Arrow-right Camera
The Spokesman-Review Newspaper

The Spokesman-Review Newspaper The Spokesman-Review

Spokane, Washington  Est. May 19, 1883
Cloudy 35° Cloudy

Mallards gets new name, chef and look

Chef Molly Patrick has taken over the kitchen at Mallards Restaurant and Lounge at Red Lion Templin’s Hotel on the River in Post Falls.

And that’s not the only change at the hotel restaurant.

Patrick, who previously worked at the Blackbird and Manito Tap House, is revamping the menu.

Soon, the restaurant and bar will also have a new look to go along with its new name. Renovations are underway and should be completed in early spring.

The revamp includes a patio expansion as well as new flooring, new fixtures, new furniture and new paint. It’s a “complete overhaul,” said Patrick, who came on board in September.

The restaurant, now known as Current Kitchen and Bar, remains open during construction.

In fact, it’s now also open for lunch. In recent years, the restaurant offered a breakfast buffet and dinner, but had been closed for the midday meal. Lunch returned to the menu in October.

Patrick has added more shareables, such as crispy curry cauliflower with smoked almonds and tamarind chutney. Look, also, for smoked chicken wings with jalapeno butter caramel as well as fried rice with pork belly and kale kimchee.

A new cocktail menu is planned to debut in early December with house-infused spirits. Meantime, happy hour is 4 to 6 Monday through Friday with $3 beers, $4 wine by the glass and $5 cocktails.

And, a special collaboration dinner is planned for Dec. 14. The theme is Holiday Around the World.

Patrick is partnering with Dry Fly Distilling and Spiceology on the seven-course dinner. The cost is $99 per person. There’s a special room rate that night, too, for people who want to stay at the hotel.

The first course, inspired by Costa Rica, is tamale ravioli with chipotle chicken, cilantro stock and chili threads. The second course comes from China and features a bao “bomb” with five-spice lamb, carrots and sweet-and-sour broth. The third course, from Norway, features crispy cod. And the fourth course, inspired by French-Canadian cooking, is made up of maple-glazed duck breast, smoked duck thigh, pine blini, cranberry and orange.The fifth course comes from the American South. There’s a pre-dessert as well as the dessert, dubbed Not Your Grandma’s Fruit Cake.

Call (208) 773-1611 for sales and catering and to make a reservation.

The hotel is at 414 E. First St. in Post Falls.

The Spokesman-Review Newspaper

Local journalism is essential.

Give directly to The Spokesman-Review's Northwest Passages community forums series -- which helps to offset the costs of several reporter and editor positions at the newspaper -- by using the easy options below. Gifts processed in this system are not tax deductible, but are predominately used to help meet the local financial requirements needed to receive national matching-grant funds.

Active Person

Subscribe to the Spokane7 email newsletter

Get the day’s top entertainment headlines delivered to your inbox every morning.