Color Scheme

Subscribe now

Sante kitchen back in business Thursday

Sante Restaurant in the Liberty Building prides itself on European-style meals made with Northwest ingredients. Chef Jeremy Hansen, right, owns the restaurant with his wife, Kate, left, and makes house-cured meats including weisswurst, chicken terrine, duck prosciutto and others that also are sold at the deli. (Colin Mulvany / The Spokesman-Review)
Sante Restaurant in the Liberty Building prides itself on European-style meals made with Northwest ingredients. Chef Jeremy Hansen, right, owns the restaurant with his wife, Kate, left, and makes house-cured meats including weisswurst, chicken terrine, duck prosciutto and others that also are sold at the deli. (Colin Mulvany / The Spokesman-Review)

Sante Restaurant and Charcuterie will fire up the kitchen tomorrow to serve a full menu for the first time since a Dec. 11 kitchen fire.

The grease fire caused $35,000 in damage and forced the restaurant to trim breakfast and lunch service, and eliminate dinner service while repairs were made. The reduced menu featured cold sandwiches, charcuterie, salads and soups made with temporary equipment.

The fire spared the historic Liberty Building, which the restaurant shares with Auntie’s Bookstore.

On Thursday, Sante returns to full service starting at 9 a.m.

“We’re thrilled to get back to our full menu,” says owner and executive chef Jeremy Hansen in a news release. “These past several weeks have been tough for us, but to be honest, they’ve also been extremely eye-opening to the level of community support we’ve received.”

The menu includes a return of Sante’s Brasserie Menu, a Parisian bistro-themed menu featuring dishes that are $20 or less. Other options include the Grass Fed 50/50 Burger, made from Rocky Ridge Ranch’s specially-bred Wagyu-Angus cross, the American version of Kobe beef ($16). House-made gnocchi served with sherry glaze, guanciale and mushroom duxelle ($10) is also on the dinner menu.

Breakfast options include honey wheat French toast ($8) and duck hash, made from duck confit, house-made cranberry sauce, duck egg, kale, potatoes and onions ($15).

Hansen and his wife Kate are on a culinary tour of Southeast Asia for the rest of the month. While they’re gone, the cooks will be offering two special entrees each evening - including a fish du jour and beef du jour.

The restaurant, 404 W. Main Ave., will be open Sunday through Tuesday, 9 a.m. to 4 p.m. and Wednesday through Sunday from 9 a.m. to 8 p.m. through January 29.

Then, the restaurant closes temporarily to install new, upgraded kitchen equipment and additional counter space to help speed production.

When Sante reopens in time for Valentine’s Day, they’ll present a new menu and revamped wine list.

Reach the restaurant at (509) 315-4613.

There are more details on the restaurant’s website or on Facebook .

* This story was originally published as a post from the blog "Too Many Cooks." Read all stories from this blog