Market Street Pizza overlooks downtown and the Spokane Valley with elaborate, spray-paint-decorated walls covering the back, including the Teenage Mutant Turtles and the beloved cartoon’s trademark food: pizza.

If the lobster roll, shrimp roll, crab roll and clam chowder weren’t already reason enough to stop at Chad White’s two High Tide Lobster Bar locations, the “Top Chef” season 13 contestant has created another menu option with an apt name: the Ultimate Roll.

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.

This salad, inspired by the recent arrival of summer corn, is a party of vibrant colors and flavors all mingling happily in one exuberant bowl. I had bought a half-dozen ears one morning, shucking and boiling them all that evening, even though I needed only two for dinner.

Not many people can say this, but I’m pretty sure I’m about 70% nacho. For the past several weeks, I’ve gorged myself on tortilla chips, fake meat, beans, cumin and other spices laid out on a metal sheet and cooked to a bubbling 350 degrees.

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.

Chicago is known for its pizza, Seattle for its seafood and New York for its pastrami. Spokane, however, is well-regarded for its wide variety of high-quality restaurants. Here are five of the best restaurants in Spokane, each adding something significant to the scene.

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.

After a long self-quarantine, Joan Lee simply wanted to go out to a nice meal. A friend visiting her in Spokane meant a chance to enjoy a dinner without thoughts about her cancer or other health issues. But the choice of where to eat proved daunting.

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.

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.

Celebrity chef Guy Fieri was recently spotted in Leavenworth with his camera crew outside the Gingerbread Factory, according to KHQ, so it wouldn’t be a stretch to say that Fieri may have filmed for a future episode of “Diners, Drive-Ins and Dives.”