Beer/Drinks

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.

I was very quiet when one of my chef friends, John Courtney, who at the time was the chef de cuisine for the Cosmopolitan of Las Vegas, came to town for a meeting. Northern Quest Resort and Casino apparently sent a team of headhunters to Las Vegas.

Scott Hoefer, co-owner of Umi Kitchen and Sushi Bar, is reportedly pulling the trigger on a secret second project in Kendall Yards. Radiologist by day, restaurateur by night, Hoefer’s company HLH Food Ventures apparently has filed for a liquor license for Central Food.

Liberty Lake Wine Cellars recently added to its list of awards and recognitions when its 2011 vintage of cabernet sauvignon was named a Diamond of the Decade by the 2021 Seattle Wine Awards.

Amid the record-setting heat wave in the city, business owner Jeremy Tangen officially opened South Perry Lantern in the Perry District on June 30 after a two-week soft opening. South Perry Lantern is located at 1004 S. Perry St. in the former Lantern Tap House.

Shhh ... it’s a secret. The Dish is Spokane’s new whisperings about the happenings in the Inland Northwest’s food and beverage scene. Ever wanted to casually overhear a business owner’s plan for a new restaurant?

There are many restaurants that serve steak and more that serve French fries, but the superior option is to serve both – and together. Over the past few months, I’ve found myself ordering one entree more than any other: steak frites.

It has been an eventful two years for TT’s Old Iron Brewery and BBQ, which celebrated its second anniversary on Sunday, and its owners, Travis Thosath and chef Chad White. In its first two weeks of operation, the business nearly burned down.

With the first day of summer finally arriving this Sunday, it is truly the season of cold and refreshing sweet beverages and desserts as Spokane temperatures rise into the 80s and 90s.

Since all of age 6, drinking tea has been an integral daily pursuit, a passion of utmost necessity. Early memories include scooting the kitchen step ladder toward the counter and climbing up to flip the switch on a beloved kettle. 

You’ll catch Drew Marquis on Saturday mornings at the Hood River farmers market patiently slicing brisket as a line snakes beyond his table at the Texas-style barbecue menu of Grasslands Barbecue. 

When buying a wine, most of us probably have three main questions: Does it taste good? Is the price right? And is the label cute? OK, so the first two are important, but they aren't exclusive.

Jack and Dan's in the Logan neighborhood reopened in mid-February at 25% capacity, a limit that allows 43 people at a time into the watering hole that dates back to to the end of Prohibition.