be helping transport fresh produce.

After a one-year hiatus because of the pandemic, Crave Northwest returned Friday with a one-night-only outdoor event that sold out quickly, according to event organizers Adam Hegsted, Tom Stebbins and Karen Upchurch Stebbins.

It’s a Ship at C! Stormin’ Norman’s Shipfaced Saloon has quickly become a favorite of Spokane Valley faithful. A second location will be opening in Coeur d’Alene off Fourth Street and will be open for breakfast, lunch and dinner.

It’s a redo for Bijou! If you are a sucker for scintillating spirits, you’ve probably visited Bijou in Browne’s Addition off Sunset Highway. If you haven’t and you live on the South Hill, you’re in luck because Bijou’s second space is being summoned.

Spokane’s food scene is known for its variety for a reason. Across all parts of town, from Hillyard and the South Hill to Indian Trail, there are plenty of quality restaurants each with their own distinct taste and atmosphere. These are five of my favorites.

It’s a new start for the space formerly known as Rocky Rococo, as there has quietly been an impressive takeover happening in Spokane. Rakesh Kaushal, owner of SA3 Restaurant Group, which for the last few years operated Mango Tree locations, has made some moves.

We’re one Brick short of a load! I was recently surprised to learn that Sam Milne, head brewer of Spokane’s powerhouse Brick West Brewing, will be stepping down with plans to maybe open something of his own on the westside.

It's old spice, new tricks at Spiceology, which is helping lead the charge in Spokane’s culinary revolution, as it recently signed its biggest collaboration yet. New Belgium has signed on to do a line of beer-infused rubs with the Spokane-based company.

Food is love! These three words embody the triumphant return of Terrain Table, the annual fundraiser of local arts nonprofit Terrain, on July 21 after a one-year hiatus due to the pandemic. Add the outdoors, and you have the recipe for a perfect evening of dining in Spokane.

It’s rare to find a bakery that offers fresh bread, locally grown beer and wood-fired pizza, but Grain Shed in the Perry District is anything but a typical bakery. “Our bread is made from grains we grow and mill ourselves, and our bread is a sourdough,” chef Toby Carroll said.

Chef Travis Tveit, who has built a loyal local following as the longtime lead chef at Iron Goat Brewing, has departed Iron Goat and taken the reins at the newly retooled McRuins in Saranac Commons. Chef Tony Brown is pulled between his many projects. 

Here in the features and food world, the big news is the introduction of a bill that would make Colby the official cheese of the Badger State. Which provides the perfect reason to finally visit Wisconsinburger a few blocks from the heart of the Perry District.