If you’ve been searching for a new source to satisfy your sweet tooth, look no further than Twisted Sugar. You might have to wait a few minutes, but, it’s worth it, franchise owner Taryn Rabe said. “We've had a line from open to close almost every single day, and the majority of people are just popping in to try it,” Rabe said.
In honor of the soon-to-open Kennewick-based Boiada Brazilian Grill debuting downtown in the former Maracas Mexican Restaurant – Boiada is a churrascaria, an all-you-can-eat selection of meats, and I am so excited – today’s Running Tab offers a smorgasbord, or AYCE buffet, of culinary news and recent stops in town.
Jordan Obermeyer is the chef behind the new Emrys Fermentations opening in Greenstone in Liberty Lake in late spring or summer; he’s the chef at Remedy on the South Hill; before Remedy, he led the kitchen at Durkin’s Liquor Bar downtown; and he’s been involved in the local music scene since 2009.
ESPN Basketball analyst Sean Farnham, who loves Gonzaga basketball as much as the Farnham Flatbreads named after him at the Davenport, will serve up his signature treat in the Safari Room from 4:30-7 p.m. this Friday. Part of the proceeds will go to Coaches vs. Cancer.
It has been a roller coaster few weeks for chef and restaurateur Chad White. On Jan. 24, White announced plans to open Uno Mas, a taco shop in Spokane Valley in the former Hello Sugar space, in mid-March with business partners Ramsey Pruchnic of Hello Sugar and Travis Thosath of TT’s Old Iron Brewery and BBQ.
I can honestly say that I’ve never looked forward to Valentine’s Day, but not for the reason you might think. Rude! Reservations are difficult to make, roses (which I routinely buy for myself) are sold out, everything is suddenly too many shades of pink, and add in here something bitingly clever about consumerism.
Chef and restaurateur Chad White is closing his two High Tide Lobster Bar locations in Spokane as the price of lobster is no longer sustainable for his company and consumers, White said Sunday morning. “We will stay open until we’re out of product, but I anticipate this Monday or Tuesday being the end,” White said.
Emma Rue’s, from People’s Waffle owners Aaron Hein and Alyssa Agee, has opened at 17 S. Howard St. downtown serving coffee, cocktails, small plates and desserts late into the night. Additionally, Emma Rue’s, open until midnight Mondays through Saturdays, will feature live music starting Thursday, Hein said.
It’s about this time of year – every year, when the great outdoors are more gray than great – that the draws of food and comfort really start chipping away at our new year’s resolutions. In other words, it’s foggy, and I want shepherd’s pie. Yes, the weather continues telling us to hibernate, so we do.
Plant-based versions of chicken nuggets have been around for years, but new wizardry is aiming to make these alt meats something more than soy dressed up in a cheap chicken suit. And Kentucky Fried Chicken, the fast food chain known for its fried bird, this week rolled out a new plant-based menu item.
Chef and restaurateur Chad White, Hello Sugar owners Ramsey and Amy Pruchnic and TT’s Old Iron Brewery and BBQ co-owner Travis Thosath are opening a taco shop, Uno Mas, in the former location of Hello Sugar in Spokane Valley with a target start date of mid-March.
Scoop owner Jennifer Davis is known for her inventive ice cream and gelato flavors – cheese plate, anyone? – at her dessert locations on the South Hill and in Kendall Yards, but Davis shifted gears at the end of 2021 and quietly opened Hidden Bagel on the South Hill.
Whether you’re looking for a sweet cocktail or a treat to go along with it, Hogwash Whiskey Den, 304 W. Pacific Ave., offers a wide array of ways to enjoy honey. The cornbread with honey-browned butter is always a “customer favorite,” chef C.J. Callahan said.
My 79-year-old dad, Cy, said to me many years ago, “Don, eat to live, don’t live to eat.” I know that he didn’t come up with the quote, and I thought it was funny at the time. But as I continue to work in journalism as a features editor, and in that realm cover food, the quote has flipped for me.
A common theme emerges when talking with Spokane residents who have been beneficiaries of No-Li Brewhouse owners John and Cindy Bryant’s community efforts: The Bryants give selflessly, generously and extensively, casting as wide a net as possible in their philanthropy.
If search results are any indication, the first thing to pop into your head when you think of black-eyed peas might be the music group. Though I enjoy their songs (it's difficult to resist the impulse to dance when "My Humps" starts playing), I'm here to talk about the legume. Here's what you need to know.
Delicious oysters created by guest chefs, cocktails, beer and a photo booth all at a party for a good cause? Count me in. These are the components of chef Chad White’s new fundraiser Chefs Shuck With Us every Wednesday at Zona Blanca Ceviche Bar through Feb. 26 to benefit Stand Up 2 Cancer.
The Steam Plant Restaurant & Brewpub completed a major renovation in 2017, making the downtown location a cool must-see. So when Jerry Dicker purchased the building, which had closed during the pandemic, from Avista Corp. in May, there was little to update structurally. Dicker talked with The Spokesman-Review.
Christmas has arrived early in Spokane, as there are myriad reasons to be thankful in the local culinary world, from the return of igloo and snow globe dining and the new Mexican restaurant Mole in Kendall Yards to collaborative and interactive dining events and activities the entire family can enjoy.
Sweden's most-popular breakfast bread will get more expensive after energy prices soared to a record. Pagen, a bakery in the south, will increase prices for its sourdough lingonberry bread next month after electricity costs tripled over the past year, according to a spokeswoman for the baker.