Restaurants

THE WHITE HOUSE GRILL

(Spokane Street and Seltice Way, Post Falls, 777-9672) Good fun, good food, lots of garlic. You can smell the stuff from the street. Chef-owner Raci Erden plays genial host from his tiny kitchen. There, he grills up the regions best kebabs and other Mediterreanean specialties. Try the fine French onion soup followed by lamb on a skewer or one of the flavorful pastas. Great prices, too. Fresh seafood is featured in the evenings. Open for lunch and dinner Monday through Saturday.

THE WINE CELLAR

(313 Sherman, Coeur d’Alene, 664-9463) In a city that prizes its watery views, it seems odd to be attracted to a spot below street level. But The Wine Cellar exudes a cool charm, with its rough rock wall interior and its dim, romantic lighting. It’s intimate, without feeling claustrophobic. Here’s what makes it such a neat little package: live entertainment, friendly service, cozy surroundings, an interesting menu and fine wine. Don’t miss the best (actually, the only) paella offered in the Panhandle. Kids are welcome in The Wine Cellar, as long as they’re with their parents.

WOLF LODGE INN

(Wolf Lodge Bay, Coeur d’Alene, 664-6665) The original Wolf Lodge — which opened in 1971 — is still the best. Not just the best steakhouse, but one of the best restaurants in the region, simply because it delivers a true Old West experience. The steaks are so juicy and perfectly cooked — actually medium rare, which is a rare feat indeed. You can taste the smoke through the highly charged seasonings. These days, diners get their fill of places built around phony charm. The Wolf Lodge is genuine.

BEVERLY’S

(The Coeur d’Alene Resort, 765-4000, ext. 23) Beverly’s is one of the region’s premier special occasion dining spots. Its incredible view, gracious service and quietly elegant decor provide a fitting backdrop for an impressively broad menu. Steaks and the like are nicely balanced with more inventive dishes. Prime rib is the signature dish — prime grade beef ordered from Allen Brothers in Chicago. Don’t miss the spectacular desserts, especially the tiny bite-size morsels served at lunch. Chef de cuisine Jim Barrett’s creations might include a wild satay skewered with elk, venison and buffalo, a salad that stars pears poached in riesling, a grilled pork porterhouse with apple-walnut chutney, Alaskan halibut and prawns crusted with Dungeness crab and salmon complemented with an orange-thyme reduction. Talk to expert sommelier Sam Lange for a fitting match to your meal. Reservations are recommended.